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    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 / JW Dundee Honey Brown Ale

 

Smoked Trout Turnover- Puff pastry filled with smoked trout and provolone cheese on Creole mustard sauce 9

Suggested Wine/Beer – Conundrum / Leinenkugel Honey Weiss

 

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

Suggested Wine/Beer – Toad Hollow “Erik’s the Red”/ Pilsner Urquell

 

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

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

 

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

Suggested Wine/Beer – Firesteed Pinot Noir / JW Dundee Honey Brown Ale

 

Brie Wraps- Melted Brie cheese wrapped in Phyllo dough and served with craisin relish and apricot chutney 8

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

 

Bacon & Chipotle Wrapped Shrimp- Grilled--slightly chilled--and served with

horseradish lime aioli 9

Suggested Wine/Beer – Toad Hollow “Erik’s the Red”/ Modelo Especiul

 

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 mixed greens 6

Suggested Wine/Beer – Crane Lake Merlot / Pilsner Urquell

 

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

 

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

Suggested Wine/Beer – Eberle Viognier / Warsteiner

 

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

Suggested Wine/Beer – Firesteed Pinot Noir / Newcastle Brown Ale

 
Steak Salad- Grilled steak with roasted potatoes, avocado and haystack onions over romaine with chipotle vinaigrette 14

Suggested Wine/Beer –Crane Lake Merlot / Leinenkugel Original


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

Veal Marsala- Sautéed veal medallions and Shiitake Marsala demi-glace with linguini and vegetable 30

Suggested Wine/Beer – Firesteed Pinot Noir / J W Dundee Honey Brown Ale

 

Lobster-Pan-seared lobster with garlic butter and seafood ravioli 30

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

 

Walleye-Pistachio crusted walleye with sauce verte & potatoes gratinee 24

Suggested Wine/Beer – Parducci Sauvignon Blanc / Ayinger Ur Weiss

 

Steer Tenderloin- Grilled steer tenderloin on Cabernet demi-glace with potatoes gratinée and vegetable 32

Suggested Wine/Beer –Souverain Cabernet / Leinenkugel Creamy Dark

 

Duck-Grilled Moullard duck breast with chipotle peach sauce, potatoes gratinee

and vegetable 23

Suggested Wine/Beer –Eberle Viognier / Stella Artois

 

Pork Chop-Garlic and herb crusted center cut pork chop on Dijon pork glace topped by haystack onions with Rofumo mashed potatoes 22

Suggested Wine/Beer – Obsession Symphony / Pilsner Urquell

 

Pasta Primavera-Mushrooms, artichokes and roasted peppers tossed with linguini and roasted garlic olive oil 16

         With grilled chicken 20           With grilled shrimp 23

Suggested Wine/Beer – Sebastiani Chardonnay / Foster’s Lager

 

Drunken Ribeye-Marinated in beer and brown sugar, grilled, with caramelized onions, on a beer mustard sauce and served with Rofumo mashed potatoes and vegetable 24

Suggested Wine/Beer – McMannis Cabernet Sauvignon / Chimay Red

 

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

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

 

Lamb-Herb crusted lamb rack with rosemary red wine sauce, potatoes gratinee and vegetable 28

Suggested Wine/Beer – Boeger Walker Zinfandel / Chimay Blue

 

 

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

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

 

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

Suggested Wine/Beer – Boeger Walker Zinfandel / Pilsner Urquell

 

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

Suggested Wine/Beer – Toad Hollow “Erik’s the Red” / Anchor Steam Pale Ale

 

Scallops- Pan seared scallops and linguini with pistachio pesto cream sauce

 and vegetable 22

Suggested Wine/Beer – Parducci Sauvignon Blanc/ Sierra Nevada Pale Ale

.                                           Luncheon Sandwiches

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

 

Panini du Jour– Ask your server for details

 

Croissant du Jour- Ask your server for details

 

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

 

Steak Wrap- Steak with onions, Maytag bleu cheese and Dijon mustard 9

 

Club Wrap-Turkey, ham, Swiss, cheddar, bacon, lettuce, tomato, and onion with

 East Shore mayo 7

 

Muffuletta” Wrap-Ham, salami, provolone cheese, olive relish, & mayo 8

 

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

 

Jerk Chicken-Chicken breast marinated in Jamaican Jerk spices, grilled and

served with apricot chutney 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

 

Bruscetta 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-Grilled mushroom cap with roasted peppers, provolone cheese and basil mayo 7

 

                                             Luncheon Entrées

 

Salmon-Pan seared salmon with gnocchi, artichokes, and 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           

                              add chicken 12        add 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

 

 

 

BJ Wentker's • 230 Milwaukee Ave. (Hwy 36) • Burlington, Wisconsin 53105 • Phone : (262) 767-1514