NO FOOD SERVICE UNTIL AFTER SEPT 6TH. THANK YOU FOR UNDERSTANDING.

Wednesday Wine & Tapas - a true farm to table experience

  Guest enjoying the Wednesday Wine & Tapas.

  Guest enjoying the Wednesday Wine & Tapas.

Partnering with Chef Jason Dunn, come enjoy some incredible tapas using fresh produce and ingredients. $25 pp gets you two beverages (wine, beer or soda) and a belly full of delicious tapas. Menu changes weekly based on available produce from the local markets. Available every Wednesday 5-8.

Available Menu Wednesday through Saturday 12-8pm

 

LEWIS STATION WINERY BISTRO MENU

 

We strive to be gluten-free and allergen friendly.  However, we cannot guarantee the complete absence of gluten or other allergens in our kitchen or menu items.  Please advise of any concerns before or at the time of order.

 

HI OCTANE POPCORN – 7

Fresh popped, with truffle oil and Parmesan cheese

CAPRESE COCKTAIL – 8

Fresh mozzarella, tomatoes, layered into a “rocks” glass, with olive oil, balsamic glaze, pesto and crispy garlic

JASON'S SALAD SAMPLER – 9

A trio of fresh veggie salads created by Chef Jason

PUMP JOCKEY SALAD – 9

A dinner plate of fresh greens, dressed with house citrus vinaigrette, shaved Parmesan and crispy shallots

            Add chicken – 2                      Add Smoked Salmon – 4

TIPSY SPINACH SALAD – 10

A dinner plate of fresh spinach and greens, drunk berries, goat cheese, pistachios, drunk berry dressing

            Add chicken – 2                      Add Smoked Salmon – 4

KALE WALDORF SALAD – 10

A dinner plate of baby kale, apples, grapes, dried cranberries, walnuts bleu cheese crumbles, fig balsamic vinaigrette

            Add chicken – 2                      Add Smoked Salmon – 4

CREPE DU JOUR (Crepe of the day) – 12

See specials board for daily selection

CROQUE CHAMPIGNON SANDWICH – 12

Roasted mushrooms, cream cheese, artichoke hearts, and Muenster cheese on a toasted baguette.  Served hot with a side veggie salad and pickle.

CROQUE MONSIEUR SANDWICH – 12

Shaved ham, apples, Swiss cheese, and Dijon mustard on a toasted baguette.  Served hot with a side veggie salad and pickle. 

MUSHROOM STRUDEL – 13

8 phyllo pastry triangles, filled with mushrooms and herbed cream cheese.  Served hot with sherry tomato sauce, balsamic glaze, crispy garlic and a mini greens salad. 

GLUTEN FREE crackers//chips available upon request in place of bistro bread on any of the following:

GOAT CRACK – 11

Wisconsin goat cheese, house made fig marmalade and roasted almonds – served hot with bistro bread

OOEY GOOEY MUSHROOMS – 11

Roasted mushrooms, fresh mozzarella and Muenster cheese – served hot with bistro bread

CHEESY PLATE – 17

Four Wisconsin cheeses served with a mustard, a fruit jam, apple slices and bistro bread

HALF AND HALF PLATE – 19

Four each Wisconsin cheeses and meats, two mustards, a fruit jam, horseradish, apple slices and bistro bread

FISHY PLATE – 17

Filet of smoked salmon, citrus cabbage slaw, horseradish and wasabi sauces and bistro bread

JONESIN' FOR BACON PLATE – 19

Six pork ribs, cured and smoked like bacon, served hot with gooseberry BBQ and maple mustard sauces, BLT salad and bistro bread

FOB PLATE (Full of Baloney Plate) – 14

Slab of Wisconsin baloney, oven roasted with gooseberry BBQ sauce, served hot with citrus mustard cabbage slaw and bistro bread

BISTRO BREAD – 2.5(In case you need more! )

           

BISTRO PIZZA

On a 10” round house-made flatbread crust

GLUTEN FREE OPTION: All the ingredients but no crust! 

Served in a tart pan with GF chips   (Not available “to go”)

PIZZA ONLY – 11    

PIZZA AND PUMP JOCKEY SALAD – 17 (enough for two!)

 

ARTICHOKE SPINACH

Fresh mozzarella, tomatoes, artichoke hearts, fresh spinach, Parmesan cheese

CHEESE ONLY

Fresh mozzarella, Parmesan, Asiago, and Romano cheeses, Italian seasoning

GOAT CHEESE

Goat cheese, artichoke hearts, green and Kalamata olives, leek, basil/garlic olive oil, crispy garlic

MUSHROOM

Fresh mozzarella, roasted mushrooms, tomatoes, Parmesan cheese

PEPPERONI KALE

Fresh mozzarella, tomatoes, pepperoni, fresh kale, Parmesan cheese

PESTO

Fresh mozzarella, tomatoes, pesto, garlic/basil olive oil, crispy garlic

SAUSAGE

Fresh mozzarella, tomatoes, Italian sausage, Parmesan cheese

SWEET CHILI CHICKEN

Fresh mozzarella, chicken, sweet chili cabbage slaw, Sriracha sauce drizzle

CORDON BLEU

Fresh mozzarella, Swiss cheese, chicken, shaved ham, fresh chopped green garnish

 

Substitutions, omissions or other special orders may be subject to a $2 upcharge per item. 

While we strive to be gluten-free friendly, we cannot guarantee a complete absence of gluten in our kitchen and menu items

Lewis Station Winery – 217 North Main Street, Lake Mills, WI (920) 648-5481 Menu Served Wednesdays Noon to 4PM , Thursday, Friday and Saturday Noon to 8 PM ONLY Wine & Tapas buffet served Wednesdays 5 PM to 8 PM (no menu service

Our Sources for Local and Wisconsin Foods

CHEESE

Carr Valley, Lavalle
Bel Gioso, Denmark
AKJ Spirits, Marshall Caprini Supreme, Black Creek Crave Brothers, Waterloo Emmi Roth, Monroe Crystal Farms, Lake Mills Weyauwega Cheese

CONDIMENTS

Silver Spring, Milwaukee Rose Cottage, Wild Rose

MEAT

Jones Dairy Farm, Fort Atkinson Fendt Brothers, Watertown Pernat's, Johnson Creek Glenn's Market, Watertown Susie Q, Two Rivers

MUSHROOMS

Palm's Mushroom Cellar, Helenville

VEGGIES

Earth Fresh Acres, Aztalan Lundeen Farm, Columbus

HONEY

Doug Jenks, Lake Mills

POPCORN

Tiedt Farms, Watertown Lake Mills Market, Lake Mills