The Flying Horse

our famous recipe! made with real snow crab and served with homemade chipotle dipping sauce. (the flying horse chef recommendations.)

four jumbo prawns elegantly served with a tangy cocktail sauce.

hand-breaded and fried calamari rings and torpedoes, perfect for dipping in our garlic tartar and saffron tomato sauces.

two lengthy pieces of french bread layered with garlic, tomato, red onion, basil, parmesan and olive oil. toasted to perfection.

exceptionally tender, lightly breaded and golden-fried bite size beef tips with sautéed button mushrooms and spicy dijon-horseradish dipping sauce.

nicely spicy. two skewers of your choice - marinated beef or chicken. can't decide? try one of each. served with a kicky bangkok peanut sauce.

a staff favorite! luscious roasted red bell pepper hummus served with grilled pita wedges. (the flying horse chef recommendations.)

delicious hints of red wine and cream sherry grace this delectable classic. served with toasted croutons and melted provolone cheese. (the flying horse chef recommendations.)

homemade from fresh crushed beefsteak tomatoes, this sweet and tangy soup with a rich cream base is comfort food with a flair. served with a dollop of sour cream.

made fresh daily.

a wedge of crisp iceberg lettuce nicely covered in our own buttermilk and blue cheese dressing, topped with diced tomatoes, green onion and crumbled smoked bacon.

fresh hearts of romaine served with anchovy, grated parmesan and toasted garlic croutons.

delicate baby spinach tossed with our spicy bangkok peanut dressing and highlighted with toasted almonds, mandarin orange and crisp bacon.

alternating slices of thick beefsteak tomato and fresh mozzarella drizzled with our very own homemade curry poppy seed dressing.

grilled steak served open faced on a freshly baked hoagie, au jus with horseradish sauce

ten ounces of prime ground choice angus beef smothered with sautéed shiitake mushrooms and red onion, prepared to your liking.

a colorful, tasty mix of cauliflower, broccoli, baby carrots and mushrooms served al dente.

piping hot, served with your choice of sour cream, butter, chives or bacon.

highlighted with roasted sliced almonds.

freshly sliced and sauteed onions and shiitake mushrooms add a special flavor, especially with our choice steaks.

baked and blended with three cheeses, chives and bacon crumbles, and then baked again.

creamy mashed sweet potatoes enhanced with brown sugar, dark rum, butter and pecans. (the flying horse chef recommendations.)

smooth, melt-in-your-mouth potatoes made with fresh garlic and cream.

a flaky grilled salmon steak served with key-lime garlic butter on sauteed baby spinach.

a thick cut of swordfish, grilled and served with our flavorful avocado butter.

seared and sesame crusted on the outside and served with a wasabi cream sauce and ginger. our chef recommends requesting your tuna be served rare for the ultimate taste

a favorite. our melt-in-your-mouth canadian walleye pike is lightly breaded and sauteed with white wine, capers and lemon butter. (the flying horse chef recommendations.)

a luscious combination of clams, mussels, scallops, shrimp and cod served together in a red saffron tomato sauce. (the flying horse chef recommendations.)

(the flying horse chef recommendations.)

grilled steak served open faced on a freshly baked hoagie, au jus with horseradish sauce.

your choice of a full or half rack slow-roasted baby back ribs smothered in our homemade mesquite jack daniel's barbecue sauce.

a choice cut of beef short ribs slowly marinated and simmered in a veal demi-glace. (the flying horse chef recommendations.)

ten ounces of prime ground choice angus beef smothered with sauteed shiitake mushrooms and red onion, prepared to your liking.

a local specialty - tender iowa pork overlaid with caramelized wisconsin apples. (the flying horse chef recommendations.)

fall-off-the-bone tender, our duck is roasted and marinated in its own natural juices. served glazed with a rich cranberry sauce.

sauteed shrimp and scallops served on a bed of spinach fettuccine, complemented with a white wine and sherry cream sauce made with butter, heavy cream and ricotta and parmesan cheeses.

the perfect blend of sweet italian sausage, parmesan cheese, red onion, red and green peppers and saffron tomato sauce mixed with shell pasta.

baked chicken breast, rolled and filled with sauteed spinach, sweet italian sausage, and swiss cheese. served with a rosemary cream sauce.

fork-tender roasted lamb simmered to perfection in its own natural lamb glace.