Waterfront is located only feet from the beautiful Green Bay Shoreline in North Sister Bay, Door County, Wisconsin. Legendary not only for it's cuisine but also it's brilliant sunsets (see below)! Waterfront's relaxing atmosphere and decor paired with it's delicious Land and Sea cuisine make it one of Door County's premier dining and cocktail locations. The Waterfront is a popular spot for locals, tourists, and business. Seasonally changing it's menu, you can be sure that your meal will be fresh and have flavors to match your mood. Waterfront stocks a full bar, extensive wine and martini list, and has outside patios overlooking the pristine sunsets into the bay of Green Bay. All cuisine at Door County’'s Waterfront Restaurant is prepared fresh daily, pastas rolled by hand, the menu changing with the seasons and experiences of our chefs. Waterfront’s beef is cut specifically for us, the fish flown in fresh from locations in Hawaii, West coast, East Coast, Alaska, Gulf of Mexico and our own local waters surrounding Door County. As the growing season progresses in Door County, local ingredients become available to us from farmers around the area. Our menu is always adapting to the freshness and quality of ingredients that are available to us. World trained and traveled, Chef Jesse Johnson will create vegetarian, vegan or any special needs you or your table might request.
APPS
CROQUE MONSIEUR CAULIFLOWER SOUP
seranno ham + gruyere crouton
CRISPY CALAMARI
fried, chipotle & lime aiolis
SEARED DIVER SCALLOPS
applewood smoked bacon & onion ragu, sugar snap peas, soy cream
WHOLE GRILLED ARTICHOKE
rosemary grain mustard aioli
GOAT CHEESE TRUFFLES
smoked paprika, poppyseed + fennel pollen, grilled crostini
CRISPY PORK BELLY
honey balsamic medjool dates, romesco
WILD BURGANDY SNAILS
baked in their shell, lemon herb pernod butter, toasted bread crumbs
GREENS
CAESAR
fried anchovies, roasted garlic, tomato confit
WEDGE
cherry tomatoes, rosemary oil, house ranch or bleu
ORGANIC GREENS
salt roasted shaved pear, sesame lemon ricotta vinaigrette, toasted almonds
PASTA
TRUFFLED PAPPARDELLE 14
truffled marinated mushroom pappardelle, wisconsin sarvecchio cheese fondue
DUCK CONFIT RAVIOLI 14
green greek olive + grain mustard filled, frissee
LOCAL WHITEFISH LASAGNETTE 14
caledonia prawns, roast tomato, asparagus tips + scallions, whitefish bechamel
RAGU ALA BOLOGNESE PAPPARDELLE 14 (Thursdays)
veal, pancetta, prosciutto, demi-glace
*all our product and seafood is fresh and constantly changing due to availability and season. nightly & seasonal menu changes are common, please call to request a specific fish for your next visit at Waterfront.
*vegetarian, vegan, gluten-free entrees or other special requests are happily created upon request.
MAIN
BRAISED LEG OF LAMB 32
fresh mint taglietelle + braising jus, thai chile minced lamb salad
1 8 oz GRILLED BONE-IN RIBEYE 39
spring asparagus, roasted red potato + marinated grilled portobello mushroom,
herb and porcini dust butter
GRILLED TENDERLOIN 34
bechamel creamed spinach , potato gnocchi + roasted shitakes, braising juices
BRAISED SHORT RIBS 30
blue cheese polenta, dill gremolata shaved celery root
ALASKAN HALIBUT 33
pesto butter beans, lemon brown butter wild mushrooms, shaved snap peas
PERCH 'FRY' 29
jalapeno pickled cucumber tartar, twice baked potato cake, chorizo rye slaw
DIVER SCALLOPS 31
truffled wilted swiss chard, roasted garlic potato stick, lemon grass marinade
DESSERT
POT OF CHOCOLATE 7
fresh whipped cream
VALRHONA CHOCOLATE TRUFFLE CAKE 9
crème anglaise, tuille cookie
TIRAMISU 8
espresso bean chocolate toffee, espresso extract
ESPRESSO TORRONE 8
door county drunken cherries
MEYER LEMON GOAT CHEESE TART 9
candied lemon zest, lemon curd
COFFEE BEANS & TEA
starbucks verona blend coffee 4
selection of tazo tea 3
PORTS
smith woodhouse colheita reserve 12
novel unfiltered porto 8
taylor fladgate porto 10
deleuwen red muscadel 6
ramos pinto porto ruby 10
delaforce 10 year tawny 10
ramos 20 year tawny 17
Background
Restaurants & food began at an early age for me. I grew up through the kitchen brigade in my family's restaurant, starting on milk crates doing dishes, until i could finally reach the back of the grill to cook. At the University of Wisconsin-Madison
I searched for another trade, lived and studied in Brazil, and traveled in Europe, only to keep returning to a passion for food. Upon returning to the united States I enrolled in culinary School and went on to cooking and studying wine in France. The next fall Waterfront opened it's doors. During my off-season I have traveled and cooked in some amazing restaurants around the world, and I am happy to share my tastes and experiences with all of you!
