An A-Z visitors guide to Milwaukee Wisconsin. Sponsored by Key Magazine Milwaukee, Wisconsin
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with another salad plate that combines cold-tossed garlicky green beans with new potato salad, Virginia-style ham and scallion-sesame dressing. Luncheon entrees are served with jasmine rice, and include an eight-ounce sirloin steak with shiitake mushrooms, garlic and sesame bok choy; BBQ Tofu Skewers and Citrus Chicken, stir-fried marinated chicken breast, water chestnuts, pickled carrots and orange zest sauce. Also available is Cashew Shrimp with seared shrimp, sweet black vinegar sauce and garlic broccoli. Café offerings satisfy the needs of both vegetarians and vegans. In addition, only Niman Ranch all-nat- ural meats are served, purchased from family farm- ers who raise livestock traditionally, humanely and sustainably. The restaurant also provides a pleasing children’s menu that includes the always-popular macaroni and cheese. “It’s very good,” said a perky five-year-old recently when asked to review her selection. For the adults, an extensive wine and beer list con- tains domestic and international labels. In October, when an exhibit of Impressionist draw- ings moves into the galleries above the restaurant, the Chinese side of the menu will yield to French dishes. And despite the gourmet quality of the offerings, the menu prices are very reasonable. Café Calatrava is open this summer from 11 a.m.-4 p.m. every day and offers a Sunday Brunch featur- ing both breakfast and luncheon items. Patio ser- vice is available in a truly memorable setting. 75