Teal Wing Golf Club - Award Winning Golf in Wisconsin
Sunday, 21 September 2014  
  
Dinner Menus
 Always Homemade, Always available, Always Classic ingredients. 

At Teal Lake, we prepare your meals the old fashioned way: from scratch, using our traditional recipes, from the finest ingredients.

Dinner includes the salad bar (with our own dressings), fresh baked rolls, biscuits and muffins, choice of entrée, potato, vegatable, nonalcoholic beverages and an assortment of luscious desserts prepared fresh daily. (We take out all the calories in the kitchen and give them back to you in a brown paper bag when you leave!)

You will not go hungry at Teal Lake! Dinners at Teal Lake are a mix of sit down service and gourmet buffets in our Northwoods Dining Room, Or Dinner baskets to be enjoyed in the cabin or on a pontoon, or outdoor cookouts with good conversation and bonfire.

Friday and Saturday we offer sit-down dinners, with a choice of 6-8 entrees, cooked to order. Hours: 6p.m. - 8pm (please have your foot in the door by 8pm)
Price: $22 - $28 depending on entree ($14 for kids menu)*

Sunday and Wednesday we offer a gourmet buffet, with plenty for all. Great option for the kids, or those wanting good food while still being able to make dinner a part, not ALL of the night. Hours: 6:30p.m. - 7:30p.m.
Price: $19 buffet with a $10 upgrade for a custom order ($9 for kids)*

Monday, Tuesday, and Thursday we offer our special Dinner Basket option, as well as outdoor cookouts when weather permits.
Hours: 6 pm delivery or gathering.
Price: $22 - $28 ($9-$14 for kids)*

*A 15% service charge is automatically added, this is in lieu of tipping. Please do not leave tips in the dining room. WI sales tax applies.

A Vegetarian specialty is available every night. Children's options are available as well as smaller servings of menu items if they choose. see Children's menu. With everything homemade in our own kitchen, we are able to cater to many dietary requests. Reservations are requested by 4pm each day, so we can bake enough fresh muffins. Thank you.

Lets start with Desert! Those homemade goodies are the highlight and are offered every night.
ALWAYS available:

  • Teal Lake's HOMEMADE ICE CREAM, made by Glenda, the head cook. Flavors may vary.
  • Fresh Strawberry and Blueberry for on top of the ice cream or alone.
  • Sundays with toppings of chocolate, butterscotch, or maple syrup.
  • Scham Tortes (a harden egg white with sweetness, or as one staff describes, harden cotton candy!) with ice cream or whipped cream and strawberries.
  • Lemon Frost

Rotating Deserts - all baked fresh on property.

  • Chocolate Marvel Pie - an intense version of a French silk pie. Chocoholics dream!
  • German Chocolate Cake - fresh chocolate cake with coconut topping.
  • Virginia's Cheese Cake - classic recipe served at Teal Lake since Great Grandma brought it from the South in 1921, a denser cake with graham cracker crust - fruit topping available.
  • Classic Apple Pie - made with a perfect flaky pastry, not too sweet, goes wonderful with ice cream or whip cream. Or the Wisconsin way, a slice of cheddar cheese!

Classic Sunday Dinner: Enjoy a Gourmet Buffet with option to custom order Steak or Bluegill.
Price is $19 per person, $10 upgrade for a custom order, $9 for children.
Includes the full buffet with dessert and non-alcoholic beverage.
Enjoy classic salad wedges with choice of homemade dressings, relish salads, and relish tray. Home baked cranberry muffins and Teal Lake's famous rum rolls will be on the buffet along with southern style corn fritters served with honey.

  • Oven Fried Chicken - the same recipe as prepared in 1921 by Great Grandma Virginia Ross. Fried for a crispy top layer, then slow baked over a bed of vegetables for flavor.
  • Southern Creole with or without Shrimp - with the savory veggies of a Creole without the heat, unless you request the Tabasco. A wonderful vegitarian option.
  • Northern wild rice and white rice mix
  • Sauteed Carrots and broccoli - with fresh chopped parsley and butter.
  • Custom order from the kitchen:
  • Bluegill - little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.
  • **Broiled Aged Rib-Eye Steaks - grilled to your taste on the big kitchen grate, lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.


Wednesday : Enjoy a Gourmet Buffet with option to custom order Steak or Bluegill.
Price $19 per person, $10 upgrade for a custom order. $9 for children.
Includes the full buffet with dessert and non-alcoholic beverage.
Enjoy classic salad wedges with choice of homemade dressings, relish salads, and relish tray. Home baked muffins and dinner rolls will also be on the buffet.

