SMALL BITES

ASIAN CHICKEN SALAD CUPS Three small hearts of baby iceberg lettuce, each filled with chicken, julienne carrot, beets, sprouts, green onion and edamame beans. Topped with crispy rice noodles and a sesame ginger vinaigrette. 8.50 ROASTED PONZU SPIKED EDAMAME Whole edamame pods marinated in a ponzu spice mixture of basil, red chili flakes, cumin and onion. 8 BEEF NAGAMAKI Flank steak pounded thin, marinated in mirin, soy and rolled around blanched scallions. Pan seared, medium rare center served with Hiyashi Seaweed Salad. 9 AHI TUNA SASHIMI AND TARTARE SALAD This presentation is a combination of avocado and tuna tartare surrounded by sashimi tuna and then topped with a julienne vegetable salad tossed in a sesame ginger dressing. 15 COCONUT SHRIMP Five large fantail shrimp with coconut breading fried golden brown, served with Asian Slaw Salad and Thai Dipping Sauce. 10.50 TEMPURA BATTERED ASPARAGUS SPEARS fried golden brown with ranch dressing. 8 A half pound of tender asparagus lightly battered and

PORK POT STICKERS Five wontons stuffed with a pork and spice filling and lightly fried. This traditional Chinese favorite is served with Thai Dipping Sauce and Hiyashi Seaweed Salad. 12.50 WISCONSIN ARTISAN CHEESE PLATE This tantilizing favorite changes frequently as we explore the great Midwest cheese farms. Four cheeses accompanied by toasted walnuts, lavosh crisp, grapes, and natural honey comb. 14.50 THREE WAYS TO HEAVEN A L’Attitude Original. Hummus, Tapenade, and Tabouleh salad served with Pita Bread and Vegetable Crudite. 9.50 TUNA TOSTADA Lightly seared Ahi Tuna marinated in soy and toasted sesame, served on a crisp tostada, topped with fresh guacamole and crème fraiche. 9 SMOKED TEXAS CHILI Hickory smoked steak, spicy Andouille sausage, beans, onions, celery and red pepper. Crock 5 Bowl 7 FRENCH ONION SOUP A traditional blend of beef stock with sweet carmelized onions. A french baguette crouton raft supports a slice of sharp white cheddar cheese broiled to a golden brown. Crock 5 Bowl 7 CREAMY TOMATO BASIL A classic tomato soup with roasted garlic, onion, fresh basil and parmesan cheese, finished with a homemade cornbread muffin. Crock 5 Bowl 7 TOTOPOS DE MAIZ Crispy corn tortilla chips with fresh made specialty pico de gallo. Sour Cream and Guacamole add .99 each 7

GARDEN SALAD Mixed greens, tomato, cucumber, red onion, and crouton with your choice of dressing 4.50
DRESSINGS: RANCH * BLEU CHEESE * ITALIAN * ASIAN SESAME GINGER * FAT FREE SUNDRIED TOMATO BASIL VINAIGRETTE * FAT FREE TOASTED SESAME

*The food in question may be served cooked to order, or may be served raw or undercooked. *NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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MID BITES
Add Kettle Chips or Fries
cheddar cheese and garlic aioli. Topped with fried onion strings.

2.25
9.50 8 Add Cheese .50 6.50

*HAY STACK BURGER 1/3 pound fresh ground burger with lettuce, ripe tomato slices, sharp white

*CURT’S BURGER 1/3 pound fresh ground burger with lettuce, onion and pickle.

BLACK BEAN BURGER Vegetarian burger with Asian slaw, topped with bleu cheese mayonnaise.

CROQUE MONSIEUR Layers of Dearborn ham, onions and grilled mushrooms on a french baguette, topped with gruyere cheese, finished with a creamy mornay sauce then broiled until golden and bubbly. 10.50 LAKE SUPERIOR WHITEFISH TACOS Two soft shell tortillas, grilled whitefish, shredded cabbage, So Cal sauce, salsa and chips. 11 ITALIAN CLUB Layers of genoa and sopressa salami, tomato, lettuce, and pesto mayo. 10.50

GREEK VEGETABLE PANINI Cucumbers, tomatoes, kalamata olives, feta cheese and red onions, with a lemon yogurt dressing served with grapes. 9 ITALIAN BEEF SANDWICH Slow roasted beef in a Giardiniera au jus served on a homemade hoagie bun with provolone cheese, topped with fresh spicy Giardiniera mayo. 10.50 CHICKEN POT PIE and gravy. 9 Housemade traditional pot pie with peas, onions, celery, carrots, red peppers, potatoes

