What’s on the
Your guide to restaurants in the Southern Lakes area
A Southern Lakes Newspapers publication Fall 2015
Special SENIOR CITIZEN DISCOUNT Every Tuesday!
Since 1974
Visit Our Hot Deli Every Day From 11:00 a.m.-5:00 p.m. Fried Chicken • Meat Potatoes • Casseroles (Fried Cod on Friday)
Only 5
$ 99 per pound
Cold Salads and Hot Soup Also Available
MENU GUIDE 2015
DELAVAN PIGGLY WIGGLY
1414 E. Geneva Street Delavan, Wisconsin 53115 South of Hwy. 50 (Shopko Shopping Center) Phone: 262-728-2638 • Fax: 262-728-5930
Liquor Store (next door): 262-740-0541
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By incorporating tablets into their restaurant, owners can make staff more efficient and improve the guest experience. Both sides will appreciate the change.
FILE PHOTO What’s on the Menu?
TECHNOLOGY
can enhance the experience
in
today’s digital age, more people are enjoying more experiences via mobile screens than ever before. Modern technology is changing every aspect of life and the restaurant industry is no different. Digital offerings, such as tablets, play a vital role in the future of the industry, both in increasing in-store efficiencies and improving the overall guest experience. If your restaurant has yet to embrace tablet technology, here are seven reasons the order’s up.
Keep it entertaining From trivia to interactive games, tablets at the table offer loads of entertainment options for guests. They can be used to occupy small children (saving your restaurant the expense of crayons and activity sheets) or create conversation starters among adults. However they are used, if your guests are entertained, they’ll have a more enjoyable experience at your restaurant. Order with accuracy A full restaurant is a profitable restaurant, but it also makes for a crowded, noisy environment. When these factors are in play, your serving staff is more apt to mishear an order. Tablets can help solve that problem by letting customers order from the screen, ensuring that no matter how loud it is around them, the noise won’t stop them from making the right order.
Paying made easy Save your serving staff and your guest’s time by using tablets as an easy payment option. The tablet can process the entire bill, even add a tip. And this saves your serving staff from having to deliver checks to the table or your guests from waiting, allowing you to turn tables over more quickly.
TECHNOLOGY
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What’s on the Menu? Fall 2015
Published by Southern Lakes Newspapers LLC 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Editor: ...........................................................................Tracy Ouellette Editorial Assistant:........................................................... Sharon Soch Creative/Production Manager: ....................................... Sue Z. Lange Advertising Director: ................................................. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 134
MENU GUIDE 2015
Tablets are good for customers and restaurant owners
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Open 7 Days a Week 7 a.m.-9 p.m. 28023 Kramer Rd. (Hwy. 36) Waterford (262) 534-5665 www.whitefoxden2.com
SERVING BREAKFAST ALL DAY, LUNCH & DINNER • Steaks and Steak Combinations • Mexican Dishes • Broasted Chicken • Fresh Homemade Soups
Banquet hall available! Call for details.
• Chops • Barbecue Ribs • Lasagna and Other Italian Dishes • Chicken Wings, Choice of Flavors
WEDNESDAY & FRIDAY ALL-YOU-CAN-EAT COD FISH FRY
Full bar available and Direct T.V. to watch your favorite games.
MENU GUIDE 2015
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Toothpicks Restaurant & Catering at Rivermoor Golf Club 30802 Waterford Drive, Waterford WI 262.514.8537
Lunch, Dinner, Fish Fry, Daily Specials, Banquet Hall Facilities Available, Dine-In, Carry Out 222019
Samplevariety THE
T
here’s a wide world of wine out there to discover. If you find yourself reaching for the same few varietals time and again, consider expanding your range with different types that you might not necessarily think to pair with your meals. For example, Port, which is thought by many to be just an afterdinner or dessert wine, is versatile in itself and can be used before, during or after meals. “Port is not just a wine to enjoy after dinner,” David Guimaraens, head winemaker for Taylor Fladgate, Fonseca and Croft, said. “The range of styles means you can enjoy Port as an aperitif, with dessert, or at a party.” Port is one of the world’s great classical wines and is made in Portugal’s Douro Valley since the late 1600s. Portugal is the birthplace of true Port, which is defined as a fortified wine made from Portuguese grape varieties and the addition of neutral grape spirit. Depending on how it is aged, Port comes in a spectrum of styles, each of which can beautifully complement meals or special occasions, and can be enjoyed year-round. The most popular styles of Port are Ruby, Tawny and White. Here are a few tips and recommendations for getting the best use of them:
RUBY PORT
Ruby Port such as Fonseca BIN 27, made by one of the most revered Port houses, is aged for three to four years in large oak vats to produce a full-bodied wine with intense, dark berry fruit flavors. It pairs well with chocolate, berries and spiced nuts. It also makes an excellent ingredient in cocktails, such as a Manhattan (in place of sweet Vermouth) or as the base of a punch or sangria.
