THE HARD LEFT LOUNGE
At the bottom of South Lake St. turn left and proceed into the cozy Inner Dining Room for world-class cocktails, delicious food, and perhaps a game of darts.
Available for private events November through March, contact events@siebkens.com
Open to the Public Select Dates
December 1st through 4th, 7th through 10th, 15th, 16th
January 26th & 27th
4-9PM
Dining Menu
WISCONSIN CHEESE CURDS (GF, V) | 13
Battered & served with house ranch
FRENCH FRIES (GF, V) | 11
Served with Wisconsin sharp cheddar spread & dijonnaise
MAPLE-GLAZED CARROTS (GF, V) | 11
Roasted young carrots, Wisconsin maple syrup, chopped pistachio, Montchevre goat cheese
SMOKED SALMON CHOWDER (GF) | 11
House-smoked Faroe Island salmon, root vegetables, wine, cream, dill, parsley, chives
BACON GRILLED CHEESE | 18
Wisconsin butterkäse & cheddar, with Bakers sous-vide bacon, served on Voyageurs sourdough
FRIED CHICKEN SANDWICH | 16
Buttermilk-marinated fried chicken (GF); served with house bread & butter pickles, tabasco, & dijonnaise, on brioche bun | Gluten-free bun +2
PRIME RIB SANDWICH | 20
6 oz shaved prime rib served with horseradish aioli & red wine jus on brioche bun | Gluten-free bun +2
THE HARD LEFT BURGER* | 18
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, confit egg yolk, SarVecchio, Wisconsin cream, chardonnay, butcher’s cracked peppercorn
RISOTTO AL PUTTANESCA (GF, VE) | 14/23
Roasted San Marzano tomatoes, capers, green & black olives, oregano, basil, chardonnay, Carnaroli rice
CRANBERRY CHOCOLATE TORTE (GF, V) | 9
Rich flourless chocolate torte cake with cranberry variations and a chantilly vanilla cream
GF | Gluten Free, V | Vegetarian, VE | Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.