Just as good as Gouda gets. A warm, creamy mix of smoked Gouda, wild mushrooms and spinach. Served with pita chips, bagel chips and Judy’s homemade flatbread.

There are a lot of things you can do with a duck. But none as good as this. Southwest seasoned Mapleleaf Farms duck sautéed with an Asian vegetable medley and wrapped in a thin spring roll. Served with Jalapeno onion haystack and finished with a duo of sp

Four ounces of black and white sesame seed crusted seared tuna, hand sliced and joined with seaweed salad, ginger, wasabi and soy sauce.

Crisp greens tossed with crumbled Bleu Cheese, bacon, chopped pears, diced red onions, celery, candied pecans. Finished with a grilled piece of Salmon, fried gouda cheese croutons and a Dijon honey mustard dressing.

Crisp greens topped with oranges, scallions, roasted red pepper, carrots, cucumber and sliced almonds. Finished with a fat free sesame-ginger dressing and a four-ounce piece of seared Tuna Sashimi. Served with soy and wasabi. Delicious!

Ham, smoked turkey, bacon, hard boiled egg, red onion, tomato and shredded cheddar and Monterey jack cheeses on a bed of greens. Choice of dressing. Big? Uh-huh. Bring a rabbit.

Almond crusted walleye fingers served with house made tarter sauce for dipping. Choice of Side.

How can you tell when Judy’s Mad? When she batters the shrimp. (Sorry, but we love a bad pun now and again.) Six huge shrimp. (Like a good oxymoron, too.) Lightly dusted with coconut breading, fried and served with a spicy mango sauce. Choice of Side.

A fresh 8 ounce piece of pecan crusted Tilapia finished with a drizzle of rosemary red wine butter sauce served with toasted pinenut wild rice.

Like horse and carriage and love and marriage, they just kinda go together. We’ll be pairing a different combination daily. Pick Two: Choose from the sandwich of the day, Soup du jour, French Onion Au Gratin, Italian house salad or Caesar salad.

Grilled Chicken breast on soft grilled flat bread and provolone cheese, topped with fresh chopped tomato, artichokes and a garlic-basil-pesto mayonnaise.

Ham, turkey, bacon, sandwiched between toasted sour dough bread with a Southwest Dijonnaise, lettuce and tomato.

A generous portion of warm peppercorn crusted pastrami topped with sauerkraut and melted Swiss served on marbled rye with housemade thousand island.

Fresh lean ground turkey blended with sage, Granny Smith apples, onion and seasonings, grilled and topped with melted Bleu cheese. Served with a pecan mayonnaise on a toasted pretzel roll.

Four ounces of black and white sesame seed crusted seared tuna, hand sliced and joined with seaweed salad, ginger, wasabi and soy sauce.

There are a lot of things you can do with a duck. But none as good as this. Southwest seasoned Mapleleaf ™ Farms duck sautéed with an Asian vegetable medley and wrapped in a thin spring roll. Served with Jalapeno onion haystack and finished with a duo of

Just as good as Gouda gets. A warm, creamy mix of smoked Gouda, wild mushrooms and spinach. Served with pita chips, bagel chips and Judy’s homemade flatbread.

How can you tell when Judy’s Mad? When she batters the shrimp. (Sorry, but we love a bad pun now and again.) Six huge shrimp. (Like a good oxymoron, too.) Lightly dusted with coconut breading, fried and served with a spicy mango sauce.

Stuffed with Chorizo sausage then wrapped in bacon. Dressed with a duo of roasted sweet corn pesto and fresh guacamole.

If there are people out there trying to save baby spinach, we don’t know about them, so we’ll continue to serve it. Baby spinach, crumbled Bleu Cheese, bacon, chopped pears, diced red onions, celery and candied pecans. Finished with a Dijon honey mustard

A Club Soda signature, the house features crisp greens tossed with Feta, scallions, Pepperoncinis, tomato, black olives and croutons. Tossed in our house Italian vinaigrette.

Olive oil roasted beets paired with sliced red onions and crumbled cranberry goats cheese. Drizzled with a curried pineapple vinaigrette and sprinkled with pistachio nuts.

Boneless Chicken breast stuffed with sweet corn, black beans, chipotle and cream cheese, grazing in a field of cilantro and tomato cream sauce.

Char grilled frenched two-bone chop, massaged with a unique coffee rub (sorry decaf not available) and topped with a fresh pineapple-bacon glaze. (16 ounces.)

We’ve had professional Walleye fishermen say that this is the best walleye they’ve ever had. And we think that says it all. Lightly floured, fried to a golden brown and basted with thyme-basil-oregano butter. Topped with cherry tomatoes and Feta cheese.

A dinner portion of our popular appetizer. Soy and ginger marinated, sesame crusted and seared.