Menu

B.J. Wentker’s
Historic Fine Dining
Contemporary Cuisine in an Historic Setting
Presented by
Chef Eric Peterson
 
Appetizers
 

Mushroom En Croûte- Wild mushrooms and Rofumo cheese in puff dough on brandy cream sauce 8

Suggested Wine/Beer – Boeger Walker Zinfandel / Dundee Honey Brown Lager

 

Bruschetta- Grilled bread with olive oil, tomato, basil, garlic, and provolone cheese 7

Suggested Wine/Beer –Colores Del Sol Malbec / Pilsner Urquell

 

Bacon & Chipotle Wrapped Shrimp- Grilled and served with horseradish lime aioli 9

Suggested Wine/Beer –   Conundrum / Modelo Especial

 

Duck Napoleon-Braised duck & Shiitake mushrooms layered between crispy wontons with Rofumo cheese 8

Suggested Wine/Beer – Firesteed Pinot Noir / Dundee Honey Brown Lager

 

Brie Wraps- Melted Brie cheese wrapped in Phyllo dough and served with craisin relish and East Shore remoulade 8

Suggested Wine/Beer – Parducci Sauvignon Blanc / Hoegaarden Belgian Ale

 

Coconut Crusted Shrimp- On Sprecher Ginger Ale sauce with fried leeks 9

Suggested Wine/Beer – Bridgeview “Blue Moon” Riesling / Blue Moon Belgian Ale

 

Crabby Patties- Accompanied by Napa salad with spicy Remoulade 8

Suggested Wine/Beer – Obsession Symphony / Sierra Nevada Pale Ale

 

Special Salads

 

Caprese Salad- Bufalo mozzarella, basil, fresh tomatoes and balsamic vinaigrette with Romaine lettuce 6

Suggested Wine/Beer –Grand Cru Merlot / Pilsner Urquell

 

Peanut Chicken Salad-Peanut marinated grilled chicken breast on romaine lettuce and Napa cabbage with spicy peanut dressing 10

Suggested Wine/Beer – Conundrum / Newcastle Brown Ale

                                                                                                                                                                                                                                                                                

Salmon Salad- Pan seared salmon on Romaine tossed in cucumber dill dressing 12

Suggested Wine/Beer – St. Clement Chardonnay / Warsteiner

 

Orange Teriyaki Chicken Salad-Grilled chicken breast, mandarin oranges, and Chinese rice noodles over Romaine lettuce and Napa cabbage with warm orange teriyaki vinaigrette 10

Suggested Wine/Beer – St. Clement Chardonnay / Hacker Pschorr Weisse

 

Tuna Salad- Grilled tuna with tapenade and sun dried tomatoes over romaine lettuce with rosemary red wine vinaigrette 14

Suggested Wine/Beer – Boeger Walker Zinfandel / Tyranena “Bitter Woman” IPA

 

 

Entrées
All Entrees include a choice of the Chef's soup of the day or salad
with homemade dressing and fresh bread




Steer Tenderloin- Grilled steer tenderloin on Cabernet demi-glace with cheddar bacon twice baked potato and vegetable 32

Suggested Wine/Beer –Souverain Cabernet / Leinenkugel Creamy Dark

 

New York Strip-Grilled New York strip with Jack Daniels peppercorn sauce and mashed potatoes and vegetable 28

Suggested Wine/Beer – Boeger Walker Zinfandel / Smithwick’s Irish Ale

 

Drunken Ribeye-Marinated in beer and brown sugar, grilled, with caramelized onions, on a beer mustard sauce and served with

mashed potatoes and vegetable 24

Suggested Wine/Beer – Canyon Road Cabernet Sauvignon / Chimay Red

 

Bistro Steak-Grilled and topped with mushroom and pearl onion ragout with cheddar bacon twice baked potato and vegetable 21

Suggested Wine/Beer – Firesteed Pinot Noir / Leinenkugel Red

 

Pork Tenderloin-Grilled pork tenderloin with Calvados apple cream sauce and cheddar bacon twice baked potato and vegetable  22

Suggested Wine/Beer – Stein Sweet Red / Woodchuck Amber Draft Cider

 

Stuffed Chicken- Breast of chicken stuffed with BBQ pork and cheddar cheese on BBQ cream sauce 17

Suggested Wine/Beer – Grand Cru Merlot / Dundee Honey Brown Lager

 

