Chives Restaurant

10/16/2026

🍂 Coming to Chives for dinner this weekend? Don’t forget to save room for dessert! 🎃

Our pumpkin cheesecake topped with whipped cream, caramel drizzle, and a touch of fall spice is the perfect sweet ending to your meal. 🍰🤎

It’s going to be a busy weekend, so call ahead to reserve your table! We look forward seeing you at Chives this weekend 🍁

📞 (920) 434-6441

10/14/2026

🍂 A few more days to savor this week’s features at Chives!

From our 22 oz. bone-in cowboy ribeye to pan-crusted halibut, there’s something special waiting at the table. Our featured menu runs Friday through Thursday, so come enjoy the current lineup before we switch things up this Friday!

With a big Cowboys weekend coming to Green Bay, reservations are highly recommended. 😉

📞 Call Chives at (920) 434-6441 to reserve your table. We look forward to welcoming you!

10/13/2026

Our Current Dinner Features Pictures 🍽️
(Available Friday, October 9th – Thursday, October 15th, starting at 4pm)
For reservations please call 📞 920-712-0959

= Small Plates =

* East Coast Oysters *
Raw in the 1/2 Shell with Cocktail Sauce,
Jalapeño Hogwash, & Classic Mignonette

* Beef Tartare *
Local Sprout & Radish Salad, Grilled Baguette

== Medium Plate ==

** Shepherds Pie **
Lamb Mince, Mashed Potato, Micro Mustard Greens

=== Large Plates ===

*** 14oz. Prime New York Strip ***
*** 22oz. Bone-in Cowboy Ribeye ***
*** 8oz. Prime Bavette Steak ***
Celeriac Purée, Roasted Turnips,
Red W**e Bordelaise, Bleu Cheese Butter

*** Pan Crusted Halibut ***
Charred Leek, Crispy Potato, Cornichon & Fine Herb Sauce, Crushed Hazelnut

10/12/2026

🍂 Fall is here. The Chef’s Table is back. 🍂

Colder days, a cooler kitchen, and a new season of unforgettable dining at Chives!

Our Chef’s Table season has officially returned! Step beyond the dining room and experience the creativity, craftsmanship, and passion of our culinary team right in the heart of our kitchen.

From thoughtfully composed plates to the finest details in every dish, this is dining up close: where the magic happens and every course tells a story. 🍽️✨

Looking for a truly unique evening out? Gather your favorite people and let our chef take you on a culinary experience you won’t soon forget.

📞 Call Chives at (920) 434-6441 to reserve your Chef’s Table experience.

Fall tastes even better from the chef’s side of the pass. 🍷

10/12/2026

Our Current Dinner Features 🍽️
(Available Friday, October 9th – Thursday, October 15th, starting at 4pm)
For reservations please call 📞 920-712-0959

= Small Plates =

* East Coast Oysters *
Raw in the 1/2 Shell with Cocktail Sauce,
Jalapeño Hogwash, & Classic Mignonette

* Beef Tartare *
Local Sprout & Radish Salad, Grilled Baguette

== Medium Plate ==

**Shepherds Pie**
Lamb Mince, Mashed Potato, Micro Mustard Greens

=== Large Plates ===

*** 14oz. Prime New York Strip ***
*** 22oz. Bone-in Cowboy Ribeye ***
*** 8oz. Prime Bavette Steak ***
Celeriac Purée, Roasted Turnips,
Red W**e Bordelaise, Bleu Cheese Butter

***Pan Crusted Halibut***
Charred Leek, Crispy Potato, Cornichon & Fine Herb Sauce, Crushed Hazelnut

10/08/2026

✨ Tonight’s Secret Feature at Chives

SALMON CRUDO
Fresh salmon · citrus · dill mayonnaise

Delicately sliced salmon paired with bright citrus, fresh dill and a silky dill mayonnaise, finished with a beautiful mix of textures and fresh seasonal accents.

A dish built around freshness, balance, and simplicity letting the salmon take center stage while the citrus brings just the right amount of brightness.

If you’re joining us for dinner tonight, ask your server about the Salmon Crudo. It’s one of those dishes best experienced at the table.

📞 Call Chives at (920) 434-6441 to reserve your table.

Come hungry. We’ll take care of the rest.

10/08/2026

10/07/2026

A Little Dark Indulgence 🍫 featured for a very limited time….

Dark Chocolate Cake
Topped with Chantilly cream & cocoa nibs.

Gluten-free • Contains dairy

Rich, elegant, and perfectly indulgent. ✨

10/06/2026

Our current Dinner Features pictures 📸 🙌
(Friday, October 2nd – Thursday, October 8th
Starting at 4pm)
< For reservations please call 920-434-6441 >

= Small Plates =

* East Coast Oysters *
Raw in the 1/2 Shell with Cocktail Sauce,
Jalapeño Hogwash, & Classic Mignonette

* Roasted Candy Cane Beets *
Whipped Dill Feta, Black Pepper & Sherry Glaze, Crushed Pistachio

== Medium Plate ==

** C***r Brined Pork Tenderloin **
Butternut Squash Purèe, Crispy Brussels Sprout Petals, Madeira Pork Jus, Sage & Whole Grain Mustard Butter

=== Large Plates===

*** 14oz. Prime New York Strip***
*** 22oz. Bone-in Cowboy Ribeye***
*** 8oz. Prime Bavette Steak***
Baby Red Potato Hash, Broccolini,
Red Chimichurri

*** Tamarind Glazed Sablefish ***
Basmati Rice, Pickled Cucumber,
Sautèed Wild Mushroom

*** Faroe Islands Salmon ***
Cumin Sweet Potato Couscous, Sunchoke Chips, Caper Aioli, Candied Lemon

**** Soup ****
Split Pea & Pancetta

10/02/2026

Our newest Dinner Features just arrived 🙌
(Friday, October 2nd – Thursday, October 8th
Starting at 4pm)
< For reservations please call 920-434-6441 >

= Small Plates =

* East Coast Oysters *
Raw in the 1/2 Shell with Cocktail Sauce,
Jalapeño Hogwash, & Classic Mignonette

* Roasted Candy Cane Beets *
Whipped Dill Feta, Black Pepper & Sherry Glaze, Crushed Pistachio

== Medium Plate ==

** C***r Brined Pork Tenderloin **
Butternut Squash Purèe, Crispy Brussels Sprout Petals, Madeira Pork Jus, Sage & Whole Grain Mustard Butter

=== Large Plates===

*** 14oz. Prime New York Strip***
*** 22oz. Bone-in Cowboy Ribeye***
*** 8oz. Prime Bavette Steak***
Baby Red Potato Hash, Broccolini,
Red Chimichurri

*** Tamarind Glazed Sablefish ***
Basmati Rice, Pickled Cucumber,
Sautèed Wild Mushroom

*** Faroe Islands Salmon ***
Cumin Sweet Potato Couscous, Sunchoke Chips, Caper Aioli, Candied Lemon

**** Soup ****
Split Pea & Pancetta