What steaks are on the Wedgewood menu?

We offer USDA Prime ribeye, NY strip, and porterhouse — all hand-cut and dry-aged a minimum of 28 days in our on-site aging room. Filet mignon and a weekly chef's cut round out the steak chapter.

Are there tableside preparations on the menu?

Yes. Caesar salads are tossed to order tableside, Bananas Foster is flamed tableside, and twice-baked potatoes are finished on a silver cart at your table — three preparations that have been part of the Wedgewood service since 1978.

Do you offer prix fixe menus for private events?

We offer three prix fixe tiers for private events (Classic, Steakhouse, and Prestige) and will customize menus for rehearsal dinners, anniversaries, and corporate celebrations of 15 to 120 guests. Contact our events team to begin planning.

Can dietary restrictions be accommodated on the menu?

Yes. Gluten-free, vegetarian, and most common allergies can be accommodated on both the regular menu and private event menus with advance notice — please note restrictions when booking.

Is the menu the same every night?

The steak and supper club classic chapters are served Tuesday through Sunday. We feature a Friday fish fry, a Saturday chef's special, and a Sunday supper cut, plus seasonal supplements that rotate roughly every six weeks.

The Menu · Volume XLVII

The Menu, As We Have Always Written It.

Hand-cut, 28-day dry-aged steaks. Prime rib slow-roasted through the afternoon. Old Fashioneds stirred at the bar since 1978. Caesar tossed, bananas flamed, twice-baked potatoes wheeled to your table on the silver cart — the supper club menu as we have always served it.

Read the Menu Planning a private dinner? →

Est. 1978 · Third generation, family-run

The Wedgewood Filet
48

Eight ounces of center-cut tenderloin, hand-trimmed from whole USDA Prime loins, dry-aged 28 days. Broiled with bone marrow butter; served with a twice-baked potato and the vegetable of the evening.
Our most-ordered steak since 1978.
Dry-Aged New York Strip
52

Fourteen ounces, hand-cut from the short loin, thirty-two days in the aging room. A deep, nutty, almost blue-cheese character — the steak our cooks eat on their nights off.
Bone-In Ribeye, 28 Days
58

Eighteen ounces with the rib bone Frenched, dry-aged twenty-eight days, rubbed with flaked sea salt and cracked Tellicherry pepper. Best ordered medium-rare; the marbling carries it through.
Our James Beard semifinalist selection, 2023.
Porterhouse for Two
96

Thirty-two ounces, dry-aged thirty-five days, carved table-side onto warm platters. Allow forty minutes; the kitchen stages these to order. Recommended with a green salad and the Wedgewood Old Fashioned.

All steaks are broiled over live hardwood and finished to your temperature with compound butter. Add a horseradish crust ($6), a side of béarnaise ($4), or a half-bottle from the wine list. Hosted parties of eight or more are invited to pre-select cuts with the events team — see private dining.

Slow-Roasted Prime Rib
42

Twelve ounces of rib roast cooked low all afternoon, carved to order, served with au jus, horseradish cream, and a Yorkshire pudding when the carver has it.
Saturday tradition since 1981.
Friday Beer-Battered Fish Fry
26

Hand-battered lake cod in a Spotted Cow batter, coleslaw, rye bread, tartar, and a crock of our pickled herring. Friday nights only.
Chicken Wellington
34

Free-range breast stuffed with a mousseline of mushroom and foie, wrapped in puff pastry and baked to a deep gold. Madeira pan sauce.
Liver & Onions, with Bacon
24

Calf's liver, pan-seared with smoky bacon and sweet Spanish onions. The dish our grandmothers ordered. Ask your server for the preparation.

Caesar, Tossed Tableside
14

Whole romaine leaves, anchovy, garlic, a raw egg yolk, Parmesan grated on the cart, and white anchovy for the asking. Tossed in the wooden bowl your server has carried since 1978.
Twice-Baked Potato, on the Cart
9

Russet, baked twice, the second time with cream, butter, and aged Cheddar, finished on the silver cart with chives and crisp bacon. Anchors the steak plates; available as a sharer for the table.
Bananas Foster, Flamed Tableside
14

Two bananas, brown sugar, butter, dark rum, and a measure of banana liqueur, ignited in a copper skillet and ladled over vanilla bean ice cream. Allow fifteen minutes — the cart blocks the aisle for a moment.
Steak Diane for One, at the Cart
38

Eight-ounce filet flamed in Cognac and mustard, finished with cream and cracked pepper, plated at your table. Our anniversary-night recommendation since 1986.

