Appetizers
-
Battered Fresh Mushrooms
-
Sautéed Fresh Mushrooms
-
Wisconsin Cheese Curds
-
Homemade Onion Rings
-
(6)
-
Barbecued ShrimpMed. or hot.
Friday Night
-
Rainbow TroutPan Fried
-
Pan Fried
-
HaddockBatter Fried or Broiled
Cartas de restaurantes cercanos
Little Minnows
-
Five pieces of golden fried chicken strips.
-
A one-third pound burger.
-
CheeseburgerWisconsin Cheddar cheese
-
Wisconsin Cheddar cheese.
-
Tenderloin SandwichFour ounces, served on a grilled homemade bun.
-
Petite TenderloinSix ounce tenderloin.
The Guide’s Inn
-
Shrimp St. JamesA combination of shrimp, mushrooms and fine herbs, sautéed in butter and blended in our special sauce and served in a puff pastry.
-
Coquilles Saint-JacquesScallops sautéed in butter with a touch of garlic, finely chopped herbs, mushrooms and our special sauce.
-
Pan-fried to a golden brown, a true fresh water delicacy.
-
Salmon FilletAtlantic salmon, farm-raised. Blackened or poached.
-
Salmon WellingtonAtlantic salmon, lightly blackened and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in a puff pastry.
-
Partially de-boned for your convenience, stuffed with our own wild rice and served with Manitowish cranberries.
-
A generous cut of properly aged tenderloin wrapped in a puff pastry with mushrooms, shallots and liver pâté. Not responsible for doneness.
-
Chicken WellingtonBoneless breast of chicken, stuffed with Swiss cheese, asparagus & ham and baked in puff pastry.
-
Vegetarian WellingtonFresh vegetables, steamed and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in puff pastry.
Chef’s Choice
-
Baby Rack of LambA New Zealand baby rack of lamb. Seven ribs gilled to doneness. Served with a mustard sauce.
Pasta Entrées
-
Shrimp LinguiniSautéed shrimp with garlic and herbs. Served on a bed of linguini.
-
Scallop LinguiniScallops sautéed in butter with garlic and herbs. Served on a bed of linguini.
-
Seafood LinguiniA combination of shrimp, scallops and mussels, sautéed and served on a bed of linguini.
-
Linguini PrimaveraA medley of vegetables, steamed and served on top of lightly creamed linguini.
-
Veal Parmesan LinguiniSautéed Provimi veal, lightly buttered and lemoned and served on top of linguini. Topped with grated cheese. Queen / King
Veal Specialties
-
Veal àla HolsteinA fried egg placed on top and sprinkled with capers, garnished with our house smoked Canadian bacon.
-
Veal FlorentineVeal topped with fresh spinach, creamed in our sauce.
-
Veal PiccataProvimi veal sautéed with butter, white wine, lemon juice and capers.
-
Provimi veal, sautéed and topped with mushrooms, pearl onions and Marsala sauce.
-
Veal LiverDelicious veal liver, topped with sautéed onions and two strips of our house smoked bacon.
-
Veal Cordon BleuVeal topped with honey mustard sauce, our house homemade smoked Canadian bacon and smoked Gouda cheese.
-
Veal OscarThin sliced Provimi veal garnished with asparagus, shrimp and topped with a Hollandaise sauce.
-
Veal GruyéreProvimi veal, sautéed and topped with grilled onions, tomato and Gruyére cheese.
-
Black Forest SchnitzelThin sliced Provimi veal, hand-breaded, sautéed in butter, covered with grilled tomato slices and delicious Black Forest mushroom sauce.
Entrées
-
So tender it melts in your mouth.
-
Scallop LinguiniA choice steak, cut from prime ribs of beef.
-
Blackened SteakTenderloin or rib eye, seasoned Cajun style.
-
Shrimp & Steak 40 opinionesBattered fried shrimp and tenderloin.
-
Surf & TurfA delightful combo of lobster and tenderloin.
-
LobsterAn absolute masterpiece from the ocean.
-
ShrimpSautéed or batter fried, a delicious seafood treat prepared as you like them.
-
Barbecued ShrimpFamous Cajun style shrimp, served med. or hot.
-
Sautéed or batter fried jewels of the deep, prepared as you like them.
-
Chicken topped with honey mustard sauce, our house homemade smoked Canadian bacon and smoked Gouda cheese.
-
Sautéed with butter, white wine, lemon juice and capers.
-
Chicken Coq au VinTopped with a mushroom wine sauce.
-
Chicken FlorentineTopped with sautéed fresh spinach, creamed.
-
Chicken OscarTopped with sautéed asparagus, shrimp and Hollandaise sauce.
-
Chicken GruyéreTopped with grilled onions, tomato and Gruyère cheese.
-
Rainbow TroutPan-fried or blackened with our own seasoning.
