| Battered Fresh Mushrooms |
|
|
| Sautéed Fresh Mushrooms |
|
|
| Grilled Scallops |
|
|
| Wisconsin Cheese Curds |
|
|
| Homemade Onion Rings |
|
|
| Shrimp Cocktail (6) |
|
|
| Barbecued Shrimp |
|
Med. or hot |
| Perch |
|
Batter Fried |
| Rainbow Trout |
|
Pan Fried |
| Walleye |
|
Pan Fried |
| Haddock |
|
Batter Fried or Broiled |
| Chicken Strips |
|
Five pieces of golden fried chicken strips |
| Hamburger |
|
A one-third pound burger |
| Cheeseburger |
|
Wisconsin Cheddar cheese |
| Grilled Cheese |
|
Wisconsin Cheddar cheese |
| Tenderloin Sandwich |
|
Four ounces, served on a grilled homemade bun |
| Petite Tenderloin |
|
Six ounce tenderoin |
| Baked French Onion Soup |
|
Bowl, With meal |
| Soup of the Day |
|
Cup, Bowl |
| Side of Linguini |
|
|
| Spinach Salad |
|
With hot bacon dressing |
| Tossed Salad |
|
With choice of dressing |
| Choice of Potato |
|
|
| Broccoli |
|
With Hollandaise sauce |
| Coffee, Tea or Milk |
|
|
| Shrimp St. James |
|
A combination of shrimp, mushrooms and fine herbs, sautéed in butter and blended in our special sauce and served in a puff pastry |
| Coquilles Saint-Jacques |
|
Scallops sautéed in butter with a touch of garlic, finely chopped herbs, mushrooms and our special sauce |
| Walleye |
|
Pan-fried to a golden brown, a true fresh water delicacy |
| Salmon Fillet |
|
Atlantic salmon, farm-raised. Blackened or poached |
| Salmon Wellington |
|
Atlantic salmon, lightly blackened and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in a puff pastry |
| Roast Duck |
|
Partially de-boned for your convenience, stuffed with our own wild rice and served with Manitowish cranberries |
| Beef Wellington* |
|
A generous cut of properly aged tenderloin wrapped in a puff pastry with mushrooms, shallots and liver paté. Not responsible for doneness |
| Chicken Wellington |
|
Boneless breast of chicken, stuffed with Swiss cheese, asparagus & ham and baked in puff pastry |
| Vegetarian Wellington |
|
Fresh vegetables, steamed and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in puff pastry |
| Baby Rack of Lamb |
|
A New Zealand baby rack of lamb. Seven ribs gilled to doneness. Served with a mustard sauce |
| Shrimp Linguini |
|
Sautéed shrimp with garlic and herbs. Served on a bed of linguini |
| Scallop Linguini |
|
Scallops sautéed in butter with garlic and herbs. Served on a bed of linguini |
| Seafood Linguini |
|
A combination of shrimp, scallops and mussels, sautéed and served on a bed of linguini |
| Linguini Primavera |
|
A medley of vegetables, steamed and served on top of lightly creamed linguini |
| Veal Parmesan Linguini |
|
Sautéed Provimi veal, lightly buttered and lemoned and served on top of linguini. Topped with grated cheese; Queen, King |
| Veal àla Holstein |
|
A fried egg placed on top and sprinkled with capers, garnished with our house smoked Canadian bacon. Queen, King |
| Veal Florentine |
|
Veal topped with fresh spinach, creamed in our sauce. Queen, King |
| Veal Piccata |
|
Provimi veal sautéed with butter, white wine, lemon juice and capers. Queen, King |
| Veal Marsala |
|
Provimi veal, sautéed and topped with mushrooms, pearl onions and Marsala sauce. Queen, King |
| Veal Liver |
|
Delicious veal liver, topped with sautéed onions and two strips of our house smoked bacon. Queen, King |
| Veal Cordon Bleu |
|
Veal topped with honey mustard sauce, our house homemade smoked Canadian bacon and smoked Gouda cheese. Queen, King |
| Veal Oscar |
|
Thin sliced Provimi, milk-fed veal garnished with asparagus, shrimp and topped with a Hollandaise sauce. Queen, King |
| Veal Gruyére |
|
Provimi veal, sautéed and topped with grilled onions, tomato and Gruyére cheese. Queen, King |
| Black Forest Schnitzel |
|
Thin sliced Provimi, milk-fed veal, hand-breaded, sautéed in butter, covered with grilled tomato slices and delicious Black Forest mushroom sauce. Queen, King |
| Tenderloin* |
|
So tender it melts in your mouth. Queen, King |
| Rib Eye* |
|
A choice steak, cut from prime ribs of beef. Queen, King |
| Blackened Steak |
|
Tenderloin or rib eye, seasoned Cajun style. Queen, King |
| Shrimp & Steak* |
|
Battered fried shrimp and tenderloin. Queen, King |
| Surf & Turf* |
|
A delightful combo of lobster and tenderloin. Queen, King |
| Lobster |
|
An absolute masterpiece from the ocean. Queen, King |
| Shrimp |
|
Sautéed or batter fried, a delicious seafood treat prepared as you like them. Queen, King |
| Barbecued Shrimp |
|
Famous Cajun style shrimp, served med. or hot |
| Scallops |
|
Sautéed or batter fried jewels of the deep, prepared as you like them. Queen, King |
| Chicken Cordon Bleu |
|
Chicken topped with honey mustard sauce, our house homemade smoked Canadian bacon and smoked Gouda cheese. King |
| Chicken Piccata |
|
Sautéed with butter, white wine, lemon juice and capers. King |
| Chicken Coq au Vin |
|
Boneless breast of chicken, topped with a mushroom wine sauce. King |
| Chicken Oscar |
|
Boneless breast of chicken, topped with sautéed asparagus, shrimp and Hollandaise sauce. King |
| Chicken Gruyére |
|
Boneless breast of chicken, topped with grilled onions, tomato and Gruyère cheese. King |
| Rainbow Trout |
|
Pan-fried or blackened with our own seasoning. King |
| Mahi-Mahi |
|
Firm, flesh with a super delicate flavor, grilled and lightly blackened. King |