TAW N Y P O R T
Tawny Ports are matured in small oak casks for 10, 20, 30 or 40 years. These elegant wines have an intense amber color, opulent, jammy, nutty aromas and a rich flavor profile of figs and dried fruit, making them ideal for pairing with Pecan Pie, dried apricots, and desserts made with coffee or caramel. Slightly chill a Taylor Fladgate 10 Year Old Tawny and enjoy as an aperitif with mixed nuts, or serve at room temperature at the end of a meal.
WHITE PORT
White Port, which was first introduced in the 1930s, is made from white Douro grape varieties and aged in large wooden vats. Lightly sweet with vibrant acidity and a velvety texture, dry white Port offers fruit aromas and flavors with light oak notes. Chill Fonseca’s Siroco Dry White Port for an elegant aperitif wine, or serve it alone or with premium Indian Tonic, such as Fever-Tree, and a sprig of mint or wedge of lemon. Don’t forget to savor your Port. A unique characteristic of all Port is that an open bottle can last for up to six weeks when stored in a refrigerator. (STATEPOINT)
MENU GUIDE 2015
Tips for enjoying different types of wines
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Open 7 days
a week at 11 am Lunch & Dinner.
Independently Owned & Operated
Little Italy Little Italy Dining Room, Dinner Only.
Pepperoni Pub Homemade Pizza Carry-out & Delivery
720 N. Wisconsin St., Elkhorn WI 262-723-2222 www.sperinos.com
193605
Hours: Wednesday-Saturday, 11 a.m. to 9 p.m. Sunday breakfast and lunch, 9 a.m. to 3 p.m.
MENU GUIDE 2015
Enjoy local food where we not only serve it, we grow it!
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Daily specials, full bar including craft cocktails and beers
Rushing Waters Fisheries LLC N301 County Rd. H, Palmyra, WI Retail Store: Mon. & Tues. 9-5; Wed.-Sat. 9-9, Sun. 9-3 262-495-2089 •www.rushingwaters.net
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burger IT’S ALL ABOUT THE
CASUAL DINING RESTAURANTS INCREASE LUNCH VISITS FOR FIRST TIME IN FIVE YEARS
FILE PHOTO What’s on the Menu?
When it comes to casual dining, the all-American burger is king.