Hazelnut Chicken-Hazelnut encrusted chicken breast on Frangelico cream sauce with mashed potatoes and vegetable 18

Suggested Wine/Beer – St. Clement Chardonnay / Harp Lager

 

Linguini-Smoked pheasant, mushrooms, and sun dried tomatoes tossed with linguini in herb cream sauce 19

Suggested Wine/Beer – Parducci Sauvignon Blanc / Founders “Dirty Bastard” Scotch Ale

 

Salmon-Pan seared salmon with gnocchi, artichokes, and olive pomodoro sauce 21

Suggested Wine/Beer – St. Clement Chardonnay / Hoegaarden Belgian Ale

 

Shrimp-Prosciutto and sage wrapped shrimp on mushroom ravioli, with balsamic beurre noisette 24

Suggested Wine/Beer – Colores Del Sol Malbec / Anchor Steam Pale Ale

 

Scallop Napolean- Pan seared scallops and portabella mushrooms on mushroom cream sauce with “mushroomed” potatoes 24

Suggested Wine/Beer – Firesteed Pinot Noir / Boddingtons Pub Ale

 

Lobster-Pan-seared lobster with garlic butter and mushroom ravioli and vegetable 30

Suggested Wine/Beer – Korbel Brut / Chimay White

 

Tuna-Grilled and served with shrimp stir fry with soy ginger sauce and crispy rice noodles 24

Suggested Wine/Beer – Conundrum / Modelo Especial


8% gratuity may be added for parties of six or more
$6 Plate Splitting Charge which includes soup or salad
*Consuming raw or undercooked meats, poultry, and seafood may increase your risk of foodborne illness.*


 

                                            

Luncheon Sandwiches
All sandwiches include choice of potato salad or French fries or Fruit Romanoff

 

 Croissant du jour - Ask your server for details

 Panini du jour– Ask your server for details

BBQ Chicken Wrap-Barbequed chicken breast with cheddar cheese, bacon, lettuce, tomato, and red onion 8

Tenderloin Sandwich-
Grilled steer tenderloin with caramelized onions and Bleu cheese 13

Club Wrap-
Turkey, ham, Swiss, cheddar, bacon, lettuce, tomato, and onion with East Shore mayo 7

Steak Wrap-
Grilled steak, mushrooms, bacon, and tomatoes, with smoked Fontina cheese 9

Fish Sandwich-
Fried cod served with tartar sauce 6

Pork Chop Sandwich-
Grilled pork loin topped with caramelized onions and smoked Fontina cheese with East Shore mayo 7

Buffalo Chicken Wrap-
Fried chicken tenders with buffalo sauce, cheddar cheese, lettuce, tomato, onion and a side of Bleu cheese 8

Grilled Chicken Wrap-
Chicken breast topped with avocado, bacon, Swiss cheese and basil mayo 8

Bacon Cheddar Burger-
Half pound of Angus beef grilled to temperature 8
Bruschetta Burger-Half pound Angus beef topped with Pomodoro and provolone and basil mayo 8

Mushroom Swiss Burger-
Half pound of Angus beef grilled to
temperature 9

Portabella Sandwich-Grilled mushroom cap with provolone and roasted peppers 7


Luncheon Entrées

Salmon-Pan seared salmon with gnocchi, artichokes, & olive pomodoro 12

Steer Tenderloin-
Grilled steer tenderloin on Cabernet demi-glace with potatoes and vegetable 14

Ravioli-
Mushroom filled ravioli with garlic butter sauce  10
           with chicken 12        with shrimp 14

Chicken Breast-
Hazelnut encrusted chicken breast on Frangelico cream sauce with potatoes and vegetable 12                        

                       

Friday Night Fish Fry

All You Care To Eat!

 

Pub Fried Icelandic Cod 10

 

Baked Icelandic Cod 10

 

Lake Perch 12

 All dinners are served with Coleslaw, Rye Bread and your choice of French Fries or Potato Pancake

Desserts

 

Fresh Raspberry Martini

in a Toffee Tuile Glass 

 

Apple Tart on warm Caramel Sauce

 

Blackberry Cobbler

 with Vanilla Ice Cream  

 

Chef's Special Cheesecake

 

Dark Chocolate Crème Brulee

 

Origami Elvis

on warm Caramel Sauce


Prices and items are subject to change without notice.