Oggie’s Kitchen & Bar, 411 E. Mason St., has recently released new menus for both lunch and weekend brunch. So, we popped over to the Downtown eatery to take a peek at what’s new and fresh.

Lunch

Lunch at Oggie’s is served Monday through Friday from 11:15 to 2:30 p.m. the scratch-made menu is geared toward the Downtown crowd with a focus on  soups, salads and sandwiches.

Soups include a Roasted Tomato Bisque ($12); Venetian Onion, an Italian take on French onion with a tomato-based broth and Fontina cheese gratin ($9); and a soup of the day.  Any of the soups can be enjoyed with a salad for $14.

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Salads include Caesar Salad (vegan, $12); Roasted Asparagus Salad (candied walnuts, feta, balsamic-tahini dressing and seasonal greens, $12); and Pantesca Salad, a Sicilian take on potato salad featuring arugula, red onion, haricots verts, waxy potatoes, Castelvetrano olives, tomatoes and red wine vinaigrette ($12).  Additions, including portabella mushroom ($5), bavette steak $10), salmon ($7) and free-range chicken breast ($7) can be added for a slight upcharge.

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Sandwiches are served with a choice of fries, gaufrettes, fruit or coleslaw. They include Oggie’s Patty Melt featuring an 8-ounce beef patty, smoked gouda, marble rye and fried onions ($15; Impossible patty for +$2); a Walleye Sandwich (flash-fried walley, arugula, tomato, remoulade on toasted sourdough, $12); and a Blackened Salmon Wrap (salmon, tomato sesame dressing, tomatoes, $18).

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The Boursin Chicken Sandwich features grilled chicken on a brioche bun topped with avocado, lettuce, tomato, onion and boursin cheese ($16).

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A Reuben made with house-made corned beef, Swiss and Russian dressing on marble rye, $16, is also available.

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For Downtown businesses that need space for lunch meetings, Oggie’s takes reservation for their  back room, which seats up to 16 and accommodates basic meeting technology. 

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Weekend brunch

Brunch at Oggie’s is available Saturday and Sunday from 7 a.m. to 1:30 p.m. As you’d expect, it includes a variety of brunch cocktails, priced $12-14, including standards like the mimosa (with choice of orange, grapefruit, pineapple or cranberry juices) and their signature Oggie’s Bloody to espresso martinis, spritzes and a mimosa flight featuring special flavors of cherry-lime, blue-peach, pineapple-orange and honey-lemon ($30). 

From there, guests can enjoy a few carry-overs from lunch, including Asparagus and Pantesca Salads, the Oggie’s Melt, Blackened Salmon Wrap and Grilled Boursin Chicken Sandwich.  

On the savory side, guests can also enjoy a Classic Benedict ($15) or Eggs New Orleans featuring toasted brioche topped with lump crab cakes, hollandaise and poached eggs ($21).

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Oggie’s Corned Beef Hash features housemade corned beef, peppers, red potatoes and two eggs, any style ($14). 

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There’s also an All American Breakfast (two eggs, country hash browns, sourdough toast and sausage, ham, bacon or fruit (+$3) for $12; Oggie’s Omelet featuring three eggs, peppers, onions and cheddar with country hash browns and sourdough toast ($14); or Steak and Eggs featuring a 6-ounce bavette steak, two eggs and country hash browns ($24).

Sweeter options include Lemon Poppyseed Pancakes generously topped with lemon curd and raspberry coulis ($17).

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There’s also Stuffed Pan Perdu Victoria featuring brioche stuffed with housemade jam and cream cheese and served with fresh berries and chantilly cream ($18).

Oggie’s is also open for dinner Sunday through Thursday from 3 to 9 p.m. and Friday and Saturday from 3 to 10 p.m.  View the full menu online.