Menu

We like to keep our menu fresh and seasonal so please check back regularly to see what we’ve changed. We look forward to seeing you soon!

The Buckleys

Click here to open our Brunch Menu

Click here to download a PDF version of our Spring 2013 menu

Starters

Meat Plate 14

a selection of local and house made charcuteries with whole grain mustard, pickled vegetables and country toast

Gnocchi with Tallegio   12

potato dumplings, tallegio, spring peas and black truffle butter

Vietnamese Spring Rolls   6

lemongrass pork, rice noodles, shrimp, cilantro with ginger-soy sauce and chili

Blackened Tuna   11

spiced-rubbed ahi tuna, cucumber, cherry tomatoes, wakame and soy vinaigrette

Wisconsin Cheese Plate   16

a seasonal selection of artisanal cheeses with Marcona almonds, house made jelly and French baguette

Beef Carpaccio   10

flash seared marinated beef, kalamata olives, parmesan and arugula

Grilled Octopus   12

paprika-pancetta vinaigrette, fig vincotto and soft polenta

Bacon Bleu Fries  6

potato fries topped with melted bleu cheese and crispy bacon

Vegetables

Brussels Sprouts — caramelized, kimchi, soy sauce   8

Artichokes — fried, parmesan, truffle-chive oil   6

Cauliflower — sautéed, chili flakes, lemon, garlic   7

Asparagus — grilled, red bell peppers, parmesan, olive oil   6

 

Soup and Salads

Fennel-Apple   7

shaved fennel, Fuji apples, endives, mixed greens, bleu cheese, spiced walnuts and ginger-tarragon vinaigrette

Beets and Goat Cheese   9

salt roasted beets, hazelnuts, goat cheese, ginger poached pears, arugula and lemon-buttermilk dressing

Duck with Pickled Cherries   14

Moulard duck breast, baby greens, carrots, sunflower seeds, alfalfa sprouts, house pickled Bing cherries, shaved foie gras and sesame-port vinaigrette

Oyster Caesar with Grilled Romaine   12

fried oysters, garlic croutons, pancetta, parmesan crisp, romaine wedges and oyster Caesar Dressing

Chicken Wedge  9

grilled chicken, cucumbers, tomatoes, green olives, bacon, bibb lettuce and bleu cheese dressing

Seasonal Soup   cup 3.50   bowl 5

Chef’s soup made daily.  Please ask your server for selections.

 

Sandwiches

Britt’s Burger*   12

8 oz fresh ground chuck, parmesan, truffled fried artichokes, Bernie’s bacon, arugula and horseradish cream sauce

Classic Burger*   10

8 oz fresh ground chuck, served with a choice of provolone, white cheddar or bleu cheese

*add bacon or sautéed onions each for $1*

Banh Mi   10

Vietnamese style BBQ pork, pickled carrots and daikon, cilantro, jalapeno and chili sambal sauce, served in a toasted Italian roll

Bungalow Chicken (Mike’s favorite)   10

herb and citrus roasted chicken, lettuce and tarragon aioli on a toasted Italian roll

*add bacon for $1*

Vegetable Panini   9

balsamic portabella mushrooms, goat cheese, zucchini, roasted red bell peppers and aioli on Vienna bread

Corned Beef   10

Guinness braised brisket served on marble rye with russian dressing and gruyere cheese

*add house made sauerkraut for $1*

Lobster Roll   14

Maine lobster, tarragon aioli, celery and scallions on a toasted split bun

Sandwiches come with a choice of:  French fries or a small side salad

 

Dinner Menu

Dinner Service Begins at 5pm

Portabella in Pastry   20

roasted portabella mushroom, caramelized onions, tomatoes, and Crave Brother’s brie baked in a puff pastry with asparagus and Dijon sauce

Pairing: Dupond Merlot or Ghost Rider White IPA

Strozzapreti with Wild Boar   23

Artisanal hand crafted pasta tossed with burgundy braised wild boar ragu and grated parmesan

Pairing: Les Jamelles Malbec or Saison Dupont

Slow Pig*   26

grilled Fox Heritage pork chop, white bean and kumquat salad with orange mojo sauce

Pairing: Corsini Podere Rugurri Barbera  or Kentucky Bourbon Barrel Ale

Cornish Hen   19

Brick grilled spiced rubbed Cornish hen, braised kale and chic peas, and a Greek style yoghurt sauce

Pairing: Jovly Vouvray Chenin Blanc or Skull Splitter Scotch Ale

Wild Salmon*   23

pan-roasted marinated salmon, soy braised pork belly, spring peas, prawn crackers, asparagus, rutabaga puree and béarnaise

Pairing: Ramsay Pinot Noir or Weihenstephaner Hefeweissbier

Delmonico Strip*   33

grilled 14 oz NY strip, Delmonico potatoes, baby carrots, foie butter and demi

Pairing: Easton Zinfandel or Aventinus Dopplebock Wheat

 

 

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