The menu

A Friday fry, a Saturday roast, and the usual plates.

The dining room menu is short and steady. Ask at the bar if you want to know what’s being carved that night.

An old fashioned poured over ice with an orange peel. Beer-battered fried fish with fries and a lemon wedge. Slow-roasted prime rib, sliced and served on a board.

From the bar

  • Brandy old fashioned

    Sweet or sour, the way we pour it here — the usual start to the evening.

  • Ice cream drinks

    A grasshopper or a brandy Alexander when dinner is done and no one is in a hurry.

  • Beer and wine

    A short list of Wisconsin beers and a few bottles that sit well with a steak or the fry.

Friday and Saturday

  • Friday fish fry

    Beer-battered cod, rye bread, coleslaw, and a baked potato or fries. Baked fish if you’d rather skip the fryer.

  • Saturday prime rib

    Slow-roasted and served while it lasts, with au jus and a baked potato. Call if you’re coming in for it.

From the kitchen

  • Steaks

    Ribeye, filet, or a sirloin, grilled to order and served with a potato and the vegetable of the day.

  • Chicken and chops

    Broasted chicken and a pork chop plate for the table that doesn’t want a steak.

  • The relish tray

    Brought to the table with dinner — pickles, peppers, and a little something extra to start.

After dinner

  • A simple dessert

    A slice of cake or a scoop of ice cream, or one of the ice cream drinks from the bar.

The kitchen can speak to specials and what’s still on the board when you sit down. For a table on Friday or Saturday, it’s best to call.

Ask about a table

Concept design by Badgerland Studio