Friday Lunch - Steakhouse Menu
Bill set out to recreate the spirit of the classic Chicago steakhouse—a place where power lunches still matter and conversations unfold over exceptional food and wines.
First Course
Classic Iceberg Wedge Salad
Crisp baby iceberg with creamy housemade blue cheese dressing, finished with Herbie’s Salad Herbs.
Captivate Chardonnay
Elegant Chardonnay with bright citrus, ripe fruit, and a clean, balanced finish.
Second Course
Butter Poached Main Lobster
Succulent Maine lobster gently poached in butter with sweet creamed corn and silky mascarpone, finished with Herbie’s Sydney Spice.
Passion Pinot Noir
Silky Pinot Noir with vibrant red fruit, subtle spice, and delicate earthy notes.
Third Course
Westholme Prime Rib
Prime rib with brandy peppercorn sauce, creamed spinach, and crisp sourdough onion rings, seasoned with Herbie’s Bill’s Steak Rub.
Allure Meritage
Rich Bordeaux-style blend with dark fruit, spice, structure, and a smooth finish.
Fourth Course
Hale Farm Apple Pie
Flaky pastry filled with orchard apples, served warm with homemade vanilla bean ice cream and Herbie’s Sugar ‘N’ Spice.
Amour Merlot
Soft, expressive Merlot with ripe fruit, gentle spice, and a smooth, lingering finish.
Menus are revised quarterly to reflect the seasonal rhythm of local harvests, ensuring each visit captures the freshest produce at its peak.
Steakhouse Lunch
Everyone enjoys a Friday lunch so it's no surprise to see Bill greeting guests and enjoying a lunch that will send you in search of a comfortable couch for a Friday afternoon nap - Yes !!! ▲
The Salad
Crisp lettuce wedge, blue cheese, garlic+olive oil croutons, house made ranch dressing and Applewood smoked bacon made by the Nueske family since 1933 in Wittenberg, Wisconsin. ▲
Meeting New Friends
You may have come alone or as a couple but over lunch you will find other kindred spirits who love food and wine and are happy to celebrate Friday with new friends. ▲
Lotus Position Shrimp Cocktail
Fresh delicious shrimp and a house made cocktail sauce with just the right amount of horseradish and lemon juice. Etiquette suggests holding the shrimp by the tail, dip in sauce and bite. ▲
Strange Silence
As guests discover the food delights within each dish a strange silence descends, talking stops and only the clink of cutlery and a gasps of happiness can be heard - magic moments ! ▲
Slow Roasted Prime Rib
Nothing prepares the palate for slow roasted prime rib served with a red wine Bordelaise sauce, Cajun spiced potato wedges and a smooth, powerful Cabernet Sauvignon. ▲