MENU GUIDE 2015
t
here is a battle for restaurant lunch visits between casual dining restaurants and quick service restaurants, and the weapon of choice between these contenders is America’s all-time favorite restaurant food, burgers, reports The NPD Group, a leading global information company. Burgers have helped casual dining restaurants increase lunch visits by closing the price gap with quick service restaurants, according to NPD’s Checkout Tracking, which provides omnichannel receipt-based information from the same consumers over time. The burger, which has racked up 8.9 billion servings* ordered at restaurants and foodservice outlets as of year ending June 2015, can meet a wide variety of restaurant customers’ needs from simple and classic to high-end gourmet with a little dressing down or up. Its perennial popularity, affordability, flexibility, and ability to provide a beef menu item while offsetting higher beef costs are among the reasons why this utility food has become the heavy artillery in the battle for lunch visits. For casual dining restaurants, burgers have been able to level the playing field with quick service restaurants on price. For example, the average price of a burger at casual dining is $9.02 and is $5.62 at fast casual. However, the gap closes when considering that fries typically come with a burger order at casual dining restaurants and need to be purchased separately at fast casual restaurants. The price of adding fries at a fast casual concept slaps on an average of $2.89 to the check, based on NPD’s Checkout Tracking research. Also compensating for the slightly higher burger price at casual dining restaurants is that consumers are factoring in the value of a full service sit down lunch meal. Burger servings ordered at casual dining restaurants were up 3 percent in the year ending June 2015 period compared to a year ago, and were the segment’s only menu category to grow in servings. In contrast, burger servings ordered at quick service restaurants were flat, reports NPD’s ongoing foodservice market research, CREST. The burger military offensive did, in fact, help casual dining restaurants gain lunch traffic ground in the year ending June 2015 period. Lunch visits to casual dining restaurants increased by 2 percent in the period, the segment’s first traffic increase at lunch in five years, based on NPD’s CREST foodservice market research. Quick service restaurant lunch visits increased by 1 percent in the period compared to year ago. “It is an effective strategy on the part of casual dining and other full service restaurants to menu more burger items,” Bonnie Riggs, NPD restaurant industry analyst, said. “Successful casual dining operators offer burgers that meet the tastes of their customers and are priced competitively. As a result, they gain lunch visitors.” *Source: The NPD Group/CREST, year ending June 2015. For more information, visit www.npd.com.
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MENU GUIDE 2015
o c i H t s s ’ a r t Fan e this Yea ! e l b a k r to ma sts Memo Fea
In your local Southern Lakes Newspaper Week of November 12
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THE MOST
Restaurants are seeing more diners in the early hours than any other time of the day. Breakfast visits grew by 5 percent in the year ending June 2015 over the same period last year.
IMPORTANT
Breakfast is the only restaurant daypart with sustained visit growth over the last several years and as a result, classic foodservice breakfast fare, like bacon, breakfast sandwiches, and pancakes, are also growing, reports The NPD Group, a leading global information company. Case shipments of bacon, eggs, and pancakes from broadline distributors to foodservice outlets have increased as have servings of these foods ordered at restaurants and other foodservice outlets, according to NPD foodservice research. Breakfast/morning meal visits grew by 5 percent in the year ending June 2015 over the same period last year when visits grew by 2 percent, reports NPD’s CREST ongoing foodservice market research. Quick service restaurants including retail foodservice were responsible for most of the visit gains at breakfast. Lunch was up 1 percent in the period over a 2 percent decline the prior year
and dinner visits were flat. Breakfast sandwiches and bacon, perennially popular grab-and-go breakfast foods, have been growing but so have other not-so-portable foods, like pancakes. Case shipments of bacon shipped from broadline foodservice distributors to restaurants and other foodservice outlets increased by 7 percent in the year ending June 2015 compared to year ago, finds NPD’s SupplyTrack, a monthly service that tracks every product shipped from major broadline distributors to foodservice operators. Case shipment of eggs, the food item likely to be found in the middle of a breakfast sandwich, increased by 5 percent in the period, and case shipments of pancakes shipped to foodservice outlets also increased by 5 percent. Bacon servings ordered at restaurants and foodservice outlets increased by 2 percent, which translated to a servings volume of 1.1 billion, in the year ending
June 2015 compared to a year ago when servings increased by 6 percent. Breakfast sandwich servings increased by 3 percent, or a total of 3.6 billion servings, over flat growth prior year. Servings of pancakes ordered increased by 7 percent to 816 million servings in year ending June 2015 over year ago when servings were down by 4 percent, reports NPD. “Growth at the breakfast daypart has been good for the industry and also led to an increase in distributor sales within key breakfast operator segments,” Annie Roberts, vice president of NPD’s SupplyTrack, said. “As breakfast traffic continues to grow, competition in the breakfast space will require distributors, manufacturers, and operators to become innovative in providing quality and value at breakfast.” For more information, visit www.npd. com.
