Wood Orchard Market (Egg Harbor) 173 60 YEARS OF GREAT DINING: The Famous Door County Fish Boil 174, 175 edible DOOR Magazine: Opening the Door to the Bounty of NE Wisconsin 176
Mailing address: P.O. Box 648 • Ephraim, WI 54211-0648
Street address: 2584 South Bay Shore Dr., Suite A, Sister Bay, WI 54234 Office: 920.854.5555
Editor/Publisher: John Nelson, 920.421.1589, john@doorguidepublishing.com
Media Sales: Ann Kaminski, 920.421.1200, ann@doorguidepublishing.com
Graphic Design: Sharon Anderson (Inside The Door Graphic Design)
Advertising Design: Laurel Ciohon | Sharon Anderson
Writers: Jude Genereaux | Laurel Ciohon | Stephen Wolter
Operations Manager: Chris Risch
“I hadn’t had a bite to eat since yesterday, so Jim he got out some corn-dodgers and buttermilk, and pork and cabbage and greens–there ain’t nothing in the world so good when it’s cooked right–and whilst I eat my supper we talked and had a good time.”
–The Adventures of Huckleberry Finn (Chapter XVIII), by Mark Twain
Visit Door County TODAY (www.doorcounty.net) for the online version of the 2019 Door County Dining Guide and for a complete directory of the peninsula’s 150+ restaurants, markets, wineries, distilleries, breweries and cider-makers.
Although the Door County Dining Guide strives to present you with the most accurate information, prices, menu items and restaurant hours are all subject to change.
DOOR COU NTY
SERVING BREAKFAST
BAILEYS HARBOR
BAILEYS 57
7998 Hwy 57, 920.839.2114 baileys57.com
HARBOR FISH MARKET & GRILLE 8080 Hwy 57, 920.839.9999 harborfishmarket-grille.com
THYME CUISINE
7670 Hwy 57, 920.839.2500 thymecuisine.com
TOP DECK RESTAURANT & BAR AT GORDON LODGE 1420 Pine Dr., 920.839.1061 gordonlodge.com
CARLSVILLE
DOOR COUNTY COFFEE & TEA CO. 5773 Hwy 42, 920.743.8930 doorcountycoffee.com
LITTLE CAESAR’S PIZZA AT JP EXPRESS 5493 Monument Point Rd (Hwy 42) 920.743.1700 jandupetroleum.com
RUSTY TRACTOR BREAKFAST BARN 6228 Hwy 42, 920.743.8704 facebook.com/rustytractorbreakfastbarn/
EGG HARBOR
BIG EASY BAGEL & BEIGNET 7755 Hwy 42, 920.868.9600 bigeasydoorcounty.com
MACREADY ARTISAN BREAD COMPANY 7838 Hwy 42, 920.868.2233 macreadyartisanbread.com
ELLISON BAY | GILLS ROCK
GRANDMA’S SWEDISH BAKERY AT ROWLEYS BAY RESORT 1041 County Rd. ZZ, 920.854.2385 rowleysbayresort.com
ROWLEYS BAY RESTAURANT & FISH BOIL 1041 County Rd. ZZ, 920.854.2385 (Daily Buffet & Sunday Brunch) rowleysbayresort.com
WICKMAN HOUSE
11976 Mink River Rd., 920.854.3305 (Sunday Brunch only) wickmanhouse.com
EPHRAIM
CHEF’S HAT CAFÉ
3063 Church St., 920.854.2034 chefshatdoorcounty.com
OLD POST OFFICE RESTAURANT 10040 Water St., 920.854.4034 oldpostoffice-doorcounty.com
SUMMER KITCHEN 10425 N Water St., 920.854.2131 thesummerkitchendoorcounty.com
THE KITSCHINN 10440 Orchard Dr., 920.854.5941 facebook.com/thekitschinn/
SOUTHERN DOOR
BRUSSELS
STURGEON BAY
WASHINGTON ISLAND
Goose & Twigs
Julie’s Park Café
White Gull Inn
Heirloom Café & Provisions
Katie Gill says the inspiration for Heirloom Café & Provisions, which she opened with her husband Andy in 2018, comes from family recipes, their travels, and her different experiences with the food industry. “I want to create unique but approachable food,” Katie explains.
Living in Austin, Texas, brought some inspiration behind some of their favorite menu items, including the Breakfast Bowl, Breakfast Tacos, and Chilaquiles. Katie’s family recipe for Kroupsa is a Sunday Brunch staple. “We called it a Norwegian pancake growing up, but later research showed it could possibly be Finnish. Whatever it is, I want people to try it because it’s delicious!”
Starting in 2019, Heirloom Café will be offering grab-and-go sandwiches and salads. Andy and Katie want to have great, fast food, as they say they know everyone wants to enjoy the Door County summer weather as much as possible! Check their website for their seasonal hours and Pop-Up/Happy Hour events. heirloomcafeandprovisions.com
– Laurel Ciohon
Fresh Lobster Flies In Daily to Harbor Fish Market & Grille
Having purchased the former Old Frontier Saloon & Restaurant in 1999, Harbor Fish Market & Grille owners Karen and Carl Berndt say they’re eager to start their 20th anniversary season on the shores of Baileys Harbor. Growing up in Connecticut, Karen had firsthand exposure to East Coast seafood. Noting the popularity of Door County fish boils, she was inspired to bring lobster boils to her own business. A huge culinary success, 35 to 40 lobsters are served each night. “Always fresh!” is the Fish Market mantra, with lobsters flown in directly from the East Coast to be served the next day in a true Door County Lobster Boil.
Moving from tank to boil pot, the lobsters are served with local produce like fresh corn, all right at the water’s edge.
Besides popular outdoor seating, Karen Berndt boasts that everything is made from scratch and that the Fish Market’s lobster rolls are always 100% lobster meat. Yes, getting hungry just thinking about it…
– Jude Genereaux
Coyotes own "Garbage Salad" 12.99
Choose mixed greens or fresh spinach. Served with your choice of grilled chicken, sautéed portabella mushroom or ham. Strawberry Spinach Salad 12.99 (SEASONAL)
A grilled chicken breast on a bed of fresh spinach with sliced strawberries, almonds, red onions and choice of Feta or bleu cheese crumbles served with raspberry vinaigrette.
PIZZA MENU
Menu items subject to change.
12” Thin Crust | 16” Thin Crust | 12” Gluten Free
The Beginning: Start with Cheese and add your favorites
The Supreme: Cheese, Mushroom, Onion, Black Olives, Green Pepper, Pepperoni & Sausage
12”...$14.99 | 16”...$19.99 | G/F 12”...$16.99
The Anclam: Cheese, Pineapple, Canadian Bacon &Jalapeño
12”...$11.99 | 16”...$16.99 | G/F...$13.99
The Kids Table: Cheese and any one topping
12” …. $9.99 | 16” …. $14.99 | G/F …. $12.99
The Meat Sweats: Cheese, Sausage, Pepperoni, Bacon & Canadian Bacon
12”...$14.99 | 16”...$19.99 | G/F...$16.99
The Full on Veggie: Cheese, Onion, Mushroom, Black OliveS, Green Pepper, Tomato & Broccoli
12”...$12.99 | 16”...$17.99 | G/F...$14.99
The Double Stacker: Double Cheese with any 2 toppings
12”...$11.99 | 16”...$16.99 | G/F...$13.99
MADE-TO-ORDER
SANDWICHES
TOPPINGS: ($1.25 extra for each topping) Pepperoni, Sausage, Bacon, Canadian Bacon, Black Olive, Onion, Mushroom, Green Pepper, Tomato, Broccoli, Pineapple, Banana Peppers, Jalapeño Gluten-Free Bread Available $6.99
Florian II Lakeshore Supper Club
A Kwaterski Family Tradition Since 1956
STARTERS
SHRIMP COCKTAIL $9.00
Jumbo shrimp with lemon and cocktail sauce
BATTERED MUSHROOMS $7.95
Golden brown
ONION RINGS $7.95
Mounded high WINGS $8.95
Hot, sweet & sour, teriyaki, or BBQ RANGOONS $7.95
Fried wonton stuffed with cream cheese and crab
PORK & POULTRY
JERRY’S FAMOUS “FALL OFF THE BONE” BBQ PORK BACK RIBS
Full Rack baked with special hickory & tangy sauce
$23.95
Half Rack $17.95
BROILED PORK CHOP $17.95
10-12oz., tender and juicy
ROAST WISCONSIN DUCKLING $21.95
With glazed orange sauce and herb dressing
BROILED CHICKEN BREAST $16.95
Covered with sautéed mushrooms and onions, served over bread stuffing COUNTRY CHICKEN $16.95
Deep fried in out light canola oil, crispy and juicy
STEAK LOVERS
U.S. CHOICE PORTERHOUSE $27.95
16oz., the king of steaks
U.S. CHOICE NEW YORK STRIP $27.95
12 oz., the steak-eater’s steak
U.S. CHOICE RIB EYE $25.95
16oz., hand-carved
U.S. CHOICE FILET OF TENDERLOIN $23.95
8oz., wrapped in bacon
BROILED RACK OF LAMB $29.95
10 oz., mint jelly
SURF & TURF COMBO $34.95
Rib eye, prime rib, or BBQ pork back ribs with baked shrimp, whitefish, or crab legs
U.S. CHOICE PRIME RIB $27.95
16oz, prime rib au juis (Saturday only)
BREADED MOZZARELLA STICKS $7.95
With pizza sauce
WISCONSIN CHEESE CURDS $7.95
Lightly dusted and toasted brown
SHRIMP EGG ROLLS $7.95
Served with sweet & sour sauce
SOUP DU JERRY
Jerry’s homemade soup of the day, hot and hearty Bowl $5.95 Cup $3.95
OCEANS, SEAS & BAYS
FRESH LAKE MICHIGAN WHITEFISH $20.95
Broiled in our classic family tradition FRESH YELLOW LAKE PERCH $20.95
Lightly breaded and deep fried WALLEYE FILLETS $20.95
Two 6oz. fillets lightly seasoned and broiled BAKED GULF SHRIMP $20.95
With crab stuffing and garlic butter
GULF SHRIMP $20.95
Hand breaded and deep fried, with cocktail sauce BROILED NORWEGIAN SALMON $20.95
With teriyaki glaze
SPLIT SNOW CRAB LEGS $25.95
The sweetest of crab, served with drawn butter
Entrées include large tossed salad bowl, choice of potato (baked, fresh hash browns, or fries), and fresh home baked bread
Harbor Fish Market & Grille is located on the shores of Lake Michigan in downtown Baileys Harbor. Because of the central location on the Door Peninsula, Harbor Fish Market & Grille is just 10 minutes from towns like Sister Bay, Ephraim, and Fish Creek.
Creative, exceptional entrees prepared from scratch from our executive chefs use local ingredients such as fresh fish, garden vegetables, fresh herbs and Door County cherries.
Extensive wine list and craft cocktails.
Waterview, garden seating in season.
Dog friendly dining in our garden waterview outside seating – complete with special doggy menu!
Reservations recommended and accepted online on our website or Facebook page – or by calling us directly. With your reservation we guarantee no wait for your table! Experience a
Live Maine Lobster Boil
Weds, Fri, Sat, & Sun Evenings
Begin with a cup of our creamy lobster bisque – boil includes 2# live Maine lobster, baby red potatoes, fresh corn on the cob, New Zealand mussels and steamed clams – then finishes with homemade Door County Cherry Bread Pudding.
Five choices of fluffy omelets and five choices of eggs benedict – including lobster! All the usual breakfast favorites – including Door County Cherry Stuffed French Toast, homemade corned beef hash, fruit smoothies, Door County cherry mimosas, fantastic Bloody Marys, cappuccino/espresso and the best coffee in Door County!
Always fresh from scratch – using local ingredients whenever possible! Daily soup & sandwich and soup & salad features, homemade soups, creative salads. Traditional Maine lobster roll (with our own homemade rolls), fresh local fish and many vegetarian options. Plus all your usual lunch favorites and sandwiches!
Dinner
Creative and tasteful entrees including fresh local whitefish, lake perch and walleye. Seafood choices include always fresh Chilean Sea Bass, halibut cheeks, Maine lobster, jumbo shrimp and King Crab. Great meats including Kobe beef, slow oven roasted prime rib, hand cut steaks, pork and chicken. Great vegetarian and gluten free options.
Unbelievable decadent dessert selection. Always made right here at Harbor Fish Market & Grille. Choices include Door County Cherry Pie, Door County Cherry Bread Pudding, Flourless Chocolate Cake, variety of cheesecakes and much more!
Breakfast, Lunch, & Dinner 7 days a week
Now taking reservations for breakfast, lunch, & dinner online or by phone!
With your reservation we Guarantee No Wait for your table!
Onion Rings – Fried golden brown & served with homemade Cajun ranch
Chili Cheese Fries – A mound of fries, Pub Chili & smothered with shredded cheddar cheese
Chicken Tenders – 4 deep fried chicken tenders served with ranch dressing
White Cheddar Cheese Nuggets – Served with homemade ranch dressing
Deep Fried Corn – 2 ears with butter, house seasoning, Cajun seasoning & parmesan
Walleye Fingerlings – Hand-breaded, fried & served with Cajun ranch dressing
Calamari – Deep fried to a golden brown, topped with parmesan, served with marinara
Hot Pretzel Pretzel –Served with Jalapeno cheese sauce
French Fries Basket | Potato Salad
Kyle’s Pub Chili Award-Winning 9 Pepper Chili – Served with shredded cheddar cheese
PEN PUBS
MOST WANTED
PENINSULA PUB
Pub Burger – 1/3# fresh ground beef on a grilled kaiser roll; add .50 each for cheese, mixed greens, mushrooms, tomato, onions and/or jalapenos
Hang-Over Burger – 1/3# fresh ground beef, American cheese, bacon, peanut butter, jelly, topped with a fried egg, on a grilled Kaiser roll
The Missy Burger – 1/3# fresh ground beef, pepper jack, tequila infused sweet peppers & onions, sautéed shrimp, homemade Cajun ranch, on a grilled Kaiser roll & a shot of house tequila on the side
North By South East – 1/3# fresh ground beef, cheddar, French fries, coleslaw, bbq sauce & bacon, on a grilled Kaiser roll
Angry Turkey – 1/3# fresh ground beef, habanero jack cheese, sautéed onions, Cajun grilled turkey, mixed greens, tomato, homemade Cajun ranch, on a grilled Kaiser roll.
Gyro Burger – 1/3# fresh ground beef, grilled lamb, tomato slices, red onion, homemade cucumber sauce, on a grilled Kaiser roll
The White Out Burger – 1/3# fresh ground beef, deep fried white cheddar cheese curds & Swiss, homemade ranch, on a grilled Kaiser roll
Cajun Black Bean Burger –1/3# black bean burger, mixed greens, raw onion, avocado, tomato, homemade Cajun ranch, on a grilled Kaiser roll
The Cow-Don Bleu –1/3# fresh ground beef, grilled ham, melted Swiss, mixed greens, tomato, gorgonzola ranch dressing, on a grilled Kaiser roll
The Beef & Boomer –1/3# fresh ground beef, shaved prime rib, sautéed mushrooms & melted Swiss, on a grilled Kaiser roll
Kyle Style –1/3# fresh ground beef, habanero jack, red onion, diced pickle, miracle whip & Jalapeno BACON, on a grilled Kaiser roll
The Sebastian –1/3# fresh ground beef, fresh grilled crab cake, melted provolone, mixed greens, tomato,Cajun ranch, on a grilled Kaiser roll
SANDWICHES
Served with coleslaw and a pickle; add French fries or potato salad; add cheese, bacon, sautéed mushrooms, sautéed onions, and/or jalapenos Jalapeno Pesto Turkey – Sliced oven-roasted turkey, melted pepper jack, jalapeno pesto & cucumber sauce, served on grilled French bread
Chicken Sandwich – 5 oz. chicken breast served on grilled French bread with mixed greens, avocado, tomato, red onion & wasabi mayo
Gyro – Choice of lamb, turkey or roast beef, served on a grilled pita with tomato, onion & homemade cucumber sauce
Pork Tacos – 2 tacos with fire-roasted pork, pepper jack, mixed greens, spicy homemade black bean & habanero corn salsa, served on a soft shell
The Porker BLT – Bacon, Bacon, BACON, tomato, mixed greens, mayo on pressed & grilled French bread
Italian Beef – Shaved Prime Rib dipped in au jus & served on fresh grilled French bread, with or without giardinara
DaBomb – Choice of ham, oven-roasted turkey or roasted beef & choice of American, cheddar, Swiss, pepper jack or habanero jack, mixed greens, tomato, onion, mayo & missile dressing
Off-Center Grilled Cheese – Tomato, bacon & avocado, served on grilled pressed French bread
Grilled Ham & Cheese – Classic ham & cheese served on grilled French bread
Walleye Sandwich – Fresh walleye, spring mix & red onion on a toasted Kaiser with tartar sauce & lemon
FRIDAY NIGHT FISH FRY
Served with choice of potato, tartar sauce & lemon.
Perch – Fried Shrimp –Walleye – Door County Whitefish – Combination Platter
SATURDAY SPECIAL
14 OZ. Prime Rib – Served with choice of potato and deep fried corn SALADS
Bruschetta Salad – Mixed greens, tomatoes, red onion, garlic croutons, parmesan, grilled chicken breast
Salad – Mixed greens, tomato, red onion, avocado and choice of dressing (Ranch, Gorgonzola,
Fresh Pizza
Convenience in Carlsville
With the knowledge brought by his successful operation of several service stations in Sturgeon Bay, Parv Jandu recognized the need for a place to “fill up” a little farther north, in Carlsville. Parv and his wife
Renu also recently added fresh food service at the now three-year-old JP Express service station in Carlsville.
Keeping things simple seemed the reasonable way to go for food service, Parv says, and a Little Caesars
Pizza franchise has now filled that need. Fresh, hot and ready to grab pizza, along with wings and breadsticks, plus a variety of vacation supplies and the typical gas station offerings, make this a convenient stop for travelling tourists and locals alike.
Taking pride in their fresh food offerings, the pizzas experience a brief shelf life, as pizzas that are not quickly sold are immediately removed, refrigerated and then donated to a variety of charitable outlets. “It’s a win-win for all of us,” says Parv.
– Jude Genereaux
Door Peninsula Winery: #1 User of Healthy Wisconsin Fruits
Did you know Door Peninsula Winery is the #1 user of Wisconsin fruit in its expanding lines of wines and ciders? That’s right, the ever-growing winery in Carlsville uses 650,000 lbs. of Wisconsin fruit every year. Amazingly, 80% of that fruit — Montmorency cherries, apples, strawberries, plums, grapes and pears — comes from Door and Kewaunee Counties.
Head winemaker Allan Hyland is from La Crosse and studied biology and chemistry in college before developing an interest in winemaking. Explaining the unique geography of the Door Peninsula, Hyland said, “Door County is home to many native grape varieties that you see growing everywhere, they like our soil and the climate the lake provides for cultivation.”
New this year, Door Peninsula Winery is offering a Rosé Soirée made with 100% Wisconsin grapes and a new cider, Blueberry Fizz, made with 100% Door County fruit. Hyland also recommends the winery’s popular Cherry Mimosa, made with a cider base and healthy, tart cherry juice. The new product is produced, bottled, and ready for your next picnic or camping trip!
– Laurel Ciohon
Allan Hyland
Fireside Restaurant
Relocates to Egg Harbor
Formerly located in far northern Door’s Ellison Bay, Blake and Lauren Schar opened the doors to their transplanted Fireside Restaurant in Egg Harbor on January 1st of this year. With more space in the huge quarters (the former Liberty Square), they can host private gatherings and even have a “Gallery space” for a wide range of events.
Growing up in the South, Blake learned to cook Cajun dishes and later opened his first restaurant in Scottsdale (AZ) after an education in traditional French dishes at Le Cordon Bleu. Wife Lauren describes their unique menu as a blend from the Southwest, New Orleans and France. Their Monterey Shrimp with Grits redefines the meaning of “comfort food,” but their most unusual, and perhaps most popular entrée is actually “Camel.” Yes, as in camel. Served with grits. As Lauren notes, “Blake likes to go for the unusual.”
– Laurel Ciohon
Spirits Distilled with Door County Honey
If Door County becomes a new Mecca for discovering distinctive, made-from-scratch, craft distilled spirits, Hatch Distilling Co. in Egg Harbor seems to be one of the reasons.
Beekeeper/entrepreneur Chris Roedl boasts that the distillery’s vodka and gin offered are “100% crafted from the honey of Door County bees,” and his bourbon uses Door County grains. Roedl notes Hatch is one of the few distilleries in the country to base its products on honey.
The cocktail menu at Hatch is rotated seasonally to feature fresh, local ingredients, from fruit used in the honey-muddled Old Fashioned to the spices for the Bloody Mary. Going into its second year, Hatch Distilling Co. has plans to partner with Chives’ food truck to offer delicious food options.
With a background in agriculture in the Lake Mills, Wisconsin region, Roedl sees Door County as the perfect meeting place for both discerning consumers and producers.
