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APPETIZERS

BAKED ONION SOUP
SERVED IN A CROCK TOPPED WITH SWISS CHEESE

BRUSCHETTA
FRESH VINE RIPE TOMATOES, BASIL,GARLIC, ONIONS AND BABY MOZZARELLA SAUTÉED. SERVED ON CRUSTY BREAD (SEASONAL)

CRAB CAKES
SUCCULENT CRABMEAT BLENDED WITH PEPPERS, ONIONS, GARLIC, HERBS AND SPICES. BREADED AND SERVED WITH RICH CREAM SAUCE

HAYSTACK ONIONS
SWEET ONION THINLY SLICED, DEEP FRIED AND PILED HIGH

JUMBO SHRIMP COCKTAIL
COOL JUMBO SHRIMP COOKED, PEELED AND DEVEINED

MINI BEEF WELLINGTON
STEAK WRAPPED IN PUFF PASTRY. SERVED WITH RED WINE SAUCE

MOZZARELLA MARINARA
WISCONSIN MOZZARELLA, BREADED AND BAKED. SERVED WITH MARINARA SAUCE AND CRUSTY BREAD

ESCARGOT
FRENCH SNAILS BAKED IN GARLIC PARSLEY BUTTER

NANTUCKET
TWO NATURAL SCALLOP SHELLS FILLED WITH A SAVORY BLEND OF CRAB, LOBSTER, SHRIMP & WHITEFISH IN A WHITE WINE CHEESE SAUCE, BAKED TO A GOLDEN BROWN

SHRIMP SKEWERS (3)
RUM LIME MARINATED SHRIMP SERVED ON A SUGAR CANE SKEWER

 

ENTRÉES
ALL STEAKS ARE SERVED WITH FRESH SAUTÉED MUSHROOMS AND HAYSTACK STYLE ONIONS

PORTERHOUSE
“ERIC’S CUT”
CUT OF JUICY AND FLAVORFUL STEAK
THE KING OF STEAKS

NEW YORK STRIP STEAK
STRIP GRILLED TO PERFECTION

RIBEYE STEAK
SURE TO PLEASE THE STEAK CONNOISSEUR!

USDA TOP SIRLOIN STEAK
ONE OF THE LEANEST AND MOST FLAVORFUL STEAKS YOU’LL EVER EAT

USDA CENTER CUT FILET MIGNON
REGULAR OR LARGE CUT

KABOB~ BEEF, CHICKEN, SHRIMP OR PORK
ON A SKEWER WITH FRESH VEGETABLES
SERVED OVER A WILD RICE PILAF

PORK STEAK
BONE IN, JUICY AND FULL OF FLAVOR

STEAK SAUCES
GORGONZOLA    AUPOIVE    WHISKEY PEPPERCORN BLEUCHEESE BUTTER    FRENCH PEPPER
GARLIC SEASON    HUNTER JAEGER    CAJUN    BLACKENED

  OLD WORLD SPECIALTIES
GERMAN DISHES NOT SERVED ON FRIDAYS

BEEF ROULADEN – SPAETZLE AND RED CABBAGE
ROUND STEAK ROLLED WITH ONION, PICKLE AND CARROTS. BRAISED AND SERVED IN its OWN WINE GRAVY
COMPLIMENTED WITH RED CABBAGE AND SPAETZLE

MADER-STYLE PORK HOCK WITH RED CABBAGE AND SPAETZLE
HOCK SWEETLY SIMMERED IN OUR SPECIAL HERB MIXTURE AND OVEN-BAKED TO PERFECTION

GREAT VEAL SCHNITZELS OF EUROPE
CHICKEN AND PORK AVAILABLE UPON REQUEST

HUNTER-JAEGER SCHNITZEL
NATURAL RANGE FED VEAL BREADED AND SAUTÉED
COVERED WITH MUSHROOMS, ONIONS, TOMATO, BACON AND PICKLE TOPPING

