Dinner Drinks Wine
Dinner
Starters Salads Seasonal Specials Appetizers Nightly Specials Desserts Steaks, Chops, and Seafood Sandwiches Great Steak Toppings Sides
STARTERS
CRAB CAKES | 12.00 Made with Alaskan King Crab Meat. Served with a Remoulade Sauce |
CAJUN BAR-B-Q SHRIMP | 9.00 Sauteed in a Spicy Cajun Bar-b-q Sauce |
CREAMY GORGANZOLA FONDUE | 7.00 with Toasted Italian Bread |
CRAB BISQUE | 10.00 Rich Creamy Broth from Alaskan King Crab with a touch of Cognac, Garnished with King Crab Meat |
STEAMED MUSSELS | 8.00 in White Wine, Lemon, Parsley and Garlic |
SHRIMP COCKTAIL | 9.00 |
SALADS
FIELD GREENS WITH BALSAMIC VINAIGRETTE | 7.25 Garnished with Apples, Candied Walnuts and Chevre |
ITALIAN GARBAGE SALAD | 7.75 Mixed Greens with Tomatoes, Olives, Artichoke Hearts, Onions, Peppers, Cheeses and Anchovies. Tossed with Italian Dressing |
BELGIAN ENDIVE AND BLUE CHEESE | 7.75 Toasted Pecans, Figs, and Port Wine Reduction |
TRADITIONAL CAESAR SALAD | 7.25 |
SEASONAL SPECIALS
APPLE BACON WRAPPED SCALLOPS | 28.00 With Blue Cheese Risotto, Sauteed Spinach Topped with Port Wine Reduction |
CHICKEN MARSALA | 23.00 Pan-fried Chicken Breast with Marsala Sauce, Served with Orzo Tossed with Forest Blend Mushrooms and Asparagus, Garnished with Sweet Peas and Pine Nuts |
STUFFED PORK CHOP | 24.00 Filled with Bacon, Onions, Walnuts, Apples and Blue Cheese with a Caramelized Apple Glaze, Served with Toasted Gnocchi Tossed with Butternut Squash Cream Sauce. |
PESTO PASTA | 17.00 Mushrooms, Onions, Sun-dried Tomatoes, Artichoke Hearts,Sugar-snap Peas and Roasted Red Peppers in Pesto Cream Sauce Tossed with Fettucini Topped With Chevre.Add Scampi 8 $12.00 |
PORTERHOUSE FORESTIERE | 35.00 Properly Aged Porterhouse Steak with Wild Mushroom Sauce Served with Gorganzola Mashed Potatoes and Grilled Asparagus |
ALMOND CRUSTED WALLEYE | 21.00 Almond Butter Sauce, Rice Pilaf and Sugar Snap Peas |
CHEF CARVED CHATEAUBRIAND | 31.00 With Cabernet Sauvignon Reduction, Garlic Mashed Potatoes, Topped with Caramelized Shallots and Served with Fresh Asparagus |
APPETIZERS
CRAB CKAES | 12.00 Made with Alaskan King Crab Meat, Served with Remoulade. |
CLASSIC WISCONSIN MEAT AND CHEESE PLATTER | 15.00 Salami, Elk and Beef Summer Sausage.Slices of Colby, Cheddar and Baby Swiss Cheeses, Stout Dijon Mustard Sauce, Red Onion Marmalade and Garlic, Olive Cream Cheese Spread. |
CAJUN BAR-B-Q SHRIMP | 9.00 Sauteed in a Spicy Cajun Bar-b-q Sauce |
HONEY SMOKED SALMON | 13.00 Four Flavors Honey Smoked, Chipotle Lime, Cracked Black Pepper and Lemon Pepper. Served with Cream Cheese, Capers, Cucumber and Rye Bread |
KOREAN STYLE BAR-B-Q BEEF | 12.00 Char-grilled chunks of marinated beef tenderloin. Served with Thai Peanut Pasta Salad Enough for 2 |