– Jude Genereaux
Boards for the Table
House Cheese | add charcuterie
Flat Breads of the Moment
Grilled Seasonal Veggies | with romesco
Mediterranean Lamb Skewers | with a salad of red onion, parsley, garlic, feta
Roasted Beet Salad | with blue cheese, walnuts, greens & balsamic
Crostini | with burrata & eggplant caponata
Crostini | with avocado, tomato, radish & scallion
From the Water
Pan Roasted Salmon | with lemon relish
Spanish Style Shrimp
Seared Sea Scallops | with chili jam & pickled daikon
Striped Bass
Crab-Cake Bites
From the Land
House Cured Duck Breast | with caramelized shallot, rosemary croutons, arugula, & orange aioli
Thai Style Street Chicken | with red curry salad
Caramelized Pork
Grilled Hanger Steak| with chimichurri & heirloom tomato’s
Hanger Steak | with mexican street corn
Drink, Dine & Unwind
The Carrington Pub & Grill blends different elements of a restaurant, lounge and bar to create the perfect spot for lunch, happy hour, dinner and drinks, or a late night bar/social scene. A small luxury that you can afford every day. Come as you are for casual, relaxed dining. Specialties include superior steaks, seafood, pasta, sandwiches, appetizers, our signature Friday Fish Fry and kids meals. Recognized as the "Best Restaurant" by the readers of Door County Magazine. Located on the north end of the Landmark Resort property.
n Summer Hours: Open daily for lunch and dinner. Serving 11am - 9 pm.
n Friday Fish Fry: Check out our traditional Door County Friday Fish Fry. You’ll be hooked.
n Karaoke: Every Saturday night (9pm - midnight) - all summer.
n Daily Specials: Six daily specials: Tuesday - Sunday.
n View: One of the best views in Door County - overlooking the sparkling waters of the Bay of Green Bay.
n Indoor and Outdoor Seating: Seasonal outdoor seating.
n Comedy Club: Second Thursday of the month: September - May.
n Live Music: Select Friday nights. See website for current listings.
Appetizers
Coconut Shrimp
Served with a Thai chili marmalade.
Renards Cheeser Curds
White and yellow cheddar cheese curds served with a side of Ranch.
French Fry Basket
Beer-battered sidewinder fries.
Onion Rings
Whiskey-battered and served with a smokey horseradish cream.
Chicken Tenders
Southern style chicken tenders with your choice of dipping sauce: Thai Chili, Sriracha Bourbon, BBQ, Cherry BBQ, Chipotle.
Duck Pot Stickers
Served with “secret weapon” sauce and kimchee.
Salads
Farmhouse Salad
Greens blend, tomato, red onion, carrot, bell pepper, cucumber, radish, mushroom, croutons, shredded cheese, and dressing of your choice.
Side Salad
Greens blend, tomato, cucumber, onion, mushroom, shredded cheese and choice of dressing.
The Catch Fried Haddock, shredded lettuce, onion, and tartar sauce on French Bread.
Burgers
All America
Lettuce, tomato, onion, American cheese, mayo, and Kaiser roll.
Patti Melt
Sautéed onions, mushrooms, cherry BBQ, melted Swiss and American Cheese, Rye.
Mushroom and Swiss
A burger piled high with sauteed mushrooms and Swiss Cheese on a Kaiser Roll.
Signature Dish
Most of the items shown on these pages represent our lunch menu. Dinner entrees are not shown. There are just too many choices ... from steaks and fish to chicken parmesan and lobster ravioli.
Pan-Fried Walleye
Seasoned walleye with a light, crispy breading. Our house specialty!
Prime Rib
Saturday Night is our Prime Rib Special, served from 5 - 9pm. Slow roasted and served with au jus. Includes choice of potato, chef’s choice vegetable, and smoked horseradish sauce.
n 12 oz .... $22
n 16 oz .... $24
n 24 oz .... $35
Sunday Brunch
The Carrington serves up a scrumptious Sunday Brunch from 9am - 1pm throughout the summer months. Check out the build-your-own omelet station, assorted breakfast foods, chef’s choice carving station, pastries, salads, and assorted decadent desserts.
n Adults: $15
n Children, ages 6 -10: $8
n Children, ages 5 and under: free
Sunday Pizza Buffet
Check out our delicious, award-winning Sunday Pizza Buffet, served from 4 - 9pm. Choose from hand-crafted pizza to breadsticks, soups, and salads. And for dessert we have a do-it-yourself sundae bar. Fun and easy. A great value too.
n Adults: $13
n Children, ages 6 -10: $8
n Children, ages 5 and under: free
Award Winning
The Carrington Pub & Grill has been recognized numerous times for tasty food, superior customer service, and great value. The latest wins from the 2018 annual readership survey conducted by Door County Magazine include:
n Best Restaurant | 2016 and 2017
n Best Fish Fry | 2016
n Best Sandwich | 2016 and 2017
n Best Lunch Menu | 2016and 2017
n Best Wedding Venue | 2014 - 2018
n Best Meal Deal | 2015
n Best Lunch Menu | 2016and 2017
Seems a Good Recipe for a Happy Life
LUNCH MENU
CRANBERRY CHICKEN SALAD SANDWICH | freshly poached chicken, loads of cranberries, green onion, celery + mayo $9.75
EGG SALAD SANDWICH | perfectly boiled local eggs, green onion, celery + mayo $9.00
FRESH VEGGIE SANDWICH | herb cream cheese, cucumber, tomato, greens + pea shoots $9.00
ITALIAN SANDWICH | hard salami, ham, provolone, lettuce, tomato, onion, oil + vinegar $9.75
MACREADY HOUSE SALAD | mixed greens, cucumber, tomato, dried cranberries, sun ower seeds, pea shoots, olive oil, fresh lemon $8.00; add chicken salad $3.50; add egg salad $2.50
SOUP OF THE DAY | 12 oz. cup $5.50; soup + bread $8.25; soup + half sandwich $10.75
DAILY FEATURES | constantly rotating
We are a family-owned bakery, specializing in small-batch artisan breads and baked goods. We bake from scratch every day. Taste the difference in what we do!
Egg Harbor
APPETIZERS
SMOKED CHICKEN WINGS (8) $10
CASEY’S PIG SKINS $10
BBQ QUESADILLA $12
RIB TEASER BASKET $13
HAY STACK ONIONS $9
DEEP FRIED PICKLE SPEARS $8
CORN NUGGET BASKET $8
SWEET POTATO FRIES $8.50
DEEP FRIED GREEN BEANS $8
WISCONSIN CHEESE CURDS $8.50
SOUPS
Casey’s Award Winning...
SMOKED BRISKET CHILI Cup $5 | Crock $6
LOADED BRISKET CHILI Crock of smoked brisket chili topped with cheddar, onions, and sour cream $7.50
DOOR COUNTY WHITEFISH CHOWDER Cup $5 | Crock $6
HOMEMADE SOUP OF THE DAY Cup $5 | Crock $6
SALADS
CASEY’S HOUSE SALAD Romaine and iceburg lettuce mix, red onion, green pepper, tomato, cucumber, and croutons $9
CASEY’S BBQ SALAD A large Casey’s house salad with choice of grilled or smoked chicken, brisket, or pulled pork $12
CAESAR SALAD Romaine, parmesan, and croutons $9
CHICKEN CAESAR SALAD Our caesar salad with grilled or smoked chicken $11
RUBY’S SPECIAL
RUBY BURGER 1/3lb. grilled cheeseburger with fries, cole slaw, and soda, served daily 11am-4pm $10 | After 4pm $12
DOUBLE RUBY Two 1/3lb. grilled cheeseburger patties with fries, cole slaw, and soda, served daily 11am-4pm $12 | After 4pm $14
SPECIALTY SANDWICHES
All sandwiches served with potato chips, cole slaw, and pickle chips (no substitutions); Add any BBQ side dish for $3.00
PULLED PORK SANDWICH Texas toast or kaiser roll $10.50
SMOKED BEEF BRISKET SANDWICH Texas toast or kaiser roll $10.50
CAROLINA STYLE BBQ MELT Choice of beef brisket or pulled pork topped with cole slaw and Swiss cheese $11.50
PRIME RIB SANDWICH 7oz. smoked prime rib topped with haystack onions and Kentucky bourbon BBQ sauce served open-faced on Texas toast $11
SMOKED TURKEY BACON CLUB 3 slices of Texas toast layered with smoked turkey, applewood bacon, lettuce, tomato, and mayo $12.50
BRISKET CHILI CHEESE DOG Classic hot dog topped off with our tasty smoked brisket chili & cheddar cheese $9
GRILLED CHICKEN SANDWICH 5oz. chicken breast filet with lettuce, tomato, and mayo served on a kaiser roll $10
LAKE PERCH SANDWICH Golden butterfly filets on a kaiser roll with lettuce, tomato, and tartar sauce $12.50
BLT Applewood smoked bacon, lettuce, tomato on Texas toast $9.50
HOMEMADE VEGGIE BURGER Egg, spinach, mushrooms, onions, carrots, egg and brown rice $9
GRILLED CHEESE American cheese on Texas toast $7
FROM THE FRYER
CHICKEN TENDERS Deep fried chicken strips (4) with french fries and cole slaw $10.50
PUB COD BASKET Beer battered cod filets (4) with french fries and cole slaw $11.50
BREADED SHRIMP Deep fried breaded shrimp (8) with french fries and cole slaw $12.50
BBQ
BBQ BABY BACK RIBS 1/2 rack $20 | Full rack $25
1/4 SMOKED CHICKEN Your choice of 1/4 white meat or 1/4 dark meat $12.50
1/2 SMOKED CHICKEN Includes both 1/4 white meat and 1/4 dark meat (no substitutions) $16
SMOKED BEEF BRISKET Our signature dry rub and smoked tender for 16 hours $20
SMOKED PORK SHOULDER Sliced or pulled $17
ITALIAN SAUSAGE LINKS Smoked, spicy and delicious $13
BBQ COMBOS
TWO MEAT COMBO Choice of (2) southern smoked meats $25
TREE MEAT COMBO Choice of (3) southern smoked meats $28
THE SHOWMAN PLATE A taste of all (5) southern style meats $35
BBQ SIDE DISHES
COLE SLAW
DINNER SALAD
CORN NUGGETS
BBQ BAKED BEANS
SWEET POTATOES
COUNTRY STYLE BAKED BEANS
DINNER ENTRÉES
RED BEANS + RICE W/SAUSAGE
DEEP FRIED GREEN BEANS
POTATO SALAD
FRENCH FRIES
MAC-N-CHEESE
Available after 5pm, served with choice of (2) BBQ side dishes and a homemade corn muffin with cinnamon butter. Add Grilled shrimp skewer or 4 deep fried shrimp for $7.
CHERRY GLAZED CHICKEN BREASTS Two 6oz. chicken breasts sauteed and finished with our Door County cherry BBQ sauce $21
GRILLED SHRIMP (8) grilled and dusted with Old Bay $26
CASEY’S SMOTHERED CHICKEN Sautéed green peppers, onions, mushrooms, and cheddar jack cheese over two grilled boneless breast chicken filets $18.50
DOOR COUNTY LAKE PERCH Lightly battered Lake Michigan perch filets deep fried to a golden brown $19.50
BROILED WHITEFISH 6oz. Lake Michigan whitefish filet broiled with seasoned butter $20.50
Served with your choice of (2) BBQ side dishes and a homemade corn muffin with cinnamon butter; add sautéed mushrooms and onions $2.50
12oz. BROILED RIBEYE $24
14oz. NEW YORK STRIP $27
6oz. BROILED BEEF TENDERLOIN $24
SPECIALS
FRIDAY NIGHT FISH FRY Choice of deep fried breaded perch, deep fried walleye, broiled salmon, or broiled whitefish; served with french fries or potato salad, cole slaw, and rye bread $17
CASEY’S SATURDAY NIGHT SMOKED PRIME RIB
12oz. Queen Cut $24 | 16oz. King Cut $27
“The Lumber Jack” 23oz. Cut $39
Served with your choice of (2) BBQ side dishes and a homemade corn muffin with cinnamon butter.
At Casey's, we are proud to feature Southern Style BBQ right here on the
THE HITCHING POST BAR & GRILL 4849 Glidden Dr., 920.818.1114 thehitchingpostdoorcounty.com
MIKE’S PORT PUB & GRILL 6269 Hwy 57, 920.823.2081 innlet-motel.com
SISTER BAY
AL JOHNSON’S SWEDISH RESTAURANT 10698 N Bay Shore Dr., 920.854.2626 aljohnsons.com
CULINARIA
2602 S Bay Shore Dr., 920.854.8029 (Wed 5-7pm only; weather permitting) facebook.com/McEvoys.Culinaria/ HUSBY’S FOOD & SPIRITS AND THE GARAGE 10641 N Bay Shore Dr., 920.854.2624 husbysdoorcounty.com
SISTER BAY BOWL 10640 N Bay Shore Dr., 920.854.2841 sisterbaybowl.com
SOUTHERN DOOR
BRUSSELS COUNTRYSIDE DINER 1356 County Rd DK, 920.825.7122 facebook.com/Aprilandsons/ GILMO’S BAR & BISTRO 3600 County Rd. CC, 920.824.5440 wavepointe.com
IDLEWIDE PUB & GRILL 4146 Golf Valley Dr., 920-743-5630 idlewildgolfclub.com
STURGEON BAY
BRICK LOT PUB & GRILL 253 N 3rd Ave., 920.743.9339 facebook.com/bricklotpub/
CEDAR CROSSING RESTAURANT & BAR 336 Louisiana St., 920.743.4200 innatcedarcrossing.com
KONA BAY FISH HOUSE, THE LODGE AT LEATHEM SMITH 1640 Memorial Dr., 920.743.5555 thelodgeatls.com
THE MILL SUPPER CLUB 4128 Hwy 42/57, 920.743.5044 themillsupperclub.com
The classic grace of Wickman House’s food, craft cocktails and service is being acknowledged far and wide these days, from a New York Times piece about the Moscow Mule renaissance to much more local publications. This year, owners Mike and Sarah Holmes are expanding the restaurant’s vegetable and herb garden, increasing the outdoor seating (a truly beautiful setting with gazebo), and new dishes on the menu. There’s a great show inside, too, as the talented bartenders mix, shake, and pour Wickman’s unique, highlydeveloped list of craft cocktails.
Originally from Appleton, Mike began professionally cooking while in college, then brought his nascent skills to New York City, where he met Brooklynite wife Sarah and migrated back to familiar terrain in far northern Wisconsin. The restaurant also continues to host the Uncork Summer Food Wine Music Festival, now entering its sixth year on June 22nd as Door County’s only true “foodie festival.”
– Jude Genereaux
he new owners of The Last Stop in Ellison Bay may be new to the business, but they’re not newcomers to the area. Having grown up in Gills Rock, Vaughan Simmons met wife Jorrie as a Door County “summer girl.”
Returning to Door every summer as vacationers, the couple made the decision to purchase Kenny Goebels’ classic service station when it became available in 2018, and returned permanently to their hometown.
Immediately adding deli service and a snack bar, The Last Stop now also offers fresh made soup and salads, sandwiches, pizza, beer, wine, and many local food products, from ice cream to coffee. The Simmons say they will be able to provide to-go food orders via their website and outdoor seating by the coming summer. Expanded modern services, from 24/7 gas pumps to auto repairs, truly makes this the “last stop” in far northern Door.
– Jude Genereaux
STARTERS
Naked or breaded Chicken Wings
1/2 Dozen $6.95 Dozen $11.95
MINK RIVER BASIN
“GIV’ER AT THE RIVER”
12010 HWY 42, ELLISON BAY, WI 54210 920-854-2250
NORTHERNMOST SPORTS BAR ON THE PENINSULA
BURGERS
Sauces: buffalo, mink BBQ, garlic parmesan, mango habanero, honey garlic, or Thai Chili
Wisconsin Cheese Curds $9.95
Beer Battered Onion Rings $6.95
Handmade Pork Egg Rolls $9.95 with Thai Chili sauce
French Fry Basket $4.95 choice of homemade or sweet potato fries, served with garlic aioli
Homemade Soup cup $4.25 bowl $5.50
Follow
Us
add lettuce, tomato, raw onion on request all served with choice of fries, potato salad, coleslaw, or pasta salad add $2.00 substitute soup, onion rings, sweet potato fries, or cheese curds
Cheeseburger $9.95 choice of Swiss, Pepperjack, American, Cheddar
12 Pepper Butter Bacon Cheeseburger $11.95 with bacon and Pepperjack cheese
Mink River Burger $9.95 sauteed onions, mushrooms, choice of cheese
Patty Melt $9.95 American and Swiss, sauteed onions on marble rye
Cowboy Burger $10.50 BBQ, bacon, and Swiss cheese
Plumper Burger $10.50 cajun spices, bacon, and Cheddar cheese
1/2 Sandwich and Soup $9.95 choose from one of our homemade soups and *sandwiches. served with pasta salad
BASKETS
all served with choice of french fries or potato salad for $2.00 substitute soup, onion rings, sweet potato fries, or cheese curds
Whitefish or Walleye $16.95 with tartar, coleslaw, and rye bread
Tempura Battered Shrimp $15.95 with cocktail sauce, coleslaw, rye bread
Beer Battered Cod $12.95 with tartar, coleslaw, and rye bread
Hand Dipped Chicken Fingers $10.95 with coleslaw and honey mustard
THIN OR THICK CRIST PIZZA
$14.00
12” freshly baked pizza Toppings $1.00 each: sausage, pepperoni, onions, green peppers, tomato, mushroom, black olive, extra cheese
KIDS MENU
$6.95 your choice: hamburger, chicken fingers, PB&J , grilled cheese, mac ‘n cheese served with french fries or applesauce
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We offer the only all-you-can-eat fish boil buffet every Monday, Wednesday, Friday and Saturday night. Includes three additional entrees and the county’s longest salad, bakery and dessert bar, all for only $23.50 . At 4:30 our storyteller spins the history of Rowleys Bay and this tasty tradition, dinner at 5:00. There’s a second fish boil every Saturday and other days based on demand, with the story at 6:00. Reservations are recommended.
Sunday Brunch Featuring Chef-Carved Prime Rib
Plus many more entrees, Swedish meatballs, fresh fruit, and Grandma’s scrumptious pecan and cinnamon rolls. All You Can Eat 10:00 -1:00 every Sunday $17.99
Ephraim’s popular dinner spot Trixie’s now offers daily lunch service. The bright, sunny restaurant may be small in size, but the food and wine options are unique to this spot.
You and your guests can enjoy the Meat and Cheese Board, Whitefish Ceviche, a gourmet Grilled Cheese Sandwich, or some House-made Potato Gnocchi, and other unique options. Try a chilled sparkling pink Juvé Y Camps Pinot Noir or a wide range of other libations. All are available at one of the outdoor picnic tables, at a quaint indoor table, or from a seat at the beautiful bar.
With produce, dairy and meats sourced locally whenever possible, and a menu that changes with the seasons, Trixie’s prepares everything from scratch. Lunch is served starting at noon, then continues into dinner service at 4:30 pm, with bar snacks available as late as 10 pm. Come early, as the restaurant no longer accepts reservations. Closed on Tuesdays in season.
– Laurel Ciohon
Local Ingredients in a Classic Cottage Setting
“We’re casual, yet upscale,” explains the Chef’s Hat owner, Todd Bennett. Menu choices offer a unique twist, served up in a classic Door County cottage setting, along with one of the most picturesque Eagle Harbor views in downtown Ephraim.
With distinctly crafted offerings, Bennett creates flavor combos that turn tacos into culinary art, using original sauces and fresh, local ingredients, and dinner choices that boast sophisticated appeal. Having grown up in the Green Bay-De Pere area, Bennett learned the foodie trade early, bringing his experience to Ephraim with a personal promise of “nothing deep fried.”
Once located in one of the last dry villages in Wisconsin, Chef’s Hat now offers beer and wine, which has extended Bennett’s talents to the “cocktail” arena. His experiments using sake as a base has provided patrons with delicious, original refreshments to accompany a fine meal.
– Jude Genereaux
oldpostoffice-doorcounty.com • Located at Edgewater Resort • 10040 Water Street (Hwy 42) • Ephraim
Breakfast served daily • Fish Boils served Monday thru Saturday evenings & Sundays on Holiday Weekends Reservations requested for Fish Boils • Please call 920.854.4034
Letter Opener Juices Theyʼre eye openers, too!
Fresh squeezed Orange, Door County Cherry, Cranberry, Tomato, or Apple Juice
Priority Fruits
Melon in Season | Sliced Banana
Express Mail Eggs Served any style except boiled. Add bacon or Sausage links (extra). Egg substitute available (extra).
Comes with choice of white, wheat or light rye toast.
One Egg, served with toast and homemade preserves
Two Eggs, served with toast and homemade preserves
Egg Scramble – Two eggs scrambled with diced ham
Egg Scramble – Two eggs scrambled with diced ham and cheese
Bagel Sandwich – Two eggs scrambled and bacon on a toasted bagel
Post Office Omelettes Three egg. Add onions, mushrooms, tomatoes, green peppers, and homemade salsa (extra).
