menu.

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 APPETIZERS

CHILLED PRAWN MARTINI

FOUR SUCCULENT GULF COAST PRAWNS, HOUSE-MADE COCKTAIL SAUCE ƺȱ10

BLACKENED PRAWNS
FOUR PERFECTLY SEASONED PRAWNS AND SAUTÉED WITH REAL WISCONSIN BUTTER SERVED
WITH HOUSE-MADE COCKTAIL SAUCEƺ 10

BARBEQUED BACON WRAPPED PRAWNS

FOUR PRAWNS GRILLED WITH CHEF SHAWN’S BBQ SAUCE AND APPLEWOOD SMOKED BACON ƺȱ12

OYSTERS ON THE HALF SHELL*

PRINCE EDWARD ISLAND BLUE POINTS, WITH HOUSE-MADE COCKTAIL SAUCE – HALF DOZEN ƺȱŝ

OYSTERS ROCKEFELLER
PRINCE EDWARD ISLAND BLUE POINTS, TRADITIONALLY PREPARED ƺȱŗŖ

WONDER BAR SIGNATURE LUMP CRAB CAKES

SERVED WITH RED PEPPER COULIS AND REMOULADE SAUCE ƺȱŗŖ

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 – 10

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 ƺȱŜ

WONDER BAR SIGNATURE BABY SPINACH SALAD

AUTHENTICALLY SERVED WITH HOUSE-MADE HOT BACON DRESSING – Ŝȱ

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 ƺȱś

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

menu.indd 2 3/23/10 9:35:41 AM

 STEAKS
DINNER INCLUDES CHOICE OF SALAD AND
CHOICE OF SIDE
FEATURING MIDWESTERN RAISED, CERTIFIED PRIME
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 - 29
TOMAHAWK STEAK 28 OZ.*
LONG, BONE-IN PRIME RIBEYE, THICK CUT
ALONG THE 8 INCH BONE WITH ONE OF
A KIND FLAVOR - 34
BONE-IN KANSAS CITY STRIP 22 OZ.*
PRIME CUT, BONE-IN KANSAS CITY STRIP
THAT MADE KANSAS CITY FAMOUS - 28
COWBOY STEAK 23 OZ.*
CLASSIC BONE-IN RIBEYE, THICK CUT AND
FULL OF PRIME FLAVOR - 29
VEAL PORTERHOUSE 20 OZ.*
BONE-IN VEAL PORTERHOUSE THE BEST OF
BOTH WORLDS - 29
SIRLOIN 16 OZ.*
CHOICE CUT, TOP BUTT SIRLOIN, A FULL
POUND FROM THE KING’S CHOICE - 22
ITALIAN STEAK 10 OZ.*
OUR SIRLOIN WITH ROBUST ITALIAN BREAD
CRUMBS SERVED WITH PENNE PASTA AND
A SIDE OF SPENDINI SAUCE - 24
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 - Market
STEAMED LOBSTER & FILET MIGNON*
12 OZ. COLDWATER LOBSTER TAIL AND
A 6 OZ. FILET MIGNON - Market
ASK YOUR SERVER ABOUT ADDING SHRIMP,
SCALLOPS, CRAB LEGS OR A LOBSTER TAIL
TO ANY STEAK
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
GORGONZOLA SAUCE - 4 BERNAISE SAUCE - 2
HOLLANDAISE SAUCE - 2      AU POIRVE - 2
SAUTEED MUSHROOMS - 2      OSCAR STYLE - 6
BLACKENED
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
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SEAFOOD
DINNER INCLUDES CHOICE OF 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 - Market
SHRIMP
LARGE PRAWNS, SAUTEED IN REAL
WISCONSIN BUTTER SERVED WITH
COCKTAIL SAUCE - 24
PAN SEARED SEA SCALLOPS
LIGHTLY BLACKENED AND BRUSHED WITH
A SUBTLE GINGER CREAM SAUCE SERVED
ATOP PENNE PASTA - 24
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 - 19
PASTA PRIMAVERA
AL DENTE PENNE PASTE WITH FRESH
VEGETABLES TOSSED IN YOUR CHOICE OF
MARINARA SAUCE OR ALFREDO SAUCE - 19
HOUSE -MADE DESSERTS
OLD FASHIONED CHEESECAKE* - 5
DECADENT CHOCOLATE TORTE* - 5
CREME BRULEE* - 5
ACCEPTING RESERVATIONS FOR PRIVATE
PARTIES, BUSINESS OR PLEASURE
3/23/10 9:35:41 AM
 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.

Three sisters, Maudie Burgin, Mamie Collier, and Ruby Farringer, ran The

Wonder Bar for Eddie until he sold it to Joe and Marian Kassak in 1948. Joe

‘Ž—ȱœ˜•ȱ‘Žȱ›ŽœŠž›Š—ȱ˜ȱ’Œ”ȱ‘Š•Ž—ȱ’—ȱ‘Žȱ–’ȱŝŖȂœǯ ž›’—ȱ‘ŽȱŗşŝŖȂœȱ

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.

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