Employment & Travel
2003 Brazil, France, Spain, Portugal
2004 Bloom Restaurant Boulder, CO
Christian Etienne Avignon, France
2005 Water Club San Juan, Puerto Rico
Chateau Bordeaux St. John, USVI
2006 Al Gallopapa Tuscany, Italy
2007 Fifth Floor San Francisco, CA
2008 cooking courses Thailand
2009 food travel Cambodia
2010 cooking courses Vietnam, Costa rica,
the south
Favorites
Food: Fresh fish (any), Hand rolled Pastas, Eggs, Thai Chiles
Wine: Chateneuf Du Pape (Beaucastel), Pouilly-Fume, Russian River, Salice Salentino (Italy), Amarone (Apulia,Italy)
[ thursday pasta ]
An oppurtunity to mix tasting size pasta entrees into three courses for $25! Pick your favorite three.......
[ wednesday tapas ]
A popular night to just sit at the bar with friends and enjoy fresh Sangria, a glass of wine, Mojitos, Caiparinhas and small tapa plates.
ROLLED FLATBREAD 5
goat cheese, ground lamb
CRAWFISH & CHORIZO TOASTS 5
DUCK CONFIT FILLED SPANISH PEPPERS 6
DIPPING BREAD 4
o live oil, balsamic & parmesan
CHEESES 6
domestic & world cheeses
FRIED CHEESE RAVIOLIS 4
pepperoncini tomato dipping sauce
SHRIMP PAD THAI 6
SEARED SCALLOPS 6
smoked bacon & snap peas, soy cream
SHRIMP & GRITS 5
aged chedder, cajan, ham hock, creole sauce
LAMB CHOPS 7
STEAK & GARLIC MUSHROOMS 6
TAPA TACOS 6
blackened steak, green chile guacamole
BEEF FILET CARPACCIO 5
struffled arugula, pecorino, shallot caper
CALAMARI 4
Chipotle & Lime Aoili
PROCIUTTO CRUDO & GRILLED ASPARAGUS 5
l emon black pepper vinaigrette
FRESH SPRING ROLL 5
prawn, ginger, peanut sauce, thai chile & kaffir lime vinaigrette,
GORGONZOLA CHEESE CURD 5
red verjus pickled red onion & balsamic sour dc cherry
FRIED GREEN TOMATILLOS 4
CALIFORNIA SUSHI ROLLS 5
add sashimi ahi tuna 6
TRUFFLED PAPPARDELLE
BAROLO RISOTTO
arugula & shaved parmesano
ROLLED CANNELLONI'S
prince edward island mussel & basil pesto filled, red curry & smoked paprika puree, white wine butter broth
TORTOLONI IN BRODO
steamed alaskan crab brown butter broth, lemon zest gremolata
PAPPARDELLE BOLOGNESE
rich meat sauce, nutmeg bechamel
AGLIO & OLIO CAPPELINNI
angel hair, garlic, coltibuono evoo, pepperoncini
*some pastas change week to week.
Reservations (highly recommended) & Gift Certificates
920-854-5491
Hours
CLOSED UNTIL END OF APRIL
Location
10961 N. Hwy 42
North Sister Bay, WI
54234
Contact
jesse_jjswaterfront.com
*No Reservation Requests Via E-mail, Please Call 920.854.5491
*Email or Call For Special Events, Parties, Tasting Menus & Information.
[ Google Map]
New Years Eve 2011 LITE.pdf
New Years Eve 2011.pdf
CLOSED UNTIL
END OF APRIL
[920.854.5491]
