Season's Freshest

CC FRITTERS
Fresh Wisconsin sweet corn with sweet crab,
fried golden brown and served with two butters;
saffron honey lemon and rosemary.

KNEE HI SALAD
Fresh mixed greens with sweet corn, carrots,
red onion and smoked rofumo cheese tossed
in a bbq corn ranch, topped with corn flakes.

CORN SANDWICH
Cold sliced roast beef with bacon, cilantro
and a sweet corn aioli sandwiched between our
parmesan crusted honey oat bread.

SEBASTIAN RAVIOLI
Lobster ravioli with sautéed spinach, smoked
tomatoes and Wisconsin sweet corn tossed in a
sherry cream sauce, served with garlic toast points.

Soup & Salads

CHICKEN WALDORF:
Chicken breast, golden raisins, sweet red onions, apples, and spiced walnuts tossed in our house mix of greens with a maple apple dressing.

HAIL CEASAR:
Our twist on the classic! Chopped romaine tossed in our house Caesar dressing with diced apples, crumbled gorgonzola, fresh croutons and parmesan cheese.
ADD: Chicken, Beef, or Shrimp or Smoked Salmon

ESMERALDA
Fresh romaine, fried tortilla strips, roasted beef tri tip with black beans, corn salsa, cheddar cheese & pico de  gallo with/ cilantro lime dressing.

STRAWBERRY FIELDS
Garlic shrimp, fresh spinach, strawberries, goat cheese, sunflower seeds and sweet red onions tossed in a strawberry vinaigrette.

APOLLO
House mix of greens with tomatoes, cucumbers, onion, kalamata olives, feta cheese, and peperoncini tossed in a green peppercorn vinaigrette.

SHANG HI
Mix of greens and rice noodles with snap peas, carrots, and scallions with two sesame chicken satay’s tossed with ginger vinaigrette.

Sandwiches

BLATO: High Rock’s version of a B.L.T. with avocado and sliced red onions on grilled wheat berry bread.

SOPRANO: Sauteed garlic shrimp with bacon, Swiss cheese, lettuce and tomato finished with tomato-basil mayo on toasted honey oat bread.

FREEDOM DIP: Caramelized mushrooms, onions and beef tri tip with melted mozzarella cheese on toasted sour dough. Served with Au jus.

MONTE CRISTO: Ham, turkey, Swiss and cheddar pressed between two slices of Texas toast, dunked in spiced egg wash and seared golden brown served with our honey mustard sauce.

PACIFIC COAST BURGER: High Rock's version of a California burger with avocado, tomato, alfalfa sprouts and a creamy blue cheese dressing.

LITTLE GOOMBA: Thinly sliced ham, pepperoni, house smoked grape tomatoes, sliced red onions and melted mozzarella cheese sandwiched between wheat berry bread.

BIG TEXAN: Shredded pork tenderloin with melted cheddar cheese, coleslaw and zesty tomato vinaigrette served open faced on Texas toast.

Entrees

(served after 4 pm)

EMPIRE STEAK: Grilled New York strip with roasted garlic mashed potatoes, season vegetables and a cabernet sauvignon demi glaze.

TURDUCKIN: A roulade of turkey, duck and chicken with roasted finger ling potatoes, seasonal vegetables and a cherry demi glaze.

HOLY MOLE': Slow cooked pork shanks with sautéed peppers, onions, tossed with Spanish rice served over mole sauce and finished with cilantro lime.

JACK FLATS: Pepper berry crusted ahi tuna filet with saffron scented rice and seasonal vegetables and topped with a pineapple salsa.

DEVITO: Braised Short Ribs in a chipotle jus with cola carrots and blue cheese mashed potatoes.

WILBER: Grilled pork chop with Italian couscous, seasonal vegetables and a duo of roasted red pepper coolie and a lemon aioli.

FIELD & STREAM: Pan seared filet mignon paired with jumbo sea scallops, atop roasted garlic mashed potatoes and seasonal vegetables.  Finished with a white wine gorgonzola cream sauce. 

FILET MIGNON: Pan seared filet with roasted garlic mashed potatoes & fresh seasonal vegetables. Served with your choice of demi sauce.

VEAL PICATTA: Thin cutlet of veal, dusted in flour and seared, with lemon, capers and butter served over mashed potatoes and steamed broccoli.
 
AIRLINER: Herbed pan seared chicken breast served over blue cheese whipped potatoes, seasonal vegetables and a savory smoked tomato buerre blanc.

FRIDAY NIGHT FISH: Pan-fried or baked Tilapia served with a cup of soup, choice of potato, fresh coleslaw & a dill caper tartar sauce.

