*indicates gluten free

Starters

sesame tuna 14
wasabi | teriyaki glaze | pickled ginger | sesame seeds

bruschetta 10
vine ripe tomatoes | basil | garlic | montamore cheese | extra virgin olive oil | balsamic

bleu cheese chips 11
house made potato chips | smoked bacon | green onions | melted bleu cheese

wisconsin poutine * 12
rustic cut fries | wisconsin cheese curds | house made gravy | green onions

hudson canyon scallops * 15
fresh scallops | thick cut bacon | field greens | cajun remoulade

duck wings 15
teriyaki | sweet chili glaze | aleppo chili flakes | scallions

garlic pei mussels 12
white wine | garlic | lemon juice | butter | grilled toast points

brussels sprouts * 13
pan roasted | brown butter | bleu cheese | roasted nuts | balsamic

shrimp cocktail * 15
bourbon cocktail sauce | poached shrimp | spices | sunflower shoots

Soups

tomato bisque * 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 * 12
beets | spring mix | toasted almonds | dried cranberries | goat cheese | balsamic vinaigrette

iceberg wedge salad * 12
iceberg lettuce | smoked bacon | bleu cheese crumbles | grape tomatoes | blue cheese dressing

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

Entrees

all entrees include soup or salad, and seasonal vegetable

pork porterhouse 26
14oz. bone in chop | peppadew pepper bordelaise | garlic mashed potatoes

rib eye * 38
14oz. center cut ribeye | sautéed trio peppers | roasted potatoes | chimichurri

filet mignon * 49
14oz. bone in filet mignon | wild mushrooms | garlic mashed potatoes

chicken marsala 25
marsala wine sauce | wild mushrooms | garlic mashed potatoes

canadian walleye 28
fresh water canadian walleye | broiled or deep fried | wild rice | (amandine style—add 2)

salmon * 29
atlantic salmon | sweet pea puree | smoked bacon | basil | vine ripe tomatoes

scallops * 33
sweet potato puree | roasted brussels sprouts | toasted hazelnuts | smoked bacon

alaskan king crab legs * market
18oz. of split alaskan crab legs | served with sweet pea risotto

south african lobster tail * market
one 10oz cold water lobster tail | served with sweet pea risotto

Pasta

fettuccine alfredo 18
rp scratch pasta| heavy cream | fresh garlic | aged parmesan

chicken gnocchi 27
chicken | potato gnocchi | broccoli | sundried tomatoes | montamore cheese

pulled pork mac & cheese 26
rp scratch pasta | slow roasted pork | wisconsin cheese | bruschetta

entrée enhancements
sautéed garlic mushrooms 5
sautéed spinach 5
four grilled shrimp 12
pan seared chicken 6

Dessert

banana fosters crème brulee 12
soft banana custard | caramelized sugar | vanilla bean | whipped cream

key lime tart 12
key lime custard | graham cracker | whipped cream | candied lime

classic sundaes 9
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.
an $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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