MALLORY'S
DINNER MENU
AVAILABLE AFTER 5 PM DAILY
|
APPETIZERS
CHEESE CURDS | 9
Cajun and garlic white cheddar Ellsworth curds. Served with our house buttermilk ranch
BACON WRAPPED CHEESE CURDS | 14
Two skewers of our Ellsworth curds wrapped in Wisconsin cherrywood smoked bacon.
HOUSE MADE TOTS | 9
Shredded potato, cheese and sour cream hand-rolled. Served with our house buttermilk ranch.
CAJUN STEAK BITES | 10
Tender steak, cajun seasoned and seared. Served with our horseradish dipping sauce.
CRAB CAKES | 9
Two hand-formed Alaskan King Crab patties. Served with a side of Kimchi aioli.
CAST IRON SCALLOPS | 13
Three sushi-grade, jumbo diver scallops blackened on a cast iron skillet. Served with kimchi aioli.
GOUDA CHICKEN NACHOS | 15
House made tortilla chips, tomatoes, jalapenos, onion and diced chicken smothered in a Gouda cheese sauce.
BULGOGI LETTUCE WRAPS | 11
Shaved beef and kimchi. Served with fresh bib butter lettuce wraps.
DUCK BACON & SWEET CORN WONTONS | 10
Decadent Maple Leaf Farms duck bacon, charred sweet corn and cream cheese. Served with sweet & spicy house plum sauce.
BRUSCHETTA | 9
Tomato and basil on toasted slices of baguette - topped with Montamore cheese and balsamic glaze.
BAVARIAN PRETZELS | 9
Four soft, salted pretzel breadsticks. Served with your choice of sauce: Honey Mustard, Beer Cheese or Chipotle Berry
SOUPS & SALADS
DAILY SOUP CUP 5 | BOWL | 7
add any of these proteins to your salad: Grilled Chicken +3 Shrimp +10 Salmon +10 Cap Steak +10 Our salads are served with a side of dressing as listed or choose from
French, Ranch, Thousand Island, Blue Cheese, Champagne Vinaigrette, Caesar, Lemon Caper Aioli or Citrus or Raspberry Vinaigrette BISTRO FRENCH ONION 6 | 8
Sweet onions in a savory broth of sherry wine vinegar gastrique - topped with melted provolone and garlic herb croutons.
PRIME RIB CHILI | 9
Tender USDA prime rib stewed with beans, tomatoes, and chiles.
MIXED GREEN SALAD 6 | 12
Arugula, spinach, frisée, radicchio and other baby greens below heirloom tomatoes, cucumber, onion and garlic herb croutons. Choice of dressing.
CAESAR SALAD 5 | 12
Romaine lettuce tossed with our house-made Caesar dressing, shaved Parmesan cheese and garlic herb croutons.
COBB SALAD | 12
Organic romaine lettuce, hard boiled egg, avocado, red onion, bacon crumbles, gorgonzola cheese - topped with champagne vinaigrette.
WARM COUSCOUS | 13
Israeli couscous, red quinoa, red and brown rice below mixed bell pepper, carrots, cucumber and Roma tomatoes in lemon and caper aioli.
FALL SALAD | 13
Candied walnuts, sliced pear and feta cheese tossed in our spring leaf mix with tangy raspberry vinaigrette. STEAK ENTREES
Our Dinner entrées include
Side salad (Mixed Green or Caesar) or cup of Daily Soup and choice of side. We source USDA Premium Midwest Beef that has been humanely and sustainably raised with no added hormones or steroids, no antibiotics and no animal by-products. Our seafood is chosen with the same regard, flown in fresh daily from responsible buyers and businesses keeping quality first.
*Items marked with an asterisk are subject to availability TENDERLOIN FILET 30 | 34
Our most tender steak, this lean center cut is available in 6 or 8 ounces.
RIBEYE | 28
Hand cut in house, this flavorful 14 ounce cut is one of our most popular steaks.
NEW YORK STRIP | 29
Thick-cut strip, slightly firmer than the ribeye, featuring a similar flavor profile.
T-BONE | 45
A 20 ounce, bone-in combination of tender filet mignon and flavorful New York strip.
BISTRO CHATEAU STEAK | 21
Second only to the filet in tenderness, this favorite is hand trimmed in house.
*LONGBONE RIBEYE | 67
Also referred to as a Tomahawk steak, this considerable bone-in cut offers a unique presentation.
DRY AGED STEAK ENTREES
Our Dry Aged Selections use a 40-day open air process to further the concentration of flavor through dehydration. This can reduce the overall weight (mostly water weight ) up to 20%, but imbues greater tenderness and flavor.
*Items marked with an asterisk are subject to availability *10 oz BONE-IN FILET MIGNON | 58
Filet tender, but with added flavor from the bone.
*16 oz NEW YORK STRIP | 42
A thick-cut, steakhouse classic aged to perfection.
*14 oz RIBEYE | 48
This cut offers wonderful marbling and intense flavor.
SEAFOOD ENTREES
COLOSSAL SHRIMP | 27
Six of our jumbo shrimp seared in your choice of house seasoning: Cajun, BBQ, Buffalo spice.
Six of our jumbo shrimp seared in your choice of house seasoning: Cajun, BBQ, Buffalo spice.
*ALASKAN KING CRAB LEGS 38 | 56
Choose a half-pound or full pound of split King Crab legs. Served with a side of drawn butter.
*WALLEYE | 28
Dill breaded walleye fillet, pan seared aloft char-grilled asparagus spears.