Comes with choice of white, wheat or light rye toast.
Cheddar Cheese, served with toast and homemade preserves
Ham & Cheese, served with toast and homemade preserves
Veggie – Cheese, tomatoes, onions, green peppers, mushrooms, served with toast and homemade preserves
Omelette Combo – Ham, cheese, onions, mushrooms, green peppers, served with toast and homemade preserves
First Class Buttermilk Pancakes These really have some zip! Add bacon or sausage links (extra).
Short Stack (2) Add one or two eggs (extra) | Full Stack (3) Add one or two eggs (extra)
Bulk Rate Cherry or Blueberry Pancakes Add bacon or sausage links (extra).
Short Stack (2) Add one or two eggs (extra) | Full Stack (3) Add one or two eggs (extra)
International Mail French Toast Thick Texas style with powdered sugar. Add bacon or sausage links (extra).
Short Stack (3 halves) Add one or two eggs (extra) | Full Stack (5 halves) Add one or two eggs (extra)
Air Mail Belgian Waffle Add bacon or sausage links (extra).
Topped with Powdered Sugar. Add one or two eggs (extra).
Strawberries or Cherries and Whipped Cream. Add one or two eggs (extra).
Special Delivery Yogurt & Cereal
Vanilla Yogurt. Add Door County cherries, blueberries, raisins, or granola.
Yogurt Combo – Vanilla yogurt with all of the above
Oatmeal with Brown Sugar and Milk
Dry Cereal – Frosted Flakes, Rice Krispies, or Raisin Bran
Granola with Milk
Hand Stamped From The Grill
Crisp Bacon - Hardwood Smoked Honey Cured
Hillshire Sausage Links
Hillshire Hearthstone Ham
Corned Beef Hash
Homemade Hash Browns
Postcard Toast
White, Wheat, or Light Rye Toast
Gluten-Free White Toast
Cinnamon Toast
English Muffin
Bagel with Cream Cheese
Homemade Pecan Cinnamon Coffee Cake
Mailman Muffins
Hot Bran Muffin
Door County Cherry Muffin
P. O. Box Beverages
French Roast Coffee (Regular or Decaf) fresh ground
Hot or Iced Tea
Milk (2% or Skim)
Chocolate Milk
Hot Chocolate with Whipped Cream
Lemonade
Soda
ENJOY A TRADITIONAL DOOR COUNTY FISH BOIL
An evening Fish Boil at the Old Post Office Restaurant is an experience in itself!
Fresh Whitefish • Small Red Potatoes • Little White Onions
Homemade Lemon, Pumpkin, and Rye Breads
Fresh Baked Door County Cherry Pie
Chicken or Ribs available as an alternative to fish
Kids Menu includes hot dogs and chicken tenders
Fish Boil is prepared right in front of you over a roaring fire!
Both Indoor and Outdoor Seating
Beer and Wine Available
BREAKFAST
Served from 7:30-11am
All breakfast items include hash browns and toast or fruit
EARLY BIRD SPECIALS
(7:30–9am) $5.95
1. One egg, one pancake, two slices of bacon
2. Two pancakes, one sausage link or two slices of bacon
3. Two eggs, one sausage link or two slices of bacon, and one slice of toast
BREAKFAST BURRITO Two eggs scrambled with onions, red and green peppers, ham, Mozzarella and Cheddar cheese, served with homemade salsa, sour cream and fresh fruit
FRUIT PLATE A variety of fresh fruit served with choice of Summer Kitchen muffin, toasted bagel or cinnamon raisin toast
SUMMER KITCHEN GRANOLA Nutritious, made in our kitchen with grains, pepitas, walnuts, raisins, honey, coconut & wheat germ, served with banana, blueberries, strawberries, cashews and skim milk
FRUIT OR GRANOLA PANCAKES Cherry, blueberry, pecan, chocolate chip, or granola pancakes, served with butter, powdered sugar and warm syrup
CITRUS FRENCH TOAST Four slices of our french bread, dipped in our cinnamon batter tinged with the flavor of orange, powdered sugar, butter and warm syrup
KITCHEN SCRAMBLER OR OMELET Three eggs scrambled with onions, red and green peppers, melted cheese, diced tomatoes and sprouts, served with homemade salsa, whole wheat toast and hash browns
QUICHE Freshly made in our kitchen with mushrooms, spinach, bacon, green onions, Cheddar and Swiss cheese, served with homemade applesauce and fresh fruit
CRAB OR HAM BENEDICT A toasted English muffin topped with ham or crab meat, two poached eggs and hollandaise and served with a side of fresh fruit
GARDEN FARMER Two eggs, any style, choice of three slices of bacon or two sausage links, hash browns, and your choice of toast
LUNCH
Served from 11am-close
All sandwiches include cup of soup, crackers, fresh baked bread & fresh fruit; All salads include cup of soup, crackers & fresh baked bread. Visit website for our full menu: thesummerkitchendoorcounty.com
CHICKEN FAJITA SALAD Mixed greens, bell peppers, onion, sprouts, tomato, chicken fajita strips, salsa and sour cream, warm pita triangles
DINNER
Served from 4pm-close
Dinner entrées are served with a baked potato, a side of Caribbean vegetables, fresh bread, and your choice of soup or salad; blacken any entree for $2.00
DOOR COUNTY WHITEFISH Broiled fresh Door County Whitefish seasoned with herbs and spices
LAKE MICHIGAN PERCH Lightly breaded and fried
GOLDEN FRIED SHRIMP Eight lightly breaded with oriental breading, deep fried, with cocktail sauce
SEAFOOD COMBO Lightly breaded perch and four deep fried shrimp
HOMEMADE LASAGNA Italian fennel sausage, roasted red bell peppers, artichokes, and mozzarella
ROASTED OR BBQ CHICKEN 1/2 chicken, your choice roasted or BBQ
BEEF LIVER AND BACON Tender liver sautéed onions and bacon
CHOP STEAK 8 oz. seasoned and grilled with sautéed onions and mushrooms
SOUP BAR
Inlcudes fresh bread, butter & crackers. CUP, BOWL, OR UNLIMITED TASTERS CUP
Joe Jo’s
Pizza &
Gelato
10420 Hwy 42 • North Ephraim
Open Daily 11am
Dine In • Carry Out
Prices subject to change.
SPECIALTIES
Spicy Italian Beef Sandwich $7.50
Roasted in peppercinis, hot chilies and spices, pickles and chips
Joe Jo’s Special Salad $6.50
Vegetables marinated in Italian house dressing with Catalina dressing and cheese
Bread Sticks $3.00
Three breadsticks with marinara sauce
THIN CRUST PIZZA
Cheese Only
Small (10”) $7.75; Medium (12”) $11.25; Large (14”) $14.00; Extra Large (16”) $16.75
Toppings
Small $1.00; Medium $1.50; Large $2.00; Extra Large $2.50
Toppings Available
Sausage, Pepperoni, Onions, Mushrooms, Green Peppers, Black Olives, Green Olives, Sun Dried Tomatoes, Artichokes, Garlic, Pineapple, Bacon, Canadian Bacon, Fresh Tomatoes
Sea Scallop Pizza
Add up to three toppings
Small $14.00; Medium $20.00; Large $26.00; Extra Large $32.00
GELATO (Heaven on a Spoon!)
Cream or Fruit Flavors
BEVERAGES
Sno-Cap Root Beer
Root Beer Float w/Gelato
Raspberry Lemonade
Apple Juice
Fountain Soda • Pitchers
Coffee • Hot Tea
Hot Chocolate
Iced Tea • Milk
Bottled Water
Canned Soda
Beer • N/A Beer
Wine
Kiddie Cup $1.75; Junior $2.50; Small $3.25; Medium $4.75; Large $5.75; Pint $10.00; Quart $18.00
Joe Jo’s Pizza and
Fish Creek
Fish Creek
In Memoriam to a Beautiful Spirit: Ann Gamble
One of the most recognizable and friendly personalities Door County visitors looked forward to seeing in Fish Creek each year was Ann Gamble, whose grandfather once owned the former C&C Club (now Juniper’s Gin Joint). Her early exposure to the hospitality industry made Ann a veteran of our local tourism culture at a young age. After being a visitor herself for many years, Ann returned to Fish Creek in 1994 as a year-round resident. Her positive outlook and generous spirit were always on display, from her days at The Rock (now Alexander’s) to the Bayside Tavern to, most recently, Juniper’s Gin Joint.
The county unexpectedly lost Ann in the spring of 2018 and her absence is a gigantic loss to Fish
Creek and all who knew her, family, friends, local residents, and visitors. An accomplished photographer, some of Ann’s excellent work hangs at the YMCA in Fish Creek and can still be seen on her Facebook page.
“My mom was a constant source of positivity. She left a memorable impression on everyone she came in contact with,” Abby, one of Ann’s three daughters, recalls fondly. “She was friendly, curious, dependable, and consistently went out of her way to help those in need. Our home was always full of stray souls she cared for. All were welcome in her world. She loved her community and never took our beautiful county for granted. She spent most of her mornings capturing photos of the sunrise, then the rest of the day was devoted to others. She was selfless and wonderful.”
– Jude Genereaux
Ann Gamble
Ann (right) with sisters (l-r) Carol and Ruth. Photo
Fish Creek
Cherry Sangria Proves Wine and Fruit are a Perfect Match
After working at The Summer Kitchen for 10 years, in 2008 Nino Jauregui and his brother Armando jumped at the opportunity to buy the popular Ephraim restaurant. So when the Jauregui family decided to purchase Fish Creek Grill in 2013, they were already seasoned restaurant owners. Since then, they’ve been preparing delicious eats that continue to bring locals and tourists back each year. Citrus French Toast, Cherry Pancakes, Huevos Rancheros, Whitefish Tacos, and the Sriracha Bourbon Wrap are just some local favorites.
While Summer Kitchen is more of a classic café, Fish Creek Grill offers a more traditional dining experience with homemade American and Mexican favorites for breakfast, lunch and dinner. Want to try one of the best Door County Cherry Margaritas in the area? Start your vacation right, sit back on the sunny patio – Nino will typically welcome you himself – and order a top shelf, “skinny,” or even organic, along with a basket of homemade chips and salsa. Margaritas not your thing? There’s always the Cherry Sangria, by means of which the delicious wine and cherry juice concoction will have you relaxing in no time.
– Laurel Ciohon
An Authentic Door County Fish Boil
Every evening beginning at 4:30 pm, Pelletier’s in downtown Fish Creek serves up the most famous native dish of the Door Peninsula. Known as the Door County Fish Boil, it’s a tradition unique to the area, when settlers came to this wilderness to seek their fortunes.
Pelletier’s Fish Boil consists of fresh, locally caught whitefish cut into chunks, baby red potatoes, and Texas sweet boiling onions. The ingredients are quickly boiled to perfection in a stainless steel kettle over a wood fire. Salt is the only seasoning used, although its function is to increase the water’s boiling temperature, allowing fish oils to rise to the water surface. Immediately before removing the fish, potatoes and onions, the “Master Boiler” tosses #1 fuel oil into the fire below the kettle, resulting in a tremendous burst of flame that forces the kettle to “boil over,” signaling the beginning of a wonderful dining experience.
– Laurel Ciohon
"Wisconsin's Best Small Town Bar" – Thrillist
For generations, Bayside has been the perfect place to gather and celebrate with friends and family over great food and drinks.
Soup of the Day Ask Server for Soup(s) Hot, hearty & delicious. Cup or bowl. Friday Only: Seafood Chowder. Cup or bowl.
“Smilen” Bob MacDonald
“Smilen” Bob’s Barroom Chili
Our secret recipe, award-winning “Cincinnati-style” Chili Served over spagetti noodles & beans. Cup or bowl.
With the Works Cheddar Cheese, Sour Cream and/or Onion
Meat Lovers - without the Noodles and/or Beans
Burgers, Hot Dogs & Brats
Hamburger The classic hand-pattied 1/3 lb. burger, voted Best in Door County
Cheeseburger Choice of American, Swiss, Cheddar, Monterey Jack, Bleu or Pepper Jack
Bacon Cheeseburger Topped with Crispy Bacon and American Cheese
Bayside Burger Topped with Ham and American Cheese
Mushroom & Swiss Burger Topped with Grilled Mushrooms and Swiss Cheese
Smilen’s Chili Cheeseburger Topped with Chili, Cheddar Cheese, Sour Cream & Onions
Brat Burger Our original Hamburger topped with a Brat Patty and American Cheese
Double Cheeseburger Two 1/3 lb. burgers topped with your Choice of Two Cheeses
“Here’s the Beef” Burger 2/3 lb. Hamburger topped with Cheese on grilled Dark Rye Bread
Hot Dog 1/4 lb. all-beef Hot Dog Served with French Fries & Pickles
Smilen’s Chili Cheese Dog Hot Dog topped with Cheddar Cheese, Onions & Smilen’s Chili Bratwurst 1/4 lb. grilled Bratwurst with Sauerkraut & Onion and French Fries
Kids’ Menu
Corn Dog with Fries
Grilled Cheese with Fries
Chicken Tenders with Fries
Mac & Cheese with Fries
Chocolate
Door
Munchies & Sides
French Fries
Sweet Potato Fries with Ranch
Onion Rings
Cheese Curds with Ranch
Pepper Jack Nuggets with Ranch
Mushrooms with Ranch with Ranch
Zucchini Sticks with Marinara
Mozzarella Sticks with Marinara
Munchie Basket A heaping basket combo of above
Jalapeno Poppers with Cream Cheese Thai Chili Sauce
Chicken Tenders with Ranch, Honey Dijon, or BBQ
Chicken Wings Bleu Cheese Dressing, Celery Sticks
Bayside Tavern Favorites
Philly Sandwich Roast Beef, Green Peppers, Onions and Monterey Jack Cheese
Hot Turkey MJ Juicy Turkey, Monterey Jack Cheese, Lettuce and Mayo on Grilled Whole Wheat
Reuben Corned Beef, Sauerkraut, Swiss Cheese on Grilled Rye with 1000 Island on the side
Turkey Club Juicy Turkey on triple-layered Toast with crisp Bacon, Lettuce, Tomato and Mayo
Chicken Filet Organic Free-Range Chicken Filet on Grilled Roll with Lettuce and Mayo
Bacon, Lettuce & Tomato Crispy Bacon, Lettuce, Tomato and Mayo on Toasted White Bread
Grilled Cheese The classic, all-American sandwich with American Cheese on Grilled White Bread
Grilled Cheese, Bacon and Tomato Grilled Cheese with American Cheese, Bacon & Tomato
Succulent shrimp dredged in a light tempura batter, then flash fried to a golden brown and served with sweet hot mustard sauce
Baked Brie
Aged brie wrapped in a puff pastry then baked to perfection served with Al Johnson’s lingonberries, seasonal fruit and french bread
King Crab Cakes
A blend of king, snow and lump crab meat with mascarpone cheese, fresh herbs, a hint of Old Bay, sautéed in olive oil, served on mixed greens tossed in mango vinaigrette and topped with Hollandaise
Wild Escargot
Large snails sautéed in olive oil and garlic with button and shiitake mushrooms, basil and whole butter, finished with white wine
Bruce’s Crostini Bread
French bread filled with herb butter blended with gorgonzola, bleu, parmesan and romano cheeses, then baked to a golden brown
Baked Artichoke Gorgonzola
Artichoke hearts blended with fresh herbed gorgonzola, cream and provolone cheeses, baked to a golden brown and served with warm French bread and crackers
Tuna Appetizer (Blackened or Sesame)
Fresh sushi grade tuna steak seared in sesame oil to temperature and served with soy sauce, wasabi mayo and pickled ginger
Sweet Thai Shrimp
Succulent shrimp dredged in flour, then flash fried and tossed with sweet Thai chili sauce
Oysters Rockefeller
Six oysters topped with a blend of spinach, fresh herbs, bacon, Italian cheese, then baked to a golden brown topped with a creamy Hollandaise sauce
BRUCE’S CHOP HOUSE
Filet CenterMignon cut of beef tenderloin dusted with special seasonings and charbroiled to order
New York Strip
18-20 oz. center cut, dusted in special seasonings, charbroiled to order, roasted garlic basil butter
The Cowboy Steak
16-18 oz. bone-in ribeye seasoned and charbroiled. Tenderloin Gorgonzola
7 oz. tenderloin sautéed in herbed olive oil, topped with gorgonzola and finished with cabernet bordelaise
Pork Chop a la Chloe
12-14oz. pocketed with prosciutto ham, fontina and fontinella cheeses, shiitake mushroom chardonnay sauce
French Cut Pork Chop Au Poivre
Bone-in pork chop seasoned with peppercorns, charbroiled to perfection, cabernet bordelaise sauce
Grilled Rack of Lamb
Grilled to order, finished with cabernet bordelaise
Steak Enhancers: Gorgonzola Butter, Bearnaise, Mushrooms, Shiitake Chardonnay Sauce, Cognac Cream, Oscar Style, Tempura or Thai Shrimp
FROM THE SEAS
Cold Water Australian Lobster Tail
Two lobster tails steamed to perfection and served with drawn butter and fresh lemon. Add a filet.
Fresh sea scallops, white wine, lemon juice, drawn butter and parmesan cheese, pesto breadcrumbs
Stuffed Shrimp
Six large shrimp filled with snow and lump crab meat, lemon tarragon beurre blanc sauce
Cherry Barbecued Salmon
Fresh Norwegian salmon charbroiled and smothered with Door County cherry barbecue sauce
Salmon a la Oscar
Norwegian salmon, fresh asparagus, topped with lump crab meat and finished with Hollandaise
Broiled Door County Whitefish
Broiled in white wine, whole butter and lemon juice
Walleye Pike
Pan-fried or broiled, served with tartar sauce
Sesame or Blackened Tuna
Sushi grade tuna, seared to temperature, served with soy, wasabi mayo and pickled ginger
POULTRY
Roasted Cherry Duck
Semi-deboned duckling slow roasted, wild rice, topped with Door County cherry sauce
Chicken Alexander
Breast of chicken covered in hazelnut breading, topped with aged brie and asparagus, lingonberry dill sauce
Chicken Sophia
Breast of chicken sautéed, topped with prosciutto ham & Italian cheeses, shiitake mushroom chardonnay sauce
THE ITALIANS
Chiopino
King crab, fresh scallops and shrimp, garlic, artichoke hearts, fresh basil and chef’s tomatoes, egg fettuccine, spicy tomato white wine sauce, Italian cheeses
Shrimp Scampi
Large shrimp sautéed in olive oil with garlic, shallots and artichoke hearts, egg fettuccine, Italian cheeses
Mushroom ravioli, shiitake and button mushrooms and shallots, roasted garlic alfredo sauce, Italian cheeses
Chicken Broccoli Penne
Grilled chicken breast, broccoli, garlic, tomatoes, shallots and basil, penne pasta in white wine, lemon juice
Shrimp Carbonara
Large shrimp, roasted garlic, basil, prosciutto ham, peas, scallions, white wine, lemon juice, egg fettuccine
FRIDAY NIGHT CATCH
Fresh Lake Perch
Lake perch lightly breaded then deep fried to a golden brown and served with tartar sauce and fresh lemon
Herb Broiled Salmon
Fresh Norwegian salmon broiled in white wine, butter, and lemon juice, topped with fresh herb butter
Coconut Shrimp
Six large shrimp covered in coconut breading, deep fried to a golden brown and served with mango vinaigrette
NIGHTLY CHEF SPECIALS
Prices & Menu subject to change. Check our website for details.
All entrées include choice of house salad, soup du jour, chefs choice vegetable and starch, and bread & butter.
STARTERS
DINNER 4 PM TO CLOSE ENTREES
smoked whitefish spread locally smoked whitefish, red & green peppers, wasabi
slider locally raised beef with cabernet onions, cheddar
fish taco
hand breaded perch, house slaw, pickled onions and jalapenos, sriracha mayo in a corn tortilla
renard’s cheese curds
eggplant fries
artichoke tapenade
artichoke, green olive, & caper tapenade
four berry baked brie
onions caramelized with four berry jam in puffed pastry
whitefish
local whitefish broiled with a lemon caper butter sauce and parmesan. served with a wild, brown and red rice blend.
walleye
topped with a combination of fourteen herbs and spices, then broiled, garnished with limes. served over house slaw with smashed fried yukon gold potatoes. full or half entree available
perch
hand breaded great lakes perch. served with dill potato salad or smashed fried yukon golds. full or half entree available
steak chef’s selection
stuffed smoked pork chop
nueske’s smoked pork chop (flavor profile similar to ham), stuffed with big ed’s gouda. served over a warm cabbage, caraway slaw. served with apple sauce and mashed potatoes.
chicken
half chicken roasted with fresh thyme, kosher salt, and garlic. served over a bread stuffing with a white wine pan sauce. served with mashed potatoes.
whole wheat linguine with wild shrimp
wild shrimp sauteed with garlic, pimentón (spanish paprika) and red pepper flakes, finished with dry sherry. tossed with whole wheat linguine and garnished with parmesan.
vegetarian version available
grain bowl
seasonal vegetables sauteed with asian peanut sauce over a wild, brown and red wehani rice blend. topped with crushed peanuts and house pickled carrots and onions.
