Thinly sliced Spanish onions lightly dredged and fried to the point of golden brown and delicious. Served with your choice of ranch or horseradish sauce.

White mushroom caps stuffed with crab & shrimp mixture, topped with fresh béarnaise.

Deep fried eggplant batons served with Parmesan, marinara and lemon.

Classically prepared helix snails in rich garlic butter served with ciabatta toast points.

The supper club staple served with colossal shrimp and our traditional cocktail sauce.

Drizzled with a special brown sugar glaze.

Two eight-ounce baked Orange Roughy filets topped with orange crumbs. Served with rice pilaf, house vegetables and drawn butter.

Jumbo Gulf shrimp sautéed in garlic butter, white wine, and lemon. Served with fresh vegetables and a choice of rice pilaf or linguine.

Lightly seasoned hand-cut salmon filet with a cucumber-dill sauce.
Served with fresh vegetables and rice pilaf.

Jumbo Gulf shrimp and broccoli florets fried with a light, beer leavened batter.
Served with cocktail sauce and your choice of side dish.

Four large sea scallops seared to perfection.
Served with asparagus, garlic butter and a choice of linguine or rice pilaf.

Boneless, V-cut filets available pan-fried or a la amandine.
Served with fresh vegetables and choice of side dish.

Steamed, split Alaskan King Crab legs served with drawn butter, fresh vegetables and your choice of side dish.

Well-seasoned and made according to our classic house recipe. Slow cooked until tender. Served with our own BBQ sauce and choice of side.

Bone-in pork chop broiled to perfection. Served with fresh vegetables and your choice of side dish.

Chicken breast filets seared and basted in a rich mushroom sauce with imported Marsala wine. Topped with shaved Parmesan cheese and accompanied by a side of garlic buttered linguine.

Hand-breaded in Italian seasoned bread crumbs and sautéed. Then draped with marinara and melted mozzarella. Served with a bed of linguine and garlic butter.

Boneless breast stuffed with smoked ham, Wisconsin Swiss cheese, and asparagus, then wrapped in tender pastry dough. Served with fresh vegetables, rice pilaf, and topped with our creamy champagne mushroom béchamel.

Aged to peak tenderness and charbroiled. Served with our famous onion shreds and your choice of side dish.

An extra-large, center-cut tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds, and a rich demi glaze. Accompanied by choice of side dish.

Best of Show at the Wisconsin State Fair. Our most decadent expression. Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon mustard sauce with choice of side dish.

Best of Show at the Wisconsin State Fair. Barrel shaped, center-cut filet, stuffed with slivered garlic and crusted with cracked black peppercorns. Served with our signature Cognac sauce and choice of side dish.

Filet mignon with roasted mushrooms and scallions encased in a tender pastry shell. Served with cognac sauce, fresh vegetables, and choice of side dish. Available medium only.