  • Classic Turkey Dinner- Roast Breast of Turkey over a bed of sage an cranberry stuffing. Homemade thick gravy on the side, so you can pour on as much as you want.
  • Pork Tenderloin - marinated in Thomas Jefferson's original recipe with juniper berries, baked and touched with the char boiler. Served on a bed of fried shorelunch apples.
  • Custom order from the kitchen:
  • Bluegill - little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.
  • **Broiled Aged Rib-Eye Steaks - grilled to your tasted on the big kitchen grate, lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • Corn on the Cob
  • Alfredo Noodles (smooth rich yum... very popular!)

In Spring and Fall, for the more mature pallets Quail can be requested instead of Turkey: Broiled Quailsmaller birds, partially boned, brushed with sweet Marsala wine, and lightly broiled. For those who want a lighter, delicate treat. Served on a bed of sage stuffing and cranberries.


Monday, Tuesday, and Thursday: Basket Dinners OR Outside Cookout.

OUR WONDERFUL DINNER BASKETS: $28 per person, $14 for children
COMPLETE WITH EVERYTHING FOR DINNER: rolls. salads, deserts, as well as a choice of steak, roast duck, or salmon. You need to order by mid afternoon. The baskets will be delivered to your guest home around six-ish and are designed for a microwave reheat if needed later. Many guests take their baskets for a sunset picnic on a pontoon boat. Also an option any night for those traveling late on arrival day, or needing to stay in the cabin because of sleeping babies or dogs.

  • Roast Duck - half a duck glazed with homemade wild chokecherry jelly with a hint of almond and baked very hot.
  • Alaskan Sock-Eye Salmon - baked to tender perfection with light lemon juice (the real stuff, squeezed by hand) and paprika for color or or "blackened" with Creole pepper seasoning.
  • **Broiled Aged Rib-Eye Steaks - grilled to your tasted on the big kitchen grate, lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • 2 Wisconsin Johnsonville Brats
  • 2 Boiled Tomato Halves - British style, topped with Parmesan cheese and breadcrumbs.

In Basket:
Salad wedges with choice of dressing, and raw veggies
Red potatoes - boiled with butte and parsley (optional)
Choice of muffin, cranberry or bran
Choice of dessert


Outside Cookout: usually Tuesday or Thursday. $28 per person, $14 for children. When the weather and guest mix are right we may offer an outdoor cookout on the main lodge patio (great for meeting other guests). Our wonderful Steaks, bake potato, salads, rolls and dessert. Great time to meet everyone and enjoy a bonfire. Ask the office.

  • **Rib-Eye steaks grilled to your taste over a gas outside grill. lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • Alaskan Sock-Eye Salmon - baked to tender perfection with light lemon juice (the real stuff, squeezed by hand) and paprika for color or or "blackened" with Creole pepper seasoning.
  • Grilled Veggie Kabob. Lightly marinated sections of Onions, Peppers, Mushrooms, and Tomatoes.
  • Served with a baked potato, a variety of salads, and rolls.

OR

Shoredinner: old-fashioned walleye shoredinner cooked over an open fire.

  • Walleye fillets
  • Shorelunch Apples with brown sugar and butter (don't ask how much, just enjoy!)
  • Pan-fried potatoes
  • Baked beans
  • Bacon and onion sandwiches on fresh home baked bread
  • Cookies
  • Apples and oranges


Friday and Saturday: sit down, table-side service in our Classic Dining Room. Price $22 -$28 per person, $14 children

Friday Special: Sauteed Canadian Walleye - featured on Fridays for over 60 years. Traditional Teal Lake cookout, same as the guide's shorlunches. Real cold-water Canadian walleye fillets rolled in egg and cracker crumbs then fried.

Saturday Special: Broiled Quail - smaller birds, partially boned, brushed with sweet Marsala wine, and lightly broiled. For those who want a lighter, delicate treat - order two or three.

Offered Both nights:

  • Roast Duck - half a duck glazed with homemade wild chokecherry jelly with a hint of almond and baked very hot.
  • **Rack of Lamb - baked a little rate and enhanced wit garlic and rosemary, served with mint jelly.
  • **Pork Tenderloin - marinated in Thomas Jefferson's original recipe with juniper berries, baked and touched with the char boiler.
  • Alaskan Sock-Eye Salmon
  • **Rib-Eye steaks grilled to your taste over a gas outside grill. lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • Bluegill - little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.

Vegetarian options: as well as Gluton free upon request

  • Stuffed Red Pepper with Northern Wild Rice mix.
  • 2 Boiled Tomato Halves - British style, topped with Parmesan cheese and breadcrumbs.
  • Grilled Veggie cabob. Lightly marinated sections of Onions, Peppers, Mushrooms, and Tomatoes.

