Executive Chef Nick Wirth 
Chef de Cuisine Brent Davis
Executive Sous Chef Anthony Troisi
Pastry Chef Nick Hoover 

 

A la carte Menu


Menu subject to change based on availability of ingredients

Starters

SEARED FOIE GRAS*

Brown butter-glazed apples, Sauternes wine sauce, toasted brioche 32

Charred Spanish Octopus

Chickpea purée, preserved lemon relish, Calabrian chili oil 22

Pekin Duck Dumplings

Maitake mushrooms, white shoyu, duck consommé, mint, garlic crunch 19

YELLOWFIN Tuna Crudo

Shoyu-marinated jicama, fresh citrus, radish, peppadew chutney, basil verjus, puffed rice 20

MIDDLE COURSES

Pork Bolognese

Hand-crafted tagliatelle, Heritage Berkshire pork, tomato, Parmesan, oregano 20

Butternut squash risotto

Pleasant Ridge reserve, applewood-smoked bacon, aromatic herbs 22

Potato-Watercress Salad

Poached egg, watercress, fingerling potato 14

APPLE Salad

Hundred Acre greens, poached apples, candied pecans, LaClare Chevre, apple cider vinaigrette 16

MAIN Courses

Filet Mignon

Syrah wine sauce, Yukon Gold potato mousseline, grilled broccolini 59

Hudson Canyon Sea Scallops

Fried black rice, peanuts, marinated papaya, red curry-coconut broth 50

VENISON rossini

Seared venison medallion, foie gras, butternut squash purée, sautéed mushrooms, Madeira wine sauce 62

Black cod

Roasted heirloom carrots, burnt honey celeriac, couscous pilaf, dill beurre blanc 46

AUSTRALIAN WAGYU STRIPLOIN

Potato rösti, honey-glazed carrots, espresso-steak sauce 79

Vegetables to share

Yukon Gold Potato Purée  9
Roasted Brussel Sprouts  9
Honey Glazed Carrots  9
Grilled Broccolini 9
Butternut Squash Purée  9
Sautéed Wild Mushrooms  10
Bacon-Roasted Fingerling Potatoes   10

Wisconsin CHEESE

Supporting Wisconsin Cheesemakers, Creameries, & Dairy Farmers

Each Cheese  8  | Five-Cheese Tasting  35  |  Eight-Cheese Tasting  55

Pleasant Ridge Reserve

Upland's Cheese, Dodgeville

CHANDOKA

LaClare Family Creamery, Malone

DUNBARTON BLUE

Roelli Cheese Haus, Shullsberg

3-YEAR CHEDDAR

Hook’s Cheese, Mineral Point

BUTTERKÄSE

Edelweiss Creamery, Monticello

MOBAY

Carr Valley, Middleton

BLUE PARADISE, DOUBLE CREME

Hook’s Cheese, Mineral Point

SMOKED GOAT CHEDDAR

Nordic Creamery, Westby

 

Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 65
Menu subject to change based on availability of ingredients

First course

choose one

BRAISED VEAL RAVIOLI

Sautéed spinach, beurre fondue, veal jus, toasted pinenuts

HUNDRED ACRE FARM'S SALAD

Cherry tomato, torpedo onion, fennel, sherry-balsamic vinaigrette

POTATO-WATERCRESS SOUP

Poached egg, watercress, fingerling potato

Second Course

choose one

BEEF SHORT RIB

Cabernet-braised, Yukon Gold potato mousseline, honey-glazed carrots

Organic Chicken

Bacon-roasted fingerling potatoes, caramelized Brussels sprouts, herbed chicken jus

ATLANTIC Salmon

Braised lentils, Champagne-saffron nage, Tuscan kale

Third Course

choose one

MOLTEN CHOCOLATE HAZELNUT CAKE

Vanilla crème anglaise, hazelnut ice cream, candied hazelnuts

CITRUS TART

Shortcake crust, lemon curd, vanilla chantilly, fresh berries

Two piece WISCONSIN CHEESE plate

fruit preserve, local honey, Marcona almonds

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.

