All cuisine at Door County’s
Waterfront Restaurant is prepared fresh daily, pastas rolled by hand, and
the menu changing with the seasons. Waterfront’s beef is cut specifically
for us, the fish flown in fresh from locations in Hawaii, West coast, East
Coast, 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.
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First
Course
Seared
Sea Scallops
Sweet Peas,
Smoked Bacon, Soy Cream
Calamari
Fried,
Chipotle & Lime Aioli
Southern
Creole "Shrimp & Grits"
White Chedder
Creamy Grits, Creole Pan Sauce, Ham Hock Confit
Stuffed
Piquillo Peppers
Duck Confit & Goat Cheese, Duck Glace Lentils, Sweet & Sour Slaw
Seared
Rolled Rabbit
Honey Meyer
Lemon Spaghetti Squash, Purple Mustard Verjus Pickled Grapes
Shaved
Filet Carpaccio
Marinated
Stravecchio Cheese,Truffled Arugula, Sherry & Caper Vinaigrette
Hearts
of Romaine Caesar
Fried Anchovies,
Roasted Garlic, Tomato Confit
Cherry
Tomatoes, Rosemary Oil, Ranch or Bleu
Seasonal
Greens
Lemon Sesame
Miso Vinaigrette, Wonton Crisps, Lime Soy Marinated Peanuts
Roasted
Jalapeno & Charred Corn Soup
Pasta
Seafood Tagliatelle
Littleneck Clams, PEI Mussels, Squid, Shrimp, Scallop
Shellfish
Saffron Cream, Parsley Chile Anchovy Oil
Pappardelle Bolognase
Rich Meat
Sauce with Nutmeg Bechemel & Parmesan
Seared Foig Gras
Tourchon Tortellini & Lobster
Aged Balsamic,
Shaved Asparagus, Lemon Brandy Butter
Cured Egg Yolk Ravioli
Truffled
Potato Cream & Watercress Bread Crumbs, Shaved Pecorino
Sweet Pea Risotto
Spring
Sweet Peas & Pancetta
Grilled 20 oz. Bone-In
Angus
Ribeye
Crispy Smoked Bacon Roasted Fingerlings, Creamed Spinach Bechamel
Grilled Angus
Tenderloin
Potato Blue Cheese Spring Rolls, Asparagus
& Artichoke "Dip", Chianti Demi-Glace
Roasted
Lamb Rack
Armenian Rice, Tomato, & Ground Lamb Wrapped Grape Leaves
Lemon Verbena
Yogurt Raita & Lamb Glace
Slow Cooked Brined
Pork Chop
Wilted
Brussel Sprout Leaf & Chorizo Hash, French Onion Soup Broth, Gruyere
Aioli
Pan Roasted Walleye
Warm Grain Mustard & Golden Raisin Endive Marmalade
Duck Fat Roasted Baby Reds, Herb and Sweet Spanish Paprika Vinaigrette
Door County Whitefish
Vermouth Cream Poached, Roasted Garlic & Broccoli Rabe Sauteed Potato Dice
Fresh Dill & Parmesan Gremolata
Seared Alaskan Halibut
Grilled Marinated Scallions & Lemon Thyme Quinoa (Keen-wah)
Roasted Shitake & Porcini Dust Vinaigrette,
Tomato Confit Pesto
Seared
Diver Scallops
Creamy Lemon Orzo & Edamame
Italian Salsa Verde Panzenella &
Crustacean Oil
Dessert
Pot of Chocolate
Valhrona Chocolate, Fresh Whipped Cream
Chocolate Truffle
Cake
Creme Anglaise & Orange Scented
Chocolate Truffle
Port Wine Cherry
Bread Pudding
Door County
CherryMacerated Cherries, Vanilla Bean Icecream
"Fruit &
Cream"
Nectarine, Peach, Rhubarb & Strawberry in Sweet Wine Brown Butter Syrup
Goat Cheese
& Balsamic Zabaglione & Lemon Zest Butter Cookies