MENU GUIDE 2015
meal of the day Breakfast only restaurant meal with sustained visit growth
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Voted Walworth County’s #1 liquor Store
full service beverage catering A full service destination of
LAKE GENEVA’S
LARGEST SELECTION of
BEER | WINE | SPIRITS | CIGARS
10
OPEN 7 DAYS A WEEK
www.brunosliquor.com • 262-248-6407 524 Broad Street, Lake Geneva, WI 53147 (A few blocks north of downtown)
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MENU GUIDE 2015
Since 1975
Fitzgerald’s Genoa Junction Fitzgerald’s Genoa Junction In the Historic Octagon House in the Historic Octagon House
A UNIQUE BLEND OF HISTORY & TRADITION! A Unique Blend of History & Tradition! ~ “Home “HOMEofOFFitzgerald’s FITZGERALD’SFamous FAMOUS Fish FISH Boil” BOIL” FISH BOIL Fish Boil - Honey BBQ Chicken - Barbecued Ribs HONEY BBQ CHICKEN Special Parties Available, Call for Information BARBECUED RIBS Special Parties Available Call For Info.
FISH BOIL - HONEY BBQ CHICKEN - BBQ RIBS
BOIL~HONEY BBQ HICKEN~BBQ RIBS RESTAURANT,FISH CATERER & CGIFT SHOP
RESTAURANT & GIFT SHOP “Home of Fitzgerald’s Famous Fish Boil”
Home ofNW Fitzgerald’s Famous Fish Boil! 727 Main St. (Hwy B) Genoa City, WI - 2 miles of Richmond, IL
262-279-5200
727 Main St. (Hwy B) Genoa City, WI 2 miles NW of Richmond, Il
262-279-5200 Fall/Winter Hours: Thurs. 5-8:30 pm / Fri. & Sat. 5-9 pm / Sun. 3-7 pm Winter Hours: Thurs., 5:00-8:30;
www.fitzgeraldsfishboil.com Fri & Sat 5:00-9:00; Sun. 3:00-7:00
221884
www.fitzgeraldsfishboil.com
262-877-3400
25 Lance Dr., Twin Lakes Thursday
Awar dW Pizzer inning ia Piz za
DINER’S CHOICE
Tuesday FITZGERALD’S Taco GENOA JUNCTION Specials Featuring the Fitzgerald's fish boil Wednesday Wingsfamous & $1.50 Dom pints every Wed., Fri., Sat. and Sunday, year Ayce Salad, Breadsticks, Pasta, Wings, Pizza round, and also on Thursdays from Memorial Day through Labor Day.Friday Plus ribs &Fish Fry honey barbecued chicken on Wednesdays, Saturday Prime Rib, Crablegs & Lobster Saturdays and Sundays. (Closed Wed. in Sunday Fried Chicken Dinner winter) Fitzgerald’s also can accommodate your group or party for tours or special get togethers in the Historic Octagon House. Hwy B Genoa City, WI Closed Mondays until Memorial Day 262-279-5200 Tuesday -Thursday 11 A.M.- 10 P.M.
Friday & Saturday 11 A.M.-12 Midnight Sunday 11 A.M. -10 P.M. 222013
MENU GUIDE 2015
DRIFTWOOD
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TECHNOLOGY
CONTINUED FROM PAGE
Pay to play Looking to add a new revenue stream to your restaurant? Who isn’t? Tablets can help. Free games can keep everyone entertained, but you can also use tablets to incorporate pay-toplay games, offering your guests another entertainment option and your restaurant another source of revenue. Improve the guest experience Restaurant patrons love to be catered to, but they like to be able to make their own decisions as well. Tablets offer both by giving them the chance to find entertainment, pay quickly, order correctly and entertain kids all on their schedule, leaving your staff to focus on the little things that add up to great customer service and memorable guest experiences. Market at the table If a guest is sitting at one of your tables, then you already know they’re interested in your business. Take advantage of
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it. Tablets offer you unique opportunities to promote new menu items and upcoming events. You’ll reach these most receptive customers in a natural way without the drawn-out sales pitch. Save staff time Tablets offer restaurateurs the ability to support the essential guest experience while cutting their most expensive costs – staffing. Whether you call upon the tablets to entertain the kids, take orders, handle bill payment or keep guests up to date, you’re reducing the staff time that was once applied to all these tasks. This saves your staff for those moments when a human touch is truly required. The restaurant business is still a people business where face to face interactions are irreplaceable, but as the world continues to move into the digital age, there is no denying the benefits of tablet technology for restaurants everywhere. To find the all the tools you need for your restaurant, visit ACityDiscount.com. (BPT)
Salads Barrique Wedge iceberg wedge, crumbled bacon, diced tomatoes & blue cheese dressing GF.........................................................................................................................................................................................8 Caesar Salad romaine lettuce, seasoned croutons, parmesan cheese & authentic caesar dressing *GF ........................................................................................................................................8 Asian Chopped Salad chopped cabbage, carrots, celery, wonton noodles, almonds & asian dressing...........................8 Beachside Salad organic mixed greens, almonds, cranberries, red onions & balsamic dressing GF ............................8 Spinach Salad organic spinach, diced strawberries, sliced almonds & house vinaigrette GF ........................................8 Greek Salad romaine lettuce, red onion, olives, pepperoncini, feta, cucumber, oregano & O/V dressing GF ...............................................................................................................................................8 (Salad Additions: Chicken $3, Shrimp $5, Blue Cheese $2, Feta Cheese $2, Goat Cheese $2, Avacado $1)
