Hibiscus
Candlelit dining room at Hibiscus restaurant

Wednesday Evenings

The Menu

Reservation only · 20 seats · 6 PM

The Wednesday Table

One kitchen. Two ways to experience it.

Some Wednesdays it's a seven-course fine dining progression — $125 per person, every course a study in what's growing and what's in season. Other Wednesdays it's a Hibiscus Date Night: a chef-driven, more approachable evening built around a single theme. Gourmet burgers start at $40 for the burger, side, and signature drink — or $50 for the full evening with appetizer and dessert included. Surf & Turf nights run $90. Specialty Date Nights — like the Gourmet Pasta Date Night — are $55 for a full four-course evening. Still reservation only. Still twenty seats. Still unmistakably Hibiscus.

The kitchen garden at Hibiscus — rows of herbs and vegetables behind the white picket fence

The kitchen

Cooking from the ground up.

The menu at Hibiscus begins not with a recipe, but with a walk through the kitchen garden. What's ready — the kohlrabi that's been waiting, the herbs that bolted overnight, the tomatoes that finally turned — that's what shapes the evening. The cooking is instinctive, seasonal, and deeply personal.

Every dish is made from scratch in our farmhouse kitchen, drawing on local farms, the Willow Pond gardens, and a pantry built around preservation and fermentation. Nothing is flown in. Nothing is rushed. The menu changes every week because the garden does.

“The best ingredient is the one you didn't plan for.”

Luxury Northwoods Surf & Turf

On the horizon

Luxury Northwoods Surf & Turf

Venison, lobster, and the wild Northwoods.

Porcini-crusted venison tenderloin meets butter-poached lobster tail in a celebration of Wisconsin's finest — with wild rice, heirloom carrots, and a butter rum praline bundt cake to close.

Appetizer

Duck Fat Mashed Potato Croquette

Wisconsin mashed potatoes whipped with duck fat, formed into a ball with a sharp cheddar core, breaded, and fried. Plated over a chive emulsion, garnished with shaved black truffles and micro-chervil.

Signature Cocktail

The Spiced Apple Crisp Dirty Soda

Spiced Wisconsin brandy and Honeycrisp cider reduction shaken ice-cold. Strained over ice, topped with cream soda, and finished with a heavy cream float.

Main Course

The Luxury Northwoods Surf & Turf

Porcini-crusted venison tenderloin with a cranberry-port wine reduction. Butter-poached lobster tail with a lemon-herb butter beurre blanc.

Accompaniments

Apple Wild Rice Pilaf

Native Wisconsin wild rice simmered in stock, folded with sautéed Honeycrisp apples and toasted pine nuts.

Charred Heirloom Carrots

Roasted late-harvest heirloom carrots glazed in a honey-thyme reduction.

Dessert

Butter Rum & Praline Bundt Cake

Rich, moist brown sugar bundt cake soaked in a hot Wisconsin butter and dark rum glaze. Coated with a crunchy pecan praline crumble and served with small batch Madagascar vanilla bean frozen custard.

Pricing

Priced for the evening.

The price changes with the format. A seven-course fine dining experience is $125 per person. A Hibiscus Date Night varies by menu — gourmet burger nights are $40 for the burger, side, and signature drink, or $50 for the full evening with appetizer and dessert included. Surf & Turf nights run $90. Specialty Date Nights — like the Gourmet Pasta Date Night — are $55.

Fine Dining

$125

per person

Seven-course set menu. Signature cocktail, full progression, coffee service. A 50% deposit holds your reservation.

Date Night

$40

per person

Burger, side, and signature drink. Or go all in for $50 total — that gets you the appetizer and dessert too.

Date Night — Surf & Turf

$90

per person

A premium Date Night built around surf and turf — land and sea, chef's choice. The proteins change with the season and what's at its best.

Date Night — Specialty

$55

per person

A chef-driven Date Night built around a single theme — appetizer, signature cocktail, main course, and dessert. All in, no choices to make.

Tax is added at checkout. A 50% deposit is required to hold your reservation.

For ReservationsText or Call(920) 408-1683
A main course at Hibiscus

Coming up

Upcoming evenings.

Reservations are open for the next four weeks. Browse the menus and secure your table.

The End of the Harvest

Coming soon

The End of the Harvest

The last of the season, celebrated.

Buttermilk onion rings, wild game burgers, and a signature carrot cake — a Hibiscus Date Night sending off the harvest with bold flavors and a little heat.

Appetizer

Buttermilk Onion RingsFried onion rings with a buttermilk batter and Tabasco aioli.

Cocktail

The FrostbiteBourbon, Coca-Cola, a splash of local Wisconsin maple syrup, and a dash of cherry bitters, served over ice with a cocktail cherry.

Burger Selections

Fried Green Tomato BurgerBeef patty, fried green tomatoes, pimento cheese, lettuce, dill relish, and house sauce on a toasted bun.
Wild Game BurgerMixed wild game patty, sharp white cheddar, blistered jalapeños, onion straws, micro radish greens, and blackberry barbecue sauce on a pretzel bun.
Pizza BurgerBeef patty, melted mozzarella, pepperoni, fried banana peppers, marinara sauce, and fresh basil on a garlic-butter toasted bun.

Sides

Bone Marrow FriesHand-cut fries tossed in a rich bone marrow butter, sea salt, and fresh chives.
Small Side SaladArugula salad with cherry tomatoes and a mustard vinaigrette.

Dessert

Signature Carrot CakeFour layers of spiced carrot cake separated by smooth maple cream cheese frosting.

Reservations for Wednesday, November 4 are now open.

For ReservationsText or Call(920) 408-1683

The archive

Menus past.

Every Wednesday tells a different story. Here's what we've served.

Ready to join us?

The bar opens at 4:00 pm. Dining begins at 6:00 pm. One sitting, every Wednesday — reservations are required.

For ReservationsText or Call(920) 408-1683