SALADS, SOUPS, AND SELECT SANDWICHES FROM THE LUNCH MENU ARE AVAILABLE AT DINNER
WINE BAR HAPPY HOUR - 3 TO 6 PM DAILY / NIGHTLY SPECIALS / LIVE MUSIC WEEKLY
SOUP & SALAD
whitefish chowder or soup of the day - cup or bowl
door county cherry & apple salad
with honey glazed walnuts, gorgonzola cheese, mixed greens, red wine tarragon vinaigrette. full or half size available
mixed greens, tomato, red onion, cucumber and dilled pickled carrots.
SANDWICHES, etc.
fish tacos
hand breaded perch, house coleslaw, pickled onions and jalapenos, sriracha mayonnaise in corn tortillas.
chicken salad sandwich
chicken, house made cherry chutney, mayonnaise, celery, and onion on toasted granola bread. with dill potato salad and apple sauce.
turkey, cream cheese and cherry chutney sandwich on toasted granola bread. with dill potato salad and apple sauce.
roasted vegetable quesadilla
dry rubbed roasted red peppers, zucchini, eggplant, red onion, mushrooms and monterey jack cheese. served with salsa, sour cream.
cookery club
oven roasted turkey, nueske’s bacon, tomato, lettuce, and mayonnaise on an herb focaccia roll. with dill potato salad and apple sauce.
fried chicken sandwich
house breaded chicken breast, honey butter, sriracha mayonnaise on a challah bun with lettuce and tomato. served with house made dill potato salad and apple sauce.
cheese burger
locally raised beef, wisconsin cheddar, lettuce and tomato. with fries.
perch sandwich
hand breaded perch, lettuce, tomato, onion and house made tartar sauce on a challah bun. served with fries.
blt
served with house made dill potato salad and apple sauce.
smashed chickpea salad sandwich
chickpeas, roasted red peppers, black olives, lemon, and parsley on toasted focaccia. with dill potato salad and apple sauce.
OMELETTES AND EGGS
omelette with broccoli, ham and wisconsin cheddar served with house made pumpkin bread and apple sauce.
mushroom and herb omelette
mushrooms sauteed with thyme, garlic and shallots, with melted wisconsin cheddar. served with house made pumpkin bread and apple sauce.
omelette with roasted tomato, fresh spinach, pesto with melted monterey jack cheese. served with house made pumpkin bread and apple sauce.
biscuits and chowder
two house baked biscuits, topped with two eggs fried to your liking and our famous whitefish chowder.
farmer’s breakfast
breakfast potatoes topped with mushrooms, onions, green peppers, and melted wisconsin cheddar. served with two eggs and toast or biscuits.
2 eggs, potatoes, and sausage links, nueske’s cherrywood smoked bacon or ham. served with toast or house baked biscuits.
2 eggs and sausage links, nueske’s bacon or ham with toast or biscuits.
2 eggs and potatoes served with toast or house baked biscuits.
PANCAKES & CEREAL
cherry pancakes
3 buttermilk pancakes topped with cherry sauce
ham and cheese pancakes
nueske’s diced ham, wisconsin cheddar and green onions folded into two buttermilk pancakes. served with two eggs.
3 buttermilk pancakes
2 eggs & 2 buttermilk pancakes
2 eggs with ham & 2 buttermilk pancakes
old fashioned oatmeal
house made granola
BREAKFAST Served anytime!
EGGS, etc. Substitute cholesterol-free eggs or egg whites for 1.00
FARMERS OMELET* Stuffed with bacon, sausage and cheese. Served with hashbrowns & toast. 9.75
ULTIMATE OMELET* Stuffed with bacon, sausage, onion, mushroom, tomato and topped with swiss cheese. Served with hashbrowns & toast. 10.50
VEGGIE OMELET* Stuffed with spinach, tomato, mushroom and green pepper. Served with fresh fruit. 9.25
With feta 10.25
HAM AND CHEESE OMELET*
Served with hashbrowns and toast. 9.50
CALIFORNIA CHICKEN OMELET* Stuffed with seasoned shredded chicken and tomato. Topped with jack cheese and guacamole. Served with hashbrowns & toast. 10.00
EARTH BREAKFAST* 2 eggs, onions and hash browns scrambled together and covered with melted cheese. Served with your choice of toast, bagel or English muffin. 9.00
With salsa or broccoli 9.50
With seasoned chicken 10.50
SCHNITZEL & EGGS* Massive crispy pork ribeye topped with country gravy, served with hashbrowns, 2 eggs and toast. 12.25
EGGS BENEDICT* 2 poached eggs, ham and hollandaise sauce on an English muffin, sprinkled with paprika. Served with hashbrowns. 10.50
BREAKFAST SANDWICH* 2 eggs, cheddar cheese and bacon on toast, bagel or English muffin. Served with hashbrowns. 9.75
HEART STOPPER BREAKFAST* 3 eggs, 4 bacon or sausage, your choice of toast and hash browns with cheese. 10.75
SANTA FE EGGS* Layers of hash browns, black beans and eggs any style, topped with salsa, sour cream and tortilla chips. 9.25
TEXAS EGGS* 2 eggs any style, served on a bed of hashbrowns, chili & cheddar cheese, topped with green onions and sour cream. Served with toast. 9.50
SPINACH SCRAMBLER* 2 eggs scrambled with spinach. Served with fresh fruit. 9.00 With cream cheese or feta 9.50
POWER SKILLET* Veggie hashbrowns mixed with sweet drop peppers, beets and cusabi dressing, topped with 2 eggs, feta cheese, fried avocado and green onion. 11.00
BISCUITS & GRAVY Served with 2 eggs. 9.50
2 EGGS AND TOAST* 4.50
Early Bird Special * Monday-Friday 6:29 - 9:01am
Option #1: 2 eggs, 2 bacon or sausage, hash browns and toast. Option#2: 2 eggs, 2 bacon or sausage, 2 pancakes.
NOT-SO-EARLY BIRD* 9.25
Option #1: 2 eggs, 2 bacon or sausage, hash browns and toast.
Option#2: 2 eggs, 2 bacon or sausage, 2 pancakes.
Pictured: Early Bird Special, Option 1
CAKES, etc.
FRENCH TOAST
Substitute real Door County maple syrup for 1.00
STUFFED FRENCH TOAST Filled with Door County cherries and cream cheese. Topped with whipped cream. 9.00
With 2 pieces of bacon or sausage 10.50
ELVIS STUFFED FRENCH TOAST Filled with peanut butter sauce and bananas, topped with chocolate chips and whipped cream. 9.00
CINNAMON BUN FRENCH TOAST 7.95
SIDES
Add to any meal, served anytime!
TOAST White, wheat, rye or sourdough. 2.00
RAISIN PECAN Our signature bread. 2.50
ENGLISH MUFFIN OR BAGEL 2.50
HASH BROWNS 3.25
ONE EGG* 1.25 FRESH FRUIT Cup 3.95 Bowl 4.95
PRALINE FRENCH TOAST 3 slices of french bread, hand-dipped and topped with our famous praline sauce.
PLAIN FRENCH TOAST 7.25
SANDWICHES
Substitute real Door County maple syrup for 1.00
BUTTERMILK PANCAKES Three traditional buttermilk cakes. 6.75
With bacon or sausage 8.50
Short stack (2) 5.50
Short stack (2) with bacon or sausage 8.00
With cherries on top, bananas, chocolate chips or nuts add 1.00 Buckwheat add 1.00
KAMIKAZE CAKES Buckwheat short stack (2) filled with bananas and pecans, topped with blueberry compote. 8.50
JULIE’S GRANOLA PANCAKES
Buttermilk pancakes filled with granola and topped with blueberry compote. 8.00
GRANOLA, YOGURT & FRESH FRUIT
Our housemade granola. 8.00
CHERRY CREPES Door County cherries folded in 4 housemade crepes and topped with whipped cream 7.50
BELGIAN WAFFLE 7.00
With cherries & whipped cream 8.00 With vanilla ice cream add 1.25
CHICKEN & WAFFLES Fried chicken strips on a Belgium waffle, topped with praline pecan sauce. 10.50
OLD FASHIONED OATMEAL Rolled oats. Served with our signature raisin pecan toast and brown sugar. 6.00 With raisins or nuts add .75 With Door County dried cherries add 1.00
POT ROAST SANDWICH Slow-cooked pot roast topped with sautéed onions and melted cheddar cheese, then stacked on a fresh baked bun. With a side of au jus. 9.95
CRISPY PORK RIBEYE SANDWICH Served on a Kaiser roll with mayo, lettuce and tomato. 11.50
GRILLED BBQ CLUB Ham and turkey grilled on sourdough with Cheddar cheese and tomato, served with a side of BBQ sauce for dipping. 9.95
TURKEY, BACON & GUACAMOLE SANDWICH Lettuce, tomato on your choice of bread. 9.50 Replace bread with tortilla add 1.00
BLT Served on choice of toast. 8.25
PORTOBELLA MUSHROOM SANDWICH
On grilled sourdough with spinach, caramelized onions and Monterey Jack cheese. 9.75
FRIED PERCH SANDWICH On toasted rye bread, topped with Asian coleslaw and a side of tartar sauce. 10.50
3.50
All sandwiches or burgers served with your choice of french fries, kale & broccoli slaw, Asian coleslaw or black bean salad. Substitute cup of soup, sweet potato fries, housemade tator tots or cheese curds for 1.50.
SALMON SANDWICH* Served with a side of tartar sauce. 10.50
CUBAN SANDWICH Pulled pork, ham, Swiss cheese, pickles and honey mustard on toasted French bread. 10.50
VEGGIE WRAP Flour tortilla wrap filled with kale and broccoli blend, spinach, tomato, sweet drop peppers, beets, feta cheese and guacamole. 9.75
and tomato on wheat bread. 9.50
REUBEN The classic with corned beef. 9.75
Gluten free menu available upon request.
*Consuming raw or undercooked meat, fish and animal products may increase your risk for foodborne illness. Beef, pork and poultry eaten rare, medium rare or medium has a potential health risk.
COCONUT CHICKEN SALAD SANDWICH With lettuce
Pictured: Julie’s Granola Pancakes
Pictured: Reuben Sandwich
Pictured: Praline French Toast
PET FRIENDLY: Outdoor seating | KID FRIENDLY: Small booths, toy boxes, extended kids’ menu, free gift with clean plates!
BURGERS & SUCH
Choose your meat: Burger Patty* | Chicken Breast | Walnut Burger | Beyond Burger
MUSHROOM & SWISS STYLE Topped with sautéed mushrooms and Swiss cheese. 10.25
PATTY MELT STYLE On rye bread and sandwiched between cheddar cheese and fried onions. 10.25
CRISPY AVOCADO Topped with fried avocado slices, sweet drop peppers and cusabi dressing. 10.75
D .C. CHERRY STYLE Topped with dried cherries, caramelized onions & Swiss cheese. 10.25
MUNCHIES
WISCONSIN FRIED CHEESE CURDS 6.50 Double order 10.50
CHICKEN TENDER BASKET Breaded chicken with fries and choice of dipping sauce. 8.75
FRIED AVOCADO SLICES Served with cusabi dipping sauce. 8.25
HOUSEMADE TATOR TOTS With bacon and green onion served with a creamy sriracha bourbon dipping sauce. 8.25
HOUSEMADE CHILI Served with tortilla chips. Cup 4.00 Bowl 5.00
HOUSEMADE SOUP Cup 3.95 Bowl 4.95
SALADS
BURGER OF THE WEEK Ask your server.
BREAKFAST STYLE* Topped with a fried egg, bacon and cheddar cheese. 10.25
PENINSULA STYLE Topped with caramelized onions, crumbled blue cheese and crisp bacon. 10.50
NACHOS Tortilla chips covered with melted cheese, topped with shredded lettuce, tomatoes, jalapeños and brisket OR seasoned shredded chicken. Served with sour cream and salsa. 8.00
QUESADILLA Flour tortillas filled with a blend of two cheeses, tomatoes and onions served with a dollop of sour cream and side of salsa. 8.00 With black beans add 1.95 Seasoned shredded chicken or brisket add 2.00
VEGETARIAN CHILI Vegan, served with tortilla chips. Cup 4.50 Bowl 5.50
Our housemade dressings: Thousand Island, French poppyseed, ranch, honey mustard, raspberry vinaigrette, and blood orange vinaigrette
APPLE SALAD Mixed greens, spinach, candied walnuts, feta cheese, apples, beets and croutons. 9.95
With grilled chicken breast, crispy chicken, salmon* or Beyond burger add 4.00
FIESTA SALAD Romaine lettuce, tortilla chips, Monterey Jack and cheddar cheese, onions, diced tomatoes and spicy shredded chicken all tossed in a light and zesty, seasoned dressing 9.75
SPINACH SALAD Fresh spinach leaves topped with diced eggs, tomatoes, crisp bacon bits, sunflower seeds and Parmesan cheese. 9.75 With grilled chicken breast, crispy chicken, salmon* or Beyond burger add 4.00
HOUSE SPECIALS
HOT CHICKEN MAC N’ CHEESE Housemade mac n’ cheese (white cheddar, jack cheese, cavatappi pasta) topped with crispy, glazed chicken, pickled onions and parmesan cheese. 12.00
STRAWBERRY SALAD Spring mix, candied walnuts, pickled onion, Parmesan and fresh strawberries with choice of dressing. 9.95 With grilled chicken breast, crispy chicken, salmon* or Beyond burger add 4.00
DOOR COUNTY CHERRY SALAD Mixed greens, dried cherries, crumbled bleu cheese and pecans. 9.95 With grilled chicken breast, crispy chicken, salmon* or Beyond burger add 4.00
SKIM, 2%, WHOLE OR CHOCOLATE small 1.75 large 2.25
SOY small 2.00 | large 2.50
ALMOND small 2.00 large 2.50
ROOT BEER FLOAT 4.25
SPECIALTY DRINKS
JUICE
CHERRY JUICE A Door County specialty small 2.50 large 3.00
ORANGE JUICE small 2.25 |
|
MIMOSAS
Cherry or orange juice mixed with lightly bubbled
SCREWDRIVER
Made with wine vodka. 5.50
BLOODY MARY
Made with wine vodka. 6.00
Available hot or iced.
Flavored syrups: caramel, cherry, vanilla, hazelnut and sugar-free vanilla,
.50 Substitute soy or almond milk for .75
DOOR COUNTY COFFEE Locally-roasted, Julie’s private blend, bottomless cup. 2.50
COLD BREW COFFEE (seasonal) Served over ice. large 3.75
BRISKET MAC N CHEESE Our dry rubbed brisket in our housemade mac n cheese (white cheddar, jack cheese, cavatappi pasta) finished with green onion and candied bacon. 12.00
COCONUT CHICKEN SALAD A blend of chicken, coconut, grapes, walnuts, mandarin oranges and mayo, served with mixed greens and fresh fruit. 10.00
*Try our coconut chicken salad sandwich.
DESSERT, WINE, & C OFFEE BAR Open Memorial Day through Labor Day Everyday except Tuesday 5:30pm - 11:00pm
Located inside Julie's Park Cafe
Pictured: Peninsula Style Burger
Pictured: Strawberry Salad
SCRATCH-MADE BAKERY ITEMS:
Fika’s Famous Cardamom Rolls & Cinnamon Rolls | Pecan Sticky Buns | Scones Door County Cherry Turnovers | Almond Cake | Bread Pudding | Muffins
Cookies | Dessert Bars | Swedish/American/German-Style Desserts
Award-Winning Scratch-Made Soups featuring Swedish Split Pea with Ham
Award-Winning Ole and Lena Sandwich Rolls | Tender Pot Roast
Swedish Meatballs with a Lingonberry Dipping Sauce
Roast Turkey with Cheddar and Cranberry/Door County Cherry Chutney
AWESOME
ITEMS TO ENJOY WHILE ON VACATION:
Spinach Artichoke Dip with Parmesan Pita Crackers and So MUCH MORE!
Appetizers for the Resort, Picnics and Boat Baskets!
Order forms and catering menus available upon request – Quick turnaround!
FIKA (FEE-KA): A Swedish state of mind, to take a break with family and friends, over something sweet or savory with a coffee.
"I have tried many cardamom rolls in my life time, and one bite of Fika's sent me into a scrumptious high! Wow!” –K. Kleidon, Minnesota "Outstanding cinnamon rolls! The best on the Peninsula!" –D. Ebetsch, Wheaton, IL "Had the Pot Roast one day. So good that we came back for the Swedish Meatballs Ole buns. AMAZING!" –S. Admonson, Sister Bay, WI
& CAFE
NEW IN FISH CREEK! FIKA BAKERY AND CAFE
Juniper’s Downtown Fish Creek
A P P E T I Z E R S
Chicken Tenders $10
Served with ranch dressing
Sesame Tuna $16
Flash sautéed med. rare with sesame seeds; served with soy, wasabi aioli & ginger
Mac & Cheese Bites $8
Macaroni & Cheese deep fried balls; served with ranch dressing
Brussels Sprouts $11
Fresh brussels sprouts fried with leeks then tossed with bacon
Goat Cheese Curds $12
Local goat cheese curds with marinara
Wisconsin Cheese Curds $8
A Wisconsin favorite, served with ranch dressing
Asian Wings $10
Whole chicken wings tossed in our Asian barbecue sauce served with celery
Blue Cheese Chips $8
House made kettle chips covered in bacon, blue cheese crumbles and blue cheese dressing. Garnished with scallions
Slow roasted pork shoulder shredded, mixed with BBQ
BURGERS & DOGS
Gin Joint Burger $10
Our house 8oz burger patty with crisp lettuce, tomato and red onion
Fat Elvis $14
Burger adorned with bacon, peanut butter and banana
The Wake Up $15
Burger adorned with an egg, lettuce, bacon and hollandaise sauce
Saucy Witch $15
Burger dipped in buffalo wing sauce topped with blue cheese and bacon
Feng Shui $15
Burger with a teriyaki glaze, jalapeño peppers, topped with fried calamari
Mac Daddy $15
Burger topped breaded mac & cheese bites, bacon and ranch dressing sitting on a slice of tomato
El Coyote $15
Burger crowned with bacon, onion rings, pepper jack cheese, jalapeños and a side of sweet bbq sauce
Meaty Burger $15
Our house 8oz burger patty with pulled pork, cheddar cheese & bbq
Late Bloomer $12
Our house 8oz burger patty with sautéed onions, mushroom & swiss cheese, served with Dijon mustard
Chili Dog $9
¼# Hot Dog topped with chili, shredded cheddar & diced onions
Chicago Dog $9
¼# Hot Dog topped with pickle relish, pickle spear, tomato, peppers & onions
Chicken Pot Pie $16
A Door County favorite with peas, carrots and all the good stuff topped with a flaky pie crust
Baked Whitefish $22
Fillet of whitefish oven baked with seasoning and lemon & served with veggies and rice
Fried Perch $22
Traditional local plate served with fries, onions, coleslaw, and tartar sauce
Oven Roasted Salmon $23
Pan seared then roasted with seasonal veggies and rice. Ask about preparation
Wild Meatloaf $17
A blend of bison, beef, veggies, spices, mashed potatoes and seasonal veggies
Shrimp Grill $19
Shrimp marinated in lime and garlic then grilled; served over rice and seasonal vegetables
920.868.3313 • doorcountyfishboil.com 4199 Main Street • Founder’s Square Downtown Fish Creek
Pelletier’s
AN AUTHENTC DOOR COUNTY FISH BOIL
Every evening beginning at 4:30 pm we specialize in serving the most famous native dish of the Door Peninsula, the feast that is known as the “Door County Fish Boil” is a tradition unique to the area. The settlers of past centuries came to this wilderness to seek their fortunes in the heavily timbered forests and bountiful waters of the Penin sula.
Out of their resourcefulness and spirit of cooperation the “Fish Boil” evolved, the fisherman and farmers provided sustenance for groups of hungry lumbermen and settlers. In preparing the meal, technology has found no way to improve upon the equipment and methods of centuries ago. The authenticity of our “Door County Fish Boil” is assured, as the techique has been preserved and passed down through generations from Matthew’s grandfather, to his father, and him.
Our “Door County Fish Boil” consists of fresh, locally caught whitefish cut into steaks, baby red potatoes and Texas sweet boiling onions. The ingredients are boiled to perfection outdoors in large stainless steel kettles over a wood fire. Salt is the only seasoning used, although it’s primary function is to increase the boiling temperature of the water. During the cooking process, the fish oils naturally rise to the surface of the water. Immediately before removing the fish, potatoes and onions from the kettle, the “Master Boiler” will throw #1 fuel oil directly into the fire beneath the kettle resulting in a tremendous burst of flames that force the water and fish oils to “Boil Over” the rim. This signals the end of the cooking process and the beginning of a wonderful dining experience.
