APPETIZERS

CHILLED PRAWN MARTINI FOUR SUCCULENT GULF COAST PRAWNS, HOUSE-MADE COCKTAIL SAUCE − 9

BLACKENED PRAWNS

FOUR PERFECTLY SEASONED PRAWNS AND SAUTÉED WITH REAL WISCONSIN BUTTER SERVED WITH HOUSE-MADE COCKTAIL SAUCE− 9

BARBEQUED BACON WRAPPED PRAWNS

FOUR PRAWNS GRILLED WITH CHEF SHAWN’S BBQ SAUCE AND APPLEWOOD SMOKED BACON − 10

OYSTERS ON THE HALF SHELL* PRINCE EDWARD ISLAND BLUE POINTS, WITH HOUSE-MADE COCKTAIL SAUCE – HALF DOZEN − 7

OYSTERS ROCKEFELLER

PRINCE EDWARD ISLAND BLUE POINTS, TRADITIONALLY PREPARED − 10

WONDER BAR SIGNATURE LUMP CRAB CAKES SERVED WITH RED PEPPER COULIS AND REMOULADE SAUCE − 10

SEARED AHI TUNA*

TOPPED WITH DIJION MUSTARD SAUCE, SERVED RARE WITH GINGER AND WASABI – 12

BLACKENED SCALLOPS BLACKENED SCALLOPS TOPPED WITH A PARSLEY PESTO SAUCE AND GARNISHED WITH

ENGLISH CUCUMBERS, RADICHIO, DIKON RADISHES, AND CARROT – 9

FILET MIGNON CARPACCIO* THINLY SLICED, SEASONED PEPPER RUBBED WITH SHAVED PARMESIAN AND E.V.O.O – 14

SALADS

LOADED WEDGE

CRISP ICEBERG LETTUCE WITH BACON, TOMATO & FRENCH ROQUEFORT − 6

WONDER BAR SIGNATURE BABY SPINACH SALAD AUTHENTICALLY SERVED WITH HOUSE-MADE HOT BACON DRESSING – 6

MIXED GREEN SALAD

FEATURING HOUSE-MADE VINEGAR AND OIL DRESSING – 5

HOUSE-MADE DRESSING SELECTIONS VINEGAR & OIL FRENCH ROQUEFORT 1000 ISLAND BLUE CHEESE

HOT BACON BALSAMIC VINEGRETTE FRENCH RANCH

SOUP

WONDER BAR SIGNATURE CRAB BISQUE CHEF SHAWN’S VERSION OF THIS TIMELESS CLASSIC − 5

*Consuming raw or uncooked meat, poultry, seafood, shellfish, or egg may increase your risk of food

borne illness

STEAKS DINNER INCLUDES SALAD AND CHOICE OF SIDE

FEATURING MIDWESTERN RAISED, CERTIFIED

PRIME AND CHOICE STEAKS, AGED 3-4 WEEKS

WONDER BAR SIGNATURE STEAK 12 OZ.* PREMIUM FILET OF STRIP LOIN CUT FROM

THE HEART OF THE NEW YORK SIRLOIN − 27 TOMAHAWK STEAK 28 OZ.* LONG, BONE-IN PRIME RIBEYE, THICK CUT ALONG THE 8 INCH BONE WITH ONE OF A KIND FLAVOR − 29 KANSAS CITY STRIP 22 OZ.* PRIME CUT, BONE-IN NEW YORK STRIP THAT MADE KANSAS CITY FAMOUS − 25 COWBOY STEAK 23 OZ.* CLASSIC BONE-IN RIBEYE, THICK CUT AND FULL OF PRIME FLAVOR − 26 SIRLOIN 16 OZ.* CHOICE CUT, TOP BUTT SIRLOIN, A FULL POUND FROM THE KING’S CHOICE − 19 ITALIAN STEAK 10 OZ.* OUR SIRLOIN WITH ROBUST ITALIAN BREAD CRUMBS SERVED WITH PENNE PASTA AND A SIDE OF SPENDINI SAUCE − 22 FILET MIGNON* LEGENDARY, BARREL CUT, ALWAYS TENDER 6 OZ. − 19 9 OZ. − 27 STEAMED CRAB LEGS & FILET MIGNON* 8 OZ. OF ALASKAN KING CRAB SPLIT LEGS AND A 6 OZ. FILET MIGNON − 33 STEAMED LOBSTER & FILET MIGNON* 12 OZ. COLDWATER LOBSTER TAIL & A 6 OZ. FILET MIGNON- 39 Steak Temperatures Blue rare- Seared cold center Rare- Seared cool center Medium Rare- seared warm center Medium- Seared red center Medium Well- Pink center Well- Cooked throughout STEAK ACCOMPANIMENTS

