09/12/2026
Saturday night calls for a little fire. 🔥🥩
Featured in the photo is tonight’s 10oz American Wagyu Flat Iron, locally sourced right here in Wisconsin and cooked over our live-fire grill.
Also among tonight’s Chef’s Featured Cuts is our 32oz Bone-In Cowboy Ribeye—because sometimes bigger really is better.
And from the sea, our Fire Grilled Teriyaki Ono returns with lobster fried rice, Asian cucumber salad & pomegranate butter — $50.
Steak, seafood, cocktails and a Saturday night by the river. Sounds like a pretty good way to spend the evening.
Reservations are highly recommended.