108 E. Davenport Street




United States

Historic Davenport House

Dinner Menu


Duck & Pork Meatballs: Stuffed with Roth Three Chili Pepper Gouda, flavorful herbs, spices and Wisconsin cranberries. Drizzled with pomegranate gastrique. 

Pork Belly Sliders: Braised pork belly, served on a savory herb scone, drizzled with a Wisconsin maple & bourbon reduction. 

Crab & Fennel Crostini: Fragrant medley of fresh crab and lime, mingled with a fennel apricot compote on top crostini

Wisconsin Cheeseboard: Chef Dan’s personal selection of 4 cheeses from across Wisconsin. Served with assortment of nuts, jam, fruit, and crackers. Selection varies daily.


(Includes choice of soup or salad)

Davenport Wellington: 8oz beef tenderloin, wrapped in prosciutto, topped with wild mushrooms, sauce aux champignons, and Served with our Crispy Layered herb potatoes Petite 6oz or 8oz

Davenport Aged Ribeye: 12oz hand-cut prime ribeye, served with champagne risotto, and roasted seasonal vegetables

Sangria Duck* (gf): Broiled in a honey and spice dust, served with a sweet Spanish sangria sauce, and an apple ginger puree. Served lemon roasted broccoli Romanesco with pine nuts 

Chicken Za’atar (gf): Chicken thighs, rubbed with North African seasonings. Served with wild mushroom risotto, grilled tomatoes, and asparagus

Portobello Wellington (v): Portobello mushroom stuffed with wild mushroom Duxelles, wrapped in a tender crepe, and baked in a flaky puff pastry. Served with caramelized rainbow carrots and broccoli Romanesco

Athena’s Shrimp: Tender crab cakes topped with a robust tapenade, fresh greens, grilled shrimp and feta cheese

Wild Alaskan Salmon* (gf): Fresh wild caught Alaskan Salmon, pan seared to perfection, finished with a honey glaze. Served over Champagne risotto, and a blackberry reduction

Seasonal Specials

Chimichurri Hanger Steak * (gf): Marinated in a bright Chimichurri, topped with roasted vegetables, and queso fresca. Served with light and crispy polenta fries 

           Try a vegetarian/vegan Chimichurri Cauliflower (v, gf)

Braised Beef Short Ribs (gf): Tender beef short ribs, slowly braised in red wine. Served with a rich polenta and caramelized mushrooms

Pork Ragu: Rich pork, simmered with tomatoes, herbs, and spices. Served over homemade tagliatelle, and kissed with bold Grand Cru® Surchoix

Apple Chestnut Ravioli with fresh Maine Lobster: Creamy apple chestnut ravioli, finished with a rich cognac apple crème, topped with grilled lobster


Winter Harvest (v, gf)):Red and gold beets, red onion, fresh pears and apples, red bell pepper, Mon Chevre feta, and arugula mix tossed with a Wisconsin maple vinaigrette Add chicken 

Athens Greek (v, gf): Arugula green mix, tomato, red onion, artichokes, feta, olives, cucumbers, fresh mint, toasted almonds, tossed with an oregano lemon vinaigrette. Add Shrimp 

Dessert Selections Change Daily