Sunday

SUNDAY

OVEN FRIED CHICKEN, $22, as prepared by Great Grandma Virginia Ross, (same recipe since the Lodge opened, she started cooking here in 1921!).

SOUTHERN SHRIMP, $22, with all the Savory veggies of a Creole without the heat (unless you request the Tabasco).

RACK OF LAMB RIBS*, $27, broiled on the rare side (unless you ask for more heat) with enhancement of garlic and crushed rosemary.

BROILED AGED RIB EYE ANGUS STEAK*, $27, It can be grilled normally or "blackened" with creole pepper seasoning. Either with a horseradish sauce option.

Vegetarians, $22, enjoy the vegetable Creole sauce served on a bed of wild and/or white rice.

ALL are served with Northern wild rice and/or white rice, tossed with sautéed mushrooms and Fresh broccoli flourets with homemade cheese sauce.

"Corn fritters" are also a tradition for Sunday dinner, served with pure Wisconsin honey.

Children love the chicken on Sundays. $14

*Wisconsin law permits us to serve meats or eggs lightly cooked, or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterik *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Monday

MONDAY

WALLEYE ALMONDINE, $27, basted with butter and tangy fresh squeezed lemon and broiled with roasted sliced almonds.

PORK TENDERLOIN, $27, marinated in Thomas Jefferson's Original recipe with juniper berries, baked and touched with the char broiler, (this has been so popular it is also served on Saturday).

ROAST DUCK, $27 a full half duck, glazed with a homemade wild chokecherry jelly with a hint of almond, and baked very hot (the duck is also served on Fridays).

BROILED AGED RIB EYE ANGUS STEAK*, $27, It can be grilled normally or "blackened" with Creole pepper seasoning. Either with a horseradish sauce option.

Vegetarians, $22, tonight would enjoy lemon-pepper pasta almandine, with broiled (British Style) tomatoes topped with Parmesan cheese.

ALL are served with lemon-pepper pasta, fresh Parsley carrots and spinach served with a sour cream/cream cheese sauce, with hard-boiled egg.

Children's menu on Mondays is hamburgers. $14

*Wisconsin law permits us to serve meats or eggs lightly cooked, or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Tuesday

TUESDAY & THURSDAY BASKET DINNER

Basket Dinners $27 – Each guest has their own basket, with a full dinner “to go,” either back to the cabin, or out on the pontoon.

Choice of:

ROAST DUCK, A full half duck, glazed with a homemade jelly of wild chokecherries with a hint of almond, and baked very hot (the duck is also served on Fridays).

SALMON FILLET, baked to tender perfection.

BROILED AGED RIB EYE ANGUS STEAK,* It can be grilled normally or "blackened" with Creole pepper seasoning. either with a horseradish sauce option.

ALL are served with baby red potatoes, salad wedge with choice of raw vegetables and homemade dressing, muffins, and homemade dessert.

Children's menu special on Tuesdays & Thursdays is Bratwurst. $14

Or Ask about the Lodge Patio Steak Cookout $27 This is an alternative to baskets that often happens on Thursday nights in the summer. An informal streak cookout in front of the main lodge where all the guests can gather and meet.

*Wisconsin law permits us to serve meats or eggs lightly cooked , or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Wednesday

WEDNESDAY

BEEF STROGANOFF, $22, made with prime rib tips and plenty of fresh mushrooms: and served on Classic Kuloski noodles if you prefer.

QUAIL $27, with the breast deboned, brushed with sweet Marsala wine, and lightly broiled (also on Saturday) for those who want a lighter, delicate treat - order two or three.

BLUEGILL, $22, little halves moistened in Wisconsin beer (Leinies, of course!) and gently sautéed skin-on light batter.

BROILED AGED RIB EYE ANGUS STEAK*, $27, It can be grilled normally or "blackened" with Creole pepper seasoning. Either with a horseradish sauce option.

Vegetarians, $22, enjoy an assorted meal of the following choices: corn pudding, homemade sage and onion dressing, your choice of pasta, and/or vegetable.

