Doyle's Milwaukee Inn

gourmet duck liver slices in a panko style crumb crust, pan seared with smoked bacon and caramelized sweet onion. finished with cool vine ripe tomato slices, crisp lettuce greens, and balsamic vinegar-sun dried tomato coulis.

lobster tail meat combined with minced shallots, celery, bell pepper, and panko style crumbs, pan-fried to a golden brown. served with our own creole style remoulade sauce.

italian specialty with a milwaukee influence reminiscant of the once popular steak tartar. chilled thin sliced premium tenderloin first topped with fresh garlic, olive oil, & romano cheese. finished with fresh cracked black pepper, roast red pepper, and capers. served with pumpernickel rye toast points and minced sweet onion.

french bread tapas infused with fresh garlic & olive oil, topped with jumbo shrimp, cilantro aioli, and broiled golden brown with creamy wisconsin havarti.

an old milwaukee favorite, once again fresh from the great lakes. lightly corn floured butterfly fillets individually pan-fried in light oil for a crisp fresh finish. served with homemade honey mustard tartar sauce & lemon.

seasoned caps stuffed with four cheeses, lightly breaded and sauteed. sprinkled with lemon and served with a rich tomato marinara dipping sauce.

tasty baby clams steamed in fresh herbs & milwaukee beer. finished with a sauce of butter, garlic, more fresh herbs and more beer. served with pumpernickel rye toast points.

table d'hote prix-fixe

for that very special occasion, elevate your fine dining experience with a reservation at our chef's table. enjoy a degustation menu created specifically for this table, featuring nine selected courses in a tasting format. advance reservations are required. available tuesday through saturday evenings. seating is limited to six guests. arrangements may be possible for larger parties.

our tribute to times gone by when moms and dads, grandmas and grandpas, brothers and sisters, aunts, uncles, and cousins came together for sundays and holidays to create and share a fine meal. choose from braised beef pot roast, hand carved roast turkey, baked smoked virginia ham, roast duck breast, honey glazed loin of pork, grilled salmon and much more. homemade breads, salads, potatoes, fresh vegetables, and side dishes are included so everyone leaves fully satisfied. served sundays from 11 a.m. to 8 p.m. reservations required.

after dinner, theater, concert, opera, or sporting event, sample selected wines from around the world or enjoy your favorite cocktail or adult beverage while listening to classic jazz sounds from count basie & duke ellington to tony bennett & frank sinatra. watch in delight as the chef prepares an array of appetizers tableside for you to savour. prices vary with selections. thursday through saturday evenings 10 p.m. to 1:30 a.m.

mediterranean lobster, assorted fresh seafood & stew vegetables, white wine, saffron, olive oil, tomatoes, fennel and fresh herbs combine for this classic bounty of the sea. handmade egg noodles compliment. complete with vegetable du jour.

a hearty combination of our daily fresh seafood flavored with fresh herbs, lemon, & white wine. steamed to perfection in a parchment wrap. fresh herb risotto compliment. complete with vegetable du jour.

gold tequila, fresh lime shrimp, littleneck clams, & cilantro citrus butter accent. fresh herb risotto compliment. complete with vegetable du jour.

coldwater fillet coated with italian cheeses oven- roasted golden brown, and served on a bed of baby spinach. tomato concase and jumbo shrimp garni. fresh herb risotto compliment. complete with vegetable du jour.

jumbo fresh fillets lightly seasoned and broiled with lemon and a touch of white wine. jumbo shrimp garni, fresh lemon & honey-mustard tartar sauce.

the best cut of the finest steak available. full flavored & very tender. served with garlic-souffle potatoes, sautéed mushrooms and red wine au jus reduction. complete with vegetable du jour.

full marbling throughout makes this a most flavorful steak. served with garlic-souffle potatoes, sauteed mushrooms and red wine au jus reduction. complete with vegetable du jour.

our most popular steak, this hearty sized filet is always tender and most satisfying. served with garlic-souffle potatoes, sauteed mushrooms and red wine au jus reduction. complete with vegetable du jour.