Fish Boil Served Nightly at 5pm “Boil Over” every half hour til close May thru October
NIGHTLY DOOR COUNTY FISH BOIL MENU
Door County Fish Boil
$20
Lite Eaters Fish Boil $18
Children’s Fish Boil (14 and under) $15
Pub Cod Plate $13
Baked Chicken Dinner (Half Chicken) $16.50
Lite Baked Chicken (Quarter Chicken) $14.50
Children’s Baked Chicken (14 and under) $11.50
Full Rack BBQ Baby Back Ribs $23
1/2 Rack BBQ Baby Back Ribs $19
Portabella Focaccia $13
Hamburger Dinner $12
Cheeseburger Dinner $12
Grilled Chicken Sandwich $12
Homemade Veggie Burger $12
Chicken Tender Plate $12
Grilled Cheese Dinner $9
Hot Dog Dinner $9
Mac-N-Cheese Dinner $9
All meals include: Boiled Baby Red Potatoes, Sweet Onion with melted butter, Bavarian Dark Rye or Honey White Bread, Cole Slaw, Choice of Milk, Coffee, Iced Tea, Lemonade or Soda and a Slice of Door County Cherry Pie for Dessert! French Fries and applesauce may be substituted for Potatoes and Cole Slaw on meals other than Fish Boil. Make your pie a la mode! Add $1.50.
Pelletier’s breakfasT and lunch menU
early risers specials
One egg, one pancake, one sausage or one bacon
$6.25
Two pancakes, two sausage or two bacon $6.25
Two eggs with two buttermilk pancakes $6.25
Two eggs with hashbrowns or farm fries & toast $6.25
Two eggs with two sausage or two bacon & toast $6.25
HOUSE SPECIALTIES
The County Mounty $10.50
Hashbrowns or farm fries, three eggs, mushrooms, onions, peppers, ham, cheese
Eggs Benedict $10.50
Pelletier’s Veggie Benny $10.50
English muffins, two poached eggs with mushrooms, spinach, roasted red peppers, onions, and hollandaise with hashbrowns or farm fries
Homemade Corned Beef Hash $10.50
With two eggs & toast
Egg Sandwich $5
With choice of meat $6.50; ham, bacon, canadian bacon, or sausage pattie
Jayne’s Stuffed French Toast $8.95
Sweet cream cheese between egg bread with hot cherries and whipped cream
EGGS AND OMELETTES
One egg with toast
$5
Two eggs with toast $5.30
With hashbrowns or farm fries add $2.45
With breakfast meat add $2.65
With Potatoes and breakfast meat add $4.35
Wisconsin Cheese Omelette
$7.35
Ranchero Omelette $8.25
With chorizo sausage add $1.75
Ham & Cheese Omelette $8.75
Country Omelette $8.75
Three eggs with ham, cheese, peppers, mushrooms, onion and tomato
All omelettes served with toast; add hashbrowns or farm fries for $2.10
PANCAKES AND CREPES
Buttermilk Pancakes (1) $4.75 (2) $5.65 (3) $6.55
Swedish Pancakes with Lingonberries (3) $6.95
Door County Cherry Pancakes (1) $6 (2) $6.90 (3) $7.80
French Toast (2) $6.45
Two Cheese Crepes with eggs & meat $8.45
Two Mushroom & Cheese Crepes with eggs & meat $8.65
Three Plain Crepes with eggs & meat $8.25
Chef’s Crepe ham, eggs, mushrooms, cheese $8.75
Pelletier’s Favorite strawberries and cream $7.45
Door County Cherry ice cream and cherries
$9
Praline et Glaze ice cream, hot fudge, pecans $9
soups an d salads
Soup of the Day Cup $4 Bowl $5
Garden Salad $7.95
Iceburg and romaine, tomato, onion, green pepper, croutons
Grilled or Blackened Chicken Salad $9.55
Chef Salad
$9.75
Heart Healthy Salad $9.45
Garden salad with turkey, swiss, and croutons
Caesar Salad
$8.45
Grilled or Blackened Chicken Caesar $10.35
sandwiches, wraps, and burgers
All sandwiches and burgers served with French fries, cole slaw, dill pickle and garnished with lettuce, tomato, and onion; gluten free available
Turkey Sandwich $7.95
BLT
$8.40
Chicken Salad $7.40
Hot Dog
$5.25
Grilled Cheese
$5.25
Grilled Ham & Cheese
Tuna Melt
$8.45
Chicken Breast $8.45
$7.75
Grilled Cheese & Tomato
$5.75
Reuben or Rachel $8.75
Turkey or Ham Wrap
$7.95
Chicken Caesar Wrap $8.40
Pesto Chicken Wrap $9.20
D.C. Club $9.25
Turkey, ham, cheese, tomato, mayo, BBQ sauce on sourdough
Pesto Chicken Focaccia
$9.75
Red peppers, onion, provolone on tomato basil focaccia
Hamburger
$7
Cheeseburger
$7.50
Bacon Cheeseburger $9
The “Boil Over” Burger $9.75
1/3lb., American cheese, lettuce, onion, pickles, 1000 island
dressing on a pretzel bun
Pesto Portabella Wrap $8.95
Pesto, spinach, onions, roasted red peppers in a tortilla
Homemade Veggie Burger $8.45
Eggs, spinach, onions, carrots, mushrooms, brown rice
Portabella Focaccia $9.40
Roasted peppers, spinach, provalone on tomato basil focaccia
lunch crepes
Turkey or Ham Crepe $8.45
Large crepe with broccoli and hollandaise
Turkey or Ham Florentine Crepe $8.75
Cheese, spinach, mushrooms, and hollandaise
plate lunches
Fish-N-Chips $8.45
Chicken Tender Basket $8.45
Ham & Swiss $7.85
Turkey Bacon Club $9.95
Tuna Salad $7.40
Wisconsin Brat $6.25
Perch Sandwich $9.95
Mushroom Swiss Burger $8 Patty Melt $8.45
Victor Yampolsky, Music Director and Conductor
Join us as we explore the great musical masterworks of the Symphonic repertoire, and honor the thirty-four year legacy of Maestro Yampolsky!
SEASON HIGHLIGHTS:
• Pianists Hyejin Joo and Stewart Goodyear
• Violinists Janet Sung and Bella Hristova
• Grand tributes to Dvořák, Mendelssohn, Prokofiev and Tchaikovsky
• An unforgettable evening of choral music with the Dudley Birder Chorale
4192 Main St.Fish Creek WI 54212 920 868-3442 www.whistlingswan.com
SNACKS/STARTERS/SALADS
Panzanella salad
grilled bread, cherry tomato, cucumber, basil, red onion, sarvecchio, red wine vinaigrette 12
Warm marinated olives black cerignola, green cerignola, arbequina 6
The Whistling Swan supports local farms that practice environmentally sound agriculture and sustainable farming. This menu represents a sample of all seasons, not all items available daily. Please check our website for the current menu and prices.
Sunday Summer Brunch!
Table service brunch with seasonal offerings and favorite classics 9am-1pm every Sunday Mother’s Day through Labor Day
*Rotisserie prime rib roasted garlic mashed cauliflower, vegetable ragout, horseradish crème, au jus 40
BREAKFAST
Breakfast at the White Gull Inn means sniffing the aroma of freshly baked coffeecake and freshly brewed coffee. Late sleepers will appreciate that breakfast is served from 7:30am until 2:30pm.
DOOR COUNTY CHERRY STUFFED FRENCH TOAST
Two golden brown slices of egg bread, with pockets of Wisconsin cream cheese and Door County cherries, served with Door County maple syrup.
DOOR COUNTY CHERRY PANCAKES
We add real Door County Montmorency cherries to three of our own buttermilk pancakes, served with Door County maple syrup.With bacon, sausage, ham or Canadian bacon.
EGGS BENEDICT
A toasted English muffin, topped with grilled Canadian bacon, a poached egg and our own hollandaise sauce.
WHITE GULL BREAKFAST SANDWICH
One egg over medium, Wisconsin cheddar cheese and spinach, served on a toasted English muffin with maple mustard sauce
HASH BROWNS
Baked potato, grated and sauteed in butter to a golden brown.
CORNED BEEF HASH
Our own blend of corned beef, grated baked potato and onions, sauteed in butter.
NICE GUY HASH
Our homemade hash brown potatoes, cooked with onions, peppers and mushrooms, Wisconsin cheddar and sour cream.
COFFEE CAKE
Freshly baked in our ovens, served while it lasts.
TWO FARM FRESH EGGS
Served any style with your choice of white, whole wheat or Swedish Limpa toast. Choice of bacon, sausage, ham or Canadian bacon.
THE HEARTY APPETITE
Two egges served any style, served with bacon, sausage links, ham, or Canadian bacon, White Gull hash browns and toast.
WISCONSIN OMELETTE
Fluffy eggs filled with hickory smoked ham and your choice of Wisconsin cheddar or Swiss, served with an English muffin.
DOOR COUNTY OMELETTE
Fluffy eggs, hickory smoked ham, onion, mushrooms and peppers, Wisconsin Cheddar and sour cream, served with an English muffin.
VEGETARIAN OMELETTE
Three eggs with fresh spinach, scallions and feta cheese topped with basil-mint pesto, served with an English muffin and preserves.
PANCAKES
LUNCH
Lunches at the White Gull include hearty soups, made from scratch each day, omelettes, innovative sandwiches and salads, and tempting desserts from the White Gull bakery (served daily noon-2:30pm).
WHITE GULL INN SALADS & SOUPS
WHITE GULL HOUSE SALAD
Fresh mixed greens tossed in balsamic vinaigrette dressing and topped with dried cherries, roasted pecans and fresh grated Parmesan. Served with fresh bread. Add chicken or salmon.
GRILLED CHICKEN SALAD
Assorted greens mixed with fresh seasonal fruit, topped with strips of grilled chicken breast, roasted pecans, and a honey lime dressing. Served with fresh baked bread.
Three buttermilk pancakes and Door County Maple Syrup, with bacon, sausage, ham, or Canadian bacon.
FRENCH TOAST
Served with Door County maple syrup, with bacon, sausage, ham, or Canadian bacon.
GRANOLA
Crunchy whole grains, raisins and nuts, with milk and fresh fruit.
OLD FASHIONED OATMEAL
Freshly made oatmeal. Add fresh fruit or Door County cherries.
GREEK YOGURT
Add Door County cherries and/or White Gull granola.
SIDE ORDERS Toast, English muffin, bagel, Rice Krispies, Cheerios, fruit, bacon, sausage, ham, Canadian bacon, vegetarian sausage.
GRILLED SALMON SALAD
Grilled salmon fillet served on a bed of greens tossed in a sherry vinaigrette, garnished with cucumbers, tomatoes, and sweet baby peppers and accompanied with lemon caper aioli. Served with fresh baked bread.
CROCK or CUP OF SOUP
A choice of one of our homemade soups of the day, served with fresh baked bread.
SOUP AND SALAD
Cup of soup and a small White Gull House Salad with multigrain bread.
We accept Master Card, Visa, American Express & Discover. Gluten Free Options Available.
Fish Creek
LUNCH
(continued)
Served daily noon–2:30pm. Breakfast available until 2:30pm. SANDWICH SELECTIONS
THE CREEK'S FISH SANDWICH
A fillet of Lake Michigan whitefish, seasoned with lemon pepper, grilled and served on rye bread with sliced red onion, lettuce and tomato.
THE WHITE GULL BURGER
Tenderloin tips ground in house, grilled and served on a Kaiser roll with lettuce, tomato and sliced red onion. Add cheddar, Swiss, or Wisconsin blue cheese.
OPEN DOORWICH
An open faced sandwich featuring shaved grilled ham on rye, topped with melted Wisconsin Brie, slices of Door County apples, and a honey dijon sauce.
CLOSED DOORWICH
Oven roasted turkey, caramelized apple and mozzarella cheese, grilled on dark rye, served with a side of apple cider mayonnaise.
THE LAGUNA
Your choice of chicken or tuna salad and Wisconsin cheddar cheese served between whole wheat and grilled to a golden brown.
THE REUBEN (RACHEL)
Thinly sliced corned beef (the Rachel substitutes oven roasted turkey) topped with sauerkraut and Swiss cheese, and grilled on fresh rye. Served with a side of Thousand Island dressing.
TUSCAN CHICKEN SANDWICH
Grilled chicken breast served on a telera roll with sliced red onion, tomato, arugula and mozzarella, accompanied by pesto mayonnaise.
THE PILGRIM SANDWICH
Smoked turkey, mozzarella cheese, cranberry sauce, mayonnaise and lettuce, served on toasted Swedish Limpa bread.
THE GARDEN SANDWICH
Arugula, sliced tomatoes, onion and red pepper with your choice of Swiss or cheddar cheese, grilled between whole wheat bread, served with cucumber dill sauce.
GARDEN VEGGIE WRAP
Warmed spinach wrap, coated in roasted garlic cucumber cream cheese, wrapped around spears of fresh carrot, red pepper, cucumber, red onion, tomatoes and microgreens. Served with cucumber dill sauce.
Since 1896, generations of Door County visitors and residents have enjoyed dining at the White Gull Inn in Fish Creek. Serving breakfast, lunch, dinner, and traditional Door County fish boils year round, the inn has never strayed from its original recipe: start with fresh ingredients and prepare each meal to order, pay careful attention to detail, and present in the warmth and antique charm of Door County’s most historic inn.
People tell us that the White Gull Inn is warm, friendly, and hospitable – that it represents the best of what Door County has been, and what they hope it continues to be. For 47 years, we’ve been proud to be a part of your tradition. We hope to greet you this year among new and returning guests.
– Jan and Andy Coulson & Meredith and Chris Coulson-Kanter
DINNER
An old fashioned recipe... fresh ingredients, careful attention to detail and the antique charm of Door County's most historic dining room. This menu is a sample of our Evening Menu, which changes seasonally to take advantage of locally grown produce, meat and other ingredients. We welcome your calls at any time to determine if a particular entree is currently on the menu, and to inquire about nightly or chef specials.
STARTERS, SMALL PLATES, SALADS
WISCONSIN BRIE
Baked in puff pastry with smoked almonds, served with Door County apple compote.
SEA SCALLOPS
Pan-seared and served with a wild mushroom and spinach sauté.
SMOKED SALMON
Bearcat’s Smokehouse salmon, served with a lemon chive cream cheese and toasted crostini.
BRUSCHETTA
Toasted crostini topped with Door County Creamery chevre, fig preserves, prosciutto ham, and fresh arugula.
WHITE GULL HOUSE SALAD
Seasonal greens, dried Door County cherries and toasted pecans, tossed with balsamic vinaigrette and topped with Parmigiano–Reggiano.
SPRING GREEN SALAD
Microgreens, shaved asparagus, sugar snap peas, pea shoots, fresh herbs, tossed in sherry vinaigrette and topped with Sartori Black Pepper Bellavitano cheese
WEDGE SALAD
Carrots, radishes, tomatoes and Roth Kase Buttermilk Blue cheese dressing
DINNER
(continued)
SAMPLE LARGE PLATES Served with house made rolls.
BLACK ANGUS BEEF
6-ounce broiled filet, served with an herbed wild mushroom blue cheese butter and roasted fingerling potatoes
MAPLE LEAF FARMS DUCKLING
Slow roasted half duck with Door County cherry port wine sauce, served with mushroom leek wild rice.
ATLANTIC SALMON
Oven roasted fillet, served on farro mushroom pilaf with horseradish mustard sauce and caramelized Brussels sprouts.
HERB CRUSTED WALLEYE
Pan fried wild caught Minnesota fillet encrusted with herbed panko crumbs, served with pesto oven-roasted potatoes.
BROILED WHITEFISH
Locally caught Lake Michigan fillet, served with lemon dill butter and pea shoot pesto oven roasted potatoes.
WHITEFISH SPECIAL
A unique preparation each evening. Please ask your server for details.
WILD MUSHROOM SPINACH CAKES
With butternut squash, melted Sartori Black Pepper Bellivitano cheese and roasted red pepper sauce.
BUTTERNUT SQUASH RAVIOLI
Tossed with oven roasted sweet potatoes, fennel, scallions, and topped with Renard’s White Cheddar.
TENDERLOIN STEAK SANDWICH
Broiled Black Angus beef tenderloin with caramelized shallots and Havarti cheese on a toasted telera roll, with oven-roasted potatoes.
SPRING DINNER SALAD WITH SALMON
A generous bowl of mixed greens tossed with sherry vinaigrette, microgreens, pea shoots, fresh herbs, shaved asparagus, sugar snap peas, and Sartori Black Pepper Bellavitano cheese, and topped with a
FISH BOIL
WED., FRI., SAT., AND SUN. NIGHT (SUMMER)
FRI. NIGHT (WINTER) Reservations requested.
Our specialty is the Door County fish boil, featuring Lake Michigan whitefish caught by local fisherman and cooked outside over an open fire, just as it was done a hundred years ago by the Scandinavian settlers of the Peninsula.
PREPARED AT THE WHITE GULL
The fresh fish is cut in chunks and cooked in boiling water with small red potatoes. Salt is the only spiced used. Fish oils rise to the surface of the boiling cauldron, and when the fish is perfectly done, our Master Boiler tosses a small amount of kerosene on the flames under the pot. The great burst of flames causes the boil-over, spilling the fish oils over the sides of the pot and leaving the fish steaming hot and ready to serve.
Inside, the fish and potatoes are served with lemon, melted butter, our garden fresh coleslaw, homemade breads, and homemade Door County cherry pie for dessert. Roast chicken or vegetarian salad options are available for non-fish eaters. Imported and Wisconsin craft beers, wines, and a variety of soft drinks are available to enjoy with your meal and while you watch it being prepared on the patio.
SEASONAL SCHEDULE
The fish boil is served Wednesday, Friday, Saturday, and Sunday nights in the summer, and on Friday nights in the winter.
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 (5:15 for the 5:45 seating; 6:30 for the 7:00 seating; 7:45 for the 8:15 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.
The Glidden Experience
Your entrée selection will be served with choice of potato and fresh vegetable du jour. Dinners also include our soup and salad bar, which features fresh breads, homemade soups, and salad made from select mixed greens.
Appetizers
Escargot $10.95
The finest quality French Helix served with a puff pastry
Shrimp Cocktail $1.95/shrimp
Plump, crisp jumbo shrimp served with cocktail sauce
Ahi Tuna $12.95
Seared Ahi Tuna with avocado mousse and fresh pineapple salsa
10oz. choice tenderloin grilled to perfection with a Merlot sauce and candied onions atop toast points and Gorgonzola cheese
Tenderloin Shish-Kebab $20.95
Marinated, grilled choice Black Angus tenderloin skewered with mushrooms, tomatoes, onions, and sweet bell peppers, served with a wild rice blend
Steak & Shrimp Combo $24.95
6oz. tenderloin grilled to order served with four jumbo shrimp
Tenderloin 6oz. $21.95 • 12oz. $28.95
Center cut choice Black Angus tenderloin grilled to order, served with au jus
New York Strip $28.95
14oz. dry aged choice Black Angus New York strip grilled to order, served with au jus
Ribeye Steak $27.95
14oz. choice Black Angus center cut, grilled to your liking, served with au jus
Iowa Center Cut Pork Chop $16.95 • 2 Chops $23.95
Juicy and grilled to your liking
Nightly Specials,
plus our Thursday & Saturday Feature
Prime Rib
Queen Cut (18oz.) $25.95
King Cut (24oz.) $29.95
A time-honored family tradition. Slow roasted to perfection. Served with au jus, choice of potato, soup, salad, and vegetable du jour
Children’s Menu
with fries
Grilled Lamp Chop $19.95 • 2 chops $26.95
Thick cut, tender and juicy American farm raised lamb served with apple-mint jelly
Grilled Chicken Breast $16.95
Marinated tender with fresh herbs, grilled to perfection, served with wild rice and Hollandaise sauce
Lobster $ Market Price
Your choice of 1 or 2 8oz. tails. Australian cold water rock lobster served with drawn butter
Surf & Turf $ Market Price
8oz. Australian cold water rock lobster tail and a 6oz. grilled tenderloin
Blackened Yellow Fin Tuna $21.95
Yellow fin tuna blackened with a spicy Cajun seasoning, grilled to order, and served with roasted red bell pepper sauce
Jumbo Shrimp (8) $19.95
Succulent jumbo shrimp served sautéed or deep fried
Pan Fried Walleye $21.95
Pan fried with Japanese bread crumbs and seasonings
“Gliddenize”your steak by adding a merlot sauce and candied onions atop toast points and Gorgonzola cheese $4.95
Add sautéed fresh mushrooms to your steak selection $4.95
Prices and menu items subject to change.
Ripp Family Re-opens The Hitching Post
Formerly The Tin Plate, new owners Andy and Carolyn Ripp, who purchased the business in 2018, have chosen to revert the business back to its former well-known name, The Hitching Post Bar & Grill.
In their first year running the distinctive log tavern at the corner of Whitefish Bay and Glidden Drive, Andy Ripp describes the likeable menu as “good ol’ pub food.” Options include favorites like burgers, pulled pork sandwiches and wraps. Adding a few fun drinks he has up his sleeve, Andy notes the “Tizzy” and the “Twirler” will surprise libation-lovers.
An Island Frame of Mind
“We’re gonna put Jacksonport on the map!” crows owner Chase Bjarnarson jokingly, but he is anxious to tell you about the menu at Island Fever Rum Bar & Grill, which features a combination of fresh whitefish, locally raised beef, and an “island frame of mind.”