ALL offer a choice of heavier Kulaski egg noodles, or spaghetti, plain or alfredo (with fresh cream and Parmesan Cheese) and spinach served with a sour cream/cream cheese sauce, with hard-boiled egg.

ALL are served with true mashed potatoes (yes, some lumps like Grandma used to make em!), sage and onion dressing and our time-honored recipe for corn pudding that came to Teal Lake In 1921.

Children, always enjoy the Wednesday turkey, so we offer no additional item. $14

*Wisconsin law permits us to serve meats or eggs lightly cooked, or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Thursday

TUESDAY & THURSDAY BASKET DINNER

Basket Dinners $27 – Each guest has their own basket, with a full dinner “to go,” either back to the cabin, or out on the pontoon.

Choice of:

ROAST DUCK, A full half duck, glazed with a homemade jelly of wild chokecherries with a hint of almond, and baked very hot (the duck is also served on Fridays).

SALMON FILLET, baked to tender perfection.

BROILED AGED RIB EYE ANGUS STEAK,* It can be grilled normally or "blackened" with Creole pepper seasoning. either with a horseradish sauce option.

ALL are served with baby red potatoes, salad wedge with choice of raw vegetables and homemade dressing, muffins, and homemade dessert.

Children's menu special on Tuesday & Thursday is Bratwurst. $14

Or Ask about the Lodge Patio Steak Cookout $27 This is an alternative to baskets that often happens on Thursday nights in the summer. An informal streak cookout in front of the main lodge where all the guests can gather and meet.

*Wisconsin law permits us to serve meats or eggs lightly cooked , or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Friday

FRIDAY

ROAST DUCK, $27, has been a feature on Friday evenings for over a decade, a full half duck, glazed with a homemade wild choke-cherry jelly with a hint of almond, and baked very hot (also offered Monday).

SAUTÉED WALLEYE, $27, has been a feature of Friday for six decades that we have recorded. Yes, it is still sautéed in traditional Teal Lake cookout style.

RACK OF LAMB RIBS*, $27, is now offered again, broiled on the rare side (unless you ask for more heat) with enhancement of garlic and crushed rosemary.

BROILED AGED RIB EYE ANGUS STEAK*, $27, It can be grilled normally or "blackened" with Creole pepper seasoning. Either with a horseradish sauce option.

Vegetarians, $22, enjoy a vegetable Lasagna.

ALL are served with classic scalloped potato, and the vegetable is green beans, fresh when supplies are available.

For the children, we will have hamburgers on Fridays. $14

*Wisconsin law permits us to serve meats or eggs lightly cooked, or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.

Saturday

SATURDAY

AGED PRIME RIB OF ANGUS BEEF*, $27, another of Ross' traditional meal always on Saturday

NORTH ATLANTIC SALMON, $27, baked to tender perfection.

QUAIL, $27, with the breast deboned, brushed with sweet Marsala wine, and lightly broiled (also on Wednesday) for those who want a lighter, delicate treat.

LAKE SUPERIOR LAKE TROUT, $22, delivered fresh from Bayfield fisheries (in season), is baked inside a brown paper wrap (another Thomas Jefferson legacy), and served with homemade fresh-lemon hollandaise sauce (you can also catch this treat on our "Eggs B" for breakfast).

Vegetarians, $22, enjoy our wonderful crispy baked potatoes, filled with a blend of Wisconsin cheeses, onion and cream, and re-baked and broiled. And many people order extra fresh asparagus. Baked potatoes are served, with traditional crisp oiled skins and sour cream, with asparagus and our super homemade hollandaise you may already have tasted.

Children are again offered their perennial favorite - spaghetti (with meatballs optional)! $14

*Wisconsin law permits us to serve meats or eggs lightly cooked, or "rare" at the guest's request. However, we are legally obliged to warn you (by this asterisk *) that "undercooked" foods may be dangerous (and delicious). If you prefer less or more cooking, please ask your server.