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