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.

First Course

Seared Sea Scallops                       14

Sweet Peas, Smoked Bacon, Soy Cream                                                       

Calamari                                11

Fried, Chipotle & Lime Aioli                                                                                                  

Ahi Tuna Tartare                         14

Sriacha Aioli, Cucumber, Avocado, Wonton Crisps, Soy Reduction               

Honey Goat Cheese Bocconcinis              10

Rosemary Brown Butter, Raspberry Balsamic, Candied Pecans           

Mushroom Risotto             12

Mixed Mushroom Saute, Brie, Sherry Vinegar Reduction, Truffle Oil 

Hearts of Romaine Caesar                   6

Fried Anchovies, Roasted Garlic, Tomato Confit                                                                     

Iceberg Wedge                            6

Cherry Tomatoes, Rosemary Oil, Ranch or Bleu                                                                       

Seasonal Greens                            6

Maple Vinaigrette, Goat Cheese, Granola & Sweet Potato Crisps                            

Roasted Jalapeno & Corn Soup                    8

                                          

 Second Course

Braised Osso Bucco                        29

Hand Rolled Lemon Thyme Papardelle & Asparagus, Brasing Jus Glace

Grilled Bone-In Ribeye                       38

Horseradish Potato Puree, Haricot Vert, Herbed Demi-Glace Butter           

Grilled Angus Tenderloin                     32

Blue Cheese Fritter, Braised Portobello, Asparagus & Roasted Shallot Syrah Sauce        

Roasted Lamb Rack                         30

Herb & Roast Garlic Paste, Lemon & Herb Risotto, Spring Peas    

Seared ahi Tuna                              27

Soy Glazed, California Rolls, Sesame Broccolini & Shitake Mushrooms, Wasabi Vinaigrette

Roasted Red Grouper                       28

Hawaiian Tasmanian Crab Crusted, Potato Gnocchi & Pecorino Cream, Melted Leeks

Seared Diver Scallops                      25

Smoked Onion Potato & Asparagus Phyllo Roll, Roasted  Shrimp, Grapefruit & Corn Relish