Childrens menu for Friday and Saturday Nights ($14):Includes salad bar and homemade desserts.

  • Mini Hamburgers made on a hoagie bun, 2 per child
  • Speghetti with Alfredo or homemade red Sauce, with or without meat balls
  • Toad in the Hole: Light Pastry rolled around Sausage. (A real treat in England for the kids)

With your dinner of FRIDAY we offer the following, order as many or as few as you wish.

  • Roasted Red potato
  • Carrots sprinkled with fresh parsley
  • Spinach with cream cheese dressing
  • Bran muffins, dinner rolls

With your dinner of SATURDAY we offer the following, order as many or as few as you wish.

  • Traditional baked Idaho potato with crisp oiled skins, served with sour cream
  • Fresh Asparagus with homemade hollandaise sauce. Feel free to ask for a large serving.
  • Cauliflower, gently steamed
  • Blueberry muffins, dinner rolls


Friday Dinner Print E-mail

FRIDAY

Sit down, table-side service in our Classic Dining Room.

Hours: 6pm - 8pm (please have your foot in the door by 8pm)

 

Friday Special: Sauteed Canadian Walleye - featured on Fridays for over 60 years. Traditional Teal Lake cookout, same as the guide's shorlunches. Real cold-water Canadian walleye fillets rolled in egg and cracker crumbs then fried.

Offered Both nights:

  • Roast Duck - half a duck glazed with homemade wild chokecherry jelly with a hint of almond and baked very hot.
  • **Rack of Lamb - baked a little rate and enhanced wit garlic and rosemary, served with mint jelly.
  • **Pork Tenderloin - marinated in Thomas Jefferson's original recipe with juniper berries, baked and touched with the char boiler.
  • Alaskan Sock-Eye Salmon
  • **Rib-Eye steaks grilled to your taste over a gas outside grill. lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • Bluegill - little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.

 

Vegetarian options: as well as Gluton free upon request

  • Stuffed Red Pepper with Northern Wild Rice mix.
  • 2 Boiled Tomato Halves - British style, topped with Parmesan cheese and breadcrumbs.
  • Grilled Veggie cabob. Lightly marinated sections of Onions, Peppers, Mushrooms, and Tomatoes.

 

Childrens menu for Friday and Saturday Nights ($14):Includes salad bar and homemade desserts.

  • Mini Hamburgers made on a hoagie bun, 2 per child
  • Speghetti with Alfredo or homemade red Sauce, with or without meat balls
  • Toad in the Hole: Light Pastry rolled around Sausage. (A real treat in England for the kids)

 

With your dinner of FRIDAY we offer the following, order as many or as few as you wish.

  • Roasted Red potato
  • Carrots sprinkled with fresh parsley
  • Spinach with cream cheese dressing
  • Bran muffins, dinner rolls
 
Saturday Dinner Print E-mail

SATURDAY

Sit down, table-side service in our Classic Dining Room. Hours: 6p.m. - 8pm (please have your foot in the door by 8pm)

Saturday Special: Broiled Quail - smaller birds, partially boned, brushed with sweet Marsala wine, and lightly broiled. For those who want a lighter, delicate treat - order two or three.

Offered Both Friday and Saturday nights:

  • Roast Duck - half a duck glazed with homemade wild chokecherry jelly with a hint of almond and baked very hot.
  • **Rack of Lamb - baked a little rate and enhanced wit garlic and rosemary, served with mint jelly.
  • **Pork Tenderloin - marinated in Thomas Jefferson's original recipe with juniper berries, baked and touched with the char boiler.
  • Alaskan Sock-Eye Salmon
  • **Rib-Eye steaks grilled to your taste over a gas outside grill. lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
  • Bluegill - little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.

Vegetarian options: as well as Gluton free upon request

  • Stuffed Red Pepper with Northern Wild Rice mix.
  • 2 Boiled Tomato Halves - British style, topped with Parmesan cheese and breadcrumbs.
  • Grilled Veggie cabob. Lightly marinated sections of Onions, Peppers, Mushrooms, and Tomatoes.

 

Childrens menu for Friday and Saturday Nights ($14):Includes salad bar and homemade desserts.

  • Mini Hamburgers made on a hoagie bun, 2 per child
  • Speghetti with Alfredo or homemade red Sauce, with or without meat balls
  • Toad in the Hole: Light Pastry rolled around Sausage. (A real treat in England for the kids)

 

With your dinner of SATURDAY we offer the following, order as many or as few as you wish.

  • Traditional baked Idaho potato with crisp oiled skins, served with sour cream
  • Fresh Asparagus with homemade hollandaise sauce. Feel free to ask for a large serving.
  • Cauliflower, gently steamed
  • Blueberry muffins, dinner rolls
 
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