Flatbreads
MENU GUIDE 2015
Appetizers
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Roasted Red Pepper Hummus served with warm pita wedges & organic baby carrots *GF ......................................................................................................8 Bruschetta diced tomatoes, garlic, fresh basil & parmesan cheese served over toasted baguettes ....................................................................................................................................9 Shrimp Cocktail 4 tasty shrimp with zesty cocktail sauce & lemon garnish GF .................12 Caprese Skewers marinated fresh mozzarella, grape tomatoes, organic greens & balsamic vinegar .....................................................................................................................9 Cheese Plate variety of wisconsin cheeses, fresh fruit & assorted crackers *GF................12 Olive Medley a variety of marinated olives served with cherry tomatoes & warm baguettes *GF ...........................................................................................................12 Crab Cakes 2 six ounce louisiana style lump crab cakes topped with remoulade sauce...............................................................................................................14 Oysters *6 fresh blue point oysters served on the half shell with mignoette sauce, lemon & hot sauce ....................................................................................................................15
Soup Soup Beer Cheese Soup Wisconsin cheddar cheese with Spotted Cow Farmhouse Ale ......6 Chili Nona’s famous chili hearty family recipe topped with onion & cheddar ..........................6
835 Wrigley Drive, Lake Geneva, WI 53147 Phone (262) 248-1948 www.barriquewinebar.com
Veggie zucchini, red onion, bell pepper, tomato, mushroom, black olive, herb cheese & parmesan cheese **V ...................................................................................................................................................10 Spinach & Artickoke organic spinach, marinated artichoke hearts & swiss cheese ......................................................10 Margarita fresh basil, diced tomato & mozzarella cheese ...............................................................................................10 Chicken & Feta diced chicken breast, red onion, bell pepper & feta cheese ..................................................................10 BBQ Chicken diced chicken breast, cheddar cheese & bbq sauce ................................................................................10 Spicy Meatlover italian style chicken sausage, pepperoni, bacon, mozzarella cheese & diablo sauce..........................10 Shrimp & Scallops shrimp, bay scallops, fresh basil, bell pepper, diced tomato, & parmesan cheese ..........................12
Sandwiches Chicken Caesar Wrap romaine lettuce, roasted chicken, parmesan, ceasar dressing wrapped in a tortilla.....................9 Asian Chicken Wrap chopped cabbage, chicken & veggie blend with asian dressing wrapped in a tortilla ......................9 Salmon Burger Alaskan salmon topped with fresh arugula, beefsteak tomato & sesame mayo sauce .........................10
Desserts Fasano Pies delicious personal size cherry, apple or blueberry pie served a la mode ......................................................6 Cheesecake new york style served with fresh strawberry & whipped cream .....................................................................6 Cannoli pastry shells filled with sweet, creamy ricotta filling finished with chopped pistachios ..........................................6 Chocolate Delight rich, fluffy chocolate cake with whipped cream filling & chocolate topping ..........................................6
Non-Alcoholic Beverages Soda Coke, Diet Coke, 7 up, A&W Root Beer, Canada Dry Ginger Ale ............................................................................2 Refillable Beverages Hot or Iced Tea, Lemonade, Coffee, Decaf Coffee .........................................................................3 Fruit Drinks Berry Lemonade, Grape, Fruit Punch & Apple (organic) ...............................................................................2 Bottled Water San Pellegrino Sparkling or Ice Mountain...............................................................................................3 / 2 GF = Naturally Gluten Free *GF = Available Gluten Free *consumption of raw oysters may result in foodborne illness
**V = Available Vegan 222018
FILE PHOTO What’s on the Menu?
