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MICHELE'S RESTAURANT and CATERING
Jumbo helix snails sauteed in citrus shallot garlic sauce. Served with toast points.
Hand breaded premium white cheddar cheese curds, served with a savory citrus yuzu yogurt dip.
Served with Parmesan rounds, dill sauce, bermudasand capers.
Crust French baguette with roma tomato relish and balsamic drizzle.
Severed raw on the half shell or as our chefs - you choose - or maybe try 3 of each! - who can't decide.
Crisp and tender, served with horseradish Dijon. Our critics say, "it's the best.
Fresh rosemary and peppercorn served medium rare. Finished with cabernet demi. Said to be, "the best our guests have ever had - anywhere".
House strip finished with Wisconsin gorgonzola and topped with mushrooms.
Heart of the tenderloin, well marbled and aged. Topped with mushrooms. Chef cut to order.
"the backyard chef's grill favorite. " our proprietary thick cut. Finished with sauteed mushrooms and spring onions.
Center cut - the best of the strip loin. Perfectly seasoned and topped with sautéed mushrooms and spring onion.
The best of both. Parmesan garlic and gorgonzola crusted filet mignons. Finished with mushrooms. Why not have bit of each.
Apple Smoked Bacon & Horseradish Ribeye
Our most popular filet. Incredible flavor, finished with sautéed mushrooms.
5 Ounces
10 Ounces
Wrapped around our crab meat dressing, layered with WI baby swiss, served over wild rice pilaf with sauce bechamel.
Fresh norwegian salmon, oven-broiled with asparagus and Parmesan. Our chef 's incredible creation.
Sauteed chicken breast, fresh vegetables and herb cream sauce over linguine.
Fresh norwegian salmon, oven broiled on natural cedar wood with clover honey and georgian pecans - decadent.
A specialty blend of havarti cheese, king crab and gulf shrimp crown this gourmet deep sea treasure and "guest favorite".
Stuffed with hickory ham and baby swiss, finished with hollandaise sauce, served over wild rice pilaf.
A family tradition, sautéed with mushrooms, scallions, romas, Parmesan, and chardonnay.
Jumbo gulf shrimp, oven broiled, crusted with Parmesan and garlic. Served over linguine.
Domestic North Atlantic scallops. Pan seared to a caramelized finish with lemon and Wisconsin butter.
Wild caught, hand selected, Mexican white shrimp, available broiled in chardonnay butter or breaded deep fried.
Gulf shrimp, sea scallops, and red crab with linguini, roma tomatoes, mushrooms, scallions and garlic.
Menu for MICHELE'S RESTAURANT and CATERING provided by Allmenus.com
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