Five large, chilled, tail-on shrimp served on a a crisp bed of lettuce with fresh sauce remoulade.
Fresh mushrooms, sautéed with garlic and burgundy wine, served with a side of ranch dressing.
Generous portion of breaded squid served with a spicy marinara sauce.
Six chubby snails baked in their shells with fresh herbs, wine & garlic butter. Served with toast points.
Icelandic herring pickled in cream sauce served on a crisp lettuce bed.
State Fair Cheese Curds
Creamy cheese curds, battered and deep fried. Served with our "Ragin' Bull" Ranch Sauce!
Deep fried skins baked with melted cheddar, bacon, and chives. Served with sour cream.
Breaded and fried, served with marinara sauce.
Beer Battered Onion Rings
Sweet onions, batter dipped and fried until golden and delicious.
Our delicious hand breaded northwoods delicacy, served with chipotle pepper sauce.
Buffalo Chicken Fritters
Our crispy chicken fingers dredged in a tangy, spicy, buffalo sauce. Served with Bleu Cheese.
Soup and Salad
Baked French Onion Au Gratin
Our own onion soup topped with croutons and swiss cheese then baked to perfection in a crock.
Aged Cheddar Cheese and Wild Rice
A hearty and creamy blend of cheese, wild rice, and ale.
Crisp bacon, plump tomatoes, cheddar cheese & fresh greens.
Chicken Teriyaki Salad
Fresh greens, mandarin oranges, sesame seeds, red onion, chow mien noodles topped with a sliced teriyaki chicken breast and Raspberry Vinaigrette.
Steak House Salad
Assorted fresh greens topped with a generous array of ham, chicken, Swiss, cheddar, tomato & boiled egg.
Black & Bleu Steak Salad
Thin strips of Cajun blackened steak and crumbled Bleu Cheese served atop a bed of crisp greens with tomato and red onion.
Harvest Grilled Chicken Salad
Juicy grilled chicken, dried cranberries, toasted almonds, and wild rice join fresh tomatoes and red onion atop a bed of assorted greens.
Fresh romaine lettuce tossed with Classic Caesar Dressing, croutons and
Parmesan. Can also be served topped with sliced blackened chicken breast, Salmon, Walleye, or sliced steak.
Tossed House Salad
Fresh greens and select veggies combine to make a perfect start to any meal.
Steak House Burgers
Freshly ground, pure lean beef patty charbroiled and served on our house bun.
8 oz. ground beef with bacon, cheddar, grilled onion & special sauce served on a chargrilled bun.
Grilled chicken breast.
7 oz. chargrilled sirloin, seared juicy & served on garlic bread with pan fried onions.
Classic with ham, cheese, bacon, lettuce, tomato, and mayo.
Choose from chargrilled breast with Honey Dijon Dressing, or fried, both served on a bun with lettuce and tomato.
Prime Rib Crisper
Open faced sandwich piled high with thinly sliced prime rib, sautéed onions & green peppers, covered in Swiss Cheese and baked until crisp in our ovens.
Walleye Fish Sandwich
Northwoods fillet, deep fried & served on a Hoagie with lettuce and tartar sauce.
Mushroom, brown rice, mozzarella and rolled oat meatless patty served with lettuce & tomato on a grilled bun.
Chicken Parmigiana Sandwich
Breaded chicken with marinara sauce & melted Mozzarella Cheese.
l/2# fresh ground beef on grilled dark rye with caramelized onions, Swiss and American cheese.
(Above selections served with French Fries, Coleslaw & Pickles)
Legendary Sandwiches (served with Chips & Pickle)
B.L.T., Grilled Cheese, Grilled Ham & Cheese.
Our garlic and herb wraps are served with chips and a pickle! Choose from Cajun Walleye, Buffalo Chicken, or Southwest Black Bean Veggie!
Try a lunch basket served with fries and slaw! Choose from the 5 piece Walleye basket, 12 Butterfly Shrimp Basket, or 3 piece Chicken Finger basket!
Prime Rib (served on Friday and Saturday evenings)
Our specially seasoned slow roasted rib cooked to perfection.
New York Strip
Twelve ounce loin steak hand selected for it’s exquisite marbling, chargrilled to your liking and served on a sizzling platter.
Bursting with flavor, chargrilled tender & juicy. One of the best.
An eight ounce Filet of Sirloin for the lighter appetite.
Top Sirloin Butt Steak
Our big & juicy “Duke’s choice” steak, fourteen ounces of superb beef served sizzling.
The most tender 8oz cut available! Hand cut and seared at high temperature to retain its natural juices. Enjoy. (For the lighter appetite we offer a 6oz Petite Filet)
Delmonico For Two (Unless you're REALLY hungry)
Our hand cut, butterflied, 22oz ribeye steak. Chargrilled and topped with our delicious roasted garlic and herb maître 'd butter.
Eight ounces of Fresh ground choice steak covered with grilled onions.
Choice medallions of beef sautéed with fresh shallots, garlic and chives, flamed with brandy, then simmered together in a reduced cream sauce.
Teriyaki Tenderloin Tips
Tender and juicy chunks of beef tenderloin and fresh pineapple, pan seared and served on a bed of wild rice pilaf.
An eight ounce Choice Sirloin rolled in crushed peppercorns, grilled to your liking then generously topped with sautéed mushrooms, green peppers and onions. Served on a sizzling platter.
“Steer Beer” Sirloin
Peppercorn crusted steak enhanced by our fresh shallot and Lake Superior Oatmeal Stout pan sauce reduction.
Northwood's Wilderness Oscar
Our finest hand cut 8oz Filet Mignon topped with three succulent grilled shrimp in a fresh asparagus spear tent, and drizzled with Béarnaise sauce.
Miners Pork Chop
Our large mouth watering ten ounce center cut chop, charbroiled & served with a cognac splashed baked apple.
Lightly rubbed, slow cooked, and slathered in our signature sauce. Choose from a half slab or full slab served with au gratin potatoes!
Chicken oven roasted with baby reds in our savory fresh rosemary and garlic sauce.
One-half chicken lightly seasoned and breaded then fried under high pressure to seal in its natural juices.
Chargrilled Chicken Breast
Two large boneless chicken breasts specially marinated then finished with our sweet honey dijon sauce served on a bed of wild rice pilaf.
Two northwoods walleye fillets cooked to your liking. Prepared hand breaded and fried, Cajun blackened, baked, or almandine, complimented by our sauce Remóulade on the side.
Grilled Salmon Hollandaise
An eight ounce Norwegian steak topped with Hollandaise Sauce served on wild rice pilaf.
Six gulf shrimp hand battered and deep fried to a golden brown.
Baked Walleye Parmigiana
Walleye fillet deep fried then smothered in Marinara Sauce & Mozzarella Cheese. Baked in our hot ovens until golden brown, served over Linguini with garlic bread.
Alaskan King Crab Legs
Choose these 1 or 1½ pounds of freshly steamed crab, served with drawn butter.
Four Large Gulf Shrimp folded into our creamy Parmesan sauce with Linguini and garlic bread.
Grilled Cheese & Fries ~ Chicken Fingers & Fries ~ Kid's Burger
Walleye & Fries ~ Shrimp & Fries ~ Spaghetti & Cheese Bread
Spaghetti O's ~ Kids 60z Sirloin Steak Dinner
Red Wines: A perfect compliment for red meats, hearty dishes and our famous aged steaks!
Mark West, Pinot Noir (California)
Medium-bodied, reveals a pleasing mix of black cherry, cola, strawberry and plum, finishing with soft tannins.
Estancia, Pinot Noir (Monterey, California)
Ripe strawberry and black cherry aromas with a hint of toast.
Dynamite, Merlot (California)
Intense dark fruits and cherries, hints of chocolate and vanilla.
Trapiche Oak Cask, Malbec (Mendoza)
Sweet aromas of blackberries and plums, a touch of smoke and vanilla.
Lock & Key, Meritage (North Coast)
Bordeaux-style red blend, artfully combining Cabernet Sauvignon, Merlot and Cabernet Franc; lush, full bodied, beautifully balanced.
Conche Y Toro "Casillero", Cabernet Sauvignon (Chili)
Flavors of cherries and plums, barrel aging toast and coffee notes.
Carnivor, Cabernet Sauvignon(California)
Highly concentrated, almost chewy black currants, cherries and blackberries. Ripe with oak-laden black fruit, licorice root and jammy berry compote, with a very firm finish. An Ely Steak House favorite!
Clos Du Bois, Cabernet Sauvignon (North Coast)
Lush flavors and a juicy, supple palate are the hallmarks of this wine.
Dusted Valley, Cabernet Sauvignon, (Columbia Valley)
This spectacular Cabernet has an inviting nose, great fruit framed with muscular tannins, and a lingering finish. 80% Cabernet Sauvignon, 9% Merlot, 8% Petite Verdot, and 3% Cabernet Franc.
Franciscan, Cabernet Sauvignon (Napa)
Smooth, silky texture, generous flavors of ripe plum, dark cherry; notes of vanilla and black pepper, smooth tannins, well-integrated structure.
HowlingWolfe, Zinfandel (Horse Heaven Hills)
Aromas of raspberry and strawberry jam followed by rich flavors of berries and cherries.
ULTIMATE STEAK-WORTHY REDS
2010 Grgich Hills, Merlot (Napa Valley)
Forest strawberries, spiced plums and anise with a velvety texture that make your taste buds ask for more! The wine's firm tannins and vibrant acidity create the perfect partner with steak. 18 months French Oak aging.
2012 Achaval Ferrer, Malbec (Mendoza, Arizona)
Very dark-colored with aromas of blackberries, a touch of red fruit, and hints of smoke and spices. It is quite intense. The old vines are always different in the nose and the palate and this feels like an old-vine Malbed, medium bodied palate, supple, mineral, rounder, velvety, grapy and silkier. Tannin and alcohol are well-integrated and in the background.
2012 Barton & Guestier Passeport, Chateauneuf-du-Pape (Chateauneuf-du-Pape Controlee)
Bouquet of spicy flavors reminiscent of wild herbs with fruity overtones from a beautiful harvest of Syrah and Genache. Well balanced, good length, spice and fruit on the palate.
2011 K Vintner's, K Syrah Cattle King (Snipes Mountain, Yakima Valley)
100% Syrah that's all from Snipes Mountain AVA's and vines planted in 2001. Offering up fabulous purity, with notes of black cherry, big minerality, earth and subtle underbrush aromas and flavors, it offers full-bodied richness, sweet tannin and thrilling length on the finish.
2012 Lange, Reserve Pinot Noir (Willamette Valley)
A meticulous, barrel-selection has proper balance, structure, and finesse to age for another decade. But why wait? The 2012 Pinot Noir "Reserve" expresses notes redolent of black cherries, Marion berries, cinnamon, clove, and saddle leather in the bouquet with juicy tannins framing hints of wood smoke, rosemary, and Oregon strawberries followed by a long, resonant finish.
2010 Robert Mondavi, Cabernet Sauvignon Reserve (Oakville District, Napa Valley)
The clean blackberry entry opens up into mouthful of wild berries, black olive, sage and cassis framed by warm mocha, toasted bread and a touch of granitic minerality. Fine, well-integrated tannins and deep, rich flavors that linger... and linger...
2012 Frei Brothers, Reserve Cabernet Sauvignon (Alexander Valley)
Grapes from the coveted hillsides of Alexander Valley, where a unique combination of soil and climate work to create unparalleled complexity and flavor. Aromas of cassis and crushed berries. On the palate, flavors of blackberry, raspberry, cedar and tobacco framed by firm, velvety tannins and an elegant finish.
2009 Hess Collection, 19 Block Cuvee (Mount Veeder, Napa Valley)
The 2009 19 Block has aromas of cedar and black licorice. A rich entry of black cherry and ripe plum is supported in the mid-palate by oak nuances of vanilla, caramel and graham cracker. A long, silky finish of polished tannins suggests immediate approachability.
2011 Argiano (Brunello di' Montalcino D.O.C.G.)
Select grapes from the most noble vineyards and aged in two different types of wood. The first year is spent in French and Slovenian oak barrels allowing the wine to achieve balance. After completion, the wine is transferred into concrete tanks. The combination of concentrated and mature grapes undergoing fermentation at meticulously controlled temperatures, together with careful aging in a selection of different oak barrels, produces a wine that conserves incredible aging potential for which Brunello di Montalcino is famous.
2012 Rombauer, Zinfandel (Napa Valley)
Classic Rombauer zinfandel, the weight and dimension are immediately apparent by the dark purplish-ruby color. Ripe boysenberry, clove, black pepper and hints of raspberry aromas perfume from the glass. Plush and velvety flavors of dark berry fruits and vanilla flood the palate. A lengthy finish lingers for several minutes.
White Wines: Especially enjoyable with seafood, fowl and our marvelous walleye!
Covey Run, Riesling (Columbia Valley)
Well-balanced and slightly fruity; semi-dry, crisp and refreshing.
Canti, Moscato (Provincia di Pavia IGT)
Soft frizzante bubbles with tantalizing sweetness and nice acidity.
Ruffino Lumina, Pinot Grigio (Delle Venezie IGT)
Bright citrus flavors, very fragrant with crisp minerality.
Evolution by Sokol Blosser, White Blend (Oregon)
Pinot Gris, Riesling, Muscat, Gewürztraminer, Müller-Thurgau, Semillon, Pinot Blanc, Sylvaner and Chardonnay. They nailed it.
Manu, Sauvignon Blanc (Marlborough)
Very finely textured and concentrated with crisp acidity.
Toasted Head, Chardonnay (California)
Distinctive oak flavors with robust white peach and Asian pear; rich & crisp with great acidity.
Napa Cellars, Chardonnay (Napa Valley)
Lush flavors of pear, lemon and apple, hints of tropical pineapple that excite the senses. A long crème brûlée finish.
Zonin, Asti Spumante (Italy)
Delicately sweet, hints of apricot and peach. Salute!
Toad Hollow Amplexus, Cremant Brut (Limoux-Langaedoc)
Sparkling Chardonnay, Méthode Champenoise, perfect for toasting your special celebration.
Roederer Estate, Brut (Anderson Valley)
Roederer Estate Brut, the California sparkling wine produced by Champagne Louis Roederer, builds upon a 200-year tradition of fine winemaking that has made Roederer Champagne, including Cristal, among the most sought-after wines in the world.
House Selections (served by the glass or carafe)
Merlot, Cabernet Sauvignon, Chardonnay or White Zinfandel
Full menu is available for take out
Items based on availability
Menu subject to change without notice