Crab Cakes
Fresh crab cakes with field greens and red pepper aioli - 11

Barbecue Prawns
Madagascar prawns sautéed in butter, herbs and spices - 12

Crudités
Fresh vegetables, warm pita, olive tapenade, feta, and hummus - 7

Tenderloin Bruschetta*
Black Angus tenderloin with gorgonzola cream cheese and chimichurri on a grilled baguette - 12

Tomato Bruschetta
Grape tomatoes, herbed Montrachet, and sweet basil pesto on a grilled baguette - 9

Cheese and Charcuterie Board
Selection of house-made meats, artisanal Wisconsin cheeses, crostini,
a selection of mustards from the National Mustard Museum, fresh fruit, and toasted pecans - 15

Calamari
Cornmeal crusted calamari tossed with lemon juice and fresh parsley and served with Fire Lily aioli – 8

Baked Frère
½ wheel of Crave Brothers “Petite Frère” with caramelized onions wrapped in puff pastry,
baked golden & served with fresh fruit. 
(Please allow 20 minutes for this baked-to-order dish. We promise it’s worth the wait) - 12

Duck and Brie Bruschetta
Pan seared crispy duck breast with warm brie and cranberry marmalade, with baby arugula - 14

Cajun Mussels
Prince Edward Island mussels sautéed with shallots and leeks and chorizo, finished with white wine, butter, and Creole spice, served with grilled baguette – 9

Fried Alligator
Panko breaded alligator tail meat, deep fried and served on a bed of bacon braised collard greens, with Fire Lily aioli and piquillo pepper chutney.  - 10

F R E S H   O Y S T E R S

Fresh Shucked Oysters*
Choose from a variety of shucked-to-order oysters on the half shell
12/Half Dozen,  20/Dozen

Baked Oysters
Shucked to order.  Select up to 2 preparations.  4 oysters per order. $14

Fire Oysters
Fire Lily sauce, sharp cheddar, and peppadew salsa

Oysters Rockefeller
Bacon, spinach, and cream deglazed with absinthe. Topped with crispy crust

Oysters Casino
Bacon, chili, and red peppers with panko

S A L A D S

Truffled Endive Salad
Belgian endive, field greens, walnuts and Stilton cheese with a truffle vinaigrette - 10

Caesar Salad*
Hearts of romaine, Parmigiano Reggiano tuille, croutons, white anchovies, and Caesar dressing - 8

Liliana’s House Salad
Mixed wild field greens, shaved radish, julienned carrots, and grape tomatoes,
tossed with Creole vinaigrette - 6

Fennel Arugula Salad
Thinly shaved fennel, red onion, and Parmigiano Reggiano
with arugula and truffled lemon vinaigrette - 9

S O U P S

Roasted Tomato Bisque
Roasted tomatoes, carrots, celery, and onions, puréed and finished with cream.
Served with crème fraiche and herb oil
Cup 5 Bowl 8

Soup of The Day
Chef’s seasonal soup selection, made from scratch daily Cup 6 Bowl 9

E N T R E E S

Jambalaya
Andouille sausage, Tasso ham, Nueske’s lardon, and blackened shrimp with a spicy slow cooked tomato,
pepper, and onion sauce over rice - 16

File Gumbo
A large bowl of gumbo with chorizo, Andouille, and corn in a spicy rich broth served with rice,
and topped with Andouille sausage - 15

Shrimp and Crawfish Étouffée
Shrimp and crawfish simmered in a Creole velouté with peppers, onions, and celery, then served over rice - 16

Red Beans
Smoky slow-cooked red beans and rice with peppers and onions,
topped with Andouille sausage and caramelized onions - 15

Blackened Catfish
Blackened catfish on a bed of red beans and rice, with shallot and garlic wilted greens,
topped with Creole Meuniere - 16

Pasta Liliana
Andouille sausage, blackened chicken, and blackened shrimp
on a bed of Pappardelle pasta in a roasted red pepper cream - 16

Andouille Tilapia
Farm-raised tilapia with an Andouille crust, on a bed of dirty rice and Cuban slaw - 17

Chicken Creole
Spicy tomato and pepper sauce with blackened chicken and scallions over rice - 12

Mahi Mahi
Crispy seared line-caught Mahi Mahi with pan fried piquillo pepper risotto cake, topped with a rocket salad and drizzled with a citrus buerre blanc  -  19

Black Angus Filet*
Char-grilled Black Angus filet mignon, with bacon cheddar mash, bacon braised collard greens, and topped with a shallot and leek red wine demiglace - 28

Seafood Scampi
Jumbo Shrimp, crawfish, calamari, and Prince Edward Island mussels in a garlic tequila butter sauce tossed with linguini and fresh herbs and served with grilled baguette - 19

Grilled Ribeye*
Black Angus bone-in ribeye, char-grilled served with bacon sautéed Brussels sprouts and truffled Yukon gold potatoes, topped with roasted garlic compound butter – 27

Bouillabaisse
Mussels, calamari, tilapia, crawfish, shrimp, and scallops in a rich, saffron tomato broth, with fennel and roasted tomatoes served with grilled rouille-topped baguette - 21

Braised Short Ribs
Slow braised short ribs with smoked potato puree, roasted root vegetables,
and topped with bacon, mushroom, and onion gravy – 19

Cajun Burger*
House ground Black Angus filet, flame grilled (or blackened) with 3 year cheddar, field greens, tomato,
red pepper aioli, and shaved red onion on house made bun. Served with salad and chips - 10

Seared Scallops
Pan seared sea scallops with sweet pea risotto, radish, carrot, and arugula salad,
drizzled with lemon butter sauce – 22

†Consuming raw or undercooked meats, seafood, shellfish, or egg may increase the risk of food- borne illnesses