Axel's River Grille

Our signature blackened tenderloin tips. Served with bearnaise and horseradish sauce.

Hand breaded in shore lunch. Served with housemade tartar sauce.

Jumbo hand-breaded shrimp. Served with orange horseradish sauce.

Hand-crafted, pan-seared blue crab cakes with lemon dill aioli.

Lightly breaded and deep fried with chipotle remoulade, tomato pomodoroand pepperoncinis.

Roasted garlic tapenade, chicken florentine rillette, baguette, seasonal accompaniments

Beer-battered and golden fried.

Steamed with garlic, white wine, and lemon.

A shareable platter with our favorites coconut shrimp, walleye fingers, and Bull Bites?.

Toasted garlic focaccia, fresh basil, Parmesan, and balsamic glaze.

No cheesy hash browns. Diced slow-roasted prime rib mixed with sweet yellow onions, peppers, and potatoes; topped with two eggs of your choice and Cajun hollandaise sauce.

Our signature chesapeake bay lump crab crowned with poached eggs and fresh steamed asparagus; finished with hollandaise sauce.

Two eggs of your choice with our signature blackened tenderloin tips; served with béarnaise and horseradish cream sauces and thick-sliced toast.

No cheesy hash browns. Thick-sliced cinnamon swirl bread griddled to perfection; served with our sweet butter, maple syrup and powdered sugar.

The chef's favorite. Fresh plum tomatoes, baby spinach, and softened cream cheese with a hint of garlic.

Two eggs made just the way you love them; served with choice of breakfast meat and thick-sliced toast.

Fluffy eggs stuffed with chopped applewood smoked bacon, caramelized onionsand brie cheese; finished with hollandaise sauce.

Char-grilled sirloin and sauteed spinach topped with poached eggs; finished with bearnaise sauce.

A classic with poached eggs served atop toasted English muffins and thick-sliced ham; topped with hollandaise sauce.

Our twist on a classic cobb.

Buttery cold-water salmon grilled over mesquite coals; finished with our signature composition butter and paired with seasonal vegetable.

Lightly breaded with compound butter and toasted almonds or Parmesan-crusted with honey cream; with quinoa wild rice.

Char-grilled USDA choice tenderloin; finished with our signature steak butter; with garlic smashed potatoes.

Half oven-roasted chicken with bacon spinach, wild rice and mustard pan sauce

Parmesan risotto with red bell pepper, asparagusand shrimp; finished with roasted garlic basil oil.

Smoked turkey, ham, applewood smoked bacon, cheddarand mayonnaise.

Slow-roasted thinly shaved prime rib topped with jus and creamy horseradish.

Half pound char-grilled Angus Beef, applewood smoked bacon, Brieand caramelized onions.

Half pound burger topped with applewood smoked bacon, cheddar cheeseand a fried egg; finished with hollandaise.

Char-grilled chicken breast topped with provolone and tomato basil bruschetta on parmesan focaccia.

Our twist on a classic cobb.

Iceberg wedge, applewood smoked bacon, grape tomatoes, Gorgonzola cheeseand Bleu cheese dressing. Drizzled with balsamic glaze.

Marinated grape tomatoes, sliced mozzarella, mixed greens and balsamic vinaigrette

Roasted red and gold beets, arugula, oranges, feta, toasted almonds and peppered honey vinaigrette

Seasonal berries, goat cheese, candied pecans, mixed greens and strawberry vinaigrette

Char-grilled salmon, fresh cut romaine, Caesar dressing, parmesan and house-made croutons

Half Sandwich with choice of soup or salad

Half pound char-grilled angus beef, applewood smoked bacon, brie,and caramelized onions.

Deli-sliced corned beef, sauerkraut, swissand 1000 Island on griddled marble rye.

Smoked turkey, ham, applewood smoked bacon, cheddar, mayonnaise, lettuce and tomato

Half pound of applewood smoked bacon, lettuce, tomato, Swiss, and mayonnaise.

Slow-roasted thinly shaved prime rib topped with jus and creamy horseradish.

Beer-battered or pan-fried walleye fillet on a toasted hoagie with lettuce, tomatoes, and house-made tartar sauce.

Lemon-marinated chicken, basil aioli, lettuce, tomato, thinly sliced grilled lemon on focaccia

Deli-sliced smoked turkey, sauerkraut, Swiss, and 1000 Island on griddled marble rye.

USDA choice angus 9 ounces center cut.

Full-flavored USDA choice.

Slow-roasted, herb-crusted prime.

The most tender cut of lean beef.

Perfectly marbled bone-in French cut.

Lightly breaded with compound butter and toasted walnuts or Parmesan crusted with honey cream.

Mesquite-grilled fillet of buttery cold water salmon finished with herb-garlic butter.

Pan-seared jumbo sea scallops with basil roasted garlic oil.

Crab, shrimp, and, scallops with Parmesan risotto, red bell pepper, spinach, asparagus, and finished with roasted garlic-basil oil.

With sauteed Napa cabbage, carrot ginger puree and sweet carrots

Hand-breaded shrimp, orange horseradish sauce, green beansand wild rice.

Blackened chicken, roasted red peppers, and penne pasta tossed in our basil pesto cream sauce.

Half oven-roasted chicken with seasonal succotash and mashed potatoes

Blistered tomatoes, spinach, seasonal squash, peas, arugula, honey-herb sauce

Char-grilled 9 oz center cut USDA choice angus; finished with composition butter; with garlic mashed potatoes.

Our signature walleye paired with char-grilled steak; served with garlic smashed potatoes.

Char-grilled USDA choice tenderloin; finished with our signature steak butter; with garlic smashed potatoes.

Buttery cold-water salmon grilled over mesquite coals; finished with herb-garlic butter and paired with seasonal vegetable.

Lightly breaded with compound butter and toasted almonds or Parmesan crusted with honey cream; with wild rice.

Blistered tomatoes, spinach, seasonal squash, peas, arugula, honey-herb sauce

Blackened chicken, roasted red peppers, and penne pasta tossed in our basil pesto cream sauce.

Parmesan risotto with red bell pepper, asparagusand shrimp; finished with roasted garlic basil oil.

USDA choice angus 9 ounces center cut.

Full flavored USDA choice.

14 ounces of slow-roasted, herb-crusted prime.

22 ounces of perfectly marbled bone-in French cut.

Lightly breaded with compound butter and toasted almonds or parmesan crusted with honey cream.

8 ounces of the most tender cut of lean beef.

Mesquite-grilled fillet with composition butter.

Pan-seared jumbo sea scallops with basil roasted garlic oil.