Lunch Menu

V Vegetarian selection
GF Gluten free selection

SMALL PLATES

Kale And Beet Chips 10 V GF
Organic beets and kale baked with natural sea salt

* Ahi Tuna Taco 11
Pickled fennel, avocado, Mont Chèvre cheese

Hand-Cut Chip Trio 7 V GF
Purple sweet potato, taro chips, tomato and onion dip

Chesapeake Blue Crab Cake 15
Tomato beurre blanc, Marquette rooftop honey cider greens

CRISPY GREENS AND SOUP

Roast Chicken & Coconut Milk Soup 7

Sicilian Chop Salad 12 V GF
Romaine hearts, Cannellini Beans, Cerignola Olives, tomatoes, cucumber, BelGioioso Mozzarella

Grilled Caesar 12 V GF
Grilled Romaine heart, Kalamata olives, garlic croutons, shaved parmesan

Basil’s Salad 11 V
Spring mix, sunflower seeds, goat cheese, golden currant, grape vinaigrette
Add grilled chicken 5
Add grilled shrimp 6
Add grilled salmon 5
*Add steak 6
Add cup of soup 4

*Apple Pecan Steak Salad 19 GF
Bibb lettuce, toasted pecans, Minnesota Amablu cheese, Pepin Heights Honeycisp apple, balsamic vinaigrette

Coconut Chicken Thai Salad 17
Snap peas, cranberries, cashews, Romaine, crispy wontons, red curry dressing

FLATBREADS

Quattro Formaggio 12 V
Belmont Wisconsin goat cheese, smoked mozzarella, Romano, Parmigiano Reggiano, truffle, artichoke

Prosciutto and Apple 13
Honeycrisp apple, Saint Pete’s blue, Creminelli prosciutto

SANDWICHES & BURGERS

Served with Marquette rooftop honey cider greens, French fries, hand-cut chip trio or fruit

Portobello Turkey Burger 16
Yellow tomato, Bibb lettuce, fresh mozzarella, lemon chive mayo, balsamic greens

*Fork N’ Knife Steak 19
Beef striploin, sourdough bread, Minnesota Amablu cheese, marinated tomato, caramelized onions

*Basil’s Burger 14
Black Angus, Romaine, pancetta, Maple Leaf cheddar, tomato jam

Grilled Lemon Chicken 14
Tomato, spinach, Provolone, lemon chive mayo

Applewood Smoked Pork 15
Fried onions, hot pickles, smoked gouda, apple mustard

MIX & MATCH
Pick two for your perfect Mix & Match including soft drink or coffee 15.50
SOUP Featured soup of the day
SALAD Basil’s Sicilian Chop
FRUIT Seasonal Selection
SANDWICH Fork N’ Knife or Lemon chicken

SIGNATURE ENTREES

Jambalaya 26 GF
Andouille sausage, shrimp, clams, tomatoes, Sassafras, Creole rice

Alaskan Chinook Salmon 25 GF
Cashew gremolata, stewed lentils, tomato beurre blanc

Cedar River Chicken 22 GF
Pan seared chicken breast, Brussel sprouts hash, tomato saffron jus lié

Boneless Beef Short Ribs 27
Cipollini onions, roasted garlic, celery root, Plum jus

Eggplant Parmigiana 17 V
Parmigiano Reggiano, BelGioioso mozzarella, asparagus, smoked tomato sauce

PASTA

Bucatini Bolognese 22
South Dakota bison, fresh mint, smoked tomato sauce

Fresh Pappardelle 18
Spinach, Apple Wood bacon, grape tomato, Asiago sauce

Truffle Macaroni and Cheese 15 V
Maple Leaf Wisconsin white cheddar béchamel, Campanelle pasta, black winter truffles

Homemade Squash Gnocchi 18 V
Fresh sage, roasted butternut squash, fresh asparagus, Asiago cheese
Add grilled chicken 5
Add grilled shrimp 6
Add baby lobster tail 7

SIDES 5

French fries
Hand-cut chip trio
Honey-Cider greens
Asparagus
Seasonal fruit
Bread available upon request.

* These items are served raw or undercooked, or contain (or may contain) raw or under cooked ingredients

Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.


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