Joey Gerard's - A Bartolotta Supper Club

Gulf shrimp cooked with garlic butter and topped with herbed bread crumbs.

Classic popovers baked with carr valley cheddar cheese.

Charred onion tartar topped with an herb salad.

Freshly ground beef seasoned with lawry’s seasoning salt. Served with raw onion and marble rye.

Gulf shrimp served with cocktail sauce and lemon.

A Wisconsin favorite, deep-fried white cheddar curds with ranch dressing.

Thick sliced smoked bacon cooked in our josper oven with mustard onion jam.

A classic house-made onion soup baked with croutons, topped with melted Swiss and gruyere cheese.

A classic chopped salad with hardboiled eggs, tomato, red onion, scallions, avocado, carrots, cucumbers, black olives, cheddar cheese, croutons, bacon, and garbanzo beans tossed in a house-made Italian herb vinaigrette.

A thick slice of iceberg lettuce topped with bacon, diced tomatoes, and red onion with bleu cheese crumbles and bleu cheese dressing.

Fresh romaine lettuce with Parmesan cheese and croutons tossed in our house-made bartolotta Caesar dressing.

Crisp mesclun greens and iceberg lettuce served with tomato, shredded carrots, cucumbers, red onions, and croutons. Your choice of dressing.

A huge 1/2 lb angus burger served on sciortino’s bun cooked the way you want. Served with pickles, onions, lettuce, and tomatoes.

Grilled sirloin sliced and topped with crispy onion straws and sautéed mushrooms, served on French bread with aioli.

Cooked in our josper oven to give it that smoky flavor with thick-cut bacon and avocado. Served with lettuce, tomato, and mayonnaise.

Prime 8 oz. burger served on marble rye bread with Swiss cheese and joey’s special onion sauce.

Cheddar, Swiss, beef summer sausage and braunschweiger, smoked whitefish, bread and butter pickles, deviled eggs and cole slaw.

Summer sausage, cheddar cheese ball with almonds, deviled eggs.

8 oz filet and 5 oz lobster tail.

Served with wild rice pilaf, seasonal vegetables, and a brandy orange sauce.

Choose of style lightly dusted with flour, sautéed with lemon, white wine, and capers. Served with sautéed garlic spinach and mashed potatoes.

Choice of style sautéed and finished with a marsala wine cream sauce and sautéed mushrooms. Served with sautéed garlic spinach and mashed potatoes.

Pan-seared sea scallops with a white wine butter sauce, mashed potatoes, and sautéed mushrooms.

Slow-cooked ribs charred in our josper oven in our house-made sauce. Served with french fries and house-made coleslaw.

Cooked in our josper oven and served with choice of two sides.

Salmon topped with nicoise olive and sun-dried tomato tapenade. Served with buttered red potatoes and sautéed zucchini.

Fresh rainbow trout sautéed with slivered almonds and brown butter served with sautéed zucchini and buttered red potatoes.

Two cold water tails cooked in our josper oven served with red potatoes and vegetables.

Friday. Hand-dipped beer-battered cod cooked golden brown served with house-made coleslaw and choice of style.

Saturday. Slow-roasted prime rib with a braised beef rib served with mashed potatoes, house-made horseradish cream, and au jus.

Our famous twice-baked potato with potato puree, cheese, bacon, chives, and sour cream.

Six pieces.

Korbel brandy, créme de cacao, ice cream.

Galliano, creme de cacao, ice cream.

Crème de menthe, créme de cacao, ice cream.

Kahlua, bailey's, amaretto, crème de cacao, mascarpone, ice cream.

Our version of the classic: light meringue with chantilly cream and strawberries.

Ripe bananas sautéed in caramel-rum sauce with vanilla ice cream.

Rich chocolate brownie topped with vanilla ice cream, caramel, hot fudge, pecans, whipped cream, and a maraschino cherry.

Seasonal toppings and whipped cream.

Gulf shrimp cooked with garlic butter and topped with herbed bread crumbs.

Classic popovers baked with Carr valley cheddar cheese.

Charred onion tartar topped with an herb salad.

A Wisconsin favorite, deep-fried white cheddar curds with ranch dressing.

Thick sliced smoked bacon cooked in our josper oven with mustard onion jam.

Classic house-made onion soup baked with croutons, topped with melted Swiss and Gruyere cheese.

House-made chef inspired soup made daily.

A classic chopped salad with hard boiled eggs, tomato, red onion, scallions, avocado, carrots, cucumbers, black olives, cheddar cheese, croutons, bacon, and garbanzo beans tossed in a house-made Italian herb vinaigrette.

A thick slice of iceberg lettuce topped with bacon, diced tomatoes, and red onion with blue cheese crumbles and blue cheese dressing.

Fresh romaine lettuce with parmesan cheese and croutons tossed in our house made bartolotta Caesar dressing.

Crisp mesclun greens and iceberg lettuce, served with tomato, shredded carrots, cucumbers, red onions, and croutons. Your choice of dressing.

A huge half-pound angus burger served on sciortino's bun cooked the way you want. Served with pickles, onions, lettuce, and tomatoes.

Grilled sirloin sliced and topped with crispy onion straws and sautéed mushrooms, served on French bread with aioli.

Cooked in our josper oven to give it that smoky flavor with thick cut bacon and avocado. Served with lettuce, tomato, and mayonnaise.

Prime eight ounce burger served on marble rye bread with swiss cheese and Joey's special onion sauce.

Cheddar, swiss, beef summer sausage and braunschweiger, smoked whitefish, bread and butter pickles, deviled eggs, cole slaw.

Summer sausage, cheddar cheese ball with almonds, deviled eggs.

Eight ounce filet and five ounce lobster tail.

Glazed carrots, garlic spinach, cauliflower and breadcrumbs, seasonal vegetable, zucchini, mushrooms.

Mashed potatoes, French fries, buttered red potatoes, salt-crusted baked potato, Joey's deluxe potato.

Our famous twice baked potato with potato puree, cheese, bacon, chives and sour cream.

Salmon topped with nicoise olive and sun-dried tomato tapenade. Served with buttered red potatoes and sautéed zucchini.

Fresh rainbow trout sautéed with slivered almonds and brown butter served with sautéed zucchini and buttered red potatoes.

Two cold water tails cooked in our josper oven served with red potatoes and seasonal vegetables.

Served with wild rice pilaf, seasonal vegetables, and a brandy orange sauce.

Chicken lightly dusted with flour, sautéed with lemon, white wine and capers. Served with sautéed garlic spinach and mashed potatoes.

Strauss veal lightly dusted with flour, sautéed with lemon, white wine and capers. Served with sautéed garlic spinach and mashed potatoes.

Chicken sautéed and finished with a marsala wine cream sauce and sautéed mushrooms. Served with sautéed garlic spinach and mashed potatoes.

Strauss veal sautéed and finished with a marsala wine cream sauce and sautéed mushrooms. Served with sautéed garlic spinach and mashed potatoes.

Pan-seared sea scallops with a white wine butter sauce, mashed potatoes, and sautéed mushrooms.

Slow-cooked ribs charred in our josper oven in our house-made sauce. Served with French fries and house-made coleslaw.

Cooked in our josper oven and served with choice of two sides.

Our version of the classic: light meringue with Chantilly cream and strawberries.

Seasonal toppings and whipped cream.