Making every event one to remember.

Shully's River Sounds

Thursday, September 23
5:00-10:00pm

Outdoor Concert Featuring
The Chickadees - 5:30-6:30
Fun and educational children's music
The Eddie Butts Band - 7:00-10:00
A Milwaukee favorite for entertainment and dancing

FREE ADMISSION with donation of 2 nonperishable food items* to Ozaukee Family Sharing's Food Pantry

Food available for purchase, or bring your own.
Beer, Wine, and Soda for sale - Alcohol may not be carried in.

Parking is available at the Thiensville Park lot, M&I lot, at Shully's and on the street.

* ITEMS ALWAYS NEEDED FOR PANTRY:

Pancake mix/syrup Jellies/jams/honey
Canned beef stew/hash
Canned meats
Stuffing
Ketchup
Mayonnaise/Miracle Whip
Salad Dressing
Coffee
Hot Chocolate
Sugar
Flour
Cereal
Healthy Snacks
Diapers (especially larger sizes)
Baby Food
Baby Formula
Shampoo
Shaving Cream & Razors
Toothpaste
Deodorant
Dish soap
All-purpose cleaner
Toilet tissue
Paper toweling
Kleenex

Once again, Shully's is offering our multi-course euro-style dinners. With each course, Chef Shully pairs a wine from his personal cellar. Come and experience a memorable evening at Shully's!


EURO DINNER DATES FOR 2011
January 21 & 22
February 11 & 12
March 18 & 19

Cocktails 6:30-7:00 p.m.
Dinner 7:00 p.m.

The cost of each dinner is $l25.OO per person,
wine and tax included.
A credit card is required to hold your reservation.
For additional information, to purchase gift certificates
or to make your reservation,

Call 262.242.6633

Just to give you a sampling of what we serve, this was the Swing Into Spring Menu from March 2009

1st Course
Sweet Potato Soup
with Fried Shallots & Chive Oil

Second Course
Pulled "Kewaskum" Pork in Mole
Fried Polenta Disks, Avocado Salsa and Chimichurri Sauce

Intermezzo
Grapefruit Sorbet

Third Course
"Milwaukee Ale House" Beer-Battered "Rushing River" Trout
Yellow Pepper Remolade and Pickled Slaw

Fourth Course
Made in WI Goat Cheese Ravioli
Swiss Chard from "Growing Power", Butternut Squash Sauce
Herb Oil and House Made Lamb Bacon

Fifth Course
House-made Pancetta Risotto Cake
Wilted Arugula, Corn Crusted Scallop & Shrimp
Grilled Corn, Red Pepper Peppadew Sauce with Pinenuts

Sixth Course
Pasture Raised, Antibiotic free Strauss Veal of Wisconsin
Mustard Seed Spaetzle with Spinach from "Growing Power"

Seventh Course
Individual Puff Pastry Wrapped Brie, Fig, Walnuts and Pears
Complimented with "Sweetwater" Organic Watercress Salad

Eighth Course
Tres Leches Cake with
Compacted Strawberries and Lime Curd

Each course will be complimented with a wine or beer. Some will be organic.