Growing up in Door County, Ripp learned the restaurant trade at his father’s side in the familyowned Nightingale Supper Club in Sturgeon Bay. After graduating from Sevastopol in 1987, Ripp went on to college in Chicago and then St. Louis with wife Carolyn, returning to Door County this past fall.
– Jude Genereaux
A real islander himself, Chase grew up on Washington Island, learning to cook at KK Fiske’s and Nelsen’s Hall. After many years living on the mainland, the island lifestyle lured him back home, he says. Cooking for JJ’s/La Puerta in Sister Bay opened the door to opportunity when the former JJ’s of Jacksonport went up for sale. Chase and his brother Hunter put their heads together to create an ambience that channels the spirit of Jimmy Buffett.
Intentionally “casual but classy,” the brothers’ menu presents lobster and tropical frozen concoctions from scratch. Diving into its abounding spirit could leave you singing “I think I’ve got a touch of island fever” on your way out the door…
– Jude Genereaux
Andy and Carolyn Ripp and family
Burgers & Sandwiches
Beefburger*
$6.75
Cheeseburger* $7.25
Double Cheeseburger* $8.95
Queso Burger* $7.95
Topped with Jalapeno slices & Queso Cheese
Bratburger* $6.75
BBQ Onion Haystack Burger* $7.95
Gouda Burger* $9.95
Topped with BBQ Pulled Pork & Gouda Cheese
Mushroom Swiss Burger* $7.95
Boxcar* $8.95
Cheeseburger & Brat Patty
Belly Buster “If You Dare” $17.95
Three of our 1/3 lb burgers with lettuce, tomato, Swiss, American, Cheddar, bacon, BBQ Onion Haystack & 1 lb of French Fries
Going
South - Served with tortilla chips & salsa
Fish Tacos (Two Pollock tacos)
Shrimp Tacos
Served with fresh Slaw-sa
$9.95
$12.95
Cheese or Veggie Quesadilla $8.95 With chicken or steak $11.95
Baskets - Includes Choice of Fries or Potato Salad or Soup and a dipping sauce
SONNY’S ITALIAN KITCHEN & PIZZERIA 129 N Madison Ave., 920.743.2300 sonnyspizzeria.com
WATERFRONT MARY’S BAR & GRILL 3662 N Duluth Ave., 920.743.3690 waterfrontmarysbarandgrill.com
WASHINGTON ISLAND
ALBATROSS DRIVE-IN & ALBY’S NEST 777 Main Rd., 920.847.2203 albatrossdrivein.com
BREAD & WATER CAFÉ & BAKERY 1275 Main Rd., 920.847.2400 breadandwaterwi.com
JACKSON HARBOR SOUP & SANDWICHES 1904 Indian Point Rd., 920.847.2589 jacksonharborsoup.com
KARLY’S BAR & THE CELLAR RESTAURANT 1265 Main Rd., 920.847.2625 facebook.com/KarlysBarAndCellarRestaurant/
RED CUP COFFEE HOUSE 1885 Detroit Harbor Rd., 920.847.3304 facebook.com/RedCupKillerCoffee/
Trixie’s
A Nostalgic Diner with Some Modern Twists
When Baldomero Jauregui purchased Carrol House in 2016, he wanted to keep the same family-style diner nostalgia that it had been known for since it was established way back in 1957. With the exception of some modern menu options, stepping in Carroll House today is remarkably like stepping back into a 1950s diner.
Heading into their 4th season in uptown Sister Bay, Baldomero’s son Eddie said he and his dad do try to add a few new and unique menu items each year. This year we can’t wait to try the Carroll House Torta (homemade queso fresco anyone?). The Orange Marmalade Stuffed French Toast and/or Waffle will join the restaurant’s already popular Cherry Cream Cheese Stuffed French Toast. And the Door County BBQ Chicken Sandwich will happily satisfy your need for sweet and savory in a single delicious bite.
Stabbur Beer Garden at Al Johnson’s
Stabbur Beer Garden at Al Johnson’s, the Scandinavian beer garden located in downtown Sister Bay, has assured its steady rise to local family favorite by filling an otherwise empty niche. After combining its family-friendly space, giant-sized outdoor games (Jenga, anyone?), a relaxed atmosphere, and a great beer and drinks selection, Stabbur added the new Kök in 2018. The Swedish word for “kitchen,” Kök serves a unique menu that includes a Friday fish fry, melt-inyour-mouth Tenderloin sliders, and chicken tenders with fries with which both kids and adults fall instantly in love.
Open seven days a week, May thru November, you can order inside at a table, at the diner counter, or even enjoy the garden patio dining.
– Laurel Ciohon
Despite being an outdoor bar, the season starts in early May and ends in late October thanks to Stabbur’s overhead retractable roofing system and an efficient gas-fueled outdoor heating system. Stabbur is comfortable and authentic, featuring the backdrop of a Norwegian log structure with green sod on the roof, in keeping with the aesthetics of the parent company.
– Jude Genereaux
AL JOHNSON'S
SWEDISH RESTAURANT & BUTIK
BREAKFAST
APPETIZERS
RENARD’S CHEESE CURDS Door County’s favorite cheese curds, deep-fried and offered with a side of ranch.
CHIPS AND BOATHOUSE SALSA Multi-colored tortilla chips, house-made sweet and tangy pineapple salsa.
CALAMARI Tender rings deep-fried and served with lemon wedges and house-made cocktail sauce.
LIGHTHOUSE ONION RINGS Beer battered onions piled high with a side of our own Cajun ranch.
GATOR BITES Deep-fried, tender alligator tail nuggets served with our own Cajun ranch.
GRILLED OYSTERS Grilled in buttery garlic sauce, or Cajun style with jalapeno, Cajun cheddar, and horseradish cream sauce.
LOBSTER MAC N’CHEESE Sweet lobster, cavatappi pasta, and house-made cheese sauce topped with a buttery crumb crust.
BOATHOUSE RAW BAR
RAW OYSTERS Fresh chilled oysters, shucked to order and served on the half-shell with saltines, fresh lemon wedges, and house-made cocktail sauce.
PEEL-AND-EAT SHRIMP You’ll love these gulf shrimp! Steamed and dusted with Old Bay or Cajun spice, served with drawn butter, lemon, and housemade cocktail sauce.
Door County whitefish, potatoes, onions, and celery.
ON-THE-BAY GUMBO Our southern style gumbo.
LOBSTER BISQUE Smooth and creamy, classically based.
SPECIAL SOUP OF THE DAY Ask your server for details!
LITTLE SAILORS
Served with fries or applesauce and a drink
YOUR CHOICE OF: HOT DOG, GRILLED CHEESE, CHICKEN FINGERS, MAC-N-CHEESE, PERCH, OR HAMBURGER
ON THE BAY
SALADS
Add chicken, salmon or shrimp to any salad. Dressings: French, Italian, Ranch, Bleu Cheese, 1000 Island, Oil & Vinegar, Caesar, Honey Mustard
NOT YOUR NORMAL WEDGE A wedge of crispy romaine, applewood smoked bacon, cherry tomatoes, crumbled bleu cheese, red onions, and your choice of dressing.
CAESAR SALAD Traditional and simple.
BOATHOUSE SALAD Mixed greens tossed with red onions, red peppers, tomatoes, carrots, croutons, choice of dressing.
DESSERTS
BOATHOUSE KEY LIME Our original and made in-house with a graham cracker crust.
FRENCH SILK PIE Homemade creamy chocolate with a graham cracker crust and whipped cream.
CHEESECAKE OF THE DAY Ask your server for details!
POʼBOYS, SANDWICHES & BASKETS
With house slaw and french fries.
PO‘BOY Shrimp, catfish or perch. Fresh and lightly battered. Topped with lettuce, tomatoes, onions, and Cajun mayo on a traditional hoagie roll.
BOATHOUSE FAMOUS LOBSTER ROLL Authentic East Coast Style! Sweet, savory lobster piled high on a buttery, splittop New England bun.
WISCONSIN’S AWARD-WINNING BRATWURST
Straight from Schwai’s Meats! Get er’ loaded with Swiss and kraut.
PERCH SANDWICH Lightly breaded and served with lettuce, tomatoes, and tartar sauce on a split-top New England bun.
PLAIN OL’ CHICKEN SANDWICH Served grilled or blackened with lettuce, tomatoes, and red onions.
BOATHOUSE SHRIMP BASKET Lightly breaded, deep-fried, and served with our cocktail sauce.
BOATHOUSE PERCH BASKET Lightly breaded and deep-fried.
BOATHOUSE CHICKEN BASKET Chicken Tenders served with ranch, bleu cheese, or honey mustard dipping sauce.
BOATHOUSE 1/2 LB BURGERS
Served with house slaw and french fries, lettuce, tomatoes, and red onions. Substitute small house salad, potato salad, sweet potato fries, pasta salad, onion rings, cheese curds, mac-n-cheese, or cup of soup for an additional charge. Add American, Swiss, cheddar, bleu cheese, or bacon for an additional charge.
DOCKMASTER Classic hamburger.
FIRST MATE Classic bacon cheeseburger.
SISTER ISLAND Avocado lime aioli and house-made s weet and tangy pineapple and mango salsa.
WALK THE PLANK Cajun seasoning, cheddar, jalapeño, and Cajun mayo.
CAPTAIN Sautéed mushrooms, onions, bacon, cheddar, and Swiss.
FOOD: MON–SUN: 11AM – 10PM
SAILOR Mushrooms and Swiss.
BARS: MON–SUN: 11AM – 12PM 10716 N BAY SHORE DR. | SISTER BAY
HEALTHY SAILORS
ATLANTIC SALMON Fresh grilled and topped wtih a lemon dill compound butter, set atop a medley of fresh vegetables.
DOOR COUNTY WHITEFISH Our local catch offered broiled or blackened. Served with baby reds, fresh vegetables, and our tartar sauce.
BLACKENED CATFISH Topped with avocado lime cream sauce and served with baby reds and fresh vegetables.
AHI TUNA Sushi grade, blackened or sesame encrusted, seared, served with soy sauce, wasabi & pickled ginger.
ENTREES
Served after 4pm. Include choice of salad or soup, and garlic bread.
ATLANTIC SALMON Fresh grilled and topped wtih a lemon dill compound butter, set atop a medley of fresh vegetables.
DOOR COUNTY WHITEFISH Our local catch offered broiled or blackened. Served with baby reds, fresh vegetables, and our tartar sauce.
GREAT LAKES PIRATE PERCH Lightly breaded and deep-fried. Served with baby reds, fresh vegetables, and our tartar sauce.
BLACKENED CATFISH Topped with avocado lime cream sauce and served with baby reds and fresh vegetables.
LOBSTER RAVIOLI Sweet and tender chunks of lobster and ricotta cheese, stuffed in over-sized ravioli, and topped with our flavorful Boathouse red sauce.
LOBSTER MAC N’ CHEESE Sweet lobster, cavatappi pasta, and house-made cheese sauce topped with a buttery crumb crust.
CAJUN PASTA Linguine pasta tossed with your choice of shrimp, chicken, or salmon, blended with fire-roasted onions and green and red peppers in a Cajun cream.
AHI TUNA Sushi grade, blackened or sesame encrusted, seared and served with soy sauce, wasabi, and pickled ginger.
RIBEYE 12-14oz. ribeye seasoned and char-broiled to perfection. Served with baby reds and fresh vegetables.
RIBS Fall-off-the-bone baby back ribs served with Boathouse famous BBQ sauce.
“I am glad to know we have this option for a quick, delicious lunch. Will definitely be stopping here again!”
“What a great deli! The Paella is fantastic and the Italian Beef hit the spot.”
“The best sandwich shop in town. The Cuban is out of this world!”
“Culinaria catered our wedding and everything was awesome! I would highly recommend having them cater an event for you. Absolutely wonderful!”
or Order
Build Your Own Sandwich • Boar’s Head Brand Meats & Cheeses
Boxed Lunch – Cold or Hot:
Build Your Own Cold or Hot Sandwich, Chips, Cookie, Fresh Fruit, Bottled Water and Pickles
Cuban Panini • Hot Sliders • Hot Italian Beef
Chili • Daily Specials • Fresh Salads
Chicken • Lasagna • Mac N Cheese • Meatloaf • Baked Potato Wedges
Beer • Sunday Paella on our lawn
EST. 1992
Highway 42 & Beach Road • North Sister Bay (920) 854-9693
In 1912, Door County merchant pioneer, Al Mickelson, built a special place for Sister Bay residents and visitors to purchase food and enjoy ice cream treats. The store became known as a source of local information in addition to excellent food and service. Today the tradition lives on in the Door County Ice Cream Factory & Sandwich Shoppe.
The Door County Ice Cream Factory serves its own real, super premium homemade ice cream which is made with the finest all-natural ingreients right in the store. Patrons can watch ice cream being made during production hours. Thirty flavors are available in cones, cups, shakes, malts, ice cream sodas, sundaes, and other specialty dessert offerings.
Subs & Sandwiches
Served on our fresh baked white or whole wheat sub rolls; white or wheat sliced bread with lettuce, tomato, red onion, and our special mayonnaise, then served with your choice of potato chips (plain, BBQ, or salt and vinegar), fruit, or veggies, and a kosher pickle.
King of the Hill – Our biggest sandwich weighing in at three quarters of a pound. Made with delicious smoked ham, sliced turkey breast, tender roast beef, genoa salami, provolone & cheddar cheese $9.99
Factory Special – Delicious smoked ham, sliced turkey breast, genoa salami & provolone cheese $8.99
Dagwood – Tender hand sliced roast beef, smoked ham, genoa salami, cheddar & provolone cheese $8.99
D.C. Club – Delicious smoked ham, sliced turkey breast & provolone cheese $7.99
Yacht Club – Sail away with sliced turkey breast, bacon & Swiss cheese $7.99 Ham and Cheese Please – Delicious smoked ham & provolone cheese $6.99
Tom Turkey – Sliced turkey breast (try it with our guacamole - add $1) $6.99
Big Roast Beef – One quarter pound of our tender hand sliced roast beef $6.99
Tuna Salad
Chicken Salad – Made daily with chunks of tender chicken breast combined with celery & fine herbs $6.99
Beach Club – Sliced turkey breast, guacamole, and provolone cheese $7.99
The Italian – Sliced Genoa salami, our delicious ham, garlic spread & our special Italian dressing $7.99
The French Dip – One quarter pound of our tender hand sliced roast beef stacked high on our white or wheat sub roll served with au jus $7.99
Monster Meatball Sub – Four delicious meatballs served over provolone cheese and topped with our special marinara sauce, Parmesan cheese and a pepperoncini $7.99 Panini
Hot pressed sandwiches served on white or wheat sliced bread served with chips, fruit, or veggies.
Cana Island – Sliced turkey breast, cheddar cheese, tomatoes, with garlic & red pepper mayo $8.99
Eagle Bluff – Red peppers, green peppers & sun-dried tomatoes sandwiched by provolone cheese $8.99
Sherwood Point – Delicious smoked ham, swiss cheese & Dijon mustard $8.99
On the Lighter Side
Half Sandwich – Ham, turkey, vegetarian, tuna or chicken salad on white or wheat sandwich bread.
With a bowl of soup $6.99; with any side salad or chili $7.99
Soups of the Day – Ask for today’s homemade selections served with crackers.
Our Famous Chili – Topped with cheese and onions. Cup $3.59 | Bowl $4.59 | Pint $6.99 | Quart $10.99
Garden Salad – Fresh greens topped with tomatoes, cucumbers, onions, sprouts & our seasoned croutons. Side $4.99 | Dinner $6.99 | Family $10.99
Door County Salad – Fresh greens, dried cherries, walnuts, tomatoes & onions.
Side $4.99 | Dinner $6.99 | Family $10.99
Spinach Salad – Fresh spinach, sliced mushrooms, our seasoned croutons & our special hot bacon dressing. Side $4.99 | Dinner $6.99 | Family $10.99
Tomato Mozzarella Salad – Fresh tomatoes, fresh mozzarella tossed in a balsamic vinaigrette dressing.
Side $4.99 | Dinner $6.99 | Family $10.99
Chicken Pecan Salad – Fresh greens topped with chunks of chicken breast, roasted pecans, bacon pieces and hot bacon dressing. Side $4.99 | Dinner $6.99 | Family $10.99
Greek Salad – Fresh greens with tomatoes, feta, red onion, pepperoncini, kalamata olives & Greek Dressing. Side $4.99 | Dinner $6.99 | Family $10.99
Dressings: Ranch, French, Italian, Balsamic Vinaigrette, Blue Cheese, Hot Bacon, Greek
Door County Ice Cream Factory Pizza
Delicious pizza made to order and baked in our special oven right here using only the freshest and finest ingredients.
Pizza for One (8”) – Four Cheese $6.99 • Toppings $.50 each
Medium (12”) – Four Cheese $12.99 • Toppings $1.50 each
Large (16 “) – Four Cheese $15.99 • Toppings $2.50 each
Toppings
pepperoni • sausage • Canadian bacon* • chicken* • feta* fresh mushrooms • fresh onions • fresh green peppers • fresh tomatoes fresh red peppers • jalapeños • black olives • garlic • fresh spinach* green olives • pineapple • anchovies* • sun dried tomatoes (*count as two toppings)
Specialty Pizzas
Pizza for one (8”) $8.99 • Medium (12”) $17.99 • Large (16”) $22.99
Factory Special – Pepperoni, sausage, green peppers, onions & mushrooms
Vegetarian’s Delight
vanilla, strawberry, cherry)
All Sundaes include whipped cream, nuts and a whole maraschino cherry
The Traditional Hot Fudge – Begin with just the right amount of our homemade hot fudge topping, add two scoops of our homemade vanilla ice cream and more hot fudge $5.99
Junior Hot Fudge – Same as the traditional, but with one scoop of ice cream $4.99
Dusty Road – Travel on down the road with two scoops of vanilla ice cream covered with our homemade hot fudge and dusted with malted milk powder
$5.99
Tin Roof – You’ll hit new heights with two scoops of vanilla ice cream covered with our homemade hot fudge and nailed down with peanuts $5.99
Top Banana – A Factory favorite! Two scoops of vanilla ice cream, lots of sliced bananas and your choice of homemade hot fudge or strawberry topping $6.99
Door County Cherry – A Door County favorite, two scoops of vanilla smothered in hot Door County cherries, topped off with nuts, real whipped cream and a whole maraschino cherry $5.99
Hot Caramel Sundae – Warm up with two scoops of vanilla ice cream smothered in hot caramel with real whipped cream, nuts and a cherry $5.99
The Turtle – Slow down, stick your neck out and enjoy two scoops of vanilla ice cream covered with caramel, pecans and our homemade hot fudge
$6.99
The Baby Turtle – Same as The Turtle but with one scoop of ice cream $4.99
The Cornucopia – There’s four pounds of ice cream in this horn of plenty! All the good things the Ice Cream Factory has to offer, including all the toppings. Feed ten adults or one hungry teenager $35.99
Month of Sundaes cream, We’ll cover them with our homemade hot fudge and hot caramel $15.99
Almond Joy – Two scoops of coconut ice cream smothered in our homemade hot fudge and sprinkled with toasted almonds $5.99
Factory Favorites
Banana Split – Our version, with vanilla, strawberry and chocolate ice cream, bananas, homemade hot fudge, pineapple and strawberry toppings served with real whipped cream, crushed almonds and, of course, a cherry $9.99
Chocolate Brownie Sundae – Two scoops of our real homemade vanilla ice cream, a delicious fudge brownie, smothered in our own homemade hot fudge and topped off with real whipped cream and a whole maraschino cherry $6.99
Chocolate Chunk Cookie Sundae – Two scoops or our homemade vanilla ice cream topped with a homebaked cookie, hot fudge, almonds, whipped cream, and a cherry $6.99
Chocolate and Cherry – Two scoops or our homemade vanilla ice cream topped with Door County cherries, hot fudge, almonds, whipped cream, and a cherry $7.99
Fountain
Thick Shakes • Rich Malts • Ice Cream Sodas Flavors: chocolate, vanilla, strawberry, cherry or invent your own!
