First Course

SNACK : Truffled Devil Eggs

Truffle Oil  |  Piment D’Espelette   4.5

SNACK : Nueske’s Bacon Stuffed Dates

Roth Kase Buttermilk Bleu Cheese  |  Vanilla Blis Bourbon Aged Maple   8.

Roasted Bone Marrow

Parsley Salad: Shaved Shallots  |  Capers  |  Lemon Vinaigrette   14.

Jake’s Haystack Onion Rings  9.5

Crispy Nueske’s Bacon Wrapped Water Chestnuts

White Truffle Honey   8.

BBQ Glazed Maple Leaf Duck Wings

Shaved Celery Ribbons  |  Jakes BBQ Sauce   12.5

Artisan Cheese Platter Trio:

Woolly Rind
Soft Cheese  |  Sheep’s Milk
Toasted Pistachios  |  Pistachios  |  Saba Reduction

Pleasant Ridge Reserve by Upland Cheese — Americas Most Awarded Cheese
Semi-Firm Cheese  |  Pasteurized Cow’s Milk
Wildflower Truffle Honey

Hooks 5 year aged
Hard Cheese  |  Cow’s Milk
Pomegranates  |  Pomegranate Molasses

Grilled Toast   15.

Jumbo Shrimp Cocktail

Classic Cocktail Sauce   14.75

Seasonal Soup   MP

Caramelized French Onion Soup

Gruyere Cheese   8.5

Caesar Salad

Hearts of Romaine | House Baked Herb Croutons | Wisconsin Parmesan Cheese   8.

Entrées

Roasted Market Fish

Shaved Michigan Envoy Apple and Fennel  |  Fresh Mint  |  Riesling Vinaigrette   MP

Panko And Hazelnut Crusted Walleye

Hazelnut Brown Butter Sauce   28.

Seared Viking Village Sea Scallops

Oregon Chanterelle Mushrooms  |  Balsamic Brown Butter Sauce  |  White Truffle Oil   34.5

Slow Roasted Karobuta Pork Chop 14 oz.

Spiced Dried Apricot, Dried Cherry, and Golden Raisin Chutney   33.

Braised Red Wine Short Ribs

Port-Red Wine Demi-Glaze   29.7

Wisconsin Maple Leaf Roasted Duck

Wild Rice Dried Apricot  |  Braised Red Cabbage Orange-Gastrique Sauce   29.

Oysters on the Half Shell

West Coast Selection  |  East Coast Selection

Cocktail Sauce  |  Mignonette Sauce   2.95 each (min 3)  or  29.9 for 12 oysters

Steaks

A Few Words About Our Steaks
Our beef is USDA Midwest Choice, Angus or Higher Grade Beef. All our beef is aged for 26 days or more. Our Steaks are broiled and finished with butter.

Bone-In Filet Mignon

14 oz.  |  Wild Mushroom Butter   48.

Jake’s Filet Mignon

10 oz.   45.5  |  Jakes’s 8 oz.   39.5  |  6 oz.   34.5

Filet Mignon Trio — 3 – 3 oz. Filet Mignons

Oscar Style  |  Blue Cheese Crusted  |  Peppercorn Crusted   38.5 (Filets are prepared to one temperature)

Angus Kansas City New York

16 oz.   39.5

Angus Porterhouse for  2

36 oz.   79.9  (Four sides included)

Bone-In Ribeye

18 oz.   46.

Jake’s Burger

8 oz.  |  Brisket – Short Rib – Sirloin  |  Blend Aged White Cheddar Cheese  |  Jake’s Onion Rings  |  House Special Sauce   LTP 18.

Sauces and Toppings
Blue Cheese Butter   2.  |  Peppercorn Crusted   2.  |  Foyot Sauce   2.  |  Béarnaise Sauce  |  Truffle Béarnaise   2.  |  Jake’s Steak Sauce   2.  |  Blackened Rub

Oscar Style   12.75
Jumbo Lump Crab  |  Asparagus  |  Béarnaise

Side Dishes

Main courses are served with choice of salad or 2 side dishes

Jake’s Seasonal Mixed Greens Salad

Jake’s Side Caesar Salad

Baked Potato  |  Sour Cream with Chives

Wild Rice  |  Poached Golden Raisins

French Fries

Double Baked Potato  |  Cheddar  |  Nueske’s Bacon

Baked Sweet Potato  |  Cinnamon and Spice Butter

Creamed Spinach  |  Toasted Herbed Bread crumbs

Crispy Brussels Sprouts   2.75 as a choice — 5. a la carte

Sautéed Mushrooms  |  White Wine and Demi-Glaze   7.5

Roasted Asparagus  |  Brown Butter Béarnaise   4. as a choice — 7.5 a la carte
Add Jumbo Lump Crab   10.75

Wisconsin Mac n Cheese   4. as a choice — 6. a la carte