Growing a social media marketing effort is essential in today’s restaurant industry.
Getting the WORD out 5 ways to put social media on a restaurant’s menu established, make sure to update it often. A stale Facebook page makes it seem as though the restaurant has closed and can actually be worse than no Facebook page at all.
Find Facebook friends While Twitter is consistently gaining market share, Facebook is still the social media king. Establishing a Facebook page should be part of phase one in your social media plan and once the page is
Tweet timely tweets Twitter has become a remarkably successful marketing tool for restaurants of all sizes and styles because its bite-size messages are perfect for the easy-to-read, easy-to-share crowd. Time your tweets
Encourage visitors to get the picture Think of your social media channels like you think of your menu – text conveys the information but pictures make it pop. Social media is a great way to tantalize your customers with mouthwatering pictures of your latest menu items or your old specialties. Also, don’t forget to encourage guests to share their own pics of amazing meals they’ve enjoyed at your restaurant.
so that they appear right before the prime lunch and dinner hours and make sure to always include your menu or a droolworthy picture of a featured dish. Encourage interactivity One of the biggest benefits of social media is that your customers can essentially market your restaurant for you through their tweets and shares. Now it’s up to you to give them something to talk about. Encourage interactivity by using your social media sites to start conversations, organize groups and highlight important happenings at your restaurant. Remember, if something is interesting to you, it’s probably interesting to many of your customers as well. Publicity through promotion Your great food and service will keep
WORD
CONTINUED ON PAGE
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MENU GUIDE 2015
Is social media marketing on your restaurant’s menu? It should be. These days a social media campaign is an essential component of any marketing plan and this is especially true for restaurants. Unlike many other industries, restaurants have the unique opportunity to meet their customers face to face with every single transaction, and in today’s market, more and more of those meetings are being coordinated through social media. Reviews, pictures and promotions, each can be a valuable marketing tool for your restaurant, whether you’re sharing them or your customers are. To get the conversation started today and add social media to your menu, employ the following five tips:
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B.J. Wentker’s Book Your Holiday and Special Event Parties Today!
WORD
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customers coming back but sometimes you need a little promotion to get them through that door the first time. Enter your social media networks. These channels are ideal for highlighting promotions, especially if you spread the news across several networks. Start with a strong promotion and you’ll find it not only increases your guest attendance but your social media traffic as well. To learn more about how to grow your restaurant traffic and to find the tools and equipment you need, visit ACityDiscount.com. (BPT)
Historic Fine Dining Closed Sundays. Lunch: Monday-Friday 11 am to 2 pm Dinner: Monday-Thursday 5 pm to 9 pm Friday & Saturday 5 pm to 10 pm Reservations are appreciated so that we may serve you better!
230 Milwaukee Avenue • Burlington, WI 53105 • (262) 767-1514 Events & specials updated weekly online: bjwentkers.com and find us on facebook
221580
APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler
SOUP & SALAD - ala carte
FOOD, SPIRITS & BANQUETS
3101 Eagle Road, Kansasville • 262-878-3313 10 minutes west of I-94 & Hwy. 11 Open Tues.-Sun. at 11 a.m. Winter Hours (Jan.-March) Open Wed.-Sun.
MENU GUIDE 2015
michaelsonthelakewi.com
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Join our VIP Text Club for Exclusive Deals & Offers Text M742 to 36000
M742
Signature Baked French Onion Soup Soup of the Day Chop Salad Caesar - can add Chicken Breast Wedge Salad
ENTREES All entrees served with soup or side salad, vegetable of the day, table bread, and a choice of potato or rice. All steaks and chops are finished with Maître D’ Butter
STEAKS We proudly serve USDA Choice or higher Certified Angus Beef, the top 8% of all US beef. Premium aged, uniquely seasoned, hand selected steaks are absolutely delicious and the finest available. Porterhouse Filet Mignon Rib-Eye Boneless New York Strip USDA “Prime” Top Sirloin Flat Iron Steak Toppers Sautéed Mushrooms and Onions Maytag Blue Cheese Haystack Onions Creamy Jack Daniel’s peppercorn sauce Savoy Marsala wine sauce
Add Surf to Your Turf 3 Grilled Shrimp Crab Cake Prime Rib Saturday Night limited quantities Slow roasted and specially seasoned - served with fresh horseradish and au jus Theresa’s Cut 10 oz. Mike’s Cut 16 oz.
