| Baked Artichoke Ramekin |
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Marinated artichoke hearts baked with garlic, mayonnaise, parmesan and mozzarella cheeses. Served with fresh baked bread. |
| Onion Petals |
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Lightly battered and fried. |
| Frickles |
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Dill pickles breaded and fried. Served with Ranch dressing. |
| Poutine |
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French fries tossed with fresh cheese curds then topped with mushroom onion gravy. |
| Calamari |
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Baby squid lightly breaded then fried. Served with lemon spiked mayonnaise. |
| Breaded Krohn Dairy Cheese Curds |
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Fried and served with marinara sauce. |
| Fried Combo |
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White cheddar cheese curds, onion petals and frickles. |
| Mussels |
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Steamed in white wine with pear tomatoes, garlic, capers, and butter. |
| Gib's Shrimp |
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Half pound of shrimp sautéed in olive oil with fresh basil, garlic, shallots, sundried tomatoes, mushrooms, Cajun seasonings, red wine and butter. |
| Fresh Greens |
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Assorted greens topped with fresh vegetables. Served with choice of dressing. |
| French Onion Au gratin |
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In place of soup or salad. |
| Soup of the day |
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| Caesar |
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Fresh romaine tossed in our classic Caesar dressing with parmesan cheese and croutons. Served with anchovy on request. Add grilled chicken breast. |
| Angel Hair with Shrimp or Chicken |
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Ultra thin pasta tossed in olive oil with shrimp, fresh basil, garlic, shallots and tomatoes. Shrimp, chicken. |
| Fettuccini Alfredo |
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Pasta tossed in the classic Italian white cheese sauce; with vegetables, with chicken, with shrimp. |
| Lasagna |
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Made in house layered with beef, Italian sausage, 4 cheeses and spinach. |
| Rigatoni Beraise |
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Tossed in a tomato sauce with house made Italian sausage. Topped with mozzarella and parmesan cheeses then baked. |
| Sautéed Breast of Chicken Marsala |
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Sautéed in olive oil with fresh mushrooms, cream and Marsala wine. Served over fettuccini. |
| Mary's Favorite Pasta |
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Fettuccini tossed with sautéed tenderloin tips, olive oil, beef stock, onions, mushrooms, capers and pear tomatoes then topped with melted mozzarella and parmesan cheeses. |
| Great Lakes Perch |
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Crisp fried, light battered or grilled. 4 Ounce, 6 Ounces, 8 Ounces. |
| Cod Fish Plate |
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Crisp fried or light battered then served with French fries and coleslaw. |
| Char Broiled Ribeye* |
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12 ounces. |
| Char Broiled Filet Mignon* |
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6 Ounce cut, 9 Ounce cut. |
| Char Broiled Sirloin* |
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8 ounces, 12 ounces. |
| Char Broiled Sirloin for Two* |
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24 Ounces. |
| Char Broiled Chopped Triple Steak* |
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12 ounces. A delicious combination of ribeye, sirloin and tenderloin freshly ground. |
| Filet with Shallots* |
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A 9-ounce Filet Mignon sautéed to your specification in olive oil with red wine, Au Jus, Italian herb's, garlic and shallots. |
| Scampi |
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Jumbo shrimp sautéed in olive oil with fresh garlic, shallots, parsley, white wine and sherry. Served over fresh wilted spinach. |
| Sea Scallops |
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Half pound of large sea scallops broiled and served over wilted spinach and topped with sun-dried tomato caper beurre blanc. |
| Center Cut Pork Chop* |
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A half pound grilled or lightly battered and broasted. Served with sauerkraut. |
| Lamb Chops* |
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6 ounce chops house seasoned, grilled and served with minted honey and whole grain mustard. 2 Chops, 3 Chops. |
| Baby Back Ribs |
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Seasoned with our own rub, grilled, then slow roasted and glazed with our one of a kind sauce. 1/2 rack, Full rack. |
| Tiger Shrimp |
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Jumbo shrimp grilled and served with drawn butter or breaded and crisp fried. |
| Gib's Walleye |
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Grilled then topped with fresh lemon caper beurre blanc. 10-12 ounces. |
| Fried Walleye |
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Breaded and crisp fried or light battered. 10-12 ounces. |
