Brunch at Bartolotta's Lake Park Bistro is a unique affair. No where else in the city can our beautiful park location, the unrivaled view of Lake Michigan, great service, and the magnificent food combine to be one of Wisconsin 's best brunches.

Our brunch is not a buffet. Lake Park Bistro's brunch is a three course plated meal starting with an appetizer, then an entree, and finishing with dessert. Brunch includes a glass of Champagne , a Mimosa, or a glass of orange juice. The price of brunch is fixed to the entree you choose, regardless of your appetizer or dessert choice the brunch price is your entree price.

We invite you to join us for a mid-day meal worth remembering.

L'Appetizers

Saumon Fumé De L'atlantique
Cold-smoked Atlantic salmon marinated in extra virgin olive oil and lemon with a tomato-cucumber salad and toasted brioche.

Crevettes Grillees A La Sauce De Crustaces
Gulf shrimp marinated in olive oil, garlic, and black pepper with sauteed spinach and roasted tomato with sweet herbs over toasted baguette in a shellfish sauce.

Potage du Jour
Our seasonal soup selection.

Assiette De Charcuterie Maison
House made country pate and silky black truffled liver mousse, with Meaux mustard, cornichon pickles and apricot preserves.

Soupe A L 'Oignon
Our Signature baked onion soup topped with toasted baguette and
molten gruyere cheese.

Salade Maison
House salad of mesclun field greens and sweet herbs
with Roma tomatoes tossed in a rice wine vinaigrette.

Fromage De Jour
Chef's selection of cheese with bread and fruit.   

Huitres Pochees Au Champagne
Champagne poached west coast oysters with wilted spinach, Champagne
cream, and American cavair.

Fruits De Saison A Al Liqueur De Cassis
Fresh seasonal melons, grapes, and berries with French-style
cured ham and Cassis Liqueur

Les Entrees

Oeuf Poches Au Jambon Et Sauce Hollandaise
Traditional eggs Benedict with cured ham, toasted crumpets, and Hollandaise sauce. 22

Pain Perdue Au Gaufres Avec Fruitys En Compote
A Belgian Waffle or Brioche French toast with an assortment of fruit compotes, maple-rum syrup, and vanilla cream. 22

Tranche De Saumon Au Beurre De Sancerre
Sautéed Atlantic salmon with whipped potatoes and asparagus in a white wine butter sauce. 24

Grande Salade A La Niçoise
Provencal salad of fresh grilled tuna, sweet red bell peppers, hard boiled eggs, black Niçoise olives, boiled potatoes, and string beans on a bed of field greens. 27

Crabe Et Oeufs Poches Au Beurre D'espelette
Peekytoe crab-cakes over wilted spinach topped with poached eggs, Hollandaise sauce and red pepper butter. 26

Millefueille D'oeufs Sur Le Plat
Flaky pastry filled with scrambled eggs, spinach, and Basque-style stewed peppers. 20

Salade De Poulet Grille
Marinated and grilled chicken breast with a salad of romaine lettuce,
bacon croutons and Meaux mustard dressing. 21

Galette D'oeufs Au Plat
A layered combination of a buckwheat crepe with fried eggs, French ham,
sauteed field mushrooms, and gruyeye cheese. 22

Onglet Et Brouillade De Truffes Noirs
Beef tenderloin with black truffle scrambled eggs and oven-browned Yukon potatoes. 31

Les Desserts

Profiteroles
Choux pastry cups with vanilla ice cream and chocolate sauce.

Pudding De Pain Et Bananes
Warm banana bread pudding with a rum flavored caramel sauce.

Crepes Nutella
A staple in the creperies of Paris. Fresh Crepes filled with Nutella, the Italian chocolate-hazelnut spread.

Sorbets De Fruits
An assortment of housemade fruit sorbets with a tuille cookie.

Petite Creme Brulee avec Madeleines
Classic creme brulee and warm honey madeleines.

Gateau au Chocolat
A warm flourless chocolate cake with fresh strawberries and raspberry sauce.