________Appetizers________

12-inch Cheese Pizza 10 Toppings $2 each
Pepperoni, Sausage, Extra Cheese, Mushrooms, Tomatoes, Bacon, Banana peppers, Red Onion, Caramelized Onion.

Shrimp Cocktail 14
Served with cocktail sauce.

 Chicken Potstickers 12
Served with Asian slaw, sweet Thai chili and teriyaki sauce.

 Chicken Wings 
Available in BBQ, Garlic Parmesan, Honey Mustard, Mild, Hot, Sweet Thai, Lemon Pepper or Teriyaki.
6 for 8    12 for 15

Pork Belly Burnt Ends 10 GF
Slow roasted pork belly cubes, tossed in house made apple cider BBQ sauce.

Bang Bang Shrimp 14
Six breaded and fried shrimp served with corn salsa and sweet Thai chili.    

 Fire Roasted Corn Dip 9 GF
Served with tortilla chips.

 Walleye Bites 13
Breaded and fried walleye served with a side of jalapeno aioli.

 Chicken Quesadilla 14
Grilled chicken breast, Cheddar/Jack cheese, green and red peppers. Served in a flour tortilla

 Fried Goat Cheese Medallions 9
Sage, black pepper and lemon zest crusted goat cheese, breaded, fried and finished with a blackberry balsamic reduction.

 Beer Battered Cauliflower 9
Battered and fried cauliflower served with garlic aioli.

________Salads________

Grilled Caesar Salad  11
Romaine lettuce, croutons, shaved Parmesan, and Caesar dressing.
*Available in traditional*

Cobb Salad 12  GF
Iceberg lettuce, bacon, bleu cheese, avocado, tomato, red onion, and hard-boiled egg.
Served with your choice of dressing.

Beet Salad 12 GF
Roasted red beets served over arugula, topped with goat cheese and pistachios.
Served with white balsamic dressing.

Apple Walnut Salad 12 GF
Spring mix tossed in apple cider vinaigrette, topped with sliced apples,
candied walnuts, goat cheese and dried cranberries.

Dressing choices:
Balsamic, Bleu Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch,
Raspberry Vinaigrette, and Thousand Island.

 Add a protein:
Chicken  6   Shrimp  9    Salmon  9   Steak  10

________Soups________

 New England Clam Chowder
Chili
Soup of the week

3.75 Cup/ 4.75 Bowl

____Entrees_____

 Entrées served with a choice of grilled or traditional Caesar or House salad. Dressing choices are
Balsamic, Blue Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch, Raspberry Vinaigrette, and Thousand Island.

LAND 

Rack of Lamb 40  GF
Served with couscous, shaved carrots, red onions and scallions, finished with a port wine reduction.

 Filet Mignon 50 GF
8oz CAB Filet served with baked potato and house vegetables.

 Cabernet Braised Short Ribs 29
Served with mushroom risotto and house vegetables.

NY Strip Steak 45 GF
12oz. CAB Pan-seared strip sliced over house vegetables, served with a baked potato and topped with roasted garlic and herb compound butter.

Pork Chop 28
14oz. bone-in pork chop grilled and finished with a Dijon butter sauce, served with herb roasted potato fingerlings and house vegetables.                       

Penne a la Vodka 22 GF
Gluten free penne pasta with roasted shallots, spinach, and shrimp tossed in a vodka sauce.

 Buffalo Mac and Cheese 20
Diced chicken in a three-cheese buffalo sauce, finished with a buttery panko crust.

Chicken Milanese 20
Breaded chicken cutlet, pan fried and finished with an arugula salad with red onions, grape tomatoes and fresh lemon.

 Smoked Mozzarella Red Pepper Ravioli 20
Tossed with house made marinara.

SEA

Walleye 26
Breaded and fried walleye, served with wild rice and house vegetables.

 Ahi Tuna 28 GF
Pan-seared sesame tuna served over rice cakes. finished with a Japanese aioli and pickled ginger.

 Herb Crusted Salmon 27 GF
Pan-seared salmon finished with a balsamic glaze, and served over rice pilaf and house vegetables.

All Land & Sea options come with your choice of grilled Caesar, traditional Caesar, or house salad.

Dressing choices:
Balsamic, Blue Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch, Raspberry Vinaigrette, and Thousand Island.

V: Able to be made vegetarian. GF: Able to be made Gluten Free
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.