SMALL PLATE PRELUDES
Balzac is proud to return to our roots in small plate dining.
The Preludes portion of our menu offers traditional light fare, but prepared for you with our dedication to perfection and intended for pairing with our award winning wine list, a fine beer, or one of our original cocktails.

INTRODUCTIONS

SPICED NUTS / 4
BAGUETTE & herb butter / 3
OLIVE BLEND / 3
GARLIC MUSHROOMS / 4

INTRO COMBO / 10 (choose three)

DIPS

ARTICHOKE, SPINACH & CHEESE DIP / 9
Topped with parmesan and served with garlic crostini
MANCHEGO BRULEE / 10
Baked Spanish Manchego cheese custard topped with caramelized Serrano ham and garlic crostini

SOUPS

SOUP DU JOUR / 6
FRENCH ONION SOUP / 7
Served topped with crostini and broiled gruyere

CANAPES

served on French crostini
TROUT & CHEDDAR / 9
Widmer 4 year aged cheddar melted with Ducktrap smoked trout and granny smith apples
PIMENTO CHEESE / 6
A southern classic cheese spread served as a signature item at the Masters tournament. Served with watercress and cherry tomatoes
FOIE GRAS MOUSSE / 10
Housemade foie gras mousse with sliced pear & grapes
CANAPE SAMPLER / 10
Two of each

SALADS

served on mixed greens (ADD SHRIMP / +3)
HOUSE SALAD / 5
Feta, tomatoes, candied walnuts, carrots with balsamic walnut vinaigrette
CAPRESE SALAD / 6
Crave Brothers fresh mozzarella, tomatoes, gastrique and basil oil
PB & G / 5
Sliced pears, beets, chevre style goat cheese and lingonberry vinaigrette

PIZZAS

ITALICO / 10
Marinara and three cheese blend
ITALICO DELUXE / 13 (see picture)
Marinara, three cheese blend, sausage, onions and peppers
MARGARITA / 11
Chevre cheese, mozzarella, fresh basil, sun-dried and Roma tomatoes
BBQ DUCK / 13
Roasted duck, onions, mushrooms, and blackberry BBQ with mozzarella
CHEF’S SPECIAL
Ask server for details

SMALL PLATE CLASSICS
Balzac is proud to return to our roots in small plate dining. These Balzac Classics are prepared as smaller portions at smaller prices, encouraging you to have fun and enjoy a variety of what we have to offer. Our menu is intended for you to share & sample!

TUNA TARTARE* / 9 (see picture)
Ahi tuna tossed with sesame oil, bell peppers and spices; served tartare style with wasabi vinaigrette and wonton crisps; made fresh daily
SCALLOPS / 13
Two seared sea scallops with porcini brown butter sauce and drizzled with Pernod
CRAB CAKES / 12
Seared crab cakes served with chipotle aioli
SAFFRON CHORIZO MUSSELS / 9
Fresh Prince Edward Island mussels and smoky chorizo sausage served in a saffrom garlic broth with bread
FIRECRACKER SHRIMP / 11
Five shrimp encrusted with spicy panko breading and served with sweet chili sauce
DUCK NACHOS / 9 (see picture)
White tortilla chips topped with roasted duck, bacon, gruyere cheese blend, scallion crème fraiche and pico de gallo
DUCK FAT POUTINE / 9
Our hand cut frites topped with cheese curds and decadent duck fat gravy
MUSHROOM NAPOLEON / 8
Two nut crusted portabella mushrooms layered with creamed spinach and fresh mozzarella
COQ AU VIN CHICKEN WINGS / 8
Eight plump chicken wings cooked in this classic French style with bacon and crisped on the grill
BRAISED LAMB SHANK / 11 (see picture)
Braised New Zealand lamb shank au jus with pearl onions
OXTAIL POT PIE / 10
Stewed oxtail and shank with carrots, potatoes, pearl onions and topped with a flaky crust

BALZAC SAC MAC / 7
Cavatappi pasta topped with a creamy bleu cheese béchamel sauce and toasted panko bread crumbs (add bacon, sausage, or fresh veggies / +1)

LARGE PORTION SAC MAC / 10

(add bacon, sausage, or fresh veggies / +2 ; add shrimp/ +3)

GRILLED SALMON / 13 (see picture)
5oz grilled salmon filet served with horseradish cream and mashed beets
PORK BELLY AND WHITE BEANS / 9
Braised pork belly served with molasses white beans
PETITE TENDERLOIN* / 16
Grilled 5 ounce tenderloin served with brie mashed potatoes and roasted mushrooms (add roth kase smoked moody blue / +2)
FRITES / 5 (LARGE PORTION / 7)
Handcut potatoes French fried and served with chipotle mayo, black tea mustard or curry ketchup.
BRIE MASHERS / 5
Fingerling potatoes mashed with triple cream brie
GRILLED ASPARAGUS / 4
With hollandaise
CAULIFLOWER GRATIN / 7
With gruyere
BABY CARROTS / 4
Glazed with aged balsamic from Modena

CHEESE PLATES & DESSERTS

ONE CHEESE / 9
TWO CHEESES / 15 (see picture)
THREE CHEESES / 20

MARIEKE GOUDA (WISCONSIN)
Aged 9-12 months—unpasteurized cow’s milk gouda; creamy full-flavored, sharp but not bitter; overall clean flavor
ROTH GRAND CRU GRUYERE SURCHOIX (WISCONSIN)
This is a cheese lover’s cheese! Strong, semi-firm cheese with nutty undertones, creamy and crystalline.
CRAVE PETIT FRERE (WISCONSIN)
Soft-ripened whole cow’s milk cheese; earthy, fruity, mushroomy
CARR VALLEY BILLY BOY BLEU (WISCONSIN)
Goat’s milk bleu; fruity, briney and crumbly; a great “beginner” bleu
PRAIRIE BREEZE CHEDDAR (IOWA)
Pasteurized cow’s milk cheddar—sweet, pleasant sharpness; 2009 American Cheese Society Winner, Aged Cheddar
DOMESTIC BRIE
Soft fruity white cheese made from whole cow's milk
CHEVRE
Spreadable tangy cheese made from goat milk
MANCHEGO GRAN VALLE
World award winning sheep milk cheese; long finish

ADD EITHER OF THE FOLLOWING:
PROSCIUTTO / 4
TAPAS OLIVE SELECTION / 2

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CREME BRULEE / 6
The traditional vanilla custard topped with a contrasting layer of hard caramel
HECKUVA BROWNIE / 6 (see picture)
Warm brownie dotted with Callebaut chocolate and topped with saltine crusted vanilla bean ice cream, caramel sauce and black sea salt
KEY LIME TART / 6
Key lime custard topped with fresh whipped cream
CHEDDAR SCONE WITH APPLE / 6
Aged cheddar with a fresh cream scone served warm with roasted apples and a scoop of vanilla bean ice cream