Starters

ahi sesame tuna * 15
wasabi | teriyaki glaze | pickled ginger | sesame seeds

cheese curds 10
local wisconsin cheese | breaded | lightly fried | bbq

bleu cheese chips 12
house made potato chips | smoked bacon | green onions | melted bleu cheese

firecracker shrimp (GF) 15
sriracha chili aioli | lightly fried | green onions

hudson canyon scallops (GF) 15
fresh scallops | thick cut bacon | field greens | cajun remoulade

brussels sprouts (GF) 13
pan roasted | brown butter | bleu cheese | roasted nuts | balsamic

san marzano meatballs 11
choice meatballs | san marzano sauce | herbed ricotta | basil

sweet potato ravioli 14
brown butter | pecans | herbs | goat cheese | sundried tomatoes

sticky ribs 12
lightly fried | hoisin sauce | sesame seeds | cabbage slaw

Soups

tomato bisque (GF) 6
san marzano tomatoes | garlic | fresh herbs | slow simmered stock | heavy cream

soup du jour 6
daily inspiration from our chefs focusing on seasonal offerings

Salads

dressings: ranch | french | balsamic vinaigrette | raspberry vinaigrette | thousand island | vinegar and oil | bleu cheese (add $2)

caesar salad 10
romaine lettuce | caesar dressing | aged parmesan cheese | croutons

roasted beet salad (GF) 12
beets | spring mix | toasted almonds | dried cranberries | goat cheese  | balsamic vinaigrette

iceberg wedge salad (GF) 12
iceberg lettuce | smoked bacon | bleu cheese crumbles | grape tomatoes | blue cheese dressing

add pan seared chicken breast 6
add sautéed shrimp | seared tuna 12

Entrees

all entrees include soup or salad, and seasonal vegetable

bistro filet * 35
8oz. center cut sirloin | wild mushroom risotto | crispy leeks

rib eye (GF) * 39
14oz. center cut ribeye | bacon jam | garlic mashed potatoes | fresh herbs

filet mignon (GF) * 45
8oz. filet mignon | center cut | wild mushrooms | demi-glace | garlic mashed potatoes

pork porterhouse (GF) * 28
14oz. bone in chop | peppadew pepper bordelaise | garlic mashed potatoes

chicken marsala 28
marsala wine sauce | wild mushrooms | garlic mashed potatoes

canadian walleye 30
fresh water canadian walleye | broiled or deep fried | wild rice | (amandine style—add 2)

scallops * 35
wild rice | brown butter | pecans | bacon jam | basil herb oil

Pasta

fettuccine alfredo 21
fresh pasta| heavy cream | garlic | fresh herbs | parmesan

chicken gnocchi 27
potato gnocchi | montamore cream | chicken | sweet peas| sundried tomatoes

lobster ravioli 36
hand made ravioli | grape tomatoes | san marzano cream sauce | fresh herbs

rigatoni 27
fresh pasta | chicken | greens beans | peppadew peppers | lemon butter sauce | parmesan

entrée enhancements
four grilled shrimp 12
chicken breast 6
wild mushrooms 6
sautéed spinach 5
wild rice 5
mashed potatoes 5
side vegetables 4
blackened 4
blue cheese crusted 5

Dessert

banana fosters crème brulee (GF) 12
soft banana custard | caramel drizzle| vanilla bean | whipped cream

shaum torte 12
meringue | strawberries or hot fudge | vanilla ice cream

classic sundaes (GF) 10
hot fudge or caramel drizzle | vanilla ice cream | whipped cream | cherry on top

Children’s Choice Menu

Choice of One Entrée 8
(12 years old and under)
Buttered noodles, chicken tenders or hamburger with French fries

we always welcome special requests and will do our best to accommodate you.
a $3 service charge will be added for split orders
sorry, no checks accepted
* consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Executive Chef— Patrick Isajiw

Our Bar and Dinner Menus are available for carry out.
Please call ahead for pick up by boat or car!
Call 920.294.6577

Norton’s Gift Cards Available. A Good Taste Gift!

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