Check Out the New Menu Items at Buttermint

In an effort to be more inclusive, the Shorewood restaurant is offering more casual food options.

Since late 2021, Buttermint (4195 N. Oakland Ave.) has been the spot to get oysters Rockefeller and prime bone-in rib eye in Shorewood. Sounds like fine dining, right? Well, owners Joe Muench and Dan Sidner are calling the Buttermint vibe “finer” dining – a style that isn’t stuffy or “exclusive.” They want to be inclusive. And to push that further, the duo is instituting some changes, starting today, Thursday June 1.

You’ll find more casual options – along with the seared sea scallops and filet mignon. So, fried Clock Shadow cheese curds ($10), braised short ribs with celeriac risotto ($29), wings served with various sauces and sandwiches now join the lineup. Those handhelds range from a crispy chicken sandwich to an avocado BLT and BBQ bacon burger ($13-$15).


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“Inclusivity” is the reason cited for these changes. “We wanted to make sure that everyone could enjoy Buttermint, not just those celebrating a special occasion,” says co-owner Sidner. “We believe that anyone should be able to come to Buttermint and enjoy a meal, and we’re excited to offer a more inviting menu.”

Steaks from Buttermint’s new menu: (left to right) Chuck Filet 8 oz, Bone-In Ribeye 16 oz, NY Strip 13 oz. from Buttermint’s new menu; Photo courtesy of Buttermint

A few things have also been erased from the dinner menu – that means no more palate-cleansing intermezzo course and to-order bread service. But there are Parker House rolls with sweet butter for your carby needs.

Brunch service is now a three-day thing – Fridays, Saturdays and Sundays, 10 a.m.-2 p.m.  That menu isn’t changing drastically, but they have made additions, including salads and sandwiches.  

The new service hours: Dinner Mon, Thurs-Sat 5-9 p.m.; Brunch Fri-Sun 10-2 p.m. Happy Hour Mon 4-9 p.m.; Thurs 4-6 p.m. (half-price bottled wines), Fri-Sat 2-6 p.m.

Happy Hour offerings: $7 wine pours, $8 tap cocktails, $9 appetizers.

Pastas from Buttermint’s new menu: (bottom) Shrimp Linguine, (top right) Scallop Risotto, and (top left) Orecchiette with Sausage and Rapini; Photo courtesy of Buttermint.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.