The Cookery in Fish Creek- Dinner Menu

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Offering contemporary American casual fare with an emphasis on local ingredients. Breakfast, lunch and dinner are served daily. The water view wine bar offers lighter fare including small plates, appetizers, wine flights and desserts; open until midnight July & August. Outdoor seating is available in both the restaurant and the wine bar. Vegetarian and gluten free selections available.

APPETIZERS

smoked whitefish spread

locally smoked whitefish, cream cheese, red & green peppers, wasabi powder / 6

artichoke tapenade

artichoke, green olive, & caper tapenade

accompanied by flatbread crackers / 7

wisconsin cheese plate/ 13

big ed’s clean rind raw cow’s milk cheese, hook’s original blue cheese, carr valley creama casa

ron’s cheese curds/ 7

eggplant fries/ 7

caramelized onion dip with house made potato chips / 8

baked brie onions caramelized with four berry jam in puffed pastry / 8

crab and shrimp cakes-served with mixed greens and a mango mayonnaise / 12.95

ENTREES-served with seasonal vegetables

whitefish-local whitefish broiled with house made pesto. served with a whole grain & brown rice medley / 16.50

wild sockeye salmon-marinated in soy and garlic and grilled to a medium doneness, accompanied by a sweet mustard and shallot vinaigrette. served with maple whipped sweet potatoes / 19.95

walleye topped with a combination of fourteen herbs and spices, then broiled and garnished with fresh limes. served over asian slaw and with a baked red potato / 17.95

perch- hand breaded and served with house made caper tartar sauce. served with house made dill potato salad / 19.95

new york strip-ten ounce certified hereford beef, grilled to your liking. served with maple whipped sweet potatoes / 22.95

beef tenderloin-certified hereford six ounce beef tenderloin grilled and served with a guinness stout pan sauce. accompanied by smashed buttermilk yukon gold potatoes / 25.95

stuffed smoked pork chop-nueske’s smoked pork chop stuffed with big ed’s gouda. served over a warm cabbage, caraway slaw. served with house made apple sauce and maple whipped sweet potatoes / 17.95

half chicken-roasted with fresh thyme, kosher salt, and garlic. served over a bread stuffing with a white wine pan sauce. accompanied by smashed buttermilk yukon gold potatoes / 17.95

vegetable kebob-zucchini, eggplant, red peppers, green peppers, mushrooms, onions, tomatoes basted in apricot mustard sauce and grilled. over a whole grain & brown rice medley / 14.95

whole wheat linguine with wild shrimp-wild shrimp sauteed with garlic, pimentón (spanish paprika) and red pepper flakes, finished with dry sherry. tossed with whole wheat linguine and garnished with parmesan / 17.95

vegetarian linguine-(the same preparation as the whole wheat linguine with shrimp, made with seasonal vegetables instead of shrimp) / 14.95

SOUP & SALAD

soup of the day cup / 3 bowl / 4

asian brown rice salad-brown rice, pineapple, red kidney beans, red and green bell pepper, carrot, dried montmorency cherries, and green onion tossed with sesame peanut vinaigrette dressing / 9.95 half salad/ 6.75

red quinoa & roasted beet salad-red quinoa (a high protein grain often used in south america), roasted beets, zucchini, yellow squash, green onions and cherry tomatoes in a smoked paprika dressing over mixed greens, topped with feta / 10.95

whitefish chowder-cup / 4 bowl / 5

door county cherry & apple salad with honey glazed walnuts, gorgonzola cheese and mixed greens tossed with red wine tarragon vinaigrette / 9.95 half salad / 6.75

house salad

mixed greens, tomato, red onion, cucumber and dilled pickled carrots. tossed with mustard dill vinaigrette, blue cheese dressing or vidalia onion and tomato dressing / 5.95

salad add-ons:

grilled chicken breast / 3.95 grilled salmon / 5.95  crab and shrimp cakes / 6.95

SANDWICHES

chicken salad sandwich made with house made chutney on toasted granola bread. served with dill potato salad and apple sauce / 9.75

cookery club-oven roasted turkey, nueske’s cherrywood smoked bacon, tomato, lettuce, and mayonnaise on an herb focaccia roll. served with dill potato salad and apple sauce / 9.75

pesto garlic burger-one third pound locally raised waseda farms organic beef with pesto, monterey jack cheese, lettuce, tomato on a challah bun. with fries / 9.95

turkey, cream cheese & cherry chutney sandwich on toasted granola bread. served with house made dill potato salad and apple sauce / 9.25

pulled pork sandwich-shredded slow roasted pork, bbq red wine vinaigrette with pickled onions on top of mustard slaw on a challah bun. with house made dill potato salad and apple sauce / 10.95

roasted vegetable quesadilla-dry rubbed roasted red peppers, zucchini, eggplant, red onion, mushrooms and monterey jack cheese. served with salsa verde / 9.95

FRIDAY SPECIAL-perch platter with dill potato salad, coleslaw and a roll / 17.95

FEATURED BEVERAGES

house made ginger ale-ginger juice, simple syrup, lemon juice and seltzer / 3.50

cherry ginger ale / 4-cherry lemonade/ 3 (cherry syrup added to lemonade, refill with regular lemonade)

cherry iced tea/ 3 (cherry syrup added to first glass, refilled with regular iced tea)

please inquire about gluten free & vegetarian options / notify your server of food allergies

consuming raw or under cooked foods may increase your risk of food bourne illness

18 percent gratuity may be added for parties of seven or more

Address / Directions

4135 Highway 42 / Main Street Post Office Box 376 Fish Creek, Wisconsin 54212

Email

info@cookeryfishcreek.com

Phone / Fax

tel: 920-868-3634 fax: 920-868-2831


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