Looking for something different to do on "date night"? Bartolotta's Catering may have the answer.

With a play on the old classic dinner and a movie, the restaurant group giant is offering a series of flicks and foods at the Discovery World at Pier Wisconsin.

View an oldie but goodie movie on the big screen and then dine a three-course meal fashioned after the movie's theme. The price tag isn't slim -- $55 per person, not including cocktails and gratuity -- but it sure beats scarfing down a hamburger on your way to the general cinema to contend with 500 other people for overpriced, cold popcorn. To make reservations, call (414) 765-8610.

Thursday, Feb. 12, 6:30 p.m.: "Under the Tuscan Sun"

• Arborio rice, asparagus and fontina cheese
• Thin veal medallions with mushrooms, Marsala and thyme sauce
• Lemon sponge cake, mascarpone ice cream and pear marmalade

Saturday, Feb. 14, 6 & 6:30 p.m.: "Moulin Rouge" (two showings)

• Baked onion soup, topped with toasted baguette and melted gruyere cheese
• Marinated and grilled hanger steak, red wine shallot sauce, bistro potatoes
• Peach and cranberry clafoutis, peach-crème fraiche ice cream and caramel sauce

Thursday, March 5, 6:30 p.m.: "True Grit"

• Mountain brook smoked trout salad, red beets and corn bread croutons, citrus vinaigrette
• Mesquite grilled pork chop, kernel cakes and mushroom sour cream sauce
• Pecan pie, vanilla ice cream, whiskey caramel sauce

Thursday, March 19, 6:30 p.m.: "A Hard Day's Night"

• English pea soup, Devon cream and minced ham
• Steak, mushroom and ale pie-beef stew with wild mushrooms, baby carrots and puff pastry
• Sticky toffee pudding, served with Guinness ice cream and crème anglaise

Thursday, April 2, 6:30 p.m.: "The Natural"

• "Ty" cobb salad -- Neuske's bacon and ham, chopped eggs, tillamook cheddar, maytag blue cheese
• "Haute Dog" -- Saucisson in Brioche, beer-mustard sauce, "Field of Greens"
• "Baby Ruth" ice cream, chocolate-peanut butter tart, cracker jack "dust"

Thursday, April 16, 6:30 p.m. : "Chariots of Fire"

• Braised beef short rib raviolo, arugula sauce and tomato confit
• Oven-roasted Scottish salmon, with sage, parsnip mousseline and red wine sauce
• Cherry-vanilla bread pudding with maple-star anise ice cream