Appetizers

Chèvre en Croute Fresh goat cheese wrapped in puff pastry, baked, topped with a warm berry sauce, and served with lavash crackers.

Wisconsin Cheese Plate Three artisanal Wisconsin cheeses with fresh fig jam, lavash crackers and a Dijon spread.

Braised Chicken Hush Puppies Served with Sriracha aioli.

Grilled Shrimp Garlic marinated and served with grilled pineapple salsa.

Seafood Sautée Shrimp and calamari lightly sautéed with garlic, olives, capers, and shallots, finished with a butter sauce, and served with toasted baguette.

Crab Cakes Jumbo lump crab cakes served with a spicy roasted red pepper coulis and romesco sauce.

Calamari Lightly fried and almond dusted with a romesco sauce.

Mediterranean Nachos Crisp tortilla chips topped with braised lamb, red onions, tomatoes, tzatziki sauce, feta cheese, and fresh cilantro.

Mussels Sautéed with spicy chorizo sausage in a buttery white wine sauce and served with toasted baguette.

Hummus Served with warm pita bread and crostini.

Appetizers range in price from 11 to 13 dollars and are subject to change to ensure freshness.

Soups and Salads

Tomato Basil Bisque

Seasonal House Salad Spring mix greens, cucumber, cherry tomato, red onions and croutons with our house dressing.

Harvest Salad Grilled romaine lettuce, candied walnuts, pears, and gorgonzola with a cranberry vinaigrette.

Bacon and Orange Caesar Salad Romaine lettuce, bacon, orange wedges, shaved Parmesan, and croutons with our house-made Caesar dressing.

Soups and Salads range in price from 4 to 10 dollars and are subject to change to ensure freshness.

Entrées

Filet Mignon Top-choice 6 oz. Angus filet served with prosciutto, gorgonzola, new red and Yukon gold potatoes, asparagus, and topped with Bercy butter.

Beef Short Ribs Slow braised, served with garlic mashed potatoes covered in a rich beef glaze and topped with a fresh apple slaw.

Smoked Pork Chop Served over wild mushroom risotto, the chef's choice of seasonal vegetable, and topped with apple chutney.

Chicken and Herbed Dumplings Smothered in an aromatic vegetable and shiitake mushroom pan sauce.

Seared Sea Scallops Served over potato and mushroom purée with sautéed garlic spinach, and balsamic glaze.

Shrimp and Mussel Pasta With a bacon and tarragon cream sauce.

Squash Tagliatelle Fresh pasta with butternut sage sauce and spinach topped with crushed walnuts and a four cheese blend.

Wild Mushroom Ravioli Homemade wild mushroom ravioli in a buttery mushroom marsala sauce.

Curried Vegetable Stew Seasonal vegetables sautéed in white wine and coconut milk served with curry spiced lentils.

Entrées range in price from 16 to 30 dollars and are subject to change to ensure freshness.

Special Features

Rainbow Trout Pan-seared rainbow trout fillet served with oven-roasted potatoes and red sauce with a fennel and cabbage salad and black olive vinaigrette.

Special Features share our Entrées' price range and are subject to change to ensure freshness.

Dessert

Cena regularly features Pecan Pie, the Chef's Dessert, New York Cheesecake, Peanut Butter Cup Cheesecake (pictured above), and more.

Desserts are all under 7 dollars.