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WINE LIST

 

CHEF'S TABLE

Want a unique dining experience not found anywhere else in the Green Bay area? The chef's table has become our most requested table! The table, seating two to twelve guests provides a first hand view of the activity in a world-class restaurant kitchen.

Surrounded by JR’s custom-designed kitchen you will be served a special menu that JR and his team create for you that evening. The menu will include 6 courses.

The kitchen table is 65 dollars per person and can be reserved by calling Chives Restaurant at 434-6441. Please phone at least 1 week in advance to make a reservation for this popular table.

 



The Menu

SMALL PLATES

Fried Calamari
with Ginger Chile Dipping Sauce

Chicken & Goat Cheese Wontons
with Spicy Apricot Sauce

Jumbo Lump Crab Cakes
with Roasted Red Pepper Aioli

Fried House-made Ricotta Balls
with Classic Tomato Sauce

The Trio
One Crab Cake, Two Wontons, & One Ricotta Ball

Chives Organic Mixed Greens
Choice of: French Herb Vinaigrette, Chive Buttermilk, Maple Mustard
Option to Add Grilled Chicken

Chopped Salad
with Applewood Smoked Bacon, Tomato, Onion,
Hearts of Palm, Carrot, Avocado & Creamy Maytag Bleu Cheese
Option to Add Grilled Chicken

Classic Caesar Salad
with Parmesan and Croutons
Option to Add Grilled Chicken

Thomas Keller’s Baked French Onion Soup
With Gruyere

Soup of the Day
Cup or Bowl

 

MEDIUM PLATES

Californian Cobb Salad
With Grilled Chicken, Avocado, Bacon, Tomato,
Crumbled Bleu Cheese, Red Onion, & French Herb Vinaigrette 14

The Bistro
a Grilled Cheese, Greens Salad, & Soup of the Day

Ultimate BLT
On Multi-grain with Avocado, & Greens Salad 12

Super Smoked Turkey Club
On Multi-grain with Pecan Smoked Bacon,
Tomato, Fried Egg, & Greens Salad

*Chives Burger
with Smoked Onions, Bacon,
Maytag Bleu Cheese, & Chive Fries
(Plain Hamburger or Cheese Burger optional)

*Open Faced Ribeye Sandwich
with Bleu Cheese, Sautéed Onions & Mushrooms,
Balsamic Glaze, & Choice of Chive Fries or Greens Salad
with French Herb Vinaigrette

Lemon Chicken
with Roasted Potatoes, Vegetables,
& Preserved Lemon Beurre Blanc

 

LARGE PLATES

*Classic Steak Fritte
A Seared Ribeye with a Sauce of Garlic,
Herbs, and Butter served with Chive Fries,
& Greens Salad with French Herb Vinaigrette

*Grilled Prime USDA Angus Filet of Beef
With Mashed Potatoes, Mixed Vegetables,
Gorgonzola Butter, & Port Wine Reduction

Chicken Marsala
With Roasted Potatoes & French Green Beans

Roasted Pork Tenderloin
With Homemade Cinnamon Applesauce
& Potato Pancakes

Fish & Chips
Crispy Fried Cod with Chive Fries
& Vegetable Slaw

Butternut Squash Ravioli
with Toasted Pine Nuts, Vegetables,
& Brown Butter Cream Sauce

Daily Vegetarian Creation
Seasonal local produce

*Wisconsin would like us to tell you that raw or
undercooked food may cause food bourne illness.
*Steaks served rare or medium rare are considered undercooked
& will only be served upon customer request.

 

 


 

 

 

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