Jonathan's on Brick Street - Delavan, WI

Three fresh day boat scallops pan-seared and served over arugula with a champagne vinaigrette.

Wedges of creamy brie cheese paired with four jumbos wild gulf shrimp in a garlic butter and panko breading topping with toasted almonds and served with a baguette.

Crispy Gulf shrimp coated in a creamy spicy chipotle sauce served over organic garden greens with tropical fruit salsa.

Seared rare with crispy wontons, wakame seaweed salad, mango, papaya, pineapple chutney, wasabi aioli, and Asian sesame glaze.

Finished with a citrus lemon beurre blanc.

With dill cucumber sauce.

Four jumbo gulf shrimp topped with our fresh seafood stuffing and finished with saffron royale sauce.

Four lightly seasoned pan-seared scallops served over sauteed arugula, bacon lardons, capers garlic, and grape tomatoes.

Fresh Canadian walleye stuffed with our house crab and shrimp stuffing set atop saffron royale sauce.

A generous portion of pan-seared Chilean sea bass is served with a dill cream sauce.

Seafood topped and finished with saffron royale sauce.

Sushi-grade ahi tuna seasoned in sesame Japanese spice and pan-seared rare set atop a tropical fruit salsa and wakame seaweed salad.

Bourbon sriracha cilantro glazed Mahi served over lobster bisque, mashed potatoes, topped with flash-fried parsnips and turnips.

Clams, fish, scallops, squid, mussels, and shrimp in a delightful Italian red sauce.

Crisp romaine lettuce, shredded parmesan cheese, red onion, anchovies, hard-boiled egg, and croutons. Tossed in our caesar dressing.

Crisp romaine lettuce, shredded parmesan cheese, red onion, anchovies, hard-boiled egg, and croutons. Tossed in our caesar dressing.

Arugula and fire-roasted Fuji apples topped with fresh goat cheese, grape tomatoes, Spanish red onion, craisins, and candied pecans with a tropical fruit champagne vinaigrette.

Ala oscar (fresh asparagus, red crab, and saffron sauce).

Fresh chicken breast lightly breaded in seasoned panko bread crumbs and sauteed, and finished with chardonnay shiitake cream sauce.

Chargrilled and served with a fuji apple bacon bourbon walnut chutney.

Fresh chicken breast topped with marinara, parmesan, asiago, and romano cheese served over angel hair pasta.

Seasoned with herbs, chargrilled, and served with Drambuie demi-glace.