Lunch Menu

 
 

APPETIZERS

CALAMARI
SMOKED GOUDA & CRAB DIP 
Flash fried and tossed with banana peppers, parmesan, and fresh herbs, accompanied with marinara and jalapeno tartar.    13
Blue crab, smoked gouda cheese, roasted red peppers, and baby spinach baked in a bread boule and served with pita bread.     14



SHRIMP COCKTAIL    
SASHIMI TUNA
Chilled jumbo shrimp served with our housemade cocktail sauce.    15
Ahi tuna with nori and togorashi spices, seared rare, paired with wasabi, ginger, Sriracha, soy sauce, and spicy cucumber salad.     14



BRUSCHETTA
BARBECUE SHRIMP
Toasted ciabatta bread topped with a goat cheese olive tapenade, roma tomatoes, basil, and fresh mozzarella cheese.     10
Bacon wrapped jumbo prawns seared and glazed with Kansas City barbecue sauce; served with fried green tomatoes and jalapeno coleslaw.     18



BLACKENED SCALLOPS  
HUMMUS
Served with a spring mix atop our sweet and sour sauce garnished with candied walnuts and bleu cheese   crumbles.     12  
Black bean pureed with chickpeas, tahini, and jalapenos topped with tomatoes, onions, and white cheddar; served with pita bread.     10



ASIAN SPRING ROLLS   
Filled with Asian vegetables and lightly fried, served with Asian glaze and Sriracha.     10

PRIME RIB CORN CREPES
Served over a cinnamon mole sauce, drizzled with maple crema, and finished with queso fresco.     12 



 
 
 
SOUPS & SALADS
*ADD A HALF SALAD TO YOUR LUNCH  $5



SALMON GOAT CHEESE 
*GREEK 
Char-grilled salmon served over spinach and romaine lettuce with fresh raspberries, apple pear chutney, and fried goat cheese; finished with raspberry vinaigrette.     17
Chopped romaine lettuce, Kalamata and green olives, diced beets, pepperoncini, red onions, feta cheese, and tomatoes; served with red wine vinaigrette.      9



SOUTHWEST CHICKEN 
LOBSTER COBB 
Mixed greens tossed with grilled chicken, diced tomatoes, red onions, and cheddar cheese; topped with a black bean and grilled sweet corn relish, sliced avocados, and wonton threads.     14
Poached Maine lobster tossed with tarragon aioli and served with mixed greens, avocado, egg, tomato, bacon, Kalamata olives, and crumbled bleu cheese.     19



AHI TUNA SALAD
*STRAWBERRY & SPINACH
Sesame encrusted ahi tuna, seared rare, served with spring mix tossed in wasabi vinaigrette, ginger, red onions, cucumbers, carrots, and crispy wontons.     14

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese, and aged balsamic vinaigrette.     9



TENDERLOIN STEAK SALAD 
*CHOP CHOP 
Char-broiled filet tips, fingerling potatoes, pomodoraccio tomatoes, asparagus, shaved radishes, and fried artichoke roses served over arugula with house dressing.     17
Mixed greens chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon, and white cheddar; tossed with our house dressing and served with a toasted flatbread.     9



*BAKERSTREET WEDGE
Crisp baby iceberg lettuce with pomodoraccoio tomatoes, smoked bacon, red onions, candied walnuts, croutons, and a creamy buttermilk bleu cheese dressing.     9

*CAPRESE
Kumato tomatoes and fresh mozzarella served with red onion, micro basil, and balsamic glaze over spring mix; finished with lemon oil.     9













ASK ABOUT OUR SIGNATURE LOBSTER BISQUE, FRENCH ONION, AND SOUP DU JOUR!

 
 
SANDWICHES
SERVED WITH YOUR CHOICE OF BISTRO CHIPS OR FRIES



PORTABELLA FRISCO MELT

BAKERSTREET BLT    
Grilled portabella mushroom, Swiss, thousand island dressing, pickles, and caramelized onions served on toasted sourgdough bread.      11 

Smoked bacon, fried green tomatoes, Boston bibb lettuce, jalapeno-honey aioli served on grilled sourdough bread.     12



 CUBAN
CAJUN CHICKEN    
Chimichurri marinated pork with ham, Swiss, pickles,, banana peppers, spicy brown mustard, and jalapeno aioli on a pressed torta.     12
Spicy marinated chicken breast with bacon, pepperjack, pickled peppers and onions with chipotle-lime aioli on a brioche bun.     12



SPICY CHICKEN WRAP  
PRIME RIB SANDWICH 
Spicy marinated chicken, chopped greens, eggs, onions, tomatoes, aged cheddar cheese, cucumbers, bacon, and house dressing.     10
Slow roasted prime rib shaved thin and served with caramelized onions, provolone, bistro steak sauce, and spring lettuce on grilled white bread.     14 
MUFFALETTA
Focaccia flatbread layered with salami, bacon, ham, spinach, provolone, and an olive tapenade.     12 

 
FRIED CHICKEN SANDWICH
Creamy Italian dressing marinated, breaded, and fried chicken breast, bacon, white cheddar, Boston bibb lettuce, tomatoes, onions, and chipotle-adobo mayonnaise.     12 



 
 
BURGERS
Our signature blend of chuck, brisket, and shortrib
 SERVED WITH YOUR CHOICE OF BISTRO CHIPS OR FRIES 



STEAKHOUSE 
APPLE-BRIE 
Sautéed wild mushrooms, provolone cheese, horseradish bistro sauce, and crispy onion straws.     14
Pickled Granny Smith apples, caramelized onions, bacon aioli, and brie cheese.     14



JALAPENO-BARBECUE 
AL PASTOR  
Kansas City barbecue sauce, provolone, bacon, jalapeno coleslaw, lettuce, and crispy onion straws.     14

Nine pepper sauce, charred scallion crema, and pineapple chutney.    14
 
 

LUNCH ENTREES




FISH N' CHIPS
FILET MEDALLIONS    
Beer battered walleye served with smoked jalapeno tartar, malt vinegar, and our housemade bistro chips.     16
Char-broiled and finished with a summer truffle demi glace; served over a roasted shallot and spring pea risotto.     23



JAMBALAYA  
WALLEYE 
Roasted chicken, Andouille sausage, shrimp, and housemade chorizo tossed with white rice and Creole-tomato trinity sauce.     15
Breaded and pan fried walleye served with creamy lemon orzo and basil aioli.     18



ASIAN BARBECUE SALMON  
BUCATINI ALFREDO 
Asian barbecue glazed, pan seared, and topped with toasted sesame seeds; served with stir fried rice and pineapple carpaccio.     17
 
 

Choice of char-grilled filet tips or cajun marinated chicken tossed with bucatini, spinach, sun-dried tomatoes, and bleu cheese crumbles in our housemade Alfredo sauce.     16 
BACON & EGG RIBEYE
Char-broiled and seasoned with espresso sea salt, topped with bacon marmalade and fried eggs, served over lyonnaise potatoes.     25

CHICKPEA RIGATONI
Chickpea rigatoni tossed with sauteed vegetables and a pomodoraccio-basil oil; topped with bean sprouts, micro basil, and shaved radishes.     14
  

     
GROUPER
Togorashi spiced and pan seared grouper medallions served over a soba noodle vegetable medley and tossed in mushroom jus; accompanied with grilled baby bok choy.     20

LOBSTER MACARONI
Cavatoppi pasta tossed with an aged cheddar fondue and poached Maine lobster.     15 
   
   
*There is an increased danger of foodborne illness when consuming raw or undercooked meats or seafood.
Guests with known food allergies please alert your server prior to ordering.