The Wright Place on 6th Menu

Appetizers:

Coconut Shrimp

Jumbo gulf shrimp-hand breaded in flaky coconut-served with honey Dijon horseradish sauce 10-

Calamari

Rings and tentacles of wild caught calamari-soaked in buttermilk with onions and lemons-flash fried and served with spicy mustard sauce 9-

Pan seared Scallops

Three fresh and delicate scallops, pan seared and drizzled with a soy sauce and spicy mustard oil 11-

Wisconsin Artisan Cheese Plate

Local Wisconsin cheeses served with handmade chutney and seasonal accoutrements. 13-

New & Fun

Saffron Braised Mussels

New Zealand green lipped mussels on the half shell braised in a zesty broth of fresh tomatoes, saffron, garlic and white wine. 9-

Crab Puffs

Fresh blue crab mixed with Wisconsin Goat and cream cheeses, with fresh green onions, wrapped in puff pastry and baked golden brown, served with a sweet and sour pineapple chutney 12-

Salsa Baked Goat Cheese

A handmade salsa of roasted peppers, onions, fresh tomatoes and cilantro with a hint of lime, baked on fresh goat cheese and served with garlic toast. 9-

Flatbread du Jour!

Crispy flatbread topped with different seasonal toppings, new creative inventions daily! 9-

Entrees:

We will be happy to accommodate vegan, vegetarian and gluten-free needs to order.

Salsa Grilled Salmon

Fresh Atlantic Salmon, char grilled, topped with our house made roasted pepper salsa-finished in the oven, served with chipotle smashed potatoes drizzled with roasted pepper coulis 24-

Filet Mignon

Our hand-cut 8oz Angus beef tenderloin, char grilled and served on smashed potatoes. Topped with a wild mushroom and red wine demi glace and served with fresh vegetable. 30-

Roasted Duckling

A tender half of duckling, roasted crispy and juicy, enjoyed with wild rice pilaf and a sweet cherry cognac sauce 26-

Greek Steak

A Certified Angus beef char grilled flat iron steak, topped with crumbled Wisconsin feta cheese and green olive tapenade with garlic-lemon Greek potatoes and oregano oil. 21-

Pork Tenderloin with Strawberry Chutney

Pan roasted pork tenderloin, sliced and drizzled with rich strawberry chutney-served with smashed potatoes and fresh vegetable. 19-

Pesto Seafood Pasta with Tomatoes and Spinach

Fresh scallops and jumbo shrimp sautéed then finished with white wine, handmade basil pesto and a touch of cream, tossed with linguini pasta, tomatoes and fresh spinach. 20-

Blue Cheese Pesto Encrusted New York Strip

A handcut 12oz Angus New York Strip, char grilled and topped with a zesty Hooks blue cheese, fresh basil and walnut pesto. Dusted with breadcrumbs and oven crisped; served with smashed potatoes and fresh vegetable, drizzled with basil infused olive oil. 29-

Breast of Chicken Piccata

A tender chicken breast lightly floured and sautéed with fresh mushrooms and capers, finished in a light white wine and lemon sauce, served with lemon-garlic Greek potatoes 19-

Fresh Seared Scallops

Only Fresh scallops, pan seared, served atop wild mushroom risotto cakes, drizzled with aromatic and flavorful herbed garlic aioli 24-

Wild Mushroom, Asparagus and Brie stuffed Pork Chop

Fresh loin of pork stuffed with caramelized wild mushrooms, fresh asparagus and brie, char-grilled and served with wild mushroom risotto cakes and a light truffled cream sauce 22-

French Style Scallops and Pasta

Fresh scallops sautéed with shallots, pine nuts and fresh spinach, tossed with linguini in a light cream sauce with a kiss of Pernod 24-

Wasabi Pea Encrusted Ahi Tuna

Roasted Wasabi peas pulverized and crusted on an 8oz sushi grade tuna steak, pan seared and served medium-rare. Accompaniment: jasmine rice and fresh vegetable, drizzled with basil oil and soy sauce. 24-

Embellishments

Caesar

Creamy Caesar dressing tossed with fresh crisp romaine lettuce, parmesan cheese and crisp croutons 4- upgrade/ 5- a la carte

