Start your dinner with one of our classic appetizers such as Duck Liver Mousse, Escargot, Crab Cakes, Shrimp Cocktail or French Goat Cheese. Or maybe you would prefer the Seafood Fondue, Artichoke Fritters or Grilled Baby Octopus.
Our entrée selections of oak-grilled steaks and chops, fresh fish and seafood, poultry, vegetarian and pasta are complimented by mouth-watering seasonal specials created by Executive Chef Corby. Guest favorites include our Filet Mignon, Rib Eye, Veal Oscar, Rack of Lamb, Door County Whitefish, Pan Fried Canadian Walleye, Seafood Risotto and Chicken Woodsman. Our Roast Prime Rib of Beef is featured every Tuesday, Friday and Saturday evening.
Dinner entrees generally include both a salad (choice of baby field greens, classic Caesar or wedge salad) and side dish (choice of potato, creamed spinach or vegetable du jour).
Our extensive wine and specialty beer selection ensures a perfect pairing with your dinner. Half bottles and extensive wine by the glass offerings provide an opportunity to experiment.