tender as well as juicy, this cut is every bit as good as our larger filet. served with garlic-souffle potates, sauteed mushrooms and red wine au jus reduction. complete with vegetable du jour.

a delightful change of pace, a very thick & juicy steak cut. served with garlic-souffle potatoes, sauteed mushrooms and red wine au jus reduction. complete with vegetable du jour.

smoked bacon wrapped foie gras top seared tenderloin medallions, capped with melted herb-crumb gorgonzola. maitre d hotel butter & red-wine meat au jus compliment. served with garlic-soufflé potato. complete with vegetable du jour.

roast lamb loin medallions combined with foie gras & saute wild mushrooms, wrapped in light puff pastry, maitre d hotel butter & red-wine meat au jus compliment. served with garlic-soufflé potatoes. complete with vegetable du jour.

pan roasted with fresh herbs, dijon mustard, shallot & portabella mushrooms accent. red-wine meat reduction compliment. served with garlic-souffle potatoes. complete with vegetable du jour.

tender veal slices with real italian cheeses, garden plum tomatoes, red wine, fresh herbs and touch of lemon. handmade egg noodles compliment. complete with vegetable du jour.

tender young duck breast combined with smoked bacon wrapped foie gras, sweet-sour apples and harvest pumpkin. brushed with fresh cranberry-pinot noir coulis. served with fresh herb risotto. complete with vegetable du jour.

handmade egg pasta combined with bell peppers, plum tomatoes, garlic, shallots, mushroom, sweet onion, fresh herbs & olive oil serves as a basis for these skillet seared boneless chops. complete with vegetable du jour.

an austrian tradition, lightly breaded cutlets, pan-fried golden brown. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

austria's favorite topped with melted baby swiss cheese. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

wiener schnitzel topped with soft fried egg, anchovy fillets, tiny capers and a touch of olive oil for a surprisingly delicious combination. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

natural cutlets sauteed in butter, shallots, mushroom, and sweet onion, together in a rich, white wine?sour cream sauce. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

natural cutlets sauteed in butter, shallots, garlic, mushroom, and sweet marsala wine. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

a lighter, but classic preparation featuring natural cutlets sauteed in butter, lemon, white wine reduction and tiny capers. handmade egg noodles and a spot of bavarian red cabbage compliment. complete with vegetable du jour.

natural cutlets topped with shrimp, scallops, crawfish tails, red & green bell pepper, shallots and green onion. finished with a spicy yet delicate sauce of rich cream and cayenne pepper. handmade egg noodles compliment. complete with vegetable du jour.

cheese stuffed portabella mushroom, lightly breaded and pan-fried golden brown. topped with a european accented sauce of tomatoes, mushroom, shallot, garlic, and bell pepper. handmade egg noodles compliment. complete with vegetable du jour.

thick slices of slow roasted beef topped with sauteed mushrooms and rich brown gravy.

combination white & dark meat with turkey gravy, sage dressing & cranberry- orange relish.

tender & juicy slices of boneless pork, here with rich brown gravy and brandied sweet apple compote.

our most popular schnitzel lightly coated in fresh bread crumb & seasoning, then pan sauteed golden brown. served with a spot of bavarian red cabbage.

farm raised boneless duck breast with sage dressing, bavarian red cabbage & cranberry-orange relish.

tender tips sauteed with fresh button mushrooms, garlic, and shallots. finished with rich brown sauce with a touch of sour cream on a bed of handmade egg noodles.

maple smoked, slow baked virginia ham with honey-mustard side sauce and a spot of baked sauerkraut.

pan-fried golden brown half chicken with sage dressing, garlic mashed potatoes, and rich country gravy.

cold water salmon broiled with fresh lemon & maitre d'hotel butter sauce.

lightly seasoned and broiled, served with honey-mustard tartar sauce.

a weekly sunday special whichever bounty the current market presents. please ask your server for details.