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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 10

Chicken & Goat Cheese Wontons
with Spicy Apricot Sauce 10

Jumbo Lump Crab Cakes
with Roasted Red Pepper Aioli 12

Mushroom Strudel Crimini & Shitake Mushrooms
with Herbs & Home made Puff Pastry 12

The Trio
One Crab Cake, Two Wontons, & Mushroom Strudel 12

Chives Organic Mixed Greens
Choice of: French Herb Vinaigrette, Chive Buttermilk, Maple Mustard 6
Add $6 for Grilled Chicken

Boston Lettuce Wedge Salad
with Creamy Maytag Bleu Cheese, Applewood Bacon and Cherry Tomato 10 (Add $6 for Grilled Chicken )

Classic Caesar Salad
with Parmesan and Croutons 6 (Add $6 for Grilled Chicken)

Thomas Keller’s Baked French Onion Soup
With Gruyere 7

Soup of the Day
Cup 4 Bowl 6

 

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
(Add $3 for Thomas Keller’s Baked French Onion Soup) 12

Ultimate BLT
with Avocado, &Greens Salad 10

Chives Burger
with Smoked Onions, Bacon, Maytag Bleu Cheese, & Chive Fries 12
(Plain Hamburger or Cheese Burger 10)

Lemon Chicken
with Roasted Potatoes, Vegetables, & Preserved Lemon Buerre Blanc 18

 

Large Plates

Classic Steak Fritte
A Seared Ribeye with a Sauce of Garlic, Herbs, and Butter served with Chive Fries, & Greens Salad 30

Grilled Prime USDA Angus Filet of Beef
With Mashed Potatoes, Mixed Vegetables, Gorgonzola Butter, & Port Wine Reduction 36

Chicken Marsala
With Roasted Potatoes, & French Green Beans 20

Roasted Pork Tenderloin
With Homemade Cinnamon Applesauce
& Potato Pancakes 20

Fish & Chips
Crispy Fried Cod with Chive Fries & Vegetable Slaw 18

Butternut Squash Ravioli
with Toasted Pine Nuts, Vegetables, & Brown Butter Cream Sauce 20

Daily Vegetarian Creation
Seasonal local produce 19

 

*Wisconsin would like us to tell you that raw or
undercooked food may cause food bourne illness.

Split charges apply.

If you are smoking, we will assume you are
on fire and take appropriate measures.


 

 

 

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