Golden, crispy Wisconsin white cheddar curds fried to perfection and served with a side of Buttermilk ranch.

Basil pesto, creamy tomato sauce, balsamic, and sourdough

Creamed spinach blended with artichoke and melted cheeses, served warm with toasted crostini for dipping.

GF* Available with gluten-free bread

Chilled tiger shrimp served with dirty martini cocktail sauce and fresh lemon.

SF | GF

A nostalgic spread featuring house dip, assorted pickles, classic deviled eggs, and crisp crackers for sharing.

GF* Available with gluten-free crackers

Smoked whitefish blended with herbs and cream cheese, served chilled with crisp kettle chips.

GF

Fried calamari with parmesan fondue and caper and lemon gastrique.

SF | FAV

Crisp romaine, shaved parmesan, garlic croutons, and classic Caesar dressing.

Fresh greens tossed in warm bacon dressing with red onion, tomatoes, cashews, bleu cheese, and hard boiled egg.

GF | SIG

Mixed greens with tomato, cucumber, red onion, and choice of dressing.

GF* Available without croutons

Slow-simmered caramelized onions in rich beef broth, topped with croutons and melted Gruyere.

Chef’s seasonal soup, made fresh daily.

(Ask your server for dietary details.)

Crispy fried chicken on toasted brioche with pickles, lettuce, and Little Cedar sauce.

Half-pound beef patty on a pretzel bun with American cheese, sautéed onions, bacon, and Big Cedar sauce.

SIG

Crispy pork schnitzel on brioche with beer-braised cabbage and spicy mustard.

Golden-fried walleye on a toasted bun with Colby Jack, shredded lettuce, tartar sauce, and pickles.

Only Available On Fridays

Slow-roasted ribs glazed with Door County cherry old-fashion BBQ. Served with mashed potatoes and coleslaw.

GF | FAV

Pan-seared walleye with brown butter hollandaise, garlic roasted potatoes, sautéed spinach, and caper gastrique.


GF | FAV

Roasted half chicken served with spätzle, mustard greens, mushrooms, and Jäger sauce.

Seared Atlantic salmon with lemon and honey glaze, seasonal vegetables, and wild rice risotto.

GF

Bucatini tossed in vodka cream sauce with parmesan, basil, and extra virgin olive oil.

VEG | SIG

Sautéed shrimp with garlic, lemon, white wine, and crushed red pepper flakes over tagliatelle.

SF | SIG

Center-cut filet served with mashed potatoes, asparagus, and red wine sauce.

GF

Well-marbled ribeye served with mashed potatoes, asparagus, and red wine sauce.

GF

14oz herb-crusted prime rib, slow roasted and served with horseradish espuma and natural jus.

GF

Crisp meringue layered with whipped cream and strawberry rhubarb compote.

Classic creamy cheesecake with graham cracker crust, caramel, brown butter cashews.

CN

House-baked cinnamon roll served warm with cream cheese icing.

Two-layer chocolate cake with chocolate ganache, Kahlua cremé, and feuilletine.

Vanilla ice cream with hot fudge, whipped cream, brown butter cashew, and a cherry.