P.A.M.’s

With upscale dining in an exquisite, old-world setting, P.A.M.’s is ideal for dinner, weddings, and other celebrations.

Available for private events year-round, contact info@siebkens.com‍

Winter

Friday & Saturday 4-9pm

Summer

Friday, Saturday, & Sunday evenings 5:30-10pm

Cocktail Bar open til late

Reservations call 920-876-2600

Winter Dining Menu

TOMATO BISQUE (GF, VE) | 9

FRENCH ONION | 13

WISCONSIN CHEESE CURDS (GF, V) | 13

Battered & served with house ranch

MAPLE-GLAZED CARROTS (GF, V) | 13

Roasted young carrots, Wisconsin maple syrup, chopped pistachio, Montchevre goat cheese

FRENCH FRIES (GF, V) | 11

Served with Wisconsin sharp cheddar spread & dijonnaise

P.A.M.’s SALAD (GF, V) | 15

Mixed leafy greens, roasted butternut squash, Montchevre goat cheese, shaved onion, toasted Marcona almonds, Siebkens Dressing

Add 4oz Grilled Faroe Island Salmon +8 or Grilled Chicken Breast +6

All hot sandwiches are served with french fries or veggies – substitute Side Salad +5

GRILLED CHEESE | 15

Wisconsin butterkäse & cheddar cheeses on Voyageurs sourdough

Add Bakers sous-vide bacon +5

FRIED CHICKEN SANDWICH | 17

Buttermilk-marinated fried chicken (GF); served with house bread & butter pickles, tabasco, & dijonnaise, on brioche bun | Gluten-free bun +2

PRIME RIB SANDWICH | 21

Shaved prime rib served with horseradish aioli & red wine jus on brioche bun | Gluten-free bun +2

THE HARD LEFT BURGER* | 19

Two ¼ lbs patties smashed and caramelized with mild cheddar, shaved red onion, dijonnaise, & house dill pickles, served on brioche bun | Gluten-free bun +2

WISCONSIN CARBONARA | 24

House-made bucatini pasta, sous-vide bacon, egg yolk, SarVecchio, Wisconsin cream, chardonnay, butcher’s cracked peppercorn

RISOTTO ALLA PUTTANESCA (GF, VE) | 16/25

Roasted San Marzano tomatoes, capers, green & black olives, oregano, basil, chardonnay, Carnaroli rice

CHICKEN MARSALA (GF) | 26

Two Marsala-braised chicken thighs, creamy mascarpone polenta, shiitake & cremini mushrooms, SarVecchio, Wisconsin cream, zested lemon

BUTTERED PASTA (V) | 9

Add shaved SarVecchio +2

GF | Gluten Free, V | Vegetarian, VE | Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Summer Dinner Menu

Appetizers

CAPRESE DI MANZO 24

Cold seared beef tenderloin, heirloom tomatoes, pesto-marinated BelGioioso mozzarella, basil, extra virgin olive oil, balsamic reduction – GF

CHARRED BROCCOLINI 12

Charred broccolini, roasted garlic, Calabrian chili, toasted Marcona almonds – GF, VE

CHEESE CURDS 13

House-battered Henning’s cheese curds, buttermilk dressing – GF

CRUDITÉ TRIO 18

Assorted raw vegetables, Siebkens Rye Crisps, house-smoked salmon spread, hummus & buttermilk dressing

MAPLE-GLAZED CARROTS 14

Roasted young carrots, Wisconsin maple syrup, chopped pistachio, Montchevre goat cheese – GF, V

Salads & Soups

P.A.M.’S SALAD 15

Mixed leafy greens, roasted butternut squash, Montchevre goat cheese, shaved onion, toasted Marcona almonds, Siebkens Dressing – GF, V

SIMPLE GREEN SALAD 8/12

Local mixed greens, cherry tomatoes, red onion, cucumber, fennel, fines herbes, avocado, red wine vinaigrette – GF, VE

CAESAR SALAD 14

Chopped romaine, Siebkens Rye croutons, SarVecchio, pickled onion, anchovy crisps, traditional Caesar dressing

SMOKED SALMON SALAD 20

House-smoked Faroe Island salmon, local mixed greens, pickled cherry tomatoes, fried capers, shaved red onion, Siebkens Rye croutons, lemon-dill vinaigrette

FRENCH ONION SOUP 13

Caramelized onion, beef demi glacé, cognac, sourdough, Roth Grand Cru alpine-style cheese

TOMATO BISQUE 9

Roasted San Marzano tomatoes, Wisconsin cream, SarVecchio, balsamic reduction – GF, V

Nightly Features

FRIDAY: Fish Fry 26 – GF

SUNDAY: Roast Duck 38 – GF

Entrées

WISCONSIN CARBONARA 25

House-made pasta, sous-vide bacon, egg yolk, SarVecchio, Wisconsin cream, chardonnay, peppercorn

RISOTTO PUTTANESCA 15/25

Roasted San Marzano tomatoes, capers, green and black olives, oregano, basil, chardonnay, Carnaroli rice – GF, VE

SEASONAL SALMON 32

Grilled Faroe Island salmon, peas and carrots (sautéed snap peas, snap pea purée, carrot ginger purée, charred young carrots, pea shoots), Marcona almonds, pickled Fresno peppers – GF

HARD LEFT BURGER 22

Two ¼ pound Prime beef patties smashed & caramelized, mild Wisconsin cheddar, shaved red onion, house dijonnaise, house dill pickles, brioche bun, fries

WALLEYE PICATTA 32

Wild-caught Great Lakes walleye, house pappardelle pasta, capers, lemon, spinach, Wisconsin butter, SarVecchio

CHICKEN MARSALA 27

Two Marsala-braised chicken thighs, creamy mascarpone polenta, shiitake & cremini mushrooms, SarVecchio, Wisconsin cream, zested lemon – GF

BRAISED SHORT RIBS 39

Certified Angus short rib, red wine jus, creamy mascarpone polenta, charred broccolini with roasted garlic & Calabrian chiles, toasted Marcona almonds, pickled vegetables, – GF

Childrens

CHICKEN STRIPS 13

Buttermilk-marinated fried chicken, house ranch, chips or veggies – GF

BUTTERED PASTA 9

House-made pasta, Wisconsin butter, salt – V

JR CHEESEBURGER 13

¼ pound prime Certified Angus beef patty, mild cheddar cheese, house dill pickles, brioche bun, chips or veggies

GRILLED CHEESE 13

Wisconsin butterkäse & cheddar cheeses, sourdough, chips or veggies – V

Desserts

House-made & changes weekly

GF | Gluten Free, V | Vegetarian, VE | Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

P.A.M’s Reservation Policy

1 to 8 people – normal reservation (no deposit)
Larger Groups
9 to 15 people – $100 nonrefundable deposit required to hold reservation (will be applied to bill)
16 to 24 people – $200 nonrefundable deposit required to hold reservation (will be applied to bill)
All guests in party must be seated no later than 15 minutes after reservation time
Guests may call if running late and P.A.M’s will try to accommodate (no guarantees)
No separate checks – Bill may be spilt evenly two or more times
Limited Menu
Groups of 25 or more people will be handled as events with site fees and will be managed by the Event Coordinator