SHRIMP COCKTAIL | 9.00 6 Large Shrimp with Horseradish Cocktail Sauce |
CREAMY GORGANZOLA FONDUE | 7.00 with Toasted Italian Bread |
STEAMED MUSSEL | 8.00 in White Wine,Lemon, Parsley and Garlic |
NIGHTLY SPECIALS
APPLE BACON WRAPPED SCALLOPS | 26.95 With Bleu Cheese Risotto Sauteed Spinach and Port Wine Reduction |
DUCK CONFIT | 17.95 Slow Roasted Duck in Natural Juices. Served over Field Greens. Tossed with Orange Hazelnut Vinaigrette. Served with Asparagus, Mandarin Oranges, Poached Pears, Candied Walnuts and Montrachet |
FRIDAY EARLY BIRD FISH FRY | 12.95 Pan Fried or Broiled Haddock Served with vegetables and a choice of Baked potato French Fries or Twice Baked Potato available from 5:00-6:30 p.m. or as long as they last |
DESSERTS
RASPBERRY TIRAMISU | 5.25 Served with Raspberry Coulis |
TIRAMISU | 5.25 Served with Mocha Espresso Creme Anglais |
DARK CHOCOLATE TRUFFLE TORT | 5.25 with a Toasted Hazelnut Crust |
TURTLE CHEESECAKE | 4.75 Home-made New York Style Cheesecake topped with Caramel, Chocolate and Pecans |
CHEESECAKE | 4.50 Home-made New York Style Cheesecake |
LOUISIANA BREAD PUDDING | 5.75 Home-made Raisin Bread Topped with Bourbon Caramel Sauce |
STEAKS, CHOPS, AND SEAFOOD
WALLEYE FILET | 21.00 Pan Fried or Broiled |
CHAR-GRILLED SALMON FILET | 21.00 |
BROILED SCALLOPS | 24.00 |
BROILED SHRIMP | 20.00 |
KING CRAB LEGS | 35.00 One Pound |
COLD WATER LOBSTER TAIL | 39.00 9 oz. Average |
CENTER CUT PORK CHOPS | 19.00 Single Chop Add 3 for a second chop |
LAMP CHOPS | 24.00 2 Thick Loin Chops. Add 5.00 for an extra chop |
PORTERHOUSE STEAK | 40.00 32 oz. |
T-BONE STEAK | 35.00 26 oz. |
ENGLISH MIXED GRILL | 30.00 Lamp Chop Pork Chop Tenderloin Steak and Bacon |
TENDERLOIN MEDALLIONS | 25.00 Bacon Wrapped with Mushroom Sauce |
NEW YORK STRIP | 35.00 Properly Aged for the best flavor 14 oz. |
RIBEYE | 32.00 16 oz. |
THICK TENDERLOIN | 33.00 Topped with Mushroom Sauce 9 oz. |
FILET MIGNON | 33.00 Baconwrapped 9 oz. |
SANDWICHES
GROUND SIRLOIN STEAK SANDWICH | 12.00 Topped with Mushroom Gravy and caramelized onions. Served with Mashed Potatoes and Vegetables. |
SICILIAN STEAK SANDWICH | 14.00 Topped with sauteed peppers onions mushrooms and provolone cheese. Served with French fries. |
GREAT STEAK TOPPINGS
| WILD MUSHROOM SAUCE | 5.00 |
| BLACKEN CAJUN SPICE ANY STEAK | 2.00 |
| PEPPERCORN ANY STEAK | 2.00 |
| BRANDY SAUCE | 3.00 |
| BLUE CHEESE SAUCE | 5.00 |
| CABERNET SAUVIGNON REDUCTION | 4.00 |
SIDES
| SAUTEED MUSHROOMS AND ONIONS | 5.00 |
| CREAMED SPINACH | 5.00 |
| CHEF'S VEGETABLE MEDLEY | 5.00 |
| SAUTEED MUSHROOM CAPS | 5.00 |
| GRILLED ASPARAGUS WITH BASIL AIOLI | 6.00 |
| LETTUCE WEDGE | 4.25 |
| DINNER SALAD | 4.25 |
| SOUP OF THE DAY | 4.00 |