White Gull Inn ❄ ..............................72

DINNER

Candlelight Dinner, Monday, Tuesday and Thursday, 5–8 pm through October, then Saturday through Thursday, 5–7:30 pm. Menu changes seasonally.

SOUP DU JOUR 16 oz. crock of homemade soup, served with a warm dinner roll. CAPRESE SALAD Garden tomatoes and fresh mozzarella cheese, topped with basil pesto. WHITE GULL HOUSE SALAD Mixed greens tossed in balsamic vinaigrette dressing and topped with dried cherries, roasted pecans, and freshly grated Parmesan cheese. Add a grilled chicken breast or a salmon filet. BAKED BRIE Wisconsin Brie cheese, baked in puff pastry with smoked almonds and served with Door County cherry compote and warm French bread. SUMMER GOAT CHEESE GALETTE Door County Creamery herbed chevre and parmesan, topped with roasted red pepper, onion & summer squash, baked golden brown in a puffed pastry crust.

ENTREES

Served with a warm dinner roll. BLACK ANGUS BEEF 6-ounce broiled filet topped with porcini mushroom blue cheese butter with garlic mashed potatoes and fresh seasonal vegetables. MAPLE LEAF FARMS DUCK Slow roasted half duck with Door County cherry port wine sauce, served with wild rice pilaf and fresh seasonal vegetables. HERB CRUSTED WALLEYE Pan fried wild caught Minnesota fillet encrusted with herbed panko crumbs, served with roasted potatoes and fresh seasonal vegetables. LEMON DILL BROILED WHITEFISH Fresh Lake Michigan Whitefish, broiled and topped with lemon dill butter, served with roasted potatoes and seasonal vegetable. FARRO GRAIN BOWL WITH SALMON Oven roasted salmon fillet, served over mushroom and leek farro pilaf with horseradish mustard sauce. POULET ASPERGE Panko encrusted chicken breast, stuffed with melted Brie cheese and asparagus, topped with brandy cider cream sauce, and served with rice pilaf and seasonal vegetables WILD MUSHROOM ZUCCHINI CAKES Topped with Sartori Black Pepper Bellavitano cheese, served on a roasted red pepper sauce.

FISH BOIL

The famous White Gull Fish Boil is a Door County tradition. It features locally caught Lake Michigan whitefish cooked outside over an open fire and is served in our dining room with baby red potatoes, melted butter, our fresh coleslaw, homemade breads and our own Door County cherry pie for dessert. Roasted chicken or a quinoa salad are available for non-fish eaters. Fish boils are served Wednesday, Friday, Saturday, and Sunday nights in summer, and on Friday nights in winter.

On those evenings we do not have a fish boil, try our Candlelight Dinner, offering a variety of entrees and nightly specials. Our menu features the finest meats, fowl and fish, prepared from regional recipes handed down by generations of cooks. Relax in our candlelit dining room, or on the patio in summer, as your dinner is thoughtfully prepared to order. See our separate menu for the Candlelight Dinner.

FISH BOIL RESERVATIONS We recommend making fish boil reservations well in advance, especially in the summer and fall. During this busy season, there are three serving times. In order for our hostess to seat you and for you to watch the cooking procedure, we request that you arrive 15-20 minutes before your reservation and check in at the front desk. 920.868.3517

STANDBY If the fish boils are already full by reservation, you may wish to use our standby list. We seat from the standby if people who do have reservations are not here by 15 minutes after the serving time. We begin taking names on standby one 1/2 hour before each of the 3 serving times (4:30 for the 5:00 seating; 6:00 for the 6:30 seating; 7:30 for the 8:00 seating).

You must be here in person to put your name on the list (no calls for standby, please). We would like to stress that being on standby does not automatically guarantee that you will get a table. It means that we will try to seat you if someone with a reservation does not arrive. The chances of being seated from the standby list vary, but we frequently are able to seat tables from standby.