Buck & Honey’s

Lunch $15 Dinner $30
Buck & Honey’s

    Buck & Honey’s   

Hours
Sun: 10a-9p, Mon-Sat: 11a-10p
804 Liberty Blvd. Sun Prairie, WI 53590
www.buckandhoneys.com
608.837.3131

LUNCH ~ $15

Appetizer

Firecracker Shrimp

Flower Sprouts (V)
Cauliflower and Brussels sprout medley with fried polenta, drizzled with a balsamic glaze
Vegan without polenta.

Cheese Curds (V)

Soup or Side Salad

Entree

Veggie Crossiant
Avocado, Bibb lettuce, roasted peppers, tomatoes, onions, fresh mozzarella and a pesto spread, served with your choice of side.

Ta’s Hot Comby
Award-winning sandwich – Best of Madison! Ham, salami and pepperoni topped with green pepper, onion, our secret sauce and melted mozzarella on a toasted hoagie served with your choice of side.

Grilled Buffalo Chicken Salad
Grilled buffalo chicken served over mixed greens with red peppers, red onions, pepper jack, pecans and tortilla stipes – choice of dressing.

Mushroom Swiss Burger
100% ground ribeye burger served on a brioche bun with lettuce, tomato and onion, served with your choice of side.

Dessert

Black Forest Cake with Cherries and Fresh Creme

Salted Caramel Cake (GF)

Hot Fudge and Butter Rum Sundae

 

DINNER ~ $30

Appetizer

Firecracker Shrimp

Spinach and Mushroom Calzone (V)
With zesty marinara and basil oil

Flower Sprouts (V)
Cauliflower and Brussels sprout medley with fried polenta, drizzled with a balsamic glaze
Vegan without polenta.

Cheese Curds (V)

Soup or Side Salad

Entree

Chipotle Tenderloin
Sliced tenderloin with mushrooms and a hint of chipotle, served over a bed of kale and smashed cauliflower.

Braised Short Ribs
Served over artisan carrots and garlic mashed potatoes with pan jus.

Chicken Marsala
Lightly floured and pan-fried chicken breast served with a mushroom demi glaze, garlic mashed potatoes and seasonal vegetables.

Prime Pork Flat Iron
Char-grilled, served over butternut squash ravioli with sauteed mushrooms, finished with brown butter and shaved parmesan.

Veggie Centricity
Roasted cauliflower, signature Brussels sprouts and fried polenta over a bed of smashed cauliflower drizzled with a parmesan cream sauce and balsamic reduction.

Dessert

Black Forest Cake with Cherries and Fresh Creme

Salted Caramel Cake (GF)

Hot Fudge and Butter Rum Sundae

Brandied Pecan Sweet Potato Pie

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