INTERNATIONAL BOWLS
CAPPELLINI POMODORO Thin cappellini noodles tossed with diced roma tomato, fresh basil, garlic and olive oil, topped with parmesan cheese and served with seasoned french bread. 9 STIR FRY BOWL Crisp carrots, broccolini, red pepper, snow peas, and ginger in a stir fry sauce served with sticky rice. 10.50 Choose one: Chicken Shrimp Tofu VIETNAMESE PHO Crisp carrots, broccolini, red pepper, snow peas, ginger, fresh lime and cilantro over cellophane rice noodles. 10.50 Choose one: Chicken Shrimp Tofu SWEET AND SPICY BOWL Asian salad blend, beef, rice noodles, ginger and a spicy, sweet broth. 10.50

SEAFOOD PAELLA FOR TWO Andouille sausage, onions, bell peppers, tomatoes, mussels, calamari, pollock, octopus and shrimp. Served with Paella rice. 16

BIG BITES
DINNERS INCLUDE VEGETABLE AND CHOICE OF MASHED REDSKIN POTATOES, BLACK PEPPER FRIES, STICKY RICE, BUTTERED ANGELHAIR PASTA, ROASTED GARLIC SWEET POTATO MASH, OR DIRTY RICE *LIGHTLY

SEARED BLACKENED TUNA Served with a suggested side of sticky rice and a ginger soy reduction. 15 *FRIED HALF CHICKEN PLATE 16 *MEATLOAF PLATE 10 *WHITE FISH PLATE 18 *RIBEYE 23
*The food in question may be served cooked to order, or may be served raw or undercooked.*NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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FROM THE SMOKER…
Warm up with favorites from our smoker
BRISKET SANDWICH 9

Thick sliced, house smoked beef brisket served with coleslaw and a housemade mop sauce

SMOKED DUCK GUMBO

9

House smoked duck, bell peppers, onions, celery and Andouille sausage, served with dirty rice

PULLED PORK SANDWICH 8
House smoked pulled pork smothered in a homemade BBQ sauce and served with coleslaw

TEXAS SMOKED RIBS
Served with your choice of side and daily vegetable.

½ RACK FULL RACK

14 22

______________________________________________________________________________

FRIDAY FISH FRY
COD 16
Saffron butter-poached Cod served with tri-colored baby roasted potatoes, sun-dried tomatoes and asparagus.

PERCH

14

Fresh Lake Perch, lightly breaded, seasoned and fried. Served with black pepper fries, tartar sauce and a House Coleslaw.

WHITEFISH 12
Fresh Lake Superior Whitefish, lightly tempura battered and fried. Served with black pepper fries, tartar sauce and a House Coleslaw.

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Glass Bottle

Glass

Bottle 34 34

CABERNET SAUVIGNON
Guenoc, California 5.5 Beringer Cellar No.8, California 6.5 Columbia Crest Grand Est, Columbia, WA Snoqalmie “Naked”, Columbia, WA* 7.5 Louis Martini, Sonoma 10 Joel Gott 815, St. Helena Napa Valley 12 William Hill, Napa Valley Simi, Napa Valley

BLENDS
22 Apothic White Blend, California 24 Apothic Red Blend, California 27 29 40 48 78 49 Kendall Jackson Avant, California Bonterra, Mendocino, California* LaCrema, Sonoma Coast William Hill, Napa Valley Chateau Montelena, Sonoma 38 36 47 72 8.5 8.5

CHARDONNAY

6 8.5 12

ZINFANDEL
Rancho Zabaco, Sonoma Cline Ancient Vines, California Alderbook Old Vine, California Ridge Paso Robles, Central Coast 9.5 18

24 34 49 56 99

SAUVIGNON BLANC
Monkey Bay, Marblorough, New Zealand 6.5 Whitehaven, Marlborough, New Zealand 9 23 36

MERLOT
Silk Oak, California Red Rock, California 5.5 6.5 22 27

SHIRAZ
McWilliam’s Hanwood Est, Australia Penfolds Koonunga Hill, Australia Nine Stones McLaren Vale, Australia 6.5

27 25 Guenoc, California 29 Santa Cristina, Italy Santa Margherita Valdadige, Italy 27 29 37

PINOT GRIGIO

5.5 9 15

22 36 58

MALBEC
Alamos, Mendoza, Argentina Tilia, Mendoza, Argentina Ruta 22, Patagonia, Argentina 7.5 7.5 9.5

ALBARIÑO
Martin Codax Rias Baixas, Galicia, Spain 9.5 37

SPANISH REDS
Ergo Tempranillo Rioja, Spain Juan Gil Monastrell, Jumilla, Spain 7.5 12 30 49

RIESLING
Hogue Late Harvest, Columbia, WA 6.5 25

ITALIAN REDS
Amarone Tedeschi, Italy 105

CHIANTI
DaVinci, Italy 11

SPARKLING WINE
Umberto Fiore Moscato d’Asti, Italy 42 Tosti Asti, Piedmont, Italy 6.5 7 25 25

PINOT NOIR
Hy-Brid, California MacMurray, Central Coast LaCrema, Sonoma Coast 9 13 36 45 39 Beringer, Napa Valley

WHITE ZINFANDEL
5.5 22

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*Indicates  organically  grown  grapes   Facebook  Page