| Broasted Chicken |
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Fresh chicken, marinated overnight then lightly battered and broasted. 1/4 chicken, 1/2 chicken. |
| Pork Piccata |
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Tender pork cutlets lightly floured then sautéed in olive oil with garlic, capers, lemon and white wine. |
| Gib's Schnitzel |
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Tender pork cutlets, egg breaded then dipped in bread crumbs and fried. Topped with pumpernickel, sauerkraut, pork sausage and Swiss cheese stuffing then baked and topped with mushroom gravy. |
| Rouladen |
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Slices of beef filled with sautéed bacon, onions, pickles and mustard then breaded, fried and slow roast in red wine and beef broth. |
| Jaeger Schnitzel |
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Tender pork cutlet, egg dipped then breaded and fried. Topped with mushroom gravy. |
| Zigeuner (Gypsy) Schnitzel |
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Tender pork cutlet, egg dipped then breaded and fried. Topped with Mushrooms, bell peppers, onions, and garlic in a red wine tomato gravy. |
| Königsberger Klopse |
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Meatballs served in a white sauce with capers. |
| Pretzel Crusted Pork Chop |
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Pretzel breaded then broasted. Served over sauerkraut. |
| Sauerbraten |
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Beef roast marinated in a vinegar brine. Braised and served with it's own characteristically sour gravy. |
| Spinat Spaetzle |
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Diced ham, spaetzle, mushrooms, onions and spinach tossed in a Swiss cheese cream sauce. |
| Queen cut 12 ounces |
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| King cut 16 ounces |
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| Gib's cut 20 ounces |
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| 1 tail |
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| 2 tails |
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| 3 tails |
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| 4 tails |
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| 1 tail a la carte |
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| Pasta Side of the Day |
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| Baked Potato |
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| French Fries |
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| Hash browns |
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| Fresh vegetable of the day |
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| Gib's Loaded Potato |
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with entrée. |
| Sautéed Mushrooms |
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| Sautéed Onions |
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| Sautéed Mushrooms & Onions |
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| 3 Tiger Shrimp grilled or fried |
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| Cold water lobster tail |
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| 3 1/2 - 4 ounce |
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| 1/4 pound Sea Scallops |
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| 8 piece |
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| 12 piece |
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| 24 piece |
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| Breaded Cheddar Cheese Curds |
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Served with marinara and choice of pasta or French fries. |
| Broasted 1/4 Chicken |
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Served with choice of pasta or French fries. |
| Fettuccini Alfredo |
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Pasta tossed in the classic Italian white cheese sauce. |
| Fettuccini Marinara |
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Pasta tossed in the classic Italian tomato sauce. |
| Hamburger |
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Served on a fresh baked bun with choice of pasta or Fries. With cheese. |
| Rouladin |
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Slices of beef filled with sauteed bacon, onions, pickles and mustard then breaded, fried and slow roast in red wine and beef broth. |
| Jaeger Schnitzel |
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Tender pork cutlet, egg dipped then breaded and fried. Topped with mushroom gravy. |
| Zigeuner (Gypsy) Schnitzel |
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Tender pork cutlet, egg dipped then breaded and fried. Topped with Mushrooms, bell peppers, onions, and garlic in a red wine tomato gravy. |
| Foot Long Bratwurst |
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Boiled in beer then grilled and served over sauerkraut. |
| Pretzel Crusted Pork Chop |
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Pretzel breaded then broasted. Served over sauerkraut. |
| Sauerbraten |
|
Beef roast marinated in a vinegar brine. Braised and served with it's own characteristically sour gravy. |
| Spinat Spaetzle |
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Diced ham, spaetzle, mushrooms, onions and spinach tossed in a Swiss cheese cream sauce. |
