Professional Documents
Culture Documents
SEARED AHI TUNA 9 Wakame-Cabbage Slaw | Ginger | Cucumber Wasabi Cream | Crisp Sesame Wonton BRAISED ATLANTIC CALAMARI 9 Anaheim and Roasted Poblano Chilies | Spanish Chorizo ARTISANAL CHEESE BOARD 12 Seasonal Jam | Mustard | Crostini CHARCUTERIE BOARD 14 Pickled Vegetables | Mustard | Crostini
SOUPS
SANDWICHES
BRAISED CHICKEN CHILI 6 Roasted Poblano | White Beans CREAMY CARROT APPLE 5 Coconut | Ginger Cream TOMATO BASIL 5
Served with a choice of tomato basil soup, green salad, french fries or sweet potato fries
BRAISED LAMB 9 Smoked Tomato Chutney | Roasted Peppers Goat Cheese Spread | Ciabatta ROASTED PEPPER HUMMUS 8 Carrots | Cucumber | Picked Red Onion | Tzatziki Grilled Pita Bread WALLEYE* 11 Cornmeal Crusted Walleye | Tartar Sauce | Coleslaw Open-Faced on Dark Rye Bread CLASSIC BURGER* 10 Grass-Fed Highland Beef | Lettuce | Tomato | Onions Choice of Cheese | Kaiser Roll DSG BURGER* 12 Grass-Fed Highland Beef | Caramelized Onions Smoked Cheddar | Thick-Cut Bacon | Kaiser Roll
YOUNG ARUGULA 7 Candied Pecans | Sheeps Milk Blue Cheese Roasted Onions | Maple Bourbon Vinaigrette SMOKED DUCK 9 Camembert Beignets | Butter Lettuce | Cherry Apricot Chutney Mustard Vinaigrette | Pumpernickel Cracker CAESAR SALAD 7 Romaine and Seasonal Lettuces | SarVecchio Parmesan Crisps Traditional Caesar Dressing
SALADS
Executive Chef, Charles Lazzareschi, is committed to serving the seasons best local and organic ingredients, sourced by local farmers, in order to contribute to a more sustainable food system in Wisconsin.
Menu subject to change. Groups of 6 or more may have an 18% service charge added. *Eggs, seafood, beef, lamb, pork and duck that are served rare or medium-rare may be undercooked and will only be served upon the customers request. Consuming raw or undercooked food may increase your risk of food borne illness.
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