 

Tasting Menu

Six Courses 95
Sommelier Pairings 60
Menu subject to change based on availability of ingredients

The Tasting Menu is limited to the entirety of the table.
Please inform your server of any dietary restrictions or food allergies. 

APPLE SALAD

Hundred Acre Farm's greens, poached apples, candied pecans, LaClare Chevre, roasted apple cider vinaigrette

GUAJILLO-GLAZED OCTOPUS

Pork belly, green mango slaw, pickled onion, cilantro vinaigrette

HUDSON CANYON SEA SCALLOPS

Fried black rice, peanuts, marinated papaya, red curry-coconut broth

Pork Bolognese

Hand-crafted tagliatelle, Heritage Berkshire pork, tomato, Parmesan, oregano

AUSTRALIAN WAGYU STRIPLOIN

Potato rösti, honey-glazed carrots, espresso-steak sauce

Pecan Financier

mascarpone mousse, spiced crumble, sautéed apples, apple butter, pecan croquant

Sommelier Tastings

Pairings 60

Pairings are in addition to the Tasting Menu

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.

 

Vegetarian Menu at Bacchus

Vegetarian Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 55
Menu subject to change based on availability of ingredients

First Course

choose one

APPLE Salad

Hundred Acre greens, poached apples, LaClare chevre, persimmon, candied pecan, apple cider vinaigrette

Potato-Watercress Soup

Poached egg, watercress, fingerling potato

HAND-CRAFTED TAGLIATELLE

Bloomed cherry tomatoes, slivered garlic, extra virgin olive oil, Parmesan

Second Course

choose one

Fried Maitake Mushroom

roasted heirloom carrots, burnt honey celeriac, couscous pilaf, dill beurre blanc

BUTTERNUT SQUASH RISOTTO

Pleasant Ridge reserve, sweet butter, aromatic herbs

Third Course

choose one

MOLTEN CHOCOLATE-HAZELNUT CAKE

Vanilla crème anglaise, hazelnut ice cream, candied hazelnuts

CITRUS TART

Shortcake crust, lemon curd, vanilla chantilly, fresh berries

two-piece WISCONSIN CHEESE plate

fruit preserve, local honey, Marcona almonds  

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection​​​​​​​

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.

BAR Menu

Served exclusively at our bar.

LITTLE NIBBLES

Warm Marinated olives

Blend of imported olives in citrus, herbs, and olive oil 11

SPICED NUTS

Mixture of nuts coated in pepper and bourbon barrel smoked sugar 8

SNACKY SNACKS

laclare farm's goat cheese curds

Fermented peppercorn ‘ranch’ 16

KOREAN MEATBALLS

Six meatballs with furikake sesame crunch, and scallions 15

FRIED LAKE PERCH POCKETS

Thinly wrapped in Feuilles de bric served with tartar sauce 18

MAITAKE MUSHROOMS

Tempura-battered and fried with Togarashi, and miso kewpie 16

Treat Yourself

CAVIAR

Brown butter-fried potato rösti, crème fraiche, chives (four pieces)

Caviar Russe Osetra 52 | Tsar Nicoulai Kaluga 42 | Sasanian Trout Roe 20

Black Truffle grilled cheese

The most luxurious grilled cheese sandwich bites ever!
Périgord black truffle-buttered toast, aged French Alpine comté cheese, shaved Périgord black truffles, double-creme béchamel 45

Cudahy tower favorites

Pork Bolognese

Hand-crafted tagliatelle, Heritage Berkshire pork, tomato, Parmesan, oregano 20

THE BACCHUS WAGYU CHEESEBURGER

The worst-kept secret in Milwaukee!
Grilled ½ lb Wagyu patty, brioche bun, lettuce, tomato, onion,
Bacchus secret sauce, choice of cheese. Served with frites 24
Hook’s 3-Year Cheddar | Blue Paradise | Edelweiss Creamery Butterkäse

Extras... Extras...

Sautéed Maitake Mushrooms  3
Caramelized Onions   2
Bourbon Peppercorn Sauce  3
Pan-Seared Pork Belly  5