CHICKEN CAESAR WRAP Grilled chicken breast, romaine lettuce, Parmesan cheese, caesar dressing
KIDS MENU served with dill pickle and bag of chips; upgrade to fruit cup
GRILLED CHEESE Cheddar cheese grilled between two sliced of white bread
KIDDY HOT DOG Hot dog served on a bun
PB & J Crustless Smuckers peanut butter and jelly on wheat bread Located on the beautiful shores of
LITTLE SISTER RESORT
ENTREES served with coleslaw, dill pickle, and bag of chips; upgrade to potato salad; add guacamole or avocado; ask your served about gluten free options
GRILL
1/3 LB BURGER Lettuce, tomato, onion, bun; add cheddar, Swiss, blue, provolone or pepper jack
Additional Topping $1.00 each 16” Cheese Pizza $14.99
Additional Topping $1.50 each
Topping Choices: Black Olives, Green Olives, Mushrooms, Onions, Green Peppers, Mild Peppers, Hot Peppers, Spinach, Tomatoes, Bacon, Ham, Pepperoni, Sausage, Alfredo Sauce In front of
PIZZA BY THE SLICE
$2.99 EACH
Topping Choices: Black Olives, Green Olives, Mushrooms, Onions, Green Peppers, Mild Peppers, Hot Peppers, Spinach, Tomatoes, Bacon, Ham, Pepperoni, Sausage, Alfredo Sauce
• BBQ Sauce, Grilled Chicken, Mozzarella & Red Onion
• Build Your Own - Includes 2 Toppings
Additional toppings $1.00 each: Black Olives, Green Olives, Mushrooms, Onions, Green Peppers, Mild Peppers, Hot Peppers, Spinach, Tomatoes, Bacon, Ham, Pepperoni, Sausage, Alfredo Sauce, Barbecue Sauce HOT &
ALL BEEF HOT DOGS • BREAKFAST •
APPETIZERS & SIDES
$3.99
• Vanilla
• Chocolate
• Cake Batter
• Frozen Frappe Coffee
Mango
Strawberry Banana
Berry Yogurt
• Cookies & Cream
• Mint Chip
• Reese’s Peanut Butter Cup
Yogurt
• Fresh Fruit Cups • Assortment of Juices
Iced Coffees • Flavored Coffees • Cappuccino
Sweet Rolls • Donuts • Muffins
Fresh Brewed Coffee Available All Day!
WE HAVE FOUNTAIN SODA!
Coke and Pepsi products available.
Vegetarian
Italian (Pepperoni, Ham, Salami) • Cold Cut (Ham, Bologna, Salami) • Ham • Salami
• Hamburger (Lunch Only) • Club (Turkey, Ham, Roast Beef) • Roast Beef
Meatball
Turkey
Tuna Salad
Chicken Salad
Egg Salad
Crab Salad
Gyros
Smoked Beef Brisket
Grilled Chicken
Pulled Pork
Philly Steak
Part 1
TheSearch for Perch
Pre-birth, while I was firmly lodged in me mum’s growing belly, I still always managed to make it to Birmingham’s Bar every Friday night.
A Quick Acknowledgment: for me, supper clubs and bars have the best of the local Friday Perch Fries. And the beauty of it is…everyone does it differently! Mostly, of course, there’s either Pan fried Perch or Deep Fried Perch, plus Coleslaw, and either Potato Salad, Boiled Baby
Red potatoes, Wedges or Fries). My personal favorite? Pan Fried Perch with a simple flour breading, so I can really taste those lovely perch in all their glory. I also love a fresh, simply prepared coleslaw, potato salad, and some just-out-of-the-oven rye bread.
With that in mind, for the longest time I frequented just one location for my Friday perch, until some work buddies at Center Pointe Yacht Services convinced me to get out
Belgian Delights • Brussels
Birmingham’s Bar & Cottages • Sturgeon Bay CJ’s Bar & Grill • Southern Door
there and try other places. That’s what started my personal “Search For Perch” in Door County!
First I went to Tippy Canoe. Yes, I know it’s a bit South of the Door County border, but based on the excellent word of mouth, how could ya not? Soon — because I have a really good camera — I started taking perch photos and presented those Search for Perch images to the folks at the Door County Dining Guide.
What have I learned? Simply, everyone has their own uniquely delicious version of what we all love to eat on Friday nights. I’ve learned to embrace them all.
Here’s the thing, though…because there are so many Friday Perch Fry places in Door County, the publisher said I have to keep visiting them until they’re ALL experienced and photographed by me, your loyal Perch Correspondent. It wouldn’t be
fair to the other fine establishments, otherwise, he said. So be forewarned, there WILL be a Part 2 to this article in 2020. Some people just have all the luck, I guess.
Pizza Hashbrown Sandwich® Pepperoni, pizza sauce, onion, eggs, mozzarella cheese, toast • MINI ORDER $6.49
HALF ORDER $9.49 • WHOLE ORDER $12.49
* The Hashbrown Sandwich takes time to prepare so they can add up to 20 minutes to an order *
All Meat Hashbrown Sandwich® Ham, sausage, Canadian bacon, bacon, mushrooms, green pepper, onion, eggs, American cheese, toast • MINI ORDER $8.49 • HALF ORDER $11.49
WHOLE ORDER $14.49
Eggs Benedict Two poached eggs, English muffin, ham, Hollandaise sauce, American fries $6.99
Good Morning Skillet Two eggs, ham, hash browns, cheese, toast $7.49
Two Pancakes with choice of meat $5.29; with two eggs $4.69
Two French Toast with choice of meat $5.99
Biscuits and Gravy with 2 sausage patties $5.29
Two Eggs with toast $2.69; with meat and toast $5.69; with meat, hashbrowns and toast $6.99; with hashbrowns and toast $5.49; with two sausage links, hashbrowns and two pancakes $9.49; with country fried steak, hashbrowns and toast $9.99
Birds Nest Corned Beef Hash Hashbrowns, two eggs, toast $6.99
Cheese Omelet with toast $5.49; with hashbrowns $6.49
Ham and Cheese Omelet with toast $5.99; with hashbrowns $6.99
Western Omelet Ham, onions, green peppers, tomatos, cheese; with toast $6.99; with hashbrowns $7.99
Veggie Omelet Onions, green peppers, tomatos, mushrooms, black olives; with toast $6.49; with hashbrowns $7.49
Mexican Omelet Taco meat, tomatoes, onions, olives, cheese; with toast $7.49; with hashbrowns $8.49
Skillets Choose from: Ham $6.99, Sausage $6.99, Chili $7.49, Farmers $7.49, Mexican $7.99, or All Meat $8.99; made with green pepper, onions, American cheese & choice of toast
Sides 2 Pancakes $3.49; 1 Waffle $3.49; Side pork or Belgian Trippe $3.79; 2 French toast $3.49; 1 egg $1.00; Toast $.89; Meat $2.99, Hashbrowns or American fries $2.50; Sourdough or Raisin Toast $1.29
HOMEMADE 12” PIZZAS
Cheese $7.99 • Cheese & Pepperoni $9.25
Cheese & Sausage $9.25
LUNCH
Served 11am - close
BURGERS & WRAPS Served with French fries
1/3 lb Burger $6.95 • 1/3 lb Cheeseburger $7.29
Mushroom and Swiss Burger $7.49 • Bacon Cheeseburger $7.99
Often described as one of the most fun locations in Southern Door, Gilmo’s at Wave Pointe Marina & Resort boasts a great water view from nearly every window and guests can easily view the constant action in the harbor, the kayakers and paddleboarders, plus all of the boating activities in the 124-slip marina.
Phenomenal Friday
Fish Fry, Year-Round
With the success of their Friday Fish Fry each year during the golf season, Idlewild Pub & Grill, located at Idlewild Golf Course just south of Sturgeon Bay near Potawatomi State Park, decided to try something new last winter by offering their fish fry year-round. Open daily in-season, Idlewild Pub & Grill also stays open on Fridays from midNovember thru their the season opening day on April 1.
Both the dining room and the associated giant sports bar area seat large groups, while Sunday Prime Rib Sandwiches and generous Bloody Marys are perennial favorites, especially on Packer and Brewer game days. Ten big HD screens offer fans excellent viewing. The food? Associate Keri tags the house burgers as her favorite: “They’re huge – and crazy! Especially the Black & Blue with bourbon sauce.”
With the goal of being an all-inclusive resort, Keri notes “We have everything right here, our guests don’t need to go anywhere else to find great food and activities galore.”
Visit www.wavepointe.com for more info.
– Jude Genereaux
Idlewild’s owner of 11 years, Phil Riddle, calls the Friday Fish Fry “phenomenal!” With a choice of perch, cod, or walleye, accompanied by coleslaw, rye bread, and choice of potato (potato pancakes, French fries or potato salad), Idlewild’s fish fry has turned into a wildly successful, year-round event.
When asked what makes golf course ownership
so great, Phil beamed, “I’m an outdoors guy. You can’t beat looking at beautifully manicured lawns every day. It’s pretty wonderful stuff. And it sure beats sitting at a desk all day!”
– Laurel Ciohon
2019
Festivals
Green Bay
• Maplewood Farmer’s Market
Saturday’s from 2-6pm | Starting June 15, 2019
• Little Sturgeon Days
June 29, 2019
• Belgian Days, Brussels
July 13-14, 2019
• 7th Annual Cherry De-Lite Cherry Festival | July 20, 2019
• Namur Belgian Kermiss
August 18, 2019
• Brussels Belgian Kermiss
Sept. 1, 2019
• Maplewood Belgian Kermiss
Sept. 15, 2019
Lake Michigan
Southern Door County Dining Destinations
Belgian Delight | 1100 County Rd C | Brussels
Belgian Heritage Center Festivals | 1255
| Brussels Town Park 1366 Junction Road | Brussels
7. Chaudoir’s Dock Bar & Restaurant | 10863 County Rd N | Brussels
8. Clark’s Bar and Family Restaurant | 131 W. Main Street | Forestville
9. Compass Rose Dining, LLC | 9254 Lime Kiln Road | Sturgeon Bay
10. Country Ovens/Cherry De-Lite | 229 E. Main Street | Forestville
11. DeBaker Acres II | 2088 Shiloh Road | Sturgeon Bay
30. Yogi Bear’s Jellystone Park of Door County 3677 May Rd | Sturgeon Bay 1. 27 Pines Golf & Range | 5611 Silverdale Road | Sturgeon Bay
Sturgeon Bay
Dining Options in Southern Door!
Where to Dine in Southern Door County? Enjoy yourself at the supper clubs, pubs, country bars and bistros that offer excellent cuisine with spectacular sunset views and waterfront vistas. Local restaurants feature ethnic specialties and homestyle cooking. Experience authentic Mexican food, a Friday night Fish Fry, fried cheese curds, broasted chicken, steak or a traditional whitefish boil. Belgian festivals such as Belgian Days and Kermiss offer a selection of unique foods like Jutt, Trippe, Belgian pie, and Booyah. The food experience is not just for dining in, purchase food for on-the-go. Pack a picnic and hit the Ahnapee or Potawatomi State Park Trails.
Door County's Belgian Baking Heritage
Baking Classes • Fresh Belgian & American Pies • Ethnic Desserts Locally-Sourced Ingredients
Southern Door County native Gina Guth shares her love of dessert making by offering classes that teach recipes native to the Door Peninsula and the rich ethnic traditions of the early settlers.
Learn to make Belgian Pie, a custom learned from her mother, Jean Lardinois Guth, and American pies with locally grown cherries, pumpkin, and apples. Kneecaps, Kolaches, and cheesecakes are just a few of the experiences offered.
TWO LOCATIONS
NWTC Learning & Innovation Center in Sister Bay and Southern Door High School in Brussels.
All burgers are 1/3 lb angus patties, with choice of onion rings, fries or chips. Lettuce, tomato, pickles, and onions upon request. Add crispy fried onion tanglers to any burger for 1.00
9
(american ,swiss, pepper jack, provolone) 10 Brat Burger 9
Bacon Brat Burger (cheddar & bacon ground into a brat patty) 10
Champ (hamburger patty & cheddar bacon brat patty, with choice of cheese) 12
Burger (bacon cheeseburger topped with a fried egg) 13
Burger (burger topped with fried curds and spicy aioli) 13
Sandwiches
All served with choice of onion rings, french fries, or chips
Dog (1/4 lb all beef) 6 with chili and cheese add 1.00
Ham and Cheese 8
Sandwich (turkey,
Night Fish Fry
A Casual Supper Pub with Flair
Wendi Carter is excited to create a third Sturgeon Bay eatery in 2019.
As owner of both the Brick Lot Pub and Crate Sushi & Seafood, two successful dining and drinking spots, she seized the irresistible opportunity to bring a casual “come-as-you-are” atmosphere to the supper club scene. The classic fare at her new Union Supper Pub includes traditional steak, seafood and pasta plates, all with a subtly different flair.
Raised in the hospitality trade, Carter is a quick learner and now marks this year as her eighth anniversary as a restaurant owner. Her personal favorites at Union Supper Pub? Steak Gorgonzola paired with the Pub’s signature cocktail, an Old Fashioned born of a secret recipe.
Rotating
Saturday night specials bring continuous variety to the menu, Carter says, and the space can also host large banquets. A possible new Pub venture could provide take-and-bake pre-prepared entrees that are ready to take and serve in your own private supper pub, at home.
– Jude Genereaux
Craft Brews and Fresh Pizza: the Perfect ‘Pairing’
Located on the bay of Sturgeon Bay with one of the finest views of both the harbor and its classic Steel Bridge, Sonny’s Pizzeria already had a great location in its favor. Now the well-known restaurant has hired an expert brewmaster, Trent Snyder, who recently moved to the county from the Twin Cities. Snyder will manage Sonny’s new Bridge Up Brewing Company, located on the lower level of the restaurant’s architecturally-engaging waterfront structure. Sonny’s now boasts the ability to serve not only its fresh pizza and a range of homemade Italian specialties, but will also brew and serve small batches of handcrafted beer.
The new brewery will feature live music, an outdoor tiki bar, and a new, creative menu. One tasty dish is the Arancini stuffed risotto ball with a spicy marinara sauce, a whole new trip in local Italian appetizers.
Sonny’s well-engineered space is suited to host private parties and events of up to 100 attendees.
– Jude Genereaux
CEDAR CROSSING RESTAURANT & BAR
336 louisiana street
downtown sturgeon bay
920.743.4200 innatcedarcrossing.com
sunday brunch served til 4pm • dinner served til 9pm monday, wednesday – saturday breakfast served til 11am lunch served til 4pm • dinner served til 9pm closed tuesday
Below are a few samples of what we offer – visit our website for complete menu
BREAKFAST
CHORIZO BREAKFAST BURRITO scrambled eggs, Marchant’s chorizo, potatoes and cheddar cheese in a flour tortilla, topped with crème fraiche, green onion and house-made salsa
CEDAR CROSSING HASH BROWNS shredded potatoes topped with cheddar cheese, two eggs any style and green onion, served with toast and preserves
QUICHE OF THE DAY deep dish, made with organic Waseda Farms eggs, served with fresh fruit
LUNCH
TUNA MELT mix of capers, onions, tomato and mayo on sourdough with cheddar and dill Havarti, baked open-faced or served cold with greens
HEALTHY GRAINS SALAD blend of barley, wild rice, wheat berries, white quinoa and red quinoa mixed with greens, grape tomatoes, cucumber and carrots with balsamic vinaigrette
SONOMA CHICKEN SALAD WRAP tender chicken, celery, grape halves, green onion, lemon aioli and leaf lettuce with your choice of plain or tomato basil wrap
DINNER
CHICKEN RISOTTO rich, creamy arborio rice with char-grilled chicken breast, fresh tomatoes, lemon, spinach and garlic, finished with parmesan
PAN-FRIED WALLEY great lakes walleye, daily vegetable and choice of potato
BEEF TENERLOIN 6 oz. filet topped with mushroom duxelle over truffle mashed potatoes served with daily vegetable
PERCH PLATE lightly hand-breaded, served with daily vegetable, choice of potato and slaw
Daily pastries, pies, cakes, cookies and morning buns baked in-house for you to enjoy at the restaurant or at home!
WHITE GULL INN 4225 Main St., 920.868.3517 whitegullinn.com
SISTER BAY
CULINARIA 2602 S Bay Shore Dr., 920.854.8029 facebook.com/McEvoys.Culinaria/ DOOR COUNTY CREAMERY 10653 N Bay Shore Dr., 920.854.3388 doorcountycreamery.com
HUSBY’S FOOD & SPIRITS AND THE GARAGE 10641 N Bay Shore Dr., 920.854.2624 husbysdoorcounty.com
STURGEON BAY
CRATE 136 N 3rd Ave., 920.818.1333 crate.restaurant
KONA BAY FISH HOUSE, THE LODGE AT LEATHEM SMITH 1640 Memorial Dr., 920.743.5555 thelodgeatls.com
Super Cheese Medium & sharp cheddar, provolone, mozzarella, swiss, home-made sauce
Cheese 100% Wisconsin mozzarella, home-made sauce
The Meaty Cheesehead Meaty Combo and Super Cheese all on one fabulous pizza
Build Your Own! Pepperoni, Sausage, Ham, Bacon, Chicken, Meatballs, Extra Cheese, Onions, Black Olives, Green Olives, Fresh Mushrooms, Pineapple, Green Peppers, Tomatoes, Sauerkraut, Jalapenos, Banana Peppers
SOUPS, SALADS, DESSERTS, ETC.
Taco Hard or Soft Shell Taco, meat, cheese, lettuce, tomato, onion
Nachos Chips and nacho cheese, with or without hot peppers
Includes: French Fries or Applesauce, Milk or Soft Drink, and Vanilla Soft Serve Dessert
Grilled Cheese • Kraft Mac N Cheese
Corn Dogs • Chicken Tenders
German Entrees
Served with Salad Bar and Fresh Rolls
Chicken Jaeger Schnitzel 15
Pan Fried Chicken Topped with Onion Mushroom Sour Cream Gravy
Served with Spatzel Kaese, Sweet and Sour Red Cabbage, and Parsley Buttered Baby Red Potatoes
Wiener Schnitzel 15
Hand Breaded Fried Pork Topped with Lemon and Capers
Served with Spatzel Kaese, Sweet and Sour Red Cabbage, and Parsley Buttered Baby Red Potatoes
Beef Rouladen 15
Thin Beef Roll Stuffed with Onion, Pickle, and Mustard
Wrapped with Bacon with Bavarian Sauce
Served with Sweet and Sour Red Cabbage, and Parsley Buttered Baby Red Potatoes
Sauerbraten 15
Marinated Roast Beef with Roasted Carrots and Potatoes in a Bavarian Ginger Gravy
Baby Back Pork Ribs
Half Rack 18
Full Rack 22
Served with Sauerkraut and Boiled Potatoes or BBQ Sauce and French Fries
Black Forest Pasta 18
Wide Pasta Tossed with Duck Confit, Mushroom, Onion, Tomato, Spinach, and Black Forest Ham
Pasta Garten 13
Wide Pasta Tossed with with Fresh Vegetable Medley, Olive Oil, Black Pepper, and Garlic
Traditional Entrees
Served with Choice of Side, Salad Bar, and Fresh Rolls
New York Steak 23
12 oz. Choice Angus New York Steak Grilled to Order
Top with Blue Cheese Butter Bavarian Demi Sauce 2
Tenderloin 26
8 oz. Hand Cut CAB Tenderloin Grilled to Order
Topped with Garlic Bacon Onion Whiskey Jam 2
Ribeye 26
12 oz. Choice Angus Ribeye Grilled to Order
Hunter Style Bavarian Demi Sauce with Tomato, Onion, and Mushroom 2
Frenched Pork Chop 25
Topped with Apple Chutney Butter
Locally Sourced Whitefish 23
Served Broiled with Lemon Caper Butter, Cajun Style, or Deep Fried
Perch (3) Fillets 19 or (5) Fillets 24
Great Lakes Perch Served Pan or Deep Fired
Walleye 25
Two Fillets Lightly Breaded, Pan Fried or Deep Fried in a Dunkel Bier Batter
Salmon 25
8 oz. Salmon Fillet Pan Fried in a Seasoned Herb Butter
Mill Scallops 27
Sauteed on Seasonal Asparagus with Bavarian Mustard Sauce and Topped with Tomato Tarragon or Hand Breaded and Deep Fried
The Mill Nightly Features
Monday - Surf and Turf 20
8 oz. Grilled Prime Rib and 2 Perch Fillets Deep Fried
Includes Salad Bar, Choice of Side, and Fresh Rolls
Tuesday - German Sampler Platter 19
Pork Wiener Schnitzel, Sauerbraten, Grilled Wurst Sausage, Red Cabbage, Boiled Potatoes, and German Potato Pancakes
Includes Salad Bar
Wednesday - Broasted Chicken
(2) Piece 12 or (4) Piece 15
Includes Salad Bar, Choice of Side, and Fresh Rolls
Thursday - Roast Duck 20
Half Duck Slow Roasted with Galliano Orange Sauce
Includes Salad Bar, Choice of Side, and Fresh Rolls
Friday - Door County Fish Fry
Includes Cole Slaw, Choice of Side, Red Onion, and Rye Bread
Beer Battered Cod 15 • Baked Cod 15
Perch Pan or Deep Fried 18
Locally Sourced White Fish Broiled, Cajun, or Deep Fried 18
Walleye Lightly Breaded Pan or Deep Fried 19
Shrimp Breaded Fried or Scampi 17
Saturday - Prime Rib
Queen Cut (16 oz) 25 • King Cut (24 oz) 30
Slow Roasted and Served with Salad Bar, Choice of Side, and Rolls
Sunday - Our Famous Family Style Chicken 16
Includes Mill Original Baked Chicken or Broasted Chicken with Whipped Potatoes, Dressing, Gravy, Cranberries, Coleslaw, and Fresh Rolls
When the mood strikes...
Rich flavors and culinary experiences change with the seasons and reflect Door County's breathtaking abundance in a historic setting.
