St. Charles Station

Pasta St. Charles

Blackened chicken, Andouille sausage and shrimp over pappardelle pasta tossed with a red pepper cream sauce and topped with Sartori SarVecchio (GFO)

Fish Fry

Four pieces of fried cod, served with slaw, crispy fries, tartar sauce, and lemon (GF)

Steakhouse Burger

Smash patty, bacon, aioli, Dijon, caramelized onions and mushrooms, finished with blue cheese or cheddar on a house-made potato bun, served with fries (GFO)

Bacon Truffle Mac

Cavatappi pasta with Hook’s Three-Year Cheddar, Farmer John’s Provonello, Carr Valley Fontina, Sartori SarVecchio, Roth Butterkäse, mozzarella, and cream, with black truffle and heritage bacon baked in a Wisconsin Skillet (GFO)

Veggie Forager Burger

Impossible patty, mushrooms, caramelized onions, grilled green onions, and a blend of 6 Wisconsin cheeses, served with fries (GFO, V, VGO)

Wisconsin Mac

Cavatappi pasta sautéed with Hook’s Three-Year Cheddar, Farmer John’s Provonello, Carr Valley Fontina, Sartori SarVecchio, Roth Butterkäse, mozzarella, and cream, and then baked in a Wisconsin skillet (GFO, V, VGO)

Chorizo Gumbo

Chorizo, Andouille, okra, peppers, and onions in a rich filé broth over rice and topped with Andouille

Filet Mignon*

8 oz. Beef tenderloin, bacon cheddar mashed potatoes, miso roasted broccoli, shallot butter (GF)

Veggie Pasta St. Charles

Pappardelle pasta tossed with a red pepper cream sauce and topped with roasted vegetables and Sartori SarVecchio (GFO, V)

Pesto Pasta

Cavatappi pasta with mushrooms, tomato, caramelized onion, tossed with house-made pesto, white wine, and cream (GFO, V)

NOLA Chop

Bacon, hard-boiled eggs, Gorgonzola, house cheese blend, tomatoes, romaine, and green goddess dressing (GF, VO)

Blackened Wings

House smoked chicken wings, sautéed in butter and blackened seasoning and served with buttermilk ranch (GF)

Blackened Catfish

Blackened catfish on a bed of dirty rice, charred peppers, and finished with Creole meunière and topped with pepper chutney (GF)

Fusilli Shrimp

Butterflied shrimp, sautéed in butter, garlic, and chili flake with toasted baguette (GFO)

Fried Cheese Curds

Fluffy deep-fried Farmer John’s cheese curds, served with buttermilk ranch (GF, V, VGO)

Jambalaya

Andouille sausage, bacon, and shrimp in a spicy tomato and pepper sauce over white rice (GF)

Red Beans

Smoky red beans, cooked low and slow with peppers and onions over rice, topped with caramelized Andouille (GF)

Shrimp and Grits

Blackened shrimp, on a bed of stone-ground grits, slow-cooked and finished with aged cheddar, smothered with a rich Creole meunière (GF)

Tofu and Grits

Blackened tofu, on a bed of stone-ground grits, slow-cooked and finished with aged cheddar, smothered with a rich Creole meunière (GF, V)

Truffle Fries

House made fries tossed with white truffle oil, Parmesan, and herbs. Served with garlic aioli (GF, V, VGO)

Slow-Smoked Tofu

House-smoked tofu on a bed of Creole rice, charred peppers and finished with chimichurri (GF, V, VG)

Gumbo

Chorizo, Andouille, okra, peppers, and onions in a rich filé broth over rice and topped with Andouille (GF)

Veggie Red Beans

Smoky red beans, cooked low and slow with peppers and onions over rice, topped with blackened seitan or smoked tofu (GFO, V, VG)

Chicken Bruschetta

Grilled baguette with blackened chicken, smoked pepperjack, buffalo sauce and arugula (GFO)

Shrimp Étouffée

Blackened shrimp, peppers, and onions simmered in a rich velouté served over rice

Relish Tray

Fresh and pickled seasonal vegetables, smoked salmon pâté, green goddess, pimento cheese, Mediterranean olives, crackers (GFO, VO, VGO)

Mulligatawny

Coconut curry with apples and white rice, topped with crema and herbs (GF, V, VG)

Steak Bruschetta

Grilled baguette with Gorgonzola cream cheese, beef tenderloin, spring mix and chimichurri

Salmon

Pan-seared salmon topped with dill herb butter with parsnip purée and roasted broccoli (GF)

Veggie Jambalaya

Spicy tomato and pepper sauce over rice and topped with either seitan or smoked tofu (GFO, V, VG)

WISCO Bites

Caesar

Romaine, Sartori SarVecchio, fried potato roll croutons, Caesar dressing (GFO, V, VGO)

Mediterranean

Grilled baguette with hummus, cucumber, tomato, and finished with feta and Greek olive oil (GFO, V, VGO)

Smoked Tofu

House smoked tofu, battered and fried, tossed in Cajun seasoning and served with chimichurri sauce and piquillo chutney (GF, V, VG)

Crab Cake

Pan-seared crab cake with Creole rémoulade and rocket greens (GF)

Bananas Foster

Bananas, brown sugar, and rum, flambéed and served with vanilla ice cream (GF)

Blackened Seitan

House-made seitan, blackened, and served on fingerling potatoes, roasted vegetables and finished with red pepper coulis (V, VG)

Beignets

Brioche dough, deep-fried and topped with mounds of powdered sugar

Tomato Bruschetta

Grilled baguette with herbed Montrachet, pesto, heirloom grape tomatoes, and balsamic reduction (GF, V)

Chocolate Mousse

Rich chocolate mousse, topped with macerated berries and whipped cream (GF)

Deviled Eggs

Eggs with whipped yolk aioli, candied bacon, piquillo chutney and herb crema (GF, VO)

Truffled Endive

Belgian endive, Stilton, toasted walnuts, shallots, black truffle vinaigrette (GF, V)

Crawfish Springroll

Deep-fried spring roll filled with crawfish, cream cheese, peppers and onions and served with herbed crema

Crème Brûlée

Rich vanilla bean custard topped with brûléed sugar (GF)

Fig and Brie Bruschetta

Grilled baguette with fig tapenade, warm brie topped with arugula and hot honey (GFO, V)

Bruschetta

Each bruschetta order comes with two pieces

Tomato Bisque

Roasted tomatoes, basil, coconut cream, with chive oil, crema, herbs (GF, V, VG)

House

Spring mix, carrots, tomato, cucumber, red onion, Creole vinaigrette or ranch (GF, V, VG)