SATURDAY NIGHT PRIME: Slow-roasted Black Angus prime rib  drizzled with a horseradish cream sauce with garlic mashed potatoes, sauteed vegetables & au jus.  

Appetizers

BRUSCHETTA:
Toasted baguette topped with chopped tomatoes, garlic, fresh basil, extra virgin olive oil and parmesan cheese.

HIGH ROCK QUESADILLA:
An herbed tortilla stuffed with a blend of cheeses, crisp lettuce and sliced tomatoes. Served with pico de gallo and sour cream on the side.
ADD: Chicken, Beef, or Shrimp

POT STICKERS
Pork pot stickers seared golden brown, served over our house mix of greens, with
a sweet chili marmalade.

AHI TUNA
Sesame seed crusted Ahi-grade Tuna seared rare,  over our nappa cabbage salad and
garnished with our trio of sauces.

GILLY GOAT:
Roasted garlic, diced peppers, goat cheese and Gilly’s hot sauce. Baked in the oven and served with toasted sourdough.

HUMMUS AMONGUS:
Classic combo of ground garbanzo beans, lemon juice, garlic, tahini, and olive oil served with sliced tomatoes, cucumbers and crisp flat bread.

JUMBO CRAB CAKES:
Jumbo lump crab meat seared and served with a spiced remoulade.

Wraps

ZEPPLIN
Thinly sliced certified Angus Beef, sauteed peppers and onions with melted mozzarella cheese, lettuce, tomato with a jalapeno spread.

RIO GRANDE
Chicken breast, avocado, fresh corn salsa, bacon, and lettuce finished with ranch dressing.

GATEWAY
Sliced all white turkey meat with melted cheddar cheese and lettuce served with mayo on the side.

SKYNYRD
Crisp romaine lettuce with chicken breast, Parmesan cheese and Caesar dressing.

FLOYD
Thinly sliced ham with melted Swiss cheese and lettuce served with spicy mustard on the side.

TREE HUGGER
Sauteed peppers, onions, broccoli, tomatoes, kettle style potato chips and our house mix of greens finished with tomato basil mayonnaise.
ADD $2 for homemade hummus

ZUCKERMAN
Shredded pork with barbecue spices, cheddar cheese, spinach, sweet red onions and ranch.

CUSABI
Sautéed garlic shrimp, goat cheese, tomato, cucumber, nappa cabbage & a cucumber wasabi dressing.

Pastas

WISCONSIN PRIDE
Twisted pasta tossed in our house red sauce smothered with mozzarella, parmesan, and romano cheeses finished with fresh herbs.
Add $2 for chicken, beef or shrimp

FREDO
Garlic, chicken, and broccoli sauteed with pasta, cream, parmesan and fresh nutmeg.

BIG KID MAC & CHEESE
Thick and creamy. Ask for it spicy!

TAHINI DREAM
Sautéed garlic shrimp, carrots, green onions and nappa cabbage tossed in a light tahini broth with honey soy.

HARPER
Creamy pesto, chicken, oven roasted tomato, red onions, topped with our house made bruschetta.

RASTA PASTA
Garlic, spinach, onions, bell peppers, chicken and pepperoni in a vodka tomato cream sauce topped with crumbled gorgonzola cheese.

Kids Menu

Grilled Cheese
Peanut Butter & Jelly
Chicken Strips
Macaroni & Cheese
Cheese Quesadilla

TAPAS MENU

Served 9pm -1:30am

COLD

AHI WONTON SHOOTER: Cucumber & wasabi sour cream

SMOKED TROUT CROSTINI: Capers & lemon aioli

HUMMUS: Served with flatbread, celery and carrots

BIBB WRAPS: Honey sriracha chicken salad, Boston lettuce

CAPRESE:Fresh mozzarella, basil and tomatoes

GARLIC SHRIMP & GRAPE SAUTE: Served chilled with garlic toast points.  

STRAWBERRIES & CHOCOLATE

HOT

GILLY GOAT: Goat cheese, gilly’s and sourdough.

STUFFED ARTICHOKES: Feta, kalmata, roasted red pepper coolie

MINI STUFFED PEPPERS: Italian sausage, red sauce

CRAB CAKES: Jumbo lump crab, spiced remoulade

BRADLEY FLATBREAD: Pesto, artichoke, spiced walnuts, blue cheese

HOG WING:Pork shank with buffalo sauce & blue cheese

Prosciutto wrapped fingerling potatoes: Bacon Aoili

CARNITAS TACOS: Chipotle, onion and cilantro salsa.