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.
Athens Greek Salad - organic locally sourced greens, tomato, red onion, artichokes, feta, olives, cucumbers, tomatoes, served with your choice of cucumber tzaziki, Greek feta or oil and vinegar (gf, v, vegan option)
Tropical Crab Salad- our decadent crab salad with refreshing lime, onion and celery, over a bed of fresh greens, red bell pepper, cashews, and toasted coconut. Served with an apricot lime dressing (gf)
Davenport House Salad- organic greens, heirloom tomatoes, cucumber, red onion, and red bell pepper. Served with choice of dressing. (gf, v, vegan)Entree size… Side Salad Size…
Chicken Breast (organic, free range, and hormone free)
Shrimp (Wild Caught Gulf)
Honey Smoked Salmon
Falafel (chickpea and fresh herb fritters, vegan and gluten free)
(Includes choice of soup or salad)
Davenport Wellington: Beef tenderloin wrapped in prosciutto, topped with mushroom sauce aux champignons, and served with crispy layered herb potatoes…Petite 6oz or 8oz
Hand-Cut Ribeye: 12 oz hand cut prime ribeye, served with champagne risotto and vegetable du jour (gf)
Chicken Artichoke Piccata: Organic chicken breast lightly floured and sauteed in a lemon, white wine, fire roasted artichokes and caper butter sauce. Served over sauteed zucchini “noodles” (vegetarian option with eggplant)
Athena’s Shrimp: made in house Lump crab cake topped with Greek olive tapenade, Wild caught Gulf shrimp, fresh organic greens and feta
Sicilian Stuffed Portabella: portabella mushroom stuffed with quinoa, spinach, tomato, artichokes, red pepper, garlic, olives, and fresh basil. Topped with provolone and baked. Served over olive oil sauteed zucchini “noodles” (gf,v)
Chicken Za’ atar: chicken thighs rubbed with North African spices, served with wild mushroom risotto, grilled tomatoes and asparagus (gf)
Summer Salmon :Fresh salmon, broiled with a honey glaze, served over Champagne risotto, and drizzled with a raspberry citrus reduction (gf)
Apple Chestnut Ravioli with Fresh Maine Lobster: Creamy apple chestnut ravioli finished in a rich cognac apple crème, topped with lobster
Korean Fiesta Tacos: Tender shredded organic chicken breast in our special Kimchi Barbeque sauce, topped with sesame cabbage slaw, and a cilantro lime crema
Herb Encrusted Rack of Lamb: Tender rack of lamb, encrusted in bright herbs and garlic, baked to perfection. Served with a mint gremolata and fruited rainbow quinoa (gf)
Dessert Selections Change Daily