SEAFOOD DINNER INCLUDES SALAD AND CHOICE OF SIDE

CHILEAN SEA BASS A FILET OF FRESH CHILEAN SEA BASS, SEARED, BRUSHED WITH OUR BANANA CURRY GLAZE AND TOPPED WITH SWEET POTATO STRINGS − 25

CHEF SHAWN’S SELECTION OF THE EVENING* THE FRESHEST FISH, WITH OUR EXECUTIVE CHEF’S UNIQUE TOUCH – 22

SHRIMP LARGE PRAWNS, SAUTEED IN REAL WISCONSIN BUTTER SERVED WITH COCKTAIL SAUCE - 19 PAN SEARED SEA SCALLOPS LIGHTLY BLACKENED AND BRUSHED WITH A SUBTLE GINGER CREAM SAUCE SERVED ATOP PENNE PASTA − 22 WONDER BAR SIGNATURE KING CRAB LEGS THE TRADITION RETURNS WITH 1LB. OF STEAMED ALASKAN KING CRAB SPLIT LEGS SERVED WITH DRAWN BUTTER – Market

12 OZ. LOBSTER TAIL 12 OZ. COLDWATER LOBSTER TAIL BROILED AND SERVED WITH DRAWN BUTTER- Market

OTHER ENTREES SERVED WITH YOUR CHOICE OF SALAD

HERB ENCRUSTED STUFFED CHICKEN* DOUBLE BREAST OF ORGANIC FREE RANGE CHICKEN LIGHTLY STUFFED WITH A SEASONED BLEND OF THREE CHEESES AND SERVED WITH OUR IDAHO MASHED POTATOES AND A CHOICE OF ASPARAGUS OR BROCCOLI HOLLANDAISE STYLE− 18 PASTA PRIMAVERA AL DENTE PENNE PASTE WITH FRESH VEGETABLES TOSSED IN YOUR CHOICE OF MARINARA SAUCE OR ALFREDO SAUCE − 17

HOUSE -MADE DESSERTS OLD FASHIONED CHEESECAKE* − 5 DECADENT CHOCOLATE TORTE* − 5

CREME BRULEE* − 5

ACCEPTING RESERVATIONS FOR PRIVATE PARTIES, BUSINESS OR PLEASURE

SIDES 1 LB. IDAHO BAKED POTATO – 4 STEAMED BROCCOLI HOLLANDAISE - 4 DOUBLE BAKED POTATO – 4 STEAMED ASPARAGUS HOLLANDAISE - 4 WONDER BAR SIGNATURE HASHBROWNS – 4 PENNE PASTA MARINARA - 4 IDAHO MASHED POTATOES – 4 PENNE PASTA ALFREDO - 4

SAUTEED ONIONS − 2 BERNAISE SAUCE − 2 HOLLANDAISE SAUCE − 2 AU POIRVE − 2 SAUTEED MUSHROOMS − 2 OSCAR STYLE − 4

BLACKENED

Roger “the terrible” Touhy began running the North side Chicago

mafia during the prohibition era. He led gambling rings and other illegal

activities during that time, but the large part of his business was brewing

beer and distilling illegal spirits. The business was so good that he gave his

brother Eddie Touhy money to expand their business outside of Chicago.

Eddie traveled to Madison where he started Eddie’s Wonder Bar in 1929.

Little did Eddie know that he had stumbled on something that would later

become famous.

For years Eddie’s Wonder Bar served excellent food and drinks to the

Madison public along with many unsavory characters that were looking to

get out of Chicago for a little while until the heat was off of their backs.

Oscar Hein ran The Wonder Bar for Eddie until three women, Maudie

Burgin, Mamie Collier, and Ruby Farringer, purchased The Wonder Bar

from Eddie. They again sold the business to Joe, who had managed the

business for two years, and Marian Kassak in 1948. Joe sold the restaurant

to Dick Whalen in the mid 1970’s. During the 1970’s and 1980’s you could

find many of the University of Wisconsin Athletic Department members,

doctors, lawyers, and politicians regularly patronizing The Wonder Bar.

Throughout the years Eddie’s tradition was kept alive by selling great

steaks and seafood.

The years of The Wonder Bar continued until Mr. Whalen sold the

business in 1993. Under new ownership the named changed to Madison

Cigar Bar, the M.O.B. Roadhouse, and The Bar Next Door. In May of 2009

the named changed again… to the original Wonder Bar that is creating the

same atmosphere that people still remember from years ago. The menu

has gone back to offering great steaks and seafood, along with a wonderful

list of appetizers, and as always great cocktails and service.