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Prime meats, fresh seafood and Door County whitefish, premium veal chops and wild game combined with the best available ingredients produce classically, uncluttered cuisine to delight the senses.
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Emphasizing quality and freshness, our scratch breads, house salad dressings, original appetizers, and sumptuous desserts are all made under Chef Patr's watchful eye. We have a children's menu available, offer several vegetarian dishes and many menu items can be made Atkins friendly.
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Soups and Appetizers range from five to nine dollars.
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Baked Brie
In pastry, with Montmorency cherry puree.
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Escargot
Baked in pastry with red pepper-garlic butter.
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Door County Smoked Fish
Presented with water crackers and lemon mustard. |
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All include a house salad, freshly baked bread, and your choice of vegetable and starch. Starch substitution can be made for those with a low carbohydrate lifestyle. Entrees range twelve to thirty-nine dollars
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Veal
Ask your waitperson to describe Chef Patr's nightly take on the classic veal chop. |
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Steak Au Bleu
Grilled to desired temperature. Served on an eggplant crouton with Wisconsin bleu cheese sauce.
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Filet Mignon
Steer tenderloin, USDA choice or better set on a grilled Portobello mushroom with garlic demi-glace. |
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Cold Water Lobster Tail
Steamed in the shell to retain tenderness and flavor. Lemon beurre blanc and drawn butter accompany. |
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Duck a la Bigarade
One half semi boneless duckling slowly roasted and "crisped" immediately before serving. Concluded with seasoned rice and Bigarade (orange) sauce.
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Marinated Rack of Lamb
Marinated in olive oil and fresh herbs. Grilled to desired temperature. Presented with fresh mint and roasted garlic sauces.
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Wild Game du Jour
Sirloin of venison, char-grilled medium rare. Presented English style finished with rosemary bordelaise sauce. |
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Roasted Pork Tenderloin
Presented with Door County fruit, walnuts, and shallots. Moistened with apple cider reduction.
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Pan Fried Breast of Chicken
In whole butter, with shitake mushrooms. Comforted by mashed potatoes and pan gravy.
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Grilled Lake Michigan Whitefish
Locally harvested, arrives at your table with lemon beurre blanc.
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Grilled Salmon
Marinated briefly in olive oil before grilling. Placed over fried red potatoes and topped with red onion marmalade.
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Saffron Poached Shrimp
Simmered in saffron court bouillon. Arranged with brown rice and a liaison of butter and sherry.
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Pasta du Jour
Fresh daily, consult your wait person. Vegetarian selections available.
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Cheesecake
Raspberry delight. |
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Flowerless Chocolate Cake
Topped with whipped cream, and drizzled with raspberry puree. |
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Creme Caramel
Creme caramel flan topped with whipped cream in caramel sauce.
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The Common House Restaurant, Bailey's Harbor, 8041 Hwy 57, Door County Wisconsin 920.839.2708
Hosted & Designed by Momemtum LLC
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