- Appetizers – CRAB CAKES - These Southern delights are made of snow crab, sweet potatoes, scallions, Panko (Japanese breadcrumbs) and a special blend of spices. Seared to a dark golden brown then served with a horseradish roasted garlic ranch dipping sauce. 2.5 each
CALAMARI - Tender rings of calamari encrusted with lightly seasoned cornmeal are flash fried. Served with creamy Caesar dressing and warm marinara sauce. 9 half order 8
TOASTED BRIE* - A wedge of Wisconsin Brie Cheese, encrusted with spiced pecans, brown sugar and tarragon, coated with roasted garlic bread crumbs and toasted to melting. Served with seasonal fruits and sourdough baguettes. 11
BRUSCHETTA* - Baked sourdough baguettes infused with basil pesto, topped with marinated roma tomatoes and Kalamata olives. Finished with toasted Asiago and parmesan cheese, fresh basil, olive oil and a drizzle of balsamic vinaigrette. 9 half order 8
CRAB DIP - A West 14th favorite. A delightfully creamy blend of snow crab, artichoke hearts and Italian cheeses artfully blended with delicate seasonings, served warm with sliced toasted sourdough baguettes. 11
FLAMBEED SZECHWAN TENDERLOIN SKEWERS - Szechwan marinated Black Angus tenderloin strips threaded onto a skewer with red onion, button mushrooms, and green bell pepper; brought to your table sizzling hot! 12
FRIED PICKLE SLICES* - A southern specialty, Kosher dill slices with our own microbrew breading and fried to a crispy golden brown. Accompanied by a creamy stone ground mustard sauce and roasted garlic ranch dressing. 9 half order 8
GRANDMA’S GREEN CHILI - This appetizer is one of Chef Steve’s favorites. Prepared for him by his Grandma Waugh as a child, it still ranks as one of her top ten meals. A combination of slow cooked pork, fire roasted green chilies and a blend of southern spices make the chili, but the best part is the cumin and lime dusted tortillas that accompany the chili for dipping. 9
ROASTED STUFFED ROMA TOMATOES* - These Roma tomatoes are stuffed with Mediterranean spices, Kalamata olives, red onions & topped with Feta cheese. 4 per order. 9
- Soups and Salads HOMEMADE SOUP OF THE DAY
cup 2 bowl 4
WEST 14TH’S BAKED FRENCH ONION SOUP cup
2
bowl 4
ASIAN SESAME CHICKEN SALAD – A peanut rubbed chicken breast is brushed with sesame seeds, julienne cut and placed over hearts of romaine lettuce with mango, red peppers, and chow mein noodles; served with sesame-ginger vinaigrette dressing. 10
TURKEY & APPLE SALAD – Sliced turkey breast, sliced apples, walnuts, craisins, gorgonzola, and arugula over fresh spinach with a yogurt curry and wasabi dressing. 11
HONEY SEARED MANDARIN SALMON SALAD - Fresh honey seared Atlantic salmon, served over Chinese noodles tossed with coriander, basil, zucchini, honey, lime juice, soy sauce, mandarin oranges and cashews. This noodle salad is garnished with fresh mixed spring greens and served with plum dressing. 13
GREEK SALAD* - Kalamata olives, red onion, arugula, tomatoes, capers, cucumber and feta cheese over mixed greens with creamy Caesar dressing. 10 add grilled chicken 2.5 add blackened chicken 3 add shrimp 3
SALAD DRESSING CHOICES West 14th Specialty Dressings (made fresh in our kitchen) Roasted Garlic Ranch – Balsamic Vinaigrette - Cranberry Vinaigrette - Herbed Blue Cheese - Raspberry Vinaigrette Other Dressing Options French - Thousand Island - Fat Free French – Creamy Caesar- Zesty Italian
- Sandwiches – Each sandwich is served with your choice of soup or salad, and choice of French fries, sweet potato fries or wild rice pilaf.
BAKED ATLANTIC SALMON SANDWICH - This thinly sliced salmon is roasted and served on grilled pumpernickel bread with a creamy dill pickle mayonnaise, avocados, red onions, and pickled beets. 11
REUBEN - Tender Blue Heron BrewPub beer braised corned beef brisket on toasted marble rye with sauerkraut, baby Swiss cheese and thousand island dressing. 11
WAPITI (ELK) BURGER – One-third pound organic free-range elk patty served on an onion Kaiser one of two ways:
California Style - with lettuce, tomato, and onion. 11 Boss Hog Style - with apple smoked bacon, Canadian bacon, ham, sharp cheddar cheese, Carolina sweet pepper BBQ. 13
POLLO PUERTO VALLARTA – Grilled chicken breast seasoned with Hispanic spices, drizzled with lime and cilantro, and finished with grilled onion, avocado, and tomato; served on toasted herb focaccia bread. 11 - Children’s menu available – - Please notify your server of any food allergies – Ask about gluten free offerings -
- Entrées – Each entrée is served with your choice of soup or salad, and a choice of roasted garlic mashed potatoes, baked potato, sweet potato fries, wild rice pilaf, or French fries (predesigned selections do not include choice of potato). Fresh vegetable may be substituted for potato or rice or have both for an additional dollar.
