Brown Deer Dinner Menu
Pastiche Onion Soup
Classic onion soup topped with a baguette crouton and melted Gruyere.
Homemade Pommes Frites with Aioli
Homemade French fries with traditional aioli.
Oysters on the Half Shell
shucked to order and served with lemon and mignonette
Mushrooms on Brioche
baked with shaved parmesan, white truffle oil.
Grilled Stuffed Quail
with Port wine and fig glace
Country Pate with Cornichons
classic pate campagne with grain mustard, cornichons and crackers.
six escargots baked in garlic butter with toast points
Shrimp De Jonghe
shrimp, garlic, lemon, and brioche crumbs, drizzled with butter and baked
Dipped in egg and Parmesan, sautéed and served with lemon butter
Soup du Jour
Changes daily, but usually pretty good
Our dressings are made with imported extra-virgin olive oil and wine vinegars; we use minimal amounts of vinegar in order to not negatively affect the flavors of the wine you may be drinking. Each salad is made to order and if you’d like a little more vinegar please tell your server and we’ll be happy to adjust accordingly.
Frisee lettuce tossed in a light dressing with bacon, bleu cheese, a lightly poached egg and fresh baked croutons.
Classic Caesar Salad
Romaine lettuce tossed with baked croutons, Parmesan cheese, anchovy filets and traditional Caesar dressing*.
seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions, and fried won ton strips
roasted beets served with mesclun, breaded warmed goat cheese medallion and balsamic dressing
Mesclun, radishes, cucumbers, carrots, peppers, tomatoes, fines herbs, croutons, red wine dressing
haricots verts, tomatoes, hard-cooked eggs, red onion, boiled potatoes, Nicoise olives, capers, and grilled tuna dressed in red wine vinaigrette
Roast Prime Rib of Beef (Saturdays only)
au jus, homemade popover, haricots verts, glazed carrots, three cheese hash browns. Limited quantity/not recommended for carryout.
Beef KC Strip Steak
16oz., haystack onions, haricots verts, glazed carrot, Dauphinoise
American Red Snapper
citron beurre blanc, asparagus, sweet corn and chanterelle risotto
grilled jalapeno and garden onion chimichurri, asparagus, sweet corn and chanterelle risotto
lightly floured, sautéed, with almonds in beurre noisette
Raie Au Beurre Noisette
lightly floured skate wing, sautéed and finished with browned butter, capers and a few drops of fresh lemon juice
Queue de Lotte a la Provencale
Pan-roasted monkfish tail, tomatoes, capers, garlic, EVOO, haricots verts, roasted potatoes.
Pave de Saumon en Croute d'Herbes
seasonal salmon*, dijon, herb, breadcrumb crust, beurre blanc, asparagus, roasted potatoes
FIlet de Brochet a l'Meunière
Fresh Canadian walleye, dusted with flour, sauteed, with lemon butter, haricots verts, roasted potatoes.
Sauteed East Coast Scallops and Shrimp
Parmesan cream, asparagus, risotto
Sauteed Alaskan Halibut and Prawn
Dijon-caper beurre blanc, asparagus, Dauphinois.
Poulet Grille a la Ratatouille
Grilled semi-boneless 1/2 chicken, finished in the oven with a Mediterranean vegetable stew of tomatoes, onions, fennel, zucchini, eggplant, peppers, olives, capers and EVOO. Ratatouille only 18
Tomatoes, eggplant, peppers, onions, fennel and zucchini, slow-cooked in a rich stew favored with Nicoise olives, capers, garlic and a touch of red wine; garnished with shaved Parmesan cheese, basil EVOO and crostini.
Magret de Canard aux Cerises
pan-roasted duckling breast* with Door County cherries in a natural sauce flavored lightly with fresh cracked peppercorns
Spicy, pan-seared chicken breast, finished in the oven with peppers, tomatoes, onions and EVOO, asparagus, roasted potatoes.
Lapin a la Moutarde
Twin rabbit legs, slow-cooked in a white wine and demi glace sauce finished with Dijon mustard; haricots verts, glazed carrots, roasted potatoes.
8oz. beef NY steak or 6oz beef filet, Bercy butter, homemade frites, aioli
Beef Entrecote Steak au Poivre
14oz beef NY steak crusted with cracked black peppercorns and finished with a cognac and shallot demi glace
Filet Mignon au Crabe
hand-cut beef filet*, grilled to order, topped with crab leg meat and Bearnaise sauce
Mignons de Porc*
grilled pork filet wrapped in bacon, Port wine fig marmalade, haricots verts, glazed carrots, Dauphinoise
Cotelette du Porc aux Pommes
grilled pork chop*, caramelized apples, cider sauce, haricots verts, glazed carrot, Dauphinoise
grass-fed lamb rack, brushed with mustard, dusted with herbed breadcrumbs, roasted pink and served with a natural sauce
traditional with fresh berries and a homemade cookie
Angela’s Lemon Tart with Meringue and Caramel Sauce
refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce
pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries
Chocolate Ganache Cake
flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet
Pot De Creme
changes daily, served with a madeliene cake and fresh berries
layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise.