PIER 290

Spinach and artichoke hearts with feta and Italian cheeses, with a hint of chili flake and topped with breadcrumbs

Lightly breaded Wisconsin white cheddar cheese served with sliced red bell peppers and ranch dressing

House-fried potato chips served with a sweet and smoky onion dip

Lightly breaded shrimp tossed with our 290 honey mustard chili sauce. Served with coleslaw

Chickpea blended with sesame, lemon, garlic, and extra virgin olive oil. Served with carrots, cucumbers, mini bell peppers, and warm naan

Crispy cauliflower tossed in a sweet and spicy sauce. Served with sesame rice and scallions

Two jumbo lump blue crab cakes with grapefruit, avocado, and chipotle aioli

Diced Sashimi grade tuna with avocado, cilantro-ginger sauce, and crispy wontons

Fresh blend of spring greens, sliced green onions, cucumbers, carrots, tomatoes, and garlic-herb croutons

Classic recipe of crisp romaine, tomatoes, creamy Caesar dressing, and crispy parmesan

Arugula with roasted butternut squash, dried cranberries, toasted walnuts, and goat cheese

Little gem lettuce with blue cheese dressing, cherry tomatoes, crispy bacon, and red onion

Seared blackened-spice 4 oz tuna with remoulade sauce, tomatoes, red onions, sliced avocado, and mandarin oranges

A full, flaky crust filled with a hearty mixture of tender chicken, peas, carrots, and a creamy gravy seasoned with thyme

Beef tenderloin slow roasted with onions and mushrooms, mixed with cream sauce. Served over pappardelle pasta

Classic meatloaf crafted with worcestershire sauce, onions, and ketchup glaze. Served with mashed potatoes

Crispy hand-dipped beer-battered cod with fresh pico, cilantro-lime cabbage, and baja chipotle sauce

Honey and garlic glazed salmon with Jasmine rice, roasted carrots, mango salsa, and homemade chili crisp

Wild rice pilaf with dried cranberries, roasted butternut squash, honey-roasted carrots, and oven-roasted tomatoes

Sirloin, tri-tip, and chuck steak patty with cheddar cheese, lettuce, tomato, and pickle. Served with 290 sauce and choice of side

Marinated and grilled chicken thigh with chipotle aioli, bibb lettuce, vine-ripened tomatoes, cherrywood smoked bacon and crispy onions

Toasted marble rye bread with double patty, spicy mustard, two cheeses, and caramelized onions. Served with choice of side

House seasoning and cool remoulade make this a favorite. Served with arugula and avocado on a brioche bun

Oven-roasted turkey with fig, brie, and arugula on sourdough

Two crunchy chicken patties topped with cheddar cheese and our 290 sauce. Served on brioche slider buns

Braised corned beef, diced potatoes, onion and fresh bell peppers topped with two poached eggs. Garnished with green onion

Poached eggs and smoked salmon served over crispy potato pancakes with arugula and 290 hollandaise sauce

Grilled sirloin steak with crispy potato pancakes, poached eggs, fried onions, hollandaise sauce, and red wine drizzle

Two poached eggs with ham, served over crispy potato pancakes, and drizzled with hollandaise sauce

With your choice of peppers, onions, mushrooms, tomatoes, spinach, ham, bacon, sausage, Swiss, cheddar, American or goat cheese. Served with toast

Savory egg custard, cheddar jack cheese, onions, sun dried tomatoes, peppers and spinach. Drizzled with basil pesto sauce. Served with an arugula salad

Savory egg custard, bacon, swiss cheese and caramelized onions. Drizzled with sour cream and garlic dressing. Served with an arugula salad

Sourdough baguette handbattered and grilled. Served with summer berry compote, fresh berries, and lemon curd

Scrambled eggs, cheddar-jack cheese, spicy 290 short rib pieces, roasted peppers, cilantro, and onion. Served with guacamole, sour cream, and sous sauce

Three buttermilk pancakes with Michigan blueberries. Served with sour cream, brown sugar, and Wisconsin maple syrup

Served on rustic sourdough with herbed ricotta, fried egg, local honey, chili crisp, and green onions

Two jumbo lump blue crab cakes with lemon butter and asparagus salad

Diced Sashimi grade tuna with avocado, cilantro ginger-sauce, and wonton chips

Fresh Gulf shrimp and seasonal fish with cucumber, red onion, tomato, red bell pepper, yuzu, aji amarillo, and petals. Served with cilantro aioli and house-made tortilla chips

Freshly skewered watermelon with crumble goat cheese, a pinch of black pepper, balsamic and fresh mint

Hand-dipped and served with honey mustard rangoon cream

Chickpea blended with sesame, lemon, garlic, and extra virgin olive oil. Served with carrots, cucumbers, mini bell peppers, and warm naan

Perfect for sharing! A plate of 12 shrimp with 290 cocktail sauce, three-mustard remoulade, and fresh lemon

Lightly breaded Wisconsin white cheddar cheese served with ranch and marinara

House-fried potato chips served with a sweet and smoky onion dip

Spinach and artichoke hearts with feta and Italian cheeses, with a hint of chili flake and topped with breadcrumbs

Fresh blend of spring greens, sliced green onions, cucumbers, carrots, tomatoes, and garlic-herb croutons

Local arugula, crispy prosciutto, and candied nuts with balsamic drizzle and champagne vinaigrette

7 oz grilled beef tenderloin with arugula, fire-roasted corn, heirloom tomato, red onion, diced avocado, and creamy herb dressing

Classic recipe of crisp romaine, tomatoes, creamy Caesar dressing, and crispy parmesan

Tomato, cucumber, bell pepper, red onion, feta, olive, and caper with oregano vinaigrette

Seared, blackened tuna with remoulade sauce, tomatoes, red onions, sliced avocado, and mandarin oranges

Fire Roasted with mango salsa, avocado-lime crema, pickled red onion and micro cilantro

Chilled Maine Lobster dressed with a smidgen of celery and mayo, stuffed into a grilled New England roll

Jasmine rice with honey and garlic glazed salmon, pickled cucumber, grilled pineapple, and Huli Huli sauce, and homemade chili crisp

Quinoa herb, salad, heirloom tomatoes, avocado, quick-pickled cucumber, toasted almonds, crispy chickpeas, and balsamic vinaigrette

Thick Niman Ranch beef patty flamed grilled and served with Wisconsin cheddar, lettuce, tomato, pickle, and 290 sauce on a toasted brioche bun

With black garlic aioli, arugula, and toasted brioche buns. Served with Parmesan truffle fries

House seasoning and cool remoulade make this a favorite. Served with arugula and avocado on a brioche bun

Marinated and grilled chicken thigh with pesto, mozzarella, spinach, red onion, and tomato.  Served on a toasted baguette

Shredded chicken tossed with apples, grapes, dried cranberries, red onion, and mayonnaise

Oven-roasted turkey with sour cherry jam, cherrywood smoked bacon, brie, and arugula on sourdough

Oven-roasted beef with cheddar cheese, lettuce, tomato, shaved red onion, and horseradish cream

Spinach and artichoke hearts with feta and Italian cheeses, with a hint of chili flake and topped with breadcrumbs

Lightly breaded Wisconsin white cheddar cheese served with sliced red bell peppers and ranch dressing

House-fried potato chips served with a sweet and smoky onion dip

Lightly breaded shrimp tossed with our 290 honey mustard chili sauce. Served with coleslaw

Chickpea blended with sesame, lemon, garlic, and extra virgin olive oil. Served with carrots, cucumbers, mini bell peppers, and warm naan

Crispy cauliflower tossed in a sweet and spicy sauce. Served with sesame rice and scallions

Two jumbo lump blue crab cakes with grapefruit, avocado, and chipotle aioli

Diced Sashimi grade tuna with avocado, cilantro-ginger sauce, and crispy wontons

Fresh blend of spring greens, sliced green onions, cucumbers, carrots, tomatoes, and garlic-herb croutons

Classic recipe of crisp romaine, tomatoes, creamy Caesar dressing, and crispy parmesan

Arugula with roasted butternut squash, dried cranberries, toasted walnuts, and goat cheese

Little gem lettuce with blue cheese dressing, cherry tomatoes, crispy bacon, and red onion

Seared blackened-spice 4 oz tuna with remoulade sauce, tomatoes, red onions, sliced avocado, and mandarin oranges

A full, flaky crust filled with a hearty mixture of tender chicken, peas, carrots, and a creamy gravy seasoned with thyme

Classic meatloaf crafted with onions, worcestershire sauce, and ketchup glaze. Served with mashed potatoes

Beef tenderloin slow roasted with onions and mushrooms, mixed with cream sauce. Served over pappardelle pasta

Slightly spicy with garlic, olive oil, red chili flakes, and fresh herbs

Butternut squash ravioli with brown butter, sage, pine nuts, and parmesan

Little bell pasta tossed with sweet Italian sausage, broccoli rabe, and our cream and vodka scented san marzano tomato sauce

Red wine braised beef rib, served on a bed of buttery mashed potatoes, roasted carrots, and crispy onion rings

Wild rice pilaf with dried cranberries, roasted butternut squash, honey-roasted carrots, and oven-roasted tomatoes

Oven roasted with mashed potatoes, fennel salad, and mustard sauce

Free-range chicken breast, confit leg, mushrooms, cherrywood smoked bacon, and marsala sauce

Served with mashed potatoes, bacon-roasted brussel sprouts, and honey crisp apples

Two crunchy chicken patties topped with cheddar cheese and our 290 sauce. Served on brioche slider buns with pickles

Pan fried and served with mashed potatoes, fall vegetables, and almond-roasted red pepper romesco sauce

Prince Edward Island mussels steamed with dry white wine, heavy cream, Wisconsin butter, shallots, garlic, and parsley

Sirloin, tri-tip, and chuck steak patty with cheddar cheese, lettuce, tomato, and pickle. Served with 290 sauce

Midwest baby back ribs slow cooked with our 290 dry rub, basted in tangy BBQ sauce, and served with coleslaw and fries

Yukon potato puree, sauteed green beans, bearnaise sauce

Fingerling potatoes, roasted brussel sprouts, and classic brandy-peppercorn sauce

Two jumbo lump blue crab cakes with lemon butter and asparagus salad

Diced Sashimi grade tuna with avocado, cilantro ginger-sauce, and wonton chips

Fresh Gulf shrimp and seasonal fish with cucumber, red onion, tomato, red bell pepper, yuzu, aji amarillo, and petals. Served with cilantro aioli and house-made tortilla chips

Freshly skewered watermelon with crumble goat cheese, a pinch of black pepper, balsamic and fresh mint

Hand-dipped and served with honey mustard rangoon cream

Chickpea blended with sesame, lemon, garlic, and extra virgin olive oil. Served with carrots, cucumbers, mini bell peppers, and warm naan

Perfect for sharing! A plate of 12 shrimp with 290 cocktail sauce, three-mustard remoulade, and fresh lemon

Lightly breaded Wisconsin white cheddar cheese served with ranch and marinara

House-fried potato chips served with a sweet and smoky onion dip

Spinach and artichoke hearts with feta and Italian cheeses, with a hint of chili flake and topped with breadcrumbs

Fresh blend of spring greens, sliced green onions, cucumbers, carrots, tomatoes, and garlic-herb croutons

Local arugula, crispy prosciutto, and candied nuts with balsamic drizzle and champagne vinaigrette

7 oz grilled beef tenderloin with arugula, fire-roasted corn, heirloom tomato, red onion, diced avocado, and creamy herb dressing

Classic recipe of crisp romaine, tomatoes, creamy Caesar dressing, and crispy parmesan

Tomato, cucumber, bell pepper, red onion, feta, olive, and caper with oregano vinaigrette

Seared, blackened tuna with remoulade sauce, tomatoes, red onions, sliced avocado, and mandarin oranges

Broccolini, local Italian sausage, red chili flakes, garlic, and 290 vodka sauce

Lemon-garlic shrimp with blistered tomatoes, toasted focaccia crumbs, Calabrian chili oil, and fresh basil

Classically seasoned and char-grilled with herb-roasted potatoes, garlic mushrooms, grilled asparagus, and red wine demi-glace

Char-grilled with Gage compound butter. Served with crispy potato pancakes and bearnaise sauce

Served with herb-roasted potatoes, fire-roasted peaches, and local honey

Red-wine braised beef rib, served on a bed of buttery mashed potatoes, roasted carrots, and crispy onion rings

Scottish salmon marinated in miso and honey, then roasted with grilled fennel, leeks, sesame-roasted green beans, and a coconut-lime beurre blanc

Quinoa with heirloom tomatoes, avocado, quick-pickled cucumber, toasted almonds, crispy chickpeas, and balsamic vinaigrette

Pan-fried over local corn and asparagus strewn wild rice, citrus beurre blanc, romesco, and crispy leeks

Full or half rack of Midwest baby back ribs, slow cooked with our 290 dry rub, basted in tangy BBQ sauce, and served with coleslaw and fries

Thick Niman Ranch beef patty, flamed grilled and served with Wisconsin cheddar, lettuce, tomato, pickle, and 290 sauce on a toasted brioche bun

Pounded free-range chicken breast with parmesan and herbed breadcrumbs. Fried crispy and served with grilled lemon, oven-roasted tomatoes, arugula salad, and citrus butter sauce

A trio of warm chocolate chip cookies with a scoop of vanilla bean ice cream

A fudge brownie topped with vanilla ice cream, drizzled with caramel and chocolate sauce

Fresh blueberries topped with a brown butter streusel and served with vanilla bean ice cream

Served with cherry drizzle

PIER 290 bourbon, summer peaches, and crispy sugar top

Three scoops of fresh fruit sorbet. Please ask your server for today’s flavors

Whistle Pig Piggyback Bourbon, house-made banana simple syrup, walnut bitters muddled with banana puree, and luxardo cocktail cherries. Served classic

A refreshing blend of Ketel Citron, house-made raspberry simple syrup, Prosecco, ginger liqueur, and Chambord

Bacardi, muddled mint, simple syrup, mango puree, and fresh-squeezed limes. Topped with club soda

Tanteo Jalapeño Tequila, Fresh Lime, Pineapple Puree, Orange Liqueur, and Agave. Garnished with Fresh Jalapeños

Clase Azul Reposado, agave, and grapefruit bitters served with a large cube

PIER 290’s Maker’s Mark Private Select, two dashes of cherry bark bitters, and sweet vermouth. Served over ice

Tropical fruits, Cabernet, Cîroc Passion Fruit Vodka, and a blend of fresh juices

Our blend of Don Q Coconut Rum, Bacardi, fresh tropical juices, and Amaretto. Topped with Gosling’s Dark Rum and a dash of grenadine

Fortaleza Blanco, house-made hibiscus syrup, fresh lime juice, agave, and Cointreau. Rimmed with hibiscus salt flakes

Hendrick’s Oasium Gin, St. Germain, lavender syrup, fresh mint, lemon, lime, and topped with Prosecco

Sips of summer: Don Q Rum, aged Dark Rum, our homemade mix, and a dash of nutmeg. Make it tropical, ask your server!

Crisp and refreshing: Aviation Gin, fresh-squeezed fruits, mint, simple syrup, and sweet and sour. Topped with soda

A summer twist: Nosotros Reposado and dragon fruit puree combined with fresh grapefruit and lime juices, topped with club soda

Tropical Passion Fruit Rum, Riesling, cranberry, and citrus soda

The Original, The Weekender, The Sundowner

A Margarita with Espero Blanco, Triple Sec, Agave Nectar, and Fresh Lime

A True Wisconsin Classic Served with Maker’s Mark

Tito’s Vodka, fresh lime juice, and Gosling’s Ginger Beer

Western Son Prickly Pear Vodka and fresh lime juice. Topped with Gosling’s Ginger Beer

Western Son Watermelon Vodka and lime juice topped with Goslings Ginger Beer

Small batch Gin, freshly squeezed lime juice, and Goslings Ginger Beer together give this classic drink a refreshing taste

Refreshing 44 North Huckleberry Vodka and fresh lime juice. Topped with Gosling’s Ginger Beer

Grey Goose La Poire, Lemon Juice, Elderflower and Simple Syrup

Ketel One Citroen, Cointreau, lavender simple syrup, and fresh lemon juice. Served with a splash of lemonade

Blue Ice Espresso Vodka, Kahlua, Stoli Vanilla, simple syrup, and cold brew

Deep Eddy Peach Vodka, passion fruit puree, simple syrup, and cranberry