Toppings - Italian sausage, pepperoni, mushrooms, onions, bell peppers, black olives, green olives, garlic Meat Lovers Prime Rib Popeye’s Buffalo Chicken Garlic Bread Cheesy Garlic Bread
PORK & CHICKEN
- Wednesday Too! Served with soup, side salad or coleslaw and your choice of our own potato pancakes, baked potato, or house fries Haddock - hand breaded Baked haddock in lemon dill butter sauce Senior Citizen Sized All-You-Can-Eat Fried Yellow Lake Perch
White Marble Farms Natural Pork Chop Full Rack of BBQ Baby Back Ribs Chicken Marsala
SEAFOOD Fresh Salmon Jumbo Tempura Shrimp Jumbo Lump Crab Cakes
SIDES - large enough to share Sautéed Fresh Mushrooms & Caramelized Onions Grilled Asparagus Creamed Spinach Macaroni and Cheese Tender Fresh Green Beans Oven Roasted Cauliflower
PASTA Portabella Ravioli Add Italian sausage Garlic Shrimp Chicken Alfredo
PIZZA Handmade Thin Crust 16 Inch Pizza Includes Wisconsin mozzarella cheese
FRIDAY FISH FRY
DESSERTS House-made Classic Carrot Cake House-made Cream Cheese Swirled Fudge Brownie Vanilla Bean Cheese Cake Salted Caramel Vanilla Crunch Cake Ice Cream
KIDS MENU AVAILABLE LUNCH Sandwich Menu Burgers Chicken Reuben Prime Rib and more 22217
Large or Small, We Cater Them All
Weddings • Birthdays • Graduation • Corporate Events • Office Parties • Box Lunches • Festivals View Full Menu hes | Sandwiches ic w d an S y lt ia ec p hes | S Nachos | Sandwic s | Chicken | Dinners | Side Dishes For $7.90 | Rib By The Pound es id S | d n u o P e Meats By Th Nachos
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$12.95 $21.95 $8.95 $14.96
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A Free Dish Of Banana Pudding 193623
1880 Main St. (on the corner of Hwy ES & 20 inside the BP Station) East Troy • (414) 610-7675 • Tues. - Sun. 11:00 am - 8:00 pm
MENU GUIDE 2015
1/2 Order Whole Order
$5.25 $9.25
CHECK OUT THE REST OF OUR DELICIOUS MENU AT
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Muskego Lakes
Brunch
Brunch untry Club
Muskego Lakes Co
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Three Meat Mary Weighing in at a hefty 23½ ounces. Our own blend of spices and seasonings in tomato juice, featuring Cevap sausage (native to Serbia), blue cheese stuffed pepperoncini, shrimp, hickory bacon, deviled egg, beef stick, asparagus, pickle, cheese, pickled mushroom and onion, with lemon and lime. $14
INTRODUCING at a hefty 23 1/2 ry”- Weighing in ings in “Three Meat Ma spices and season of nd ble n ow r ounces. Ou sage (native to turing a cevap sau fea e, mp, juic shri ato tom oncini, ese stuffed pepper asparagus, Serbia), blue che egg, beef stick, iled dev on, onion with hickory bac kled mushroom and pickle, cheese, pic - $14 lemon and lime AND , peach mix of Smirnoff ice “Bella Bellini”- A h just a touch of of pineapple wit schnapps, splash imsical drink this the perfect wh grenadine, makes flute - $8 e agn mp cha a served in
Muskego Lakes Country Club Reservations Recommended (414) 425-6500
222032
S100 W14020 Hwy. 36 • Muskego, WI 53150