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 A FILET OF FRESH CHILEAN SEA BASS,
SEARED, BRUSHED WITH OUR BANANA
WONDER BAR SIGNATURE STEAK 12 OZ.* CURRY GLAZE AND TOPPED WITH SWEET
PREMIUM FILET OF STRIP LOIN CUT FROM POTATO STRINGS − 25
THE HEART OF THE NEW YORK SIRLOIN − 27
CHEF SHAWN’S SELECTION OF THE
TOMAHAWK STEAK 28 OZ.* EVENING*
LONG, BONE-IN PRIME RIBEYE, THICK CUT THE FRESHEST FISH, WITH OUR EXECUTIVE
ALONG THE 8 INCH BONE WITH ONE OF A CHEF’S UNIQUE TOUCH – 22
KIND FLAVOR − 29
SHRIMP
KANSAS CITY STRIP 22 OZ.* LARGE PRAWNS, SAUTEED IN REAL
PRIME CUT, BONE-IN NEW YORK STRIP THAT WISCONSIN BUTTER SERVED WITH COCKTAIL
MADE KANSAS CITY FAMOUS − 25 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.
