The Old Fashioned Menu (2025 Update)

Fresh spinach and Wisconsin's Sarvecchio cheese with shaved red onion, sunflower seeds, croutons, deviled egg and hot bacon dressing

Dried Door County cherries that have been plumped up with white wine served with mixed greens, Wisconsin buttermilk blue cheese, toasted almonds with a brandy vinaigrette

Pickled baby beets and Wisconsin's Salemville Gorgonzola with toasted walnuts, shaved red onion, mixed greens and creamy white wine vinaigrette

Iceberg lettuce with carrots, shaved red onions, Bavaria Kitchen's hickory smoked bacon, Wisconsin buttermilk blue cheese, croutons with French and blue cheese dressing

Grill-seared Norwegian salmon with Bavaria Kitchen's hickory smoked bacon, cucumber, shaved red onion, deviled egg, mixed greens with a tarragon vinaigrette

Hot, shaved prime rib, sauteed with mushrooms, onions, red peppers and topped with Wisconsin provolone cheese, tiger sauce and pickles on a ciabatta roll

1/3 lb. Burger grilled over a live fire and topped with Wisconsin Cheddar cheese, mayonnaise and raw onion on a buttered and toasted bun

1/3 lb. Burger grilled over a live fire and topped with Wisconsin pepperjack cheese, jalapenos, fried onions, Bavaria Kitchen's hickory smoked bacon and smoked paprika sauce on a buttered and toasted bun

1/3 lb. Burger grilled over a live fire and topped with fried onions, Bavaria Kitchen's hickory smoked bacon, Wisconsin aged Cheddar, garlic sauce and a sunny side up egg on a buttered and toasted bun

Sheboygan's Grand Champion Miesfeld Market double bratwurst with raw onions, pickles and brown mustard on a buttered and toasted Highway Bakery hard roll

Shaved hickory smoked turkey breast with Wisconsin provolone cheese, tiger sauce and leaf lettuce on a buttered and toasted country bread

Tuna salad with roasted red peppers, hard boiled eggs and leaf lettuce on buttered toasted country bread

Grilled eggplant, portabella mushroom, roasted red pepper and zucchini with La Clare Family Creamery's Chevre and black olive tapenade on buttered toasted country bread

Beer-battered walleye with shredded cabbage, shaved radish and house-made lemon caper tartar sauce on buttered toasted country bread

Wood grilled chicken breast with Bavaria Kitchen's hickory smoked bacon, melted swiss, Dijon mustard and mayonnaise on a buttered toasted country bread

Jim's Blue Ribbon Summer Sausage, grilled and topped with Dusseldorf mustard, shaved red onions and Muenster cheese on buttered toasted rye bread

100% beef hot dog in natural casing from Baranek's Farm Fresh Beef in Crivitiz, on a buttered and toasted Clasen's Bakery bun. Add sauerkraut, raw onions, pickle relish, Dusseldorf mustard, WI cheese selection or add some Green Bay-style chili

Wisconsin Swiss cheese, aged Cheddar, roasted red bell peppers and Bavaria Kitchen's hickory smoked bacon on buttered and toasted Texas toast

Wood grilled and slow roasted pork shoulder, topped with pickle relish, muenster cheese and smoked Spanish paprika sauce on buttered and toasted Texas toast.

Buy one get one free. 1/3 lb. burger grilled over a live fire and topped with Wisconsin aged Cheddar cheese with a side of raw onion and lettuce on a buttered toasted bun. Does not include

Served in a warm flour tortilla. Your choice of roasted pork shoulder, roasted chicken, crispy walleye or vegetarian

Lightly battered lake Perch served with poppy seed coleslaw, matchstick fries, house-made lemon caper tartar sauce and rye break

Wood roasted, dry rubs ribs and roasted pork shoulder, served with matchstick fries, Texas toast, poppy seed coleslaw and side of BBQ sauce

Pick from either Cod, Perch or Walleye. Served with poppy seed coleslaw, matchstick fries, house-made lemon caper tartar sauce and rye bread.

Choose either the 12 oz. or the 8 oz. USDA Certified Prime Grade Prime Rib. Starts with a classic wedge salad followed by Prime Rib seared over a live wood fire then slowed roasted, with baked potato, onion strings and tiger sauce

Half chicken rubbed with cinnamon, juniper and cardamom; grilled over a live fire and served with sausage & currant dressing, smashed red bliss potatoes, buttered parsnips and carrots