Ollie's

Eggs with whipped yolk aioli, candied bacon, piquillo chutney, and herb crema. (Gluten Free)

Fluffy deep fried Farmer John?s cheese curds, served with buttermilk ranch. (Vegetarian, Gluten Free)

Fresh and pickled seasonal vegetables, smoked salmon p?t?, green goddess, pimento cheese, Mediterranean olives, crackers.

House made fries tossed with white truffle oil, Parmesan, and herbs. Served with garlic aioli. (Vegetarian, Gluten Free)

Butterflied shrimp, saut?ed in butter, garlic, and chili flake with toasted baguette.

Pan-seared crab cake with Creole r?moulade and rocket greens. (Gluten Free)

Deep fried spring roll filled with crawfish, cream cheese, peppers and onions and served with herbed crema.

House smoked chicken wings, sauteed in butter and blackened seasoning and served with buttermilk ranch. (Gluten Free)

House smoked tofu, battered and fried, tossed in Cajun seasoning and served with chimichurri sauce and piquillo chutney. (Vegan, Vegetarian, Gluten Free)

Bacon, hard boiled eggs, gorgonzola, house cheese blend, tomatoes, romaine, and green goddess dressing. (Gluten Free)

Spring mix, carrots, tomato, cucumber, red onion, Creole vinaigrette or ranch. (Vegan, Vegetarian, Gluten Free)

Romaine, Sartori SarVecchio, fried potato roll croutons, Caesar dressing. (Vegetarian)

Belgian endive, Stilton, toasted walnuts, shallots, black truffle vinaigrette. (Vegetarian, Gluten Free)

Coconut curry with apples and white rice, topped with crema and herbs. (Vegan, Vegetarian, Gluten Free)

Roasted tomatoes, basil, coconut cream, with chive oil, crema, herbs. (Vegan, Vegetarian, Gluten Free)

Chorizo, andouille, okra, peppers, and onions in a rich fil? broth over rice and topped with andouille. (Gluten Free)

Grilled baguette with hummus, cucumber, tomato, and finished with feta and Greek olive oil. (Vegetarian)

Grilled baguette with herbed Montrachet, pesto, heirloom grape tomatoes, and balsamic reduction. ( Vegetarian)

Grilled baguette with fig tapenade, warm brie topped with arugula and hot honey. (Vegetarian

Grilled baguette with blackened chicken, smoked pepperjack, buffalo sauce and arugula.

Grilled baguette with Gorgonzola cream cheese, beef tenderloin, spring mix and chimichurri.

Cavatappi pasta with Hook?s Three-Year Cheddar, Farmer John?s Provonello, Carr Valley Fontina, Sartori SarVecchio, Roth Butterk?se, mozzarella, and cream, with black truffle and heritage bacon baked in a Wisconsin Skillet

Four pieces of fried cod, served with slaw, crispy fries, tartar sauce, and lemon. (Gluten Free)

8 oz. Beef tenderloin, bacon cheddar mashed potatoes, miso roasted broccoli, shallot butter. (Gluten Free)

Smash patty, bacon, aioli, Dijon, caramelized onions and mushrooms, finished with blue cheese or cheddar on a house-made potato bun, served with fries.

Pan-seared salmon topped with dill herb butter with parsnip puree and roasted broccoli. (Gluten Free)

Pappardelle pasta with mushrooms, tomato, caramelized onion tossed with house made pesto, white wine and cream. (Vegetarian)

Smoked-in-house tofu on a bed of creole rice, charred peppers and finished with chimichurri. (Vegan, Vegetarian, Gluten Free)

Impossible patty, mushrooms, caramelized onions, grilled green onions, and a blend of 6 Wisconsin cheeses and served with fries. (Vegetarian)

Cavatappi pasta sauteed with Hook?s Three-Year Cheddar, Farmer John?s Provonello, Carr Valley Fontina, Sartori SarVecchio, Roth Butterk?se, mozzarella, and cream, and then baked in a Wisconsin skillet. (Vegetarian)

House-made seitan, blackened, and served on a bed of sweet potato puree and roasted broccolini. (Vegan, Vegetarian)

Andouille sausage, bacon, and shrimp in a spicy tomato and pepper sauce over white rice. (Gluten Free)

Blackened shrimp, on a bed of stone-ground grits, slow-cooked and finished with aged cheddar all smothered with a rich Creole meuniere. (Gluten Free)

Blackened catfish on a bed of dirty rice, charred peppers, and finished with Creole meuni?re and topped with pepper chutney. (Gluten Free)

Smoky red beans, cooked low and slow with peppers and onions over rice, topped with andouille. (Gluten Free)

Blackened shrimp, peppers, and onions simmered in a rich velout? served over rice. (Gluten Free)

Blackened chicken, andouille sausage and shrimp over Pappardelle pasta tossed with a red pepper cream sauce and topped with Sartori Sarvecchio.

Chorizo, andouille, okra, peppers, and onions in a rich fil? broth over rice and topped with andouille (Gluten Free)

Pappardelle pasta tossed with a red pepper cream sauce and topped with roasted vegetables and Sartori Sarvecchio. (Vegetarian)

Smoky red beans, cooked low and slow with peppers and onions over rice, topped with blackened seitan or smoked tofu. (Vegan, Vegetarian)

Blackened tofu, on a bed of stone-ground grits, slow-cooked and finished with aged cheddar all smothered with a rich Creole meuniere. (Vegetarian)

Spicy tomato and pepper sauce over rice and topped with either seitan or smoked tofu. (Vegan, Vegetarian)