The Poplar Inn - West Bend, WI

fresh mozzarella melted over tomatoes and basil pesto on toasted slices and topped with balsamic reduction.

steer tenderloin tips grilled, smothered in gorgonzola cream. served with grilled bread.

gulf shrimp grilled and tossed with a sweet thai chili sauce and scallions resting on rice sticks and spring mix.

large cut brew city rings battered with tan lager and black stout beer. served with roasted red pepper garlic aioli.

drizzled with balsamic glaze and tomato relish.

a blend of spinach, artichoke, mascarpone, and parmesan. served with grilled bread.

fresh mozzarella, tomato, and spring greens with balsamic reduction, and pesto.

romaine, spring mix, sesame vinaigrette, sun-dried pears, pecans, and gorgonzola.

romaine lettuce, cucumbers, parmesan, and croutons tossed in our house made dressing.

steer tenderloin grilled, smothered with mushrooms and onions. served with french fries and coleslaw.

breast of chicken pan-fried with mushrooms de glazed with brandy and cream served over wild rice blend.

served with sun-dried cranberries and pecans in brown butter sage sauce. topped with fried spinach.

buttery, rich, and incredibly tender center cut filet with exquisite red wine sauce.

with savory rustic brandy sauce.

12 ounces of full flavor and beautiful marbling, finished with our red wine sauce.

steer tenderloin blackened, stacked on beer battered portobello, sautéed spinach and drizzled with gorgonzola cream and roasted red pepper coulis.

strauss veal cutlets breaded with italian seasoned bread crumbs, sautéed in garlic butter with onions, sweet peppers, tomatoes, and mushrooms. topped with parmesan cheese.

partially boned half duck roasted and served with bing-cherry port sauce, wild rice blend, and fresh vegetables.

pork tenderloin pan-seared and served under a rich brown sauce with bacon, capers, tomatoes, and mushrooms.

four scallops sautéed then drizzled with hollandaise and red pepper sauce. served with saffron risotto and fresh vegetables.

fillet is topped with basil pesto and parmesan bread crumbs and then roasted. served with tomato relish, wild rice, and fresh vegetables.

fillet is panko breaded and pan-fried then finished with a citrus butter cream sauce. served with wild rice and fresh vegetables.