Poached Pear Salad

Fresh greens topped with a white wine poached pear, drizzled with Amaretto vinaigrette, gorgonzola cheese and candied pecans 7- upgrade/ 8- a la carte

Baked French Onion Soup

Handmade classic caramelized onion and beef broth soup-topped with seasoned toast points and baked with melted Swiss cheese 4-upgrade/5- a la carte

Baked Twin Cheese Pasta

(Wisconsin Mac and Cheese) Locally made rigatoni pasta tossed with a rich cheddar and parmesan cream sauce, made with locally made cheeses, baked golden and bubbly. Great to share! 8- a la carte

Entrée Salads:

Blackberry Salmon Salad

Grilled fillet of salmon set on fresh spinach leaves and greens, topped with caramelized onions, candied pecans and goat cheese-drizzled with a rich blackberry balsamic dressing 18-

Grilled Chicken or Shrimp Caesar

Our house Caesar dressing tossed with fresh romaine lettuce, fresh squeezed lemon juice, parmesan cheese and whole wheat croutons-topped with tender grilled chicken breasts. Chicken 14-/Shrimp 15-

Steak Salad

Beef Tenderloin tips sautéed with mushrooms, served on a bed of mixed greens, with blue cheese, fresh tomatoes, onions and pine nuts, drizzled with a rich mustard vinaigrette. 19-

Weekly Features:

Prime Rib served on Wednesday and Saturday evenings only

Salt herb and pepper crusted prime rib-slow roasted and beautiful with your choice of side.
8oz 17-
14 oz 22-
Cajun blacken your Prime Rib (2.00)

Celebrating Wednesdays with Jumbo Crab Legs

A pound of Jumbo King Crab Legs, steamed and split for easy dining! Served with wild rice pilaf, fresh vegetable and Wisconsin drawn butter 28-

Friday Walleye

Traditional Pan fried walleye with Beurre Noisette (browned butter) wild rice pilaf and fresh vegetable. 18-

Desserts

Strawberry Rhubarb Crisp

Tart rhubarb and ripe strawberries slightly sweetened and topped with an oatmeal cinnamon crisp, baked golden and served warm, with handmade vanilla bean ice cream. 6-

Vanilla Bean Crème Brûleé

A rich French style custard with a crispy layer of caramel-a true culinary classic. 5-

Peanut Butter Ice Cream Pie

Peanut butter ice cream in a graham cracker crust-drizzled with chocolate sauce. 5-

Handmade Sorbet

A scoop of our handmade sorbet of the day. A light and refreshing dessert. 4-

Rich Chocolate Cake

A slice rich chocolate cake with chocolate fudge frosting. 7-
Add our handmade vanilla ice cream for 2.50

Chambord and White Chocolate Tarts

White chocolate and Chambord studded with raspberries, served frozen on a graham crust, drizzled with raspberry coulis. 7-

Handmade Ice Cream

Our tempting ice cream flavors, ask your server for today’s creation. 5-

Wright Place Dessert Flight

A taste of both our handmade ice cream and sorbet as well as a slice of Peanut Butter Ice Cream Pie and our White Chocolate Raspberry Tarts 10-

Coffee and Such

French Pressed Locally Roasted Coffee
Decaffeinated also available. 3.25
Locally roasted organic and fair trade Ethiopian Yergecheffee
coffee served in a French Press 3.25
Espresso Single 2.25
Double 3.00
Cappuccino 3.50
Latte 3.75
Mocha 4.00

Sweet Libations

Peaches and Cream

Absolut Peach Vodka blended with Peachtree Schnappes and a touch of fresh cream for a light a refreshing treat. 8.00

Tiramisu

Stolichaya Vanilla Vodka expertly blended with Tuaca and Illy Espresso Liquor, finished with a touch of Crème de Cacao and Irish Cream, shaken and garnished with chocolate sauce. 9.00

The Wright Russian

Ketel One Vodka blended with Vermeer Dutch Chocolate liquor and Vanilla Royale cream liquor. Our signature dessert martini. 8.00

Nuts and Berries

The name says it all! Chambord raspberry liquor and Frangelico hazelnut liquor with just a touch of fresh cream, our most popular dessert martini!

Why don’t you try a fabulous port wine with your dessert? 9.00