JAEGER SCHNITZEL AND HOMEMADE SPAETZLE - German staple consisting of thinly pounded, lightly breaded pork loins seared to golden brown, served on a bed of homemade spaetzle noodles; topped with flavorful mushroom gravy. 20
SANGRIA CHICKEN AND VEGETABLE TANGO RISOTTO - A seasoned, roasted chicken breast glazed with Sangria marmalade, paired with a vegetable tango risotto, and finished with fresh cilantro and lime. 20 COCONUT CRUSTED TIGER PRAWNS - Served with a mango-pineapple chutney and pina-colada dipping sauce.
23
GRILLED SHRIMP & VEGETABLE PENNE PRIMAVERA - Grilled shrimp and seasonal vegetables brushed with a basil pesto, placed on a bed of penne noodles, tossed with garlic and fresh herbs and topped with Asiago Cheese. 20 * Can be prepared without shrimp.
CANADIAN WALLEYE - Walleye fillets prepared one of two delicious ways – take your pick:
Coconut Almond Breaded Fillet - is pan fried to golden brown, and served with Wisconsin cranberry-kirsch butter. 20 Sicilian Style - this lighter version is seasoned with Mediterranean spices, baked, and topped with a blend of Panko (Japanese breadcrumbs) and Italian cheeses then finished with a roasted tomato, garlic, basil puree. 20
NORTHEASTERN WHITE CEDAR PLANKED CITRUS SALMON - A citrus infused Atlantic salmon filet baked on an aromatic white cedar plank. Paired with a native morel shiitake herb tossed orzo. 21
PORTABELLA GRILLED RIBEYE - A well seasoned USDA Choice Angus Ribeye grilled to your choosing, topped with a succulent portabella mushroom and a roasted garlic burgundy sauce. 22
ELK MEDALLIONS - These tender medallions can be prepared one of two ways – both styles are wonderful – you choose: (Chef prefers not to cook past medium)
Bleu Cheese and Panko Encrusted - served with a fragrant herb cream sauce. 24 Rosemary Pepper Seared - served with a blueberry balsamic reduction. 24
CHICKEN SALTIMBOCA - A whole chicken breast is pounded down and rolled with thinly sliced ham and Provolone cheese, fresh herbs and spices, coated in Japanese bread crumbs and served with a creamy plum tomato sauce. 19
BISTRO TENDER MIGNONS - Three apple smoked bacon wrapped mignons skewered with fresh rosemary, grilled to your specifications, and then finished with a stout red onion cream sauce. 21
ROASTED STUFFED ROMA TOMATOES* - These Roma tomatoes are stuffed with Mediterranean spices, Kalamata olives, red onions & topped with Feta cheese. 4 per order. Can be ordered as an appetizer. 14
- Pastas All pasta dishes are served with garlic bread and choice of a side salad, French onion soup, or soup of the day.
PASTA ALLA PHIL - West 14th’s ultimate pasta. Tender bowtie pasta tossed in a creamy sauce with three Italian cheeses, grilled chicken, bacon, vermouth, red and green onions, and tomatoes. 16
BAKED ZITI - A West 14th specialty. Fontanini Italian sausage sautéed in a tangy burgundy wine, plum tomato sauce, tossed with tender penne noodles, topped with Parmesan and mozzarella cheese and baked to perfection. 16
CAJUN PASTA - Fresh fettuccini sautéed with garlic, oregano and cilantro, onions, shallots, tomatoes and Cajun seasonings, white wine and chicken broth, tossed with blackened chicken and topped with grilled andouilli sausage and Parmesan cheese. 17 Add/Substitute shrimp 2.5 CREAMY FETTUCCINI PASTA* - Fresh fettuccini mixed with basil, garlic, cracked peppercorns, white wine, shallots, nutmeg and a touch of cream. 16 add broccoli and/or sundried tomatoes 2 add chicken 2.5 add all three 3.5
JITRA’S PAD THAI* - This mildy spicy Thai vegetable and noodle dish consists of bean sprouts, peanuts, tofu, cilantro, scallions, and egg tossed together with a garlic-soy based sauce. 17 add chicken 2.5 add shrimp 3
- Desserts Try our fabulous homemade desserts. Ask what is available today… * Vegetarian Offering - Two dollar charge for split plate - 18% gratuity will be added for tables of 8 or more - Our chefs are not responsible for red meat ordered well done NOTICE: Raw meat products may be cooked to order. Consuming raw or undercooked meat may increase your risk of food borne illness.