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.