The Wedgewood Old Fashioned — bourbon, brandied cherry, flamed orange peel.

The House Old Fashioned

Two ounces of Bulleit, a sugar cube, three dashes of bitters, a brandied cherry from the jar, and an orange peel flamed over the glass.

The 1978 recipe, unchanged. Named Best Old Fashioned in the State by the State Restaurant Association in 2021. Sixteen dollars; a measure more if you ask for Pappy Van Winkle in place of the house bourbon.

$16

The Bourbon Flight

A flight of four one-ounce pours selected by the head bartender. The flight rotates weekly; current rotation is printed on the back of the menu card.

Wedgewood House — Bulleit, house sweet vermouth, cherry bark bitters $16
The Last Word, Restored — green Chartreuse, maraschino, lime, Beefeater $14
Boulevardier, on a single large cube $15
Bourbon Flight — four one-ounce pours of the bartender's choosing $28
The Quiet Manhattan — rye, Cocchi, two brandied cherries $14

The Wine List

Sixty-six bottles, twenty-two by the glass. The list was last revised by our sommelier in autumn 2024 and organized by region; ask your server for the reserve page if you are marking an anniversary.

Chardonnay, Stony Hill, Sonoma — 2021: $18 / $64
Pinot Noir, Beaux Frères, Willamette — 2019: $24 / $96
Cabernet, Silver Oak, Alexander Valley — 2018: $32 / $148
Bordeaux Blend, Reserve, Napa — 2016: $180
Riesling Spätlese, Mosel — 2020: $14 / $52

View the full reserve list →

1. Do you offer prix fixe menus?

Yes. Three standing tiers are available for parties of twelve or more: the Heritage prix fixe at $78 (salad, choice of steak or fish, dessert, coffee), the Wedgewood prix fixe at $98 (adds a tableside Caesar and Bananas Foster for the table), and the Reserve prix fixe at $135 (eight-ounce filet, broiled lobster tail, reserve wine pairing). Custom menus are quoted on request.

2. Can the kitchen accommodate dietary needs?

Yes. We accommodate gluten-free, vegetarian, vegan, and dairy-free guests with a parallel menu printed in advance. Strict nut and shellfish allergies are noted on every place card. One month's notice is appreciated for fully vegan or kosher-style plated meals, which we coordinate with our off-site partner.

3. What is the average event budget?

Hosted rehearsal dinners typically run between $5,200 and $8,800 for forty guests including bar and gratuity. Corporate dinners cluster between $7,400 and $14,000 for fifty guests with a wine pairing. Full venue buyouts are available on Sundays only and are quoted individually.

For menus beyond the page above — vegetarian leading courses, cocktail receptions, Sunday brunch buyouts — the events team will send a tailored packet within two business days of your inquiry. Read more on the Private Events page →

Reserve a Table

Read the Menu, Then Hear the Trio This Week.

We open at four, Tuesday through Sunday. The jazz trio starts at six; the quartet on Saturdays. Reservations are taken an average of seventeen days out on weeknights and twenty-eight days on Saturdays. For parties larger than eight, please call the host stand directly.

Reserve a Table Or call (414) 555-1978 for parties of 9+

Hours Tue–Sun, 4–10pm
Address 7400 W North Avenue, Wauwatosa, WI
Live Jazz Wed–Sun, every week

The Menu, As We Have Always Written It.

Steaks & Chops, Dry-Aged in Our Own Room.

The Wedgewood Filet

Dry-Aged New York Strip

Bone-In Ribeye, 28 Days

Porterhouse for Two

The Supper Club Classics.

Slow-Roasted Prime Rib

Friday Beer-Battered Fish Fry

Chicken Wellington

Liver & Onions, with Bacon

Prepared at Your Table.

Caesar, Tossed Tableside

Twice-Baked Potato, on the Cart

Bananas Foster, Flamed Tableside

Steak Diane for One, at the Cart

Old Fashioneds, Bourbon, & the Wine List.