DINNER MENU

  • SCONNIE CURDS | 12
    Wisconsin cheddar lightly dredged, roasted jalapeño, sweet onion aioli

    BRUSCHETTA | 15
    Diced tomato, green onion, garlic, basil, herbed goat cheese, EVOO & prosecco vinegar

    ARTICHOKE & SPINACH DIP | 14
    Fresh spinach, grilled artichoke hearts, rich cheese sauce, roasted garlic crostini

    BACON WRAPPED SHRIMP | 20
    Nueske bacon wrapped jumbo shrimp, asian pepper sauce, baby greens

    PORK BELLY | 18
    Chili sauce, flaked scallion, roasted cauliflower & white bean puree

    AHI TUNA BITES | 22
    Ahi tuna in kewpie mayo and srirasha, crispy rice cake, fresh jalapeño

    MUSSELS | 24
    White wine & lemon sauce, served with garlic confit crostini

  • LOBSTER BISQUE | 12
    Creamy bisque, wild caught lobster, chive. Add jumbo lump crab +6

    BAKED FRENCH ONION | 12
    Hearty stock, caramelized sweet onion, house made crouton, gruyere

    BLUE WEDGE | 16
    Hillstar Farms “Butter Crunch,” Maytag blue cheese crumble, chopped bacon, tomato, red onion, blue cheese dressing. Add 4oz filet mignon +16

    GRILLED CAESAR | 16
    Grilled baby romaine, caesar dressing, toasted crumb, shaved parmesan cheese. Add chicken +7

    HOUSE SALAD | 7
    Hillstar Farms assorted greens, heirloom tomatoes, cucumber, carrot, red onion, your choice of dressing

    HEIRLOOM CAPRESE | 18
    Heirloom tomatoes, fresh Thai basil, mozzarella, balsamic glaze

    DUCK PEAR SALAD | 25
    Duck breast, thin sliced anjou pear, lemon-honey vinaigrette, greens, pecans, goat cheese

  • LODGE BURGER | 20
    Hand ground with trimming from our Tomahawk, prime rib and filet mignon. Served with french fries. Toppings: cheese, lettuce, tomato, onion

    KOREAN BBQ AIRLINE CHICKEN | 36
    Smoked chicken breast, savory Korean BBQ glaze, kimchi, edamame, sesame miso bok choy

    TOGARASHI TUNA | 52
    Hard-seared rare tuna, tuxedo sesame seeds, seaweed salad, sesame miso bok choy, jasmine rice, creamy wasabi, grilled lemon

    JUMBO SCALLOPS | 45
    Wild caught, pan seared in a light lemon butter sauce, ube pureé, roasted brocolini 

    WHISKEY GLAZED SALMON | 39
    Wild caught and pan roasted, whiskey glaze, herbed fingerling potato, grilled asparagus

  • All steaks come with au jus.

    Prepared to your preferred temperature*

    Add sauteéd mushrooms or caramelized onions + 6

    16oz RIBEYE | 50
    House made chimichurri, yukon gold truffle mash, tri-color heirloom carrots

    DRY AGED RIBEYE | MP
    Haricots Verts, Brown butter Duchess Potato, house-made chimichurri

    8oz CENTER CUT FILET | 57
    brussel sprouts, bacon jam, yukon truffle mash, red wine demi glace

    16oz BONE-IN FILET | 85
    Mustard vinaigrette, tri-color fingerling potato, roasted broccolini

    BONE-IN NEY YORK STRIP | 55
    Ube mash, garlic confit roasted asparagus, sundried tomato & rosemary compound butter

    THE TOMAHAWK EXPERIENCE | 160
    48oz bone-in beef ribeye, chargrilled and sliced, perfect for two. Includes choice of salad, vegetable, potato, and sauce.

  • CHOCOLATE CAKE | 13
    Decadent gluten free chocolate cake

    CRÈME BRÛLÉE | 12
    Vanilla bean custard, toasted sugar

    KEY LIME PANNA COTTA | 16
    House made, served with assorted fruit

    BOURBON POACHED PEAR | 16
    Served with house-made vanilla bean ice cream

    BLONDIE À LA MODE | 16
    served w/ rotating flavor of house-made ice cream

  • FRIDAYS: FISH FRY | 20/27/28
    2pc. Cod / 3pc. Cod / Walleye, served with choice of potato or house made coleslaw

    SATURDAYS: PRIME RIB | 42/50
    Queen cut / King cut, served with choice of potato

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A plated serving of grilled chicken breast topped with cherry tomatoes and served with grilled asparagus and zucchini, garnished with a dark sauce.
Close-up of fish tacos topped with pineapple chunks, microgreens, and drizzled with white sauce on a white plate.
A bowl of tomato-based soup garnished with shredded cheese, chopped vegetables, and fresh herbs on a wooden table.
A gourmet dish with a piece of fish topped with microgreens, served with roasted vegetables and sauce, garnished with herbs and spices on a white plate.
Grilled fish fillet topped with green herb sauce, served over a bed of mixed grains and vegetables.
Fried calamari on a white plate garnished with herbs.
Elegant plate of seared scallops with green beans, garnished with microgreens and balsamic drizzle on a white dish, set on a wooden table.
Plate of scallops garnished with herbs and oil, set on a dark wooden table with a glass of white wine in the blurred background.
A white plate of cooked mussels with cherry tomatoes, lime wedges, and green herbs, served with grilled bread on a wooden table, accompanied by a glass of red wine and water glasses, in a warm, dimly lit restaurant setting.
A plate of creamy pasta garnished with black truffle slices on top, served on a dark wooden table.
Gourmet dish with cooked meat, greens, and sauce served on a white plate, set on a dark wooden table with a blurred background.
Seared piece of fish on a plate with greens and a dark sauce drizzle
A cooked tomahawk steak on a wooden cutting board with a sprig of rosemary and a small pitcher of sauce, surrounded by a table setting with wine glasses, plates, and candles.