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Bartolotta’s Lake Park Bistro

Sourcing evidence found

3133 E Newberry Blvd, Milwaukee, WI

lakeparkbistro.com ↗4149626300

Independent

Exceptional evidence#1 of 30 scored in Milwaukee, WIScored as of Sep 7, 2026

We hold 209 venues in Milwaukee, WI and could score 30 of them. Positions are counted against those 30.

Sourcing12.2/50
Farm partners11.3/20
Registry0/12
Press0.5/18

v1.7.4 24.0/100 = sourcing 12.2/50 (named-farm 1 distinct [hudson-valley-foie-gras (producer/solid) x0.85], named-region 2 distinct, attribute 4 distinct [class=breed-word x0.50, class=provenance-adjective x0.50, class=species-name x0.00, class=wild-capture x0.60], buzzword 0 distinct) + farm partners 11.3/20 (best: hudson-valley-foie-gras at 56.7, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 0.5/18.

sourcing

  • Hudson Valley Foie Gras

    Named farm
    “and black pepper. Served with petit salade, lemon caper vinaigrette and toasted brioche 17 Foie gras poêlé et abricots pochées Seared Hudson Valley foie gras, white wine-poached apricots, toasted pistachio, and toasted brioche 32 Fricassée de coquilles Saint-Jacques et de”

    Hudson Valley Foie Gras (Hudson Valley Farms) ↗

    on the menu · source ↗

  • Dover sole

    Attribute
    “medallions served with French beans, puréed potatoes, classic green-peppercorn brandy cream sauce 58 Sole meunière True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 64 Entrecôte de bœuf à la poêle, sauce”

    on the menu · source ↗

  • wild-caught

    Attribute
    “brandy rabbit jus, prune gastrique, and fresh plum and fennel Filet de loup de mer rôti, confit de tomates anciennes Pan-roasted wild-caught Mediterranean sea bass with heirloom tomato confit, sautéed spinach, and vermouth cream sauce DESSERTS Your choice from our”

    on the menu · source ↗

  • heirloom

    Attribute
    “and fresh plum and fennel Filet de loup de mer rôti, confit de tomates anciennes Pan-roasted wild-caught Mediterranean sea bass with heirloom tomato confit, sautéed spinach, and vermouth cream sauce DESSERTS Your choice from our dessert menu. Join Bartolotta”

    on the menu · source ↗

seafood

  • Maine lobster

    Named region
    “grilled peaches, toasted hazelnuts, and hazelnut vinaigrette. Homard poché froid, haricots verts et vinaigrette au cassis Chilled poached Maine lobster tail with shellfish aioli, French green beans, sliced shallots, and black currant vinaigrette”

    on the menu · source ↗

  • Scottish salmon

    Named region
    “Park Bistro" Grilled 8 oz hanger steak with french fries and béarnaise sauce 62 Saumon rôti avec sauce beurre rouge Pan-seared and roasted Scottish salmon with potato purée, French green beans, and red wine butter sauce 58 quiche lorraine Classic savory baked egg tart with”

    on the menu · source ↗

protein

  • Berkshire

    Attribute
    “Served with a petite salad with champagne vinaigrette 54 Œufs Pochés "Benedict" Traditional eggs benedict preparation with poached eggs, Berkshire ham, toasted English muffin and hollandaise sauce. Served with dauphinoise potatoes 56 (Smoked salmon and fresh dill 58) Pain”

    on the menu · source ↗