From a casual prime rib burger and fries to gourmet seafood dishes, fine wines to specialty drinks, parties of two or large groups, indoor or poolside dining, your experience is destined to suit your mood at the Lodge at Leathem Smith. Join us for dinner whenever the mood strikes.
NIGHTINGALE RESTAURANT & LOUNGE
STARTERS
Fresh Shrimp Cocktail with cocktail sauce
Renard’s Cheese Curds breaded and deep fried
Onion Rings beer battered and deep fried
Stuffed Button Mushrooms broiled golden brown
Whitefish Cakes house smoked local, served with remoulade
Spinach and Artichoke Dip served with warm corn tortilla chips; add lump crab meat
ROOT BISTRO & WINE BAR 23 N 3rd Ave, 920.743.9463 rootbistro.com
SONNY’S ITALIAN KITCHEN & PIZZERIA 129 N Madison Ave., 920.743.2300 sonnyspizzeria.com
WASHINGTON ISLAND
JACKSON HARBOR SOUP & SANDWICHES 1904 Indian Point Rd., 920.847.2589 jacksonharborsoup.com
Glacier Ledge Parador
Goose & Twigs
Taco Cerveza
Family Dining Fun at the “Alby”
Albatross Drive-In is famous for its burgers, but after 43 years in business, and by the same family no less, the burgers are just the beginning of their success. Owner/manager Laura Sawosko’s enthusiasm is evident as she talks about the Island’s classic drive-in.
Always focused on appealing to the whole family, return patrons will once again be able to enjoy the tiki bar just behind the main building. Dubbed “Alby’s Nest,” the area has plenty of outdoor seating, as well as a sandbox and bean bag toss for kids old and young to amuse themselves.
Top Grillers in U.S.
Gather
for Island’s 8th Barbecue
Foodies seeking something different will definitely find it at the Washington Island Airport grounds this coming August 24, 2019. Hosting a national competition in grilling pork, pork ribs, pork loin, brisket and chicken, organizer Dick Jepsen says the event’s eighth year provides not only the best barbecue found anywhere, but also notable donations to both HELP of Door County and the Island Community Health Program and Food Pantry.
The focus at the Albatross has always been to offer local products, from beer and wine, to the ingredients on the famous burgers, to Door County ice cream, served in 60 different delicious ice cream treats.
A recent highlight for Laura, she says, was being featured on HGTV’s “House HuntersIsland Life” edition, as well as on “Discover Wisconsin.”
– Jude Genereaux
Officially sanctioned by the KCBS (Kansas City Barbeque Society), top grillers arrive from all over the U.S. each year to be judged by 50 nationally-recognized barbecue experts. Nearly four dozen professional teams participate in the two-day fest, plus a second “Kids Que” age grouping.
Live entertainment offers festive flare at this no-entrance-fee event, and a special “barbecue train” transports Island-goers from the ferry to the event grounds without the need to take cars onto the ferry across Death’s Door.
– Jude Genereaux
Washington Island
OUR HOMEMADE, HAND-CRAFTED SOUPS!
FAN FAVORITES...
Split Pea & Ham
Chicken & Wild Rice
Stuffed Pepper
Southwest Chicken
Shrimp Bisque
Cream of Asparagus
Butternut Squash
Clam Chowder
PLUS…
Cream of Potato
French Onion
Beer & Cheddar
Chicken Dumpling
Beef Barley
Mushroom Barley
Vegetable
Beef Vegetable
Cheesy Broccoli
Minestrone
Creamy Zucchini
Shrimp Corn Chowder
Chili Corn Chowder
Vegetable & Rice
Bean & Sausage
Hamburger
Chicken Noodle
Tortellini Florentine
Gazpacho
Cold Cucumber
Carrot & Orange
Summer Tomato
Sea Food Chowder
Zucchini Corn Chowder
Tuscan Bean
Cheesy Broccoli & Cauliflower
Pumpkin Soup
Lobster Bisque
Winter Vegetable
Roasted Red Pepper
Creamy Zucchini & Dill
Broccoli Almond
Cajun Shrimp
Potato Corn Chowder
Summer Vegetable
Chili
Creamy Roasted Jalapenos
Shrimp Gumbo
Pumpkin Black Bean
…and many more!
COLD SANDWICHES & WRAPS
The Infidel’s Delight
Smoked ham with lettuce, tomato, Swiss cheese, mayo and honey mustard
Chummy’s Gobbler
Sliced turkey dressed with lettuce, tomato, onion, cheddar cheese and mayo
Beef Master General
Roast beef with horseradish, lettuce, tomato, onion and cheddar cheese
BLT
Bacon, lettuce, and tomato, with mayo on toasted white bread
The DagwoodHam, turkey, roast beef, lettuce, tomato, onion, cheddar & Swiss covered with mayo
Littl’ Breezy’s Vege Wrap
A veggie delight with lettuce, tomatoes, onion, green pepper, cucumber, guacamole, balsamic dressing tied up in a cucumber tortilla wrap
JH Sub-a-Drift
Ham, turkey, salami, cheddar, Swiss, lettuce, tomatoes, banana peppers lathered with mayo and honey mustard across a hoagie roll
PANINI (HOT) SANDWICHES
The Cubano Ham, pulled pork, pickles, Swiss cheese and mustard, pressed to perfection
Roasted Chicken Pesto
Roasted Chicken topped with a pesto sauce and covered with provolone cheese
The Wreck of the Iris
A mess of pulled pork and sautéed onions run aground in a pool of BBQ sauce
Tomato-Pesto-Mozzarella
Tomatoes topped with pesto and fresh mozzarella
The Maggie
Grilled onions, tomato, pesto, crumbled blue cheese and provolone
The Jen Turkey, sour kraut, 1000 Island dressing, Swiss & jalapeños on toasted rye bread
French Dip
Roast beef, sautéed onions and provolone dipped in JHS tasty au jus
Quesadilla
Shredded cheddar with tomatoes, green peppers, and a little spice. Served with sour cream, salsa and guacamole
FRESH SALADS
Caesar Salad
w/Chicken and/or make it a Wrap. Romaine lettuce, tomatoes, croutons, shredded parmesan cheese and Caesar dressing
Chef Salad
Fresh greens topped with ham, turkey, bacon crumble, cucumber, tomato, onion, egg, cheddar and Swiss cheese with your choice of dressing
Garden Salad
Fresh greens with tomato, cucumber, onion, croutons and choice of dressing
Washington Island
Door
Winery: Cabernet, Merlot, Chardonnay, White Riesling, Sunset Sangria,
The People Who Make Dining in Door County
A Special Experience
t’s comforting to be greeted with a smile. And it’s interesting to have a meal accompanied by a good story. It’s also a pleasure to be sincerely engaged as a guest. These are the reasons visitors to Door County seek the many dozens of restaurants circumnavigating the peninsula. Yes, that hamburger hits the spot. Yes, the locally sustainable vegetables are fresh and bursting with flavor. Yes, the fish fry — tartar sauce and all — is reminiscent of Friday traditions from years gone by. But hamburgers, vegetables, and fish fries aside, restaurants in Door County aren’t just in the food business. The restaurants of Door County are also in the people business.
In the past ten years, the Door County Dining Guide has received more positive responses to its chef pictures than any other section of the book. It’s exciting to know who is preparing your food. Maybe the reader catches a glimpse of the chef in the kitchen while out dining. Or, like a rare wildlife creature, a chef is spotted outside of his natural habitat, the kitchen, doing something mundane like going to the post office. Consequently, the 2009-2018 editions of the Dining Guide became a culinary field guide helping to identify the people who create the great meals of Door County, in whatever capacity. Among the chefs you’ll find photos of owners, hosts, servers, bartenders, and people who are a little bit of each.
Friendly welcomes, tasty drinks, and great food experiences are ready to greet you all over Door County, whether they are out front or behind the kitchen door.
–Larry Majewski
Photography by: Christian McWhinney, Justin Anderson, Matt Normann Photography and Stephen Wolter
8. Carrington Pub & Grill at the Landmark Resort, Egg Harbor 920.868.3205, thelandmarkresort.com (l-r) Eric Smith, food/beverage manager; Jason Pump, executive chef 1 3 2 4 5 6 7 8
1. Albatross Drive-In & Alby’s Nest, Washington Island 920.847.2203, albatrossdrivein.com (l-r) Pat and Laura Sowosko, owners
2. Al Johnson’s Swedish Restaurant & Butik, Sister Bay 920.854.2626, aljohnsons.com Jaime Blossom, dining room manager
3. Alexander’s, Fish Creek 920.868.3532, alexandersofdoorcounty.com Shane Clark, chef/kitchen manager
4. Baileys 57, Baileys Harbor 920.839.2114, baileys57.com Kari Baumann, manager
5. Bayside Tavern, Fish Creek 920.868.3441, baysidetavern.com (l-r) Bob MacDonald, Jr., manager; Bob “Smilen” MacDonald, Sr.
6. Big Easy Bagel and Beignet, Egg Harbor 920.868.4800, facebook.com/bigeasydoorcounty Blake & Lauren Schar, owners and family
7. Boathouse on the Bay, Sister Bay 920.854.3223, boathousedcw.com (l-r) Eli Knudson, kitchen manager; Alex Higginbotham, bar manager
9. Carroll House, Sister Bay 920.854.7997
Baldomero (BJ) Jauregui, chef/owner
10. Casey’s BBQ & Smokehouse, Egg Harbor 920.868.3038, caseysbbqandsmokehouse.com (l-r) Jesse Bonville, head chef; Debbie Franke, bar manager
11. Cedar Crossing Restaurant & Bar, Sturgeon Bay 920.743.4200, innatcedarcrossing.com (l-r) Scott Merten, chef; Jess Iverson, front house manager; Reagan Smoker, general manager; Deb McDonald, inn manager; and Annette Estever, baker
12. The Cookery Restaurant & Wine Bar, Fish Creek 920.868.3634, cookeryfishcreek.com
Carol Skare, chef/owner
13. Coyote Roadhouse, Baileys Harbor 920.839.9192, coyote-roadhouse.com (l-r) Erika Sandoval, head cook; Rob Kurtz, bartender
14. Culinaria, Sister Bay 920.854.8029, facebook.com/McEvoys.Culinaria/ Scott McEvoy, owner
15. Door County Creamery, Sister Bay 920.854.3388, doorcountycreamery.com
Jesse Johnson, owner/cheese-maker/chef
16. Door County Ice Cream Factory & Sandwich Shoppe, Sister Bay 920.854.9693, doorcountyicecream.com
Todd Frisoni, owner
17. Door County Kraut Company, Baileys Harbor 920.839.2288 amautocare.com/Kraut/ (l-r) Jimmy Gordon and Annie Miller, owners
18. Fika Bakery, Café & Catering, Fish Creek 920.602.2909, facebook.com/FikaDoorCounty/ (l-r) James Linstrom, assistant baker and Victoria Kleidon-Linstrom, assistant manager
19. Fireside Restaurant, Egg Harbor 920.868.4800, thefiresiderestaurant.com Blake & Lauren Schar, owners and family
20. Fish Creek Grill, Fish Creek 920.868.1900, fishcreekgrill.com Nino Jauregui, co-owner
21. Florian II Lakeshore Supper Club, Baileys Harbor 920.839.2361, florianiisupperclub.com Jerry Kwaterski, co-owner/chef
22. Fred & Fuzzy’s Waterfront Bar & Grill, Sister Bay 920.854.6699, fredandfuzzys.com Gene Lhost, kitchen manager/purchaser
23. Glacier Ledge Restaurant, Egg Harbor 920.868.1333, doorartisancheese.com Lawrence Hutchinson, chef
24. Goose & Twigs. Green Lodging and Coffee Shop, Sister Bay 920.854.3212, gooseandtwigs.com (l-r) Jamie Dahlin, executive chef and Makenzie Piontek, front house manager
25. Greens N Grains Cafe, Egg Harbor 920.868.9999, greens-n-grains.com
Kathy Navis, owner
26. Harbor Fish Market & Grille, Baileys Harbor 920.839.9999, harborfishmarket-grille.com
Daniel Karpinski, chef
27. The Hitching Post Bar & Grill, Valmy 920.818.1114, thehitchingpostdoorcounty.com (l-r) Andy and Carolyn Ripp, owners and family
28. Island Orchard Cider, Ellison Bay 920.854.3344, islandorchardcider.com
Mike Bahrke, tasting room manager
29. Jackson Harbor Soup & Sandwiches, Washington Island 920.847.2589, jacksonharborsoup.com (l-r) Becca, Art and Sarah Gibson, owners
30. Joe Jo’s Pizza and Gelato, North Ephraim 920.854.5455, doorcountypizza.com (l-r) Kathy Jo and Dick Luther, owners
31. JP Express – Little Caesars, Carlsville 920.743.1700, jandupetroleum.com (l-r) Parvinder and Renuka Jandu, owners
32. Julie’s Park Café & Motel, Fish Creek 920.868.2999, juliesmotel.com
Javier Valdivia, cook
33. Kona Bay Fish House at The Lodge at Leathem Smith, Sturgeon Bay 920.743.5555, thelodgeatls.com Roxanne Devine, executive pastry chef and chef
34. MacReady Artisan Bread Company, Egg Harbor 920.868.2233, macreadyartisanbread.com (l-r) Mike and Jenny MacReady, owners
35. Mike’s Port Pub & Grill, Jacksonport 920.823.2081, innlet-motel.com (l-r) Barb and Mike Lautenbach, owners
36. Parador, Egg Harbor 920.868.2255, paradorwisconsin.com (l-r) Larry and Rebecca Majewski, owners
37. Pelletier’s Restaurant & Fish Boil, Fish Creek 920.868.3313, doorcountyfishboil.com Jayne Sitte, kitchen manager
44. The Shoreline Restaurant, Gills Rock 920.854.2950, theshorelinerestaurant.com (l-r) Mike Mead, chef/owner and Mary Mead, dining mgr/baker/owner
45. Sister Bay Bowl, Sister Bay 920.854.2841, sisterbaybowl.com (l-r) Isaiah Ericsson, line cook; Tyler Adams, line cook; Dakota Merrman, line cook; Brad Lindenberg, head chef
46. Sonny’s Italian Kitchen & Pizzeria, Sturgeon Bay 920.743.2300, sonnyspizzeria.com Jim Finney, general manager
47. Summer Kitchen, North Ephraim 920.854.2131, thesummerkitchendoorcounty.com Armando Jauregui, co-owner
48. Sweetie Pies, Fish Creek 920.868.2743
(l-r) Olivia Lowery & Chris “Jikes” Reichel, owners
49. Taco Cerveza, Fish Creek facebook.com/tacocerveza/ Ryan Klawitter, executive chef
51. Trixie’s, Ephraim 920.854.8008, trixiesfoodandwine.com Mitzi Tompkins, executive chef
52. Waterfront Mary’s Bar & Grill, Sturgeon Bay 920.743.3690, waterfrontmarysbarandgrill.com Jeff Colpitts, bar manager
53. Whistling Swan Restaurant, Fish Creek 920.868.3442, whistlingswan.com Dustin Keranen, executive chef
54. White Gull Inn, Fish Creek 920.868.3517, whitegullinn.com Dean Pahl, head chef; Lauren Linczmaler, sous chef
55. Wickman House, Ellison Bay 920.854.3305, wickmanhouse.com (l-r) Jeremy Bahr, chef de cuisine
56. Wood Orchard Market, Egg Harbor 920.868.2334, woodorchardmarket.com (l-r) Crista and Mark Kochanski, owners
Sister Bay’s Expanded Grocery Store
After many years of coordinated planning, 10,000 sq. ft. has been added to the Piggly Wiggly grocery store in Sister Bay. Store Manager Jay Kita’s excitement is palpable when he talks about the expanded new deli and bakery, and the huge produce section with overhead misting to keep it all fresh. Kita grew up near Fish Creek, so he knows first-hand the convenience this kind of change will bring to local residents. “The wider aisles alone,” said Kita, “will make shopping a much more comfortable experience.”
Reviewing the many improvements, Kita noted the greater variety of food products, a beer cooler that has tripled in size, wine and liquor sections with expanded selections, “and phenomenal freezer space!”
As visiting shoppers increase in the coming summer season, the new “Pig” will also easily accommodate the swelling numbers with prices that are competitive to those at larger stores in other, more urban areas. That’s particularly good news to year-round residents, Kita noted.
– Jude Genereaux
Markets & Wineries
More Than Sauerkraut at DC Kraut Co.
Located in the classic “German Settlement” area just north of Baileys Harbor, sauerkraut-maker Annie Miller learned the secret of creating traditional German kraut at her father’s side. The cabbages are grown on their local farm, then hand-cut, vacuum-packed, and frozen to ensure that the product’s healthy, probiotic-rich qualities stay active and arrive intact.
After building their own commercial kitchen on-site in 2012, Annie Miller and partner Jimmy Gordon can now create bakery specialties, too, including Danish and Kringles. All can be purchased right at the farm in Baileys Harbor (2604 Grove Road) or at Main Street Market in Egg Harbor.
Christmas cookies by the pound are made to order. Annie notes that many families call and share their special family recipes with them to bake for upcoming holidays. Just call ahead (920.839.2288)!
– Jude Genereaux
Markets & Wineries
Tradition and History Meet Sweet at Uncle Tom’s
Uncle Tom’s Newport School & Candy Store has been a destination in the far northern reaches of Ellison Bay’s countryside, since 1997. Heather and Jim Laughlin have made it their mission to maintain both tradition and history at the store.
Creating homemade delicacies on site, Heather boasts her new chocolate bark creations: White with Pistachio Pretzel, Dark Chocolate with Caramel & Sea Salt, Butter Toffee and Dark Chocolate Cherry. Adding pistachios to the shop’s peanut brittle added a tasty pop to the classic favorite.
As they’ve updated the business, the Laughlins have taken care to preserve the ambiance that founder Uncle Tom created with antiques and memorabilia. They’ve also kept Uncle Tom’s famous Pancake Mix available throughout their tenure.
A Gills Rock native, Heather was part of the local Weborg family before she and Jim, a Gills Rock fisherman, were married and added three children to the clan. Just imagine: they’re raising kids in a candy store!
– Jude Genereaux
Jacksonport Farmers Market Mixes
Produce, Products, Crafts
When Sue and Joe Jarosh began the Jacksonport Farmers Market at Lakeside Park more than 12 years ago, the required state license determined the new market would feature 70% locally grown produce and farm products and 30% locally made crafts.
Opening this year on May 21, the market is open every Tuesday from 9 am - 1 pm through October, weather permitting. Even at this early date, locally grown tomatoes, spinach, lettuce and other organic produce will be available through the magic of “hoop-house” growing.
Among new vendors this summer are FIKA Bakery & Café and Totally Bueno Burritos. Artists and crafters offer clothing, jewelry, honey products, and unique items like alpaca socks.
Sponsored by Jacksonport Area Business Association, the market accumulated vendors’ fees over many years and recently gave the Town of Jacksonport a contribution of $15,000 to assist with the expense of new updated restrooms.
– Jude Genereaux
December
November
January
February
March
April 11
Store Hours • Mon-Sat
May: noon - 4:30pm
June-Sept: 8am - 4:30pm
Oct: noon - 4:30pm
Producers
Want to Feel Like a Local? Take the Goat Farm Tour
Goats. Chèvre. Tours. Family. The dairy goat farm that supplies Door County Creamery in downtown Sister Bay is those things and also keenly multigenerational. After growing up in Sister Bay, Jesse Johnson helped his parents Kris and JJ launch the Waterfront Restaurant next to their popular JJ’s/ LaPuerta. Soon after, he met wife-tobe Rachael, started a growing family, and together the couple opened the Creamery in 2015.
Talk about local…the farm, located on County Rd ZZ, is 1.5 miles from the Creamery restaurant and market, where
you’re encouraged to wander in and savor a delicious lunch or dinner with a glass of wine indoors, or enjoy a lazy summer day while dining al fresco on the expansive patio.
The Creamery’s farm is a working farm, allowing visitors to really see what it takes to produce high quality goat milk, chèvre and cheese. Take one of the farm’s daily tours and you’ll have an experience unlike anything else.
The farm tours begin at the restaurant parking lot at 9:45 a.m., from where the 14-seat tour bus departs. Your family will then meet some of the 200+ family of goats on the property AND learn how goat milk is turned into fresh chèvre, healthy food and wellness items like freshly-made bath soap. After the 45-minute walking tour, it’s back on the bus for refreshing goat milk gelato and a short ride to the Creamery. The satisfying finale is a complete bistro lunch on the outdoor patio.
You can visit doorcounty-creamery.com to book online, then experience one more reason why Door County offers a remarkable chance of pace.
— John Nelson
Just 2500 miles northeast of Napa Valley, you’ll find a whole other wine country. Peaceful. Unspoiled. Delightfully uncrowded. There, nestled in the beauty of Door County, you’ll find Stone’s Throw Winery. We invite you to sample our fine wines made from fresh California grapes (not juice)in the traditional one barrel at-a-time way.
Enjoy Vino!Vino!, our Wine Bar. Shop our market. Enjoy a picnic lunch. Play bocce ