Tenderloin “Carpaccio”†
Tenderloin “Carpaccio” with arugula salad, shaved red onion and capers with truffle vinaigrette - $12

Sesame Tuna “Carpaccio”†
Black sesame crusted yellow fin tuna Carpaccio, with ginger slaw and crispy wonton- $13

Cheese Board
Selection of four artisanal Wisconsin cheeses served with crostini
and a selection of Mustard Museum mustards, fresh fruit, and toasted pecans - $14

S A L A D S

Watermelon Salad
Fresh watermelon, cucumbers and feta with citrus mint vinaigrette - $8

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

Liliana’s House Salad
Mixed greens, shaved radish, carrots, grape tomatoes with Creole vinaigrette - $6

Caesar Salad†
Romaine, Parmigiano Reggiano, and croutons tossed in Caesar dressing - $6

S O U P S

Roasted Tomato
Served with crème fraiche, chives and herb oil
Cup - $5 Bowl - $8

Lobster Bisque
With chili oil and crème fraiche
Cup - $6 Bowl - $10

Soup of The Day
Seasonal soup selection
Cup - $6 Bowl - $9

Filé Gumbo
Chorizo, Andouille, and okra in a spicy rich broth served with rice
Cup - $7   Bowl - $15

E N T R E E

Cajun Fare

Jambalaya
Andouille, Tasso ham, lardon, and blackened shrimp
with a spicy tomato sauce and rice - $16

Shrimp and Crawfish Etoufee
Shrimp and crawfish simmered in a Creole velouté and served with rice - $16

Filé Gumbo
A Large bowl of gumbo with Chorizo, Andouille, and okra in a spicy rich broth
served with rice topped w/ Andouille Sausage - $15

Creole Trio
A smaller serving of each of our three Cajun specialties:
Etoufee, Gumbo, and Jambalaya - $17

Main Courses

Sea Scallops
Pan seared sea scallops with brown butter chive gnocchi, red pepper coulis,
sweet pea puree and broccoli rabe - $19

Andouille Crusted Tilapia
Farm raised tilapia topped with andouille, served with confit fingerling potatoes,
roasted vegetables and sweet potato béchamel - $17

Blackened Catfish
Blackened catfish with spicy dirty rice, broccoli rabe, with Creole P - $16

Black Angus Filet†
Black Angus filet mignon, bacon cheddar mash, and asparagus with leek and red wine pan sauce - $28

Braised Veal
Braised veal with caramelized onions, Nueske’s bacon, foraged mushrooms, smoked potato puree and wilted broccoli rabe - $22

Cuban Flank Steak†
Spiced Flank steak with black beans and rice with chimichurri and spicy jicama slaw - $19

Lamb Shank
Braised lamb shank with root vegetable risotto and wild mushroom ragout  - $18

Blackened Seitan
with sweet roasted sweet potatoes, and caramelized root vegetables - $15

Pasta Liliana
Andouille, chicken, and blackened shrimp with Pappardelle pasta and roasted red pepper cream sauce - $16

Wild Mushroom Ravioli
House made wild mushroom and Montrachet ravioli with porcini cream sauce, heirloom tomatoes and grilled asparagus - $17

Basil Orecchiette
Orecchiette with basil broth, heirloom tomatoes, kalamata olives, and cipollini mozzarella - $15

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