BLACK FOREST SCHNITZEL
NATURAL RANGE FED VEAL BREADED AND SAUTÉED
TOPPED WITH OUR HUNTER-JAEGER TOPPING
FINISHED WITH SWISS CHEESE

WIENER SCHNITZEL ALA HOLSTEIN
RANGE FED VEAL TOPPED WITH SUNNYSIDE UP EGGS
GARNISHED WITH LEMON, CAPERS AND ANCHOVIES

 
CHEF’S SPECIALTIES

HALF ROAST DUCKLING WITH WILD RICE BLEND
CRISP DUCKLING WITH A DELICIOUS GRAND MARNIER ORANGE SAUCE

STUFFED CHICKEN BREAST FLORENTINE
SPINACH, SWISS AND BACON STUFFED INSIDE A TENDER CHICKEN BREAST
SERVED WITH MORNAY SAUCE ON A BED OF WILD RICE BLEND

THE IOWA
ONE POUND CENTER-CUT PORK CHOP. IT’S THE PORTERHOUSE OF PORK

BABY BACK RIBS
FALL OFF THE BONE TENDER RIBS WITH A DELICIOUS BAKED-IN TANGY BBQ SAUCE
WHOLE RACK OR HALF RACK

CALVES LIVER WITH BACON AND ONIONS
SELECT CALVES LIVER SEASONED AND SAUTÉED
FINISHED WITH SHERRY

 

  SEAFOOD
DEEP FRIED SHRIMP
JUMBO SHRIMP LIGHTLY BREADED AND DEEP FRIED

SHRIMP SCAMPI
JUMBO SHRIMP SAUTÉED IN GARLIC BUTTER WITH TOMATO, MUSHROOMS AND ONIONS
TOSSED IN PASTA

ORANGE ROUGHY ALMANDINE
BONELESS, SKINLESS, WHITE FLAKY FISH BAKED AND TOPPED WITH TOASTED ALMONDS

WALLEYE PIKE
LIGHTLY BREADED AND FRIED OR BAKED WITH DRAWN BUTTER

LOBSTER TAIL
CLASSICALLY PREPARED AND SERVED WITH DRAWN BUTTER

SPLIT KING CRAB LEGS
A TRUE TREASURE FROM THE SEA! PERFECT AS AN ENTRÉE OR A GREAT ADD-ON TO ANY DINNER!
AVAILABLE BY THE POUND OR HALF POUND

SANDWICHES
SANDWICHES INCLUDE FRIES

SMOTHERED CHICKEN SANDWICH
GRILLED CHICKEN BREAST TOPPED WITH PEPPER JACK CHEESE, SAUTÉED ONIONS AND PEPPERS

BURGER
FRESH HOUSE GROUND BURGER SERVED ON A KAISER ROLL

STEAK SANDWICH
TENDER AND FLAVORFUL. SERVED WITH TOAST POINTS AND FRENCH FRIES

CHILDREN’S MENU
(12 AND UNDER)

CHICKEN STRIPS
BONELESS CHICKEN BREAST, BREADED AND DEEP FRIED

SPAGHETTI AND MEATBALLS
HOMEMADE SPAGHETTI SAUCE SERVED OVER PASTA WITH ITALIAN STYLE MEATBALLS

GRILLED CHEESE
SERVED GOLDEN BROWN AND DELICIOUS!

FRIDAY FISH FRY
SERVED FRIDAY 4:30 – 10:00
ALL ENTRÉES INCLUDE RYE BREAD AND COLESLAW, CHOICE OF FRENCH FRIES, GERMAN POTATO SALAD
 OR HOMEMADE POTATO PANCAKES

DEEP FRIED COD
BAKED COD

SLOW ROASTED BAKED OR BBQ CHICKEN
OR Try any combination of the above

LAKE PERCH
FRIDAY NIGHT SPECIALTY, LIGHTLY BREADED

NEW ENGLAND STYLE CLAM CHOWDER
ERIC'S ORIGINAL RECIPE CUP $2.99 or BOWL $3.99