Lightly breaded strips of delicate, and delicious basa, flash fried, and served with tartar sauce, and lemon.

Shrimp, and crabmeat stuffing, glazed with hollandaise.

A blend of chevre cheese, and spinach, finished with hollandaise.

3 seafood mushrooms, and three spinach mushrooms.

Stuffed with tenderloin steak, and finished with our house-made whiskey peppercorn sauce, then lightly drizzled with horseradish cream sauce.

8 or 16 scrumptious shrimp served with our house-made cocktail sauce.

Lightly breaded, served with Parmesan peppercorn sauce.

Crispy golden-brown rings, served with creamy horseradish sauce.

Ultra-thin onion rings with our creamy Cajun sauce.

4 of those famous deep fried jumbo shrimp you just can't find anywhere else.

Our famous mariner's shrimp, paired with calamari, and our popular fish fingers.

Twin petite filets smothered in creamy Cajun sauce filled with shrimp.

A feast for the eyes, and taste buds. Our crew calls it the cadillac.

Twin petite filets topped with seared scallops, crab, asparagus, and bearnaise sauce.

Bacon wrapped, and served on a pool of mushroom ragout then finished with our house-made whiskey peppercorn sauce. Served with green beans in addition to your choice of side dishes.

Center cut top sirloin steak glazed with whiskey peppercorn sauce, drizzled with horseradish cream, and topped with a crown of haystack onion rings.

3 of tenderloin steaks topped with any one of our delicious steak enhancers.

Petite tenderloin with scallops, crab, béarnaise, and asparagus.

Petite filet glazed with creamy Cajun sauce filled with shrimp.

2 tenderloin medallions topped with any of our delicious steak enhancers.

Chicken breast stuffed with wild rice, and mushroom blend, set atop a bed of sautéed spinach, nestled in tomato, and basil bruschetta then glazed with chardonnay cream sauce.

Broiled canadian walleye topped with a healthy salsa of olive oil, tomatoes, olives, bell peppers, and onions.

Grilled chicken breast topped with a healthy salsa of olive oil, tomatoes, olives, bell peppers, and onions.

Fettuccine from Madison's Pasta topped with a variety of seasonal vegetables, glazed with a delicate sauce made with vegetable stock, and garnished with Parmesan cheese.

Served open-face.

Portobello mushroom stuffed with tenderloin steak, finished with whiskey peppercorn sauce, then drizzled with horseradish cream sauce.

Available deep fried or stuffed.

Available deep fried or stuffed.

The famous deep-fried jumbo shrimp.

Glazed with a garlic, lemon, white wine compound butter.

Broiled canadian walleye smothered with creamy Cajun sauce filled with shrimp.

Broiled salmon smothered with creamy Cajun sauce filled with shrimp.

Fresh salmon stuffed with spinach, tomatoes, red, and green peppers, and mushrooms, then glazed with a light white wine dill cream sauce.

Delicate, and delicious basa fillet encrusted with macadamia nuts, flash fried then finished in the oven. Set atop a pool of chambord raspberry sauce, and topped with mango salsa.

A northwoods tradition broiled to perfection.

Shrimp, and crabmeat stuffing, glazed with hollandaise.

Twin 6 oz. tails of succulent lobster, served with drawn butter from wisconsin.

Three mariner's shrimp paired with a lightly-breaded canadian walleye fillet.

A generous, lightly breaded mouth watering fillet.