Our Menus
Dinner Menu
Appetizers
Wedges of creamy Brie cheese paired with 4 jumbo wild gulf shrimp in a garlic butter and panko breading topping with toasted almonds and served with a baguette
Three jumbo black tiger shrimp breaded in toasted coconut and Panko bread crumbs, served with a fresh arugula and tropical fruit
salad and sweet chili glaze
Two lump Maryland style crab cakes served with arugula salad and topped with our Creole remoulade
Hand battered Wisconsin white cheddar cheese served with Ranch dressing
Flash fried and served with Marinara
13 XL French snails baked in a rich garlic butter sauce and bread crumbs served with a
French baguette
A generous portion of sautéed mussels prepared either Provencal style or with white wine beurre blanc
Tender cuts of Tenderloin and New York Strip skewered and chargrilled with roasted beets,vasparagus & braised arugula
Wild caught baby shrimp breaded in our house seasoned breading, lightly fried and tossed with our smoked Jalapeño sauce
6 Fresh oysters, lightly topped with buttery spinach, lemon and bacon lardons, dusted with seasoned bread crumbs and a 3 cheese blend, then baked to a golden brown
6 Large fresh oysters, shucked to order and served with fresh lemon, cocktail sauce and horseradish on crushed ice
3 large Duroc pork tenderloin medallions, blackened and served with Jonathan’s Chardonnay Shiitake sauce
Entree Salads
*Chicken 8 | *Shrimp 10
Crisp romaine lettuce, shredded parmesan cheese, red onion, anchovies, hard-boiled egg and croutons. Tossed in our Caesar
dressing
Cold wedge of iceberg lettuce topped with crumbled blue cheese, bacon lardons, red Spanish onions, diced grape tomatoes, sliced
hard–boiled egg and croutons, served with blue cheese dressing
Fresh baby spinach, with red Spanish onion, hard–boiled egg, bacon lardons topped with hot bacon cider dressing
Arugula, Romaine, mixed greans, berries, goat cheese, currants, pepitas, red Spanish onion, candied nuts, carrots, craisins, and tomatoes
served with Celery Seed dressing
Fresh roasted beets and Sweet Watermelon topped with herbed goat cheese crumbles and finished with an aged balsamic glaze
Butchers Block
3 oz Tenderloin of Bison served with a wild mushroom demi–glace, Elk with Drambuie glaze, and Venison Red Deer with Jonathan’s Chardonnay Shiitake Cream Sauce
A center cut, bone in Duroc pork chop, grilled medium and served with a cherrywood smoked bacon and roasted apple chutney
A pound and a half of slow smoked BBQ style ribs
Fresh, breaded chicken topped with grilled asparagus, deep sea red crab and Saffron royal sauce
8 oz fresh Chicken breast, breaded in
seasoned Panko bread crumbs and sautéed, finished with Chardonnay Shiitake Cream Sauce
Lightly dusted, fresh Chicken breast sautéed with fresh onion, wild mushrooms, and garlic in a sweet Marsala glaze served over Angel Hair pasta
House made alfredo sauce served over fettuccini pasta served with a side of fresh vegetables
plain 32 | *shrimp 38 | *chicken 36
Surf Side
Pan seared and glazed with a honey orange pan sauce
Finished with a lemon beurre blanc
Fresh Canadian Walleye stuffed with our house made seafood stuffing and topped with Saffron Royale sauce
Great lakes whitefish seasoned and broiled in white wine and lemon beurre blanc and finished with toasted almonds
Fresh Loch Duart Scottish Salmon topped with Parmesan cheese and served with a dill cucumber sauce
Fresh red snapper, seared and glazed with sweet teriyaki and toasted sesame
Clams, shrimp, calamari, mussels, scallops and ocean fish tossed in a spicy marinara and served with Angel Hair pasta
Sushi grade ahi tuna seasoned in sesame Japanese spice and pan seared rare set atop a trapical fruit salsa and Wakame seaweed
salad
Tender, wild caught gulf shrimp, lightly battered and served with a sweet chili sauce
Served with drawn butter
Add Ons
Kids Menu
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