BLUE CIRCLE SALMON | 24
Our 6 ounce fresh, Norwegian salmon fillet grilled to your preference. Served with house horseradish dill sauce.
* LOBSTER TAIL | 36
Two cold-water tails buttered and grilled. Served with side of drawn butter.
DIVER SCALLOPS | 32
Six sushi-grade fresh jumbo scallops, cast iron blackened and finished with kimchi aioli.
TOURNEDOS BERNAISE | 27
Two Alaskan King Crab cakes capped with tender steak medallions - topped with our singature bearnaise sauce.
FISH & CHIPS | 15
Pan-Fried Citrus Panko cracker crusted fillet placed upon shoe-string fries. Served with Thousand Island coleslaw and house tartar.
~NO soup or salad included. *Items marked with an asterisk are subject to availability PORK & CHICKEN ENTREES
*TOMAHAWK PORK CHOP | 39
Our 16oz center cut pork belly seasoned with our signature dry rub - topped with Windsor candied onions.
*Items marked with an asterisk are subject to availability DOUBLE BONE PORK CHOP | 32
A 12-14 oz Frenched chop is filled with a sage and garlic stuffing grilled medium, then topped with parmesan and poultry gravy. Served with roasted root vegetables
~ Please allow 30 minutes for this entree ~ CHICKEN STIR-FRY | 24
Sliced chicken tossed with our vegetable mix and cashews in a house-made teriyaki stir fry sauce over fried rice. BURGERS
Our signature recipe 1/2lb burgers are pattied in house daily. Served on a brioche bun with shoestring fries.
Substitute Gluten Free Bun +2 Chicken or Veggie Burger 11 MUSHROOM & SWISS BURGER | 14
Melted Swiss cheese tops our sauteed Marsala wild mushroom blend.
SMOKEHOUSE BURGER | 14
Sweet and smoky BBQ sauce, Wisconsin cherrywood bacon and hickory smoked cheddar.
PUEBLO BURGER | 14
Wisconsin cherrywood smoked bacon, pepper jack, avocado and pico de gallo.
BACON BLEU BURGER | 14
Wisconsin cherrywood smoked bacon with bleu cheese crumbles. SANDWICHES
TRADITIONAL PHILLY CHEESESTEAK | 12
Thin sliced Premium USDA Black Angus Beef, griddled and finished with melted provolone cheese. Served on a french roll.
LOADED PHILLY CHEESESTEAK | 15
Our Traditional Philly Cheesesteak adding carmelized onions, wild mushrooms
and mixed bell peppers. CLASSIC REUBEN | 14
Sliced corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on toasted marble rye.
WALLEYE SANDWICH | 15
Breaded 6 oz. walleye fillet deep fried, topped with lemon caper aioli and served with fries.
FISH TACOS | 14
Pan roasted Tilapia, Romaine, avocado, heirloom tomatoes in two whole grain tortillas - topped with a Meyer lemon caper aioli.
PORK CARNTAS TACOS | 12
Pulled pork carnitas, onion, sriracha, cilantro in two whole wheat tortillas.
Served with house made salsa. CHICKEN CAESAR WRAP | 14
Sliced chicken, Romaine lettuce, Caesar dressing, Wisconsin cherrywood smoked bacon and shaved Parmesan cheese. Wrapped in a whole grain tortilla. PASTA
Includes Daily Soup or Salad
Add any of these proteins to your pasta: Grilled Chicken +3 | Shrimp +10 | Salmon +10 | Cap Steak +10 LOBSTER MAC & CHEESE | 26
Lobster, bacon and pasta shells in a Gouda and sharp cheddar sauce finished with a toasted panko crust in a cast iron skillet.
~Careful! Skillet is hot! BEEF STROGANOFF | 25
Shaved ribeye sauteed in mushroom sauce and served over egg noodles.
VEGGIE PENNONI | 19
Pennoni Noodles with crisp fresh vegetables in our house creamy alfredo sauce.
CHICKEN RIGATONI | 26
Pulled, Cajun-marinated chicken and rigatoni noodles in a white wine cheese sauce tossed with sauteed shallots, bell pepper mix and spinach.
SEAFOOD LINGUINE | 28Two scallops and three jumbo shrimp in a lemon caper sauce with heirloom tomatoes and cilantro garnish on linguine.
SHRIMP SCAMPI | 28
DESSERT
SEASONAL DESSERT | (ask your server for selection)
CARROT CAKE | 6.5
Moist carrot cake spiced with cinnamon, walnuts and pineapple - finished with cream cheese icing.
THREE LAYER CHOCOLATE FUDGE CAKE | 6.5
Fudge cake and smooth chocolate butter cream covered with chocolate shavings.
CLASSIC NY CHEESECAKE | 5.5
Silky smooth cheesecake placed in a delicious graham cracker crust.
FLOURLESS CHOCOLATE TORTE | 6.5
A decadent, gluten-free dessert that remains one of our most popular selections.
MALLORY'S BROWNIE COOKE SUNDAE | 8
Vanilla bean ice cream, chocolate chip cookie,chocolate fudge brownie - topped with whippedcream, chocolate sauce and a cherry. |
DINNER SIDESOur dinner entrées include choice of any one side.
Burgers and sandwiches can substitute or upgrade to one of the following:
ADDITIONS:
Three Colossal Shrimp +10 Marsala Wild Mushrooms +4 Carmelized Onions +2 *Lobster Tail +14 Horseradish Sauce +2 Bearnaise Sauce +4 Asparagus +4 |
We strive to provide accurate information, but our kitchens are NOT 100% gluten free and some cross contact may occur. Items may contain as much as 20 ppm of gluten.
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.