Restaurant Lunch Menu

8 ounces of our spinach artichoke dip, 8 ounces of Bull Bites, and 3 coconut shrimp, served with dipping sauces (béarnaise sauce, creamy horseradish sauce, and orange marmalade)

3 coconut shrimp, 8 ounces of bull bites and 8 ounces of boneless buffalo wings, served with dipping sauces (orange marmalade, béarnaise sauce, creamy horseradish sauce and homemade blue cheese dressing)

3 jumbo shrimp cocktail, 3 coconut shrimp, 3 oysters on the 1/2 shell, 8 oz walleye fingers and 8 oz calamari (cocktail sauce, orange marmalade, tartar, and marinara).

Fresh spinach and artichokes in a cream sauce, topped with parmesan, then baked. Served with a side of fried corn tortilla chips and 3 slices of baguette.

Onion rings that are beer-battered and served with seasoned sour cream and ketchup.

Wings (bone-in) or strips (no bone) of chicken breast fried and tossed in buffalo sauce. Served with homemade bleu cheese dressing and celery sticks.

Per Shrimp. U-10 shrimp that are boiled and placed in an ice bath. Served with homemade cocktail sauce and lemon. Served by the piece.

Per Oyster. Fresh shucked oysters served with homemade cocktail sauce, horseradish sauce and a lemon. Sold by the piece. From Louisiana.

Shrimp sautéed with butter, garlic, Cajun seasoning, and flambéed in white wine.

Toasted baguettes topped with Caesar dressing, bruschetta mix (tomatoes, onions, and basil), melted parmesan cheese and a balsamic reduction.

8 ounces of squid tentacles and tubes, flour battered and fried, served with a marinara sauce topped with parmesan cheese.

8oz of beef tenderloin tips dusted with a Cajun spice and blackened in a cast iron skillet. Cooked medium rare. Served with diced Roma tomatoes, béarnaise and creamy horseradish sauce.

5-ounce tuna steak sautéed in olive oil. Served sliced and topped with a teriyaki sauce, green onions and a side of wasabi sauce. Cooked medium rare. Consuming raw or undercooked seafood, meats, poultry, shellfish or eggs may increase your risk of food borne illnesses.

8 ounces of our walleye cut into thick strips, hand battered in flour and deep fried. Served with tartar.

4 shrimp battered with beer, coconut rum and dredged in coconut flakes and Japanese breadcrumbs. Served with a spicy orange marmalade.

Duck bacon, sweet corn, diced red pepper and cream cheese stuffed in a wonton and deep fried. Served with an orange marmalade sour cream sauce. 5 per order.

Two medallions blackened with béarnaise sauce, wrapped in bacon. Cooked to temperature.

Slices of fresh mozzarella and tomatoes adorn with fresh basil and avocado. Drizzled with balsamic reduction.

Sautéed with apple-smoked bacon, garlic, salt, pepper & olive oil. Drizzled with balsamic reduction.

8 oz

Prime rib loin covered with garlic, salt, and pepper. Slow roasted for 8 hours. Cuts of 12 ounces and 16 ounces served with creamy horseradish and au jus. (10-ounce portion for lunch)

One or two 10-ounce center cut bone in pork chops marinated in a soy, garlic, ginger, and bourbon marinade. Grilled over charcoal. Can be ordered as a single chop or two chops.

5 large shrimp battered with beer and Malibu rum then dredged in coconut flakes and Japanese breadcrumbs. Served with a spicy orange marmalade. 4 shrimp on lunch option.

Two 5-ounce walleye filets breaded with Ritz cracker crumbs and pan fried in butter. Topped with fish butter (butter, shallots, chives, red pepper, bacon bites, almonds, garlic, and dill) and toasted almonds.

2 beer battered cod filets deep fried, served with fries, coleslaw, and homemade tartar sauce. (No potato choice or vegetable.)

Walleye fingers or Grilled Chicken topped with Cilantro-Lime Slaw and Mango salsa. Served in 3 flour Tortillas with a side of Chipotle.

Lightly battered fryer chicken prepared in our broaster served with green beans, and choice of side. Whole and half size available

A halkf rack of baby back pork ribs home smoked with hickory grilled over charcoal. Served with a bowl for bones and a hot wet nap.

Homemade soup w/ caramelized onions in a beef and chicken stock flavored with brandy. Placed in a bowl and topped with toasted baguette and provolone cheese then baked to a golden brown.

Chicken stock with onion, celery, carrots, basil, chicken, and a flat noodle.

Made with diced tomatoes, onion, celery, seasonings, and ground beef. Topped with cheddar cheese, green onion, and sour cream.

Changes Daily

Iceberg, romaine, carrot, cucumber, grape tomato & red cabbage. Served with choice of dressing.

Iceberg wedge topped with 2 slices of bacon, shredded red cabbage, bleu cheese crumbles, 2 cherry tomatoes, and side of bleu cheese dressing.

Romaine lettuce, herbed croutons, shredded Reggiano parmesan cheese, drizzled with Caesar dressing.

Iceberg and romaine topped with shredded cheddar cheese, chopped bacon, croutons, tomatoes & green onions. Tossed in smoky tomato dressing.

Baby field greens, golden raisins, toasted walnuts, blue cheese crumbles, grape tomatoes, tossed in a maple white balsamic dressing.

Mixed greens & iceberg lettuce, diced tomato, sliced red onion, sliced black olives, artichoke hearts & bleu cheese crumbles. Tossed in ranch dressing and topped with a 5-ounce seared blackened tuna steak prepared medium rare.

Field greens, sliced apples, dried cherries, toasted pecans, grape tomatoes, mandarin oranges, goat cheese coated in Japanese breadcrumbs then deep fried, grilled 4 oz salmon filet. Tossed in raspberry vinaigrette.

Chopped mixed greens, sliced grilled chicken, sweet corn, chopped bacon, bleu cheese crumbles, avocado, dates, and Roma tomatoes. Topped with crispy wontons and tossed in basil vinaigrette.

Mixed greens, topped with grilled peppers, onions, cherry tomatoes, sliced avocado, shredded queso cheese, grilled seasoned steak or chicken, served with flour tortilla, sour cream and cilantro lime dressing on the side.

Two pan-fried walleye filets atop baby spinach, scarlet kale, red chard & red cabbage with grape tomato, red onion & mozzarella balls with a lemon vinaigrette dressing

Green and red cabbage blend, pea pods, carrots, cilantro, green onion, red pepper, cashews and chicken. Tossed in an Asian dressing and topped with sesame seeds and wontons.

Grilled chicken breast, Caesar dressing, romaine lettuce, parmesan cheese, and Roma tomatoes wrapped in an herb tortilla.

Fried chicken breast tossed in buffalo sauce, celery, lettuce, tomato, and bleu cheese dressing wrapped in an herb tortilla.

Heavy cream, asiago and parmesan cheese, garlic, butter, nutmeg, white pepper, salt & broccoli tossed with fettuccini egg noodles. Add a 6 oz grilled chicken breast for $5 or 4 grilled jumbo shrimp for $7. (This is subject to change as prices increase).

A homemade tomato sauce that is made with plum tomatoes and is seasoned with garlic, basil, and crushed red pepper. Served with two 6 oz meatballs and spaghetti noodles. (1 meatball for lunch).

Grilled chicken tossed in a white wine cream sauce with spinach, garlic, sun-dried tomato, apple smoked bacon, peas and mushrooms over penne pasta. Served during lunch only.

Gluten free cheese filled Ravioli tossed in a rose sauce with fresh garlic, artichoke hearts and grilled chicken. Topped with melted provolone cheese.

Either an 8-ounce USDA choice ground chuck burger grilled to desired temp or a 7-ounce grilled chicken breast, topped with our BBQ sauce, 2 slices of melted cheddar cheese, 2 slices of hickory smoked bacon. Served on an egg bun with lettuce tomato red onion and a pickle spear.

8-ounce burger topped with bleu cheese dressing and chopped bacon. Cooked to desired temperature and served on a toasted egg bun with lettuce, tomato, red onion, and a pickle spear.

Two 4 oz. patties topped with American cheese, shredded lettuce, sliced tomato and 1000 island dressing. Served on a triple decker bun.

A 6-ounce walleye filet dipped in beer batter then deep fried. Served on a toasted egg bun with lettuce, tomato, and red onion. Garnished with lemon wedge, tartar sauce and pickle.

6 ounces of corned beef, sauerkraut, Thousand Island dressing and Swiss cheese grilled on wild rice bread. Served with a pickle spear. (Rachel is also available)

7 ounces of thinly sliced prime rib and melted provolone cheese served on a hoagie bun with a side of au jus. Served with a pickle spear.

8 oz of prime rib dusted with Cajun spices and pan-seared in an iron skillet. Served on Vienna bread and topped with mixture of peppers and onions. Topped with bearnaise sauce.

Grilled tuna salad sandwich served on whole wheat bread open faced topped with sliced tomato and melted Swiss cheese. Served with a pickle spear.