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 SEAFOOD
DINNER INCLUDES SALAD AND CHOICE OF SIDE DINNER INCLUDES SALAD AND CHOICE OF SIDE

FEATURING MIDWESTERN RAISED, CERTIFIED CHILEAN SEA BASS

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
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

COWBOY STEAK 23 OZ.* PAN SEARED SEA SCALLOPS

CLASSIC BONE-IN RIBEYE, THICK CUT AND LIGHTLY BLACKENED AND BRUSHED WITH A
FULL OF PRIME FLAVOR − 26 SUBTLE GINGER CREAM SAUCE SERVED
ATOP PENNE PASTA − 22
SIRLOIN 16 OZ.*
CHOICE CUT, TOP BUTT SIRLOIN, A FULL WONDER BAR SIGNATURE
POUND FROM THE KING’S CHOICE − 19 KING CRAB LEGS
THE TRADITION RETURNS WITH 1LB. OF
ITALIAN STEAK 10 OZ.* STEAMED ALASKAN KING CRAB SPLIT LEGS
OUR SIRLOIN WITH ROBUST ITALIAN BREAD SERVED WITH DRAWN BUTTER – Market
CRUMBS SERVED WITH PENNE PASTA AND A
SIDE OF SPENDINI SAUCE − 22 12 OZ. LOBSTER TAIL
12 OZ. COLDWATER LOBSTER TAIL BROILED
FILET MIGNON* AND SERVED WITH DRAWN BUTTER- Market
LEGENDARY, BARREL CUT, ALWAYS TENDER
6 OZ. − 19 9 OZ. − 27 OTHER ENTREES
SERVED WITH YOUR CHOICE OF SALAD
STEAMED CRAB LEGS & FILET MIGNON*
8 OZ. OF ALASKAN KING CRAB SPLIT LEGS
HERB ENCRUSTED STUFFED CHICKEN*
AND A 6 OZ. FILET MIGNON − 33
DOUBLE BREAST OF ORGANIC FREE RANGE
CHICKEN LIGHTLY STUFFED WITH A
STEAMED LOBSTER & FILET MIGNON*
SEASONED BLEND OF THREE CHEESES AND
12 OZ. COLDWATER LOBSTER TAIL & A 6 OZ.
SERVED WITH OUR IDAHO MASHED
FILET MIGNON- 39
POTATOES AND A CHOICE OF ASPARAGUS
OR BROCCOLI HOLLANDAISE STYLE− 18
Steak Temperatures
Blue rare- Seared cold center PASTA PRIMAVERA
Rare- Seared cool center AL DENTE PENNE PASTE WITH FRESH
Medium Rare- seared warm center VEGETABLES TOSSED IN YOUR CHOICE OF
Medium- Seared red center MARINARA SAUCE OR ALFREDO SAUCE − 17
Medium Well- Pink center
Well- Cooked throughout HOUSE -MADE DESSERTS
OLD FASHIONED CHEESECAKE* − 5
DECADENT CHOCOLATE TORTE* − 5
STEAK ACCOMPANIMENTS CREME BRULEE* − 5
SAUTEED ONIONS − 2 BERNAISE SAUCE − 2
HOLLANDAISE SAUCE − 2 AU POIRVE − 2
SAUTEED MUSHROOMS − 2 OSCAR STYLE − 4 ACCEPTING RESERVATIONS FOR PRIVATE
BLACKENED 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
 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.