Fresh Springrolls

Chewy Rice paper wrapping filled with daikon radish and carrot salad, shrimp and holy basil. Served with chunky peanut hoison sauce and spicy Thai chili oil.

BBQ Rib Sampler

A small pile of our house smoked ribs, char-broiled and glazed with our spicy barbeque sauce.

Barbeque Chicken Flatbread

Smoked gouda and mozzarella cheeses with red onion and cilantro.

New Orleans Barbeque Shrimp

Tender shrimp seared and simmered with garlic, spices and lots of butter. Served with garlic toast for dipping.

Little Debbie’s Disaster Hot Wings

Plump fried wings dressed in a spicy hot sauce then served with an incredibly hotter sauce on the side, celery sticks and bleu cheese dip.

Tuna Tataki

Fresh Ahi tuna seared rare with sesame seeds. Served with soy ginger sauce, wasabi peas and pickled ginger.

New Orleans Barbeque Shrimp

Tender shrimp seared and simmered with garlic, spices and lots of butter. Served with garlic toast for dipping.

Little Debbie’s Disaster Hot Wings

Plump fried wings dressed in a spicy hot sauce then served with an incredibly hotter sauce on the side, celery sticks and bleu cheese dip.

Pork and Vegetable Pot Stickers

Steamed and griddled dumplings with plum sauce and Sirracha chili sauce.

Chopped Pork Tacos

Fresh corn tortillas filled with house-smoked chopped pork, cilantro, onions and fire roasted hot sauce.

Smoked Chicken Quesadillas

Griddled flour tortillas filled with pepper jack cheese, scallions and roasted peppers. Served with guacamole, pico de gallo and sour cream.

Tenderloin Quesadilla

Hand-cut beef filet tips pan seared with chile, cumin and pico de gallo. Served with aged cheddar and mozzarella, guacamole and sour cream.

Chicken Satay

Marinated chicken skewers griddled and sprinkled with sesame seeds and Thai chili oil. Served with sweet and sour dip and marinated cucumbers.

Lettuce Wrap

Chicken, mushrooms, water chestnuts and peanuts in hoisin sauce with crunchy noodles and scallions to wrap in leaf lettuce with spicy chile and peanut dipping sauces.

Chesapeake Bay Crab Cakes

Fresh lump crab cakes on tartar sauce with Dynamite slaw.

Baked Artichoke Hot Dish

Tasty bits of artichoke baked with a creamy and garlicky sauce for slathering on crisp crostini.

Made to Order Guacamole with Just Fried Chips

Fresh ripe avocados mixed with our special seasonings right before your eyes. Served with crisp warm tortilla chips still in the fry basket. (That’s how fresh they are.)

Lobster Corn Dogs

Destined for the State Fair. Sticks of chopped sweet Maine Lobster seasoned with chives and garlic then fried in a sweet corn batter. Served with spicy chili mayonnaise.

Spicy Fried Calamari

Tender Atlantic squid marinated in aged pepper sauce, dusted with spiced corn flour and fried crisp. Served with lemon garlic aioli.

Twin Mini Charlie’s Cafe Exceptionale Kitchen Sandwiches

We bid a humble homage to the greatest restaurant of a great era. Seared beef tenderloin, grilled onions and horseradish sauce on one pumpernickel and one sourdough bun.

Ike’s Small Salad

Field fresh blend of lettuces, red cabbage and carrot chilled crisp and topped with hard boiled egg, cheddar, mozzarella, tomatoes, cucumber, red onion and croutons. Your choice of dressings are: Creamy Bleu Cheese, Spicy Italian, Sweet Western, 1,000 Island, Honey Mustard or Buttermilk Ranch.

The Wedge Salad

Bleu and parmesan cheeses, vine ripened tomato, red onion, bacon and aged balsamic reduction.

Knife and Fork Caesar Salad

Romaine hearts with shaved parmesan
and garlic herb croutons.

Ike’s Seafood “Louie”

Lobster, Lump crab and shrimp on crisp greens with avocado, tomato, hard boiled egg and creamy Green Goddess dressing.

Chopped Salad

Crisp lettuces, radicchio, red cabbage and carrot topped with teriyaki chicken breast, avocado, bacon, scallions, sweet red Bermuda onion, hard boiled eggs, cucumber, cheddar, bleu cheese crumbles and parmesan herb crusted crisps. Served with your choice of Ike’s homemade dressings, our warm bread board and assorted cracker basket.

Ahi Tuna Salad

Soy ginger marinated Ahi Grade Yellow Fin Tuna, mixed field greens, scallions, red onion, tomatoes, English cucumber, chow mein noodles and honey mustard dressing.

Ike’s Triple Threat Chili

We slow-simmer 3 different kinds of meats, 3 kinds of beans, 3 kinds of sweet and spicy peppers and a blend of spices and herbs to claim the chili crown.

Today’s Special Soup

Today’s Special Soup is served with a warm loaf of bread and a basket of assorted crackers.

Grilled Chicken Bacon Cheddar

Boneless chicken breast, apple wood smoked bacon, aged Wisconsin cheddar and grilled onions on a butter toasted bun. Served with cole slaw and Ike’s fries.

Seared Ahi Tuna Sandwich

Butter toasted bun, lettuce, beefsteak tomato, sweet red onion, pickled ginger, wasabi mayonnaise, Cole slaw and Ike’s fries.

Salmon B.L.T.

Grilled salmon filet, apple wood smoked bacon, tomato and lettuce on toasted sourdough with Dijon mustard sauce.

Hand formed patties are griddled and served on a butter toasted bun. Served with leaf lettuce, sliced beefsteak tomato, sliced sweet red onion, dill pickles, Cole slaw and a healthy (?) pile of Ike’s fries.

• Add Sharp Aged Cheddar
• Add Grilled Onions
• Add Apple Wood Smoked Bacon

Using a traditional Brick production method, the Widmer Cheese Cellars in Theresa, Wisconsin have been producing cheese since 1922. Ike’s proudly serves their four-year-old sharp aged cheddar.