Menu

Appetizers

Shrimp Remoulade
Five large, chilled, tail-on shrimp served on a a crisp bed of lettuce with fresh sauce remoulade.

Sautéed Mushrooms
Fresh mushrooms, sautéed with garlic and burgundy wine, served with a side of ranch dressing.

Fried Calamari
Generous portion of breaded squid served with a spicy marinara sauce.

Escargot
Six chubby snails baked in their shells with fresh herbs, wine & garlic butter. Served with toast points.

Pickled Herring
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! 

Potato Skins
Deep fried skins baked with melted cheddar, bacon, and chives. Served with sour cream.

Mozzarella Sticks
Breaded and fried, served with marinara sauce.

Beer Battered Onion Rings
Sweet onions, batter dipped and fried until golden and delicious.

Walleye Fingers
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.

BLT Salad
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.

Caesar Salad
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.

Luncheon                                                               

Steak House Burgers
Freshly ground, pure lean beef patty charbroiled and served on our house bun.

“Bucky” Burger
8 oz. ground beef with bacon, cheddar, grilled onion & special sauce served on a chargrilled bun.

“Clucky” Burger
Grilled chicken breast.

Steak Sandwich
7 oz. chargrilled sirloin, seared juicy & served on garlic bread with pan fried onions.

Club Sandwich
Classic with ham, cheese, bacon, lettuce, tomato, and mayo.

Chicken Sandwich
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.

Garden Burger
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.

Patty Melt
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, and Tuna Salad.

Wraps 
Our garlic and herb wraps are served with chips and a pickle! Choose from Cajun Walleye, Buffalo Chicken, or Southwest Black Bean Veggie!

Baskets
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!

Supper                                                                      

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.

Rib Eye
Bursting with flavor, chargrilled tender & juicy. One of the best.

Sirloin Tip
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.

Filet Mignon
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.

Chopped Steak
Eight ounces of Fresh ground choice steak covered with grilled onions.

Steak Tournedos
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.

Steak Rickenbacker
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.

B.B.Q. Ribs
Lightly rubbed, slow cooked, and slathered in our signature sauce. Choose from a half slab or full slab served with au gratin potatoes!

Chicken Vesuvio
Chicken oven roasted with baby reds in our savory fresh rosemary and garlic sauce.

Broasted Chicken
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.

Walleye Fillets
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.

Fried Shrimp
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.

Shrimp Alfredo 
Four Large Gulf Shrimp folded into our creamy Parmesan sauce with Linguini and garlic bread.

Supper Combinations
Fillet of Sirloin and Walleye
Fillet of Sirloin and Fried Shrimp

Wine List                                                                    

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 (Monteray, California)
Ripe strawberry and black cherry aromas, 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.

Peter Lehmann "Portrait", Shiraz (Barossa) 
Deep red/ black color with rich bouquet of chocolate and black forest fruits; full bodied with soft, velvet tannins and a long finish.

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, cherry, blackberry, Marion-berry jam and solid structure. Ripe with oak-laden black fruit, licorice root and jammy berry compote, with a very firm finish that lingers with anise pastilles, violet drops and toasted oak for a full minute.

Clos Du Bois, Cabernet Sauvignon (North Coast)
Lush flavors and a juicy, supple palate are the hall marks of this wine.

Kenwood Jack London, Cabernet Sauvignon, (Sonoma)
Aromas of boysenberry and fig combine with aromatic notes of cigar box, mint and a touch of vanilla. Rich, full-bodied, excellent finish.

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.

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.

Sparkling Wines

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)

Copperidge (California)
Merlot, Cabernet Sauvignon, Pinot Grigio, Chardonnay or White Zinfandel

Zonin (Italy)
Lambrusco





                                            Full menu is available for take out                                                        

                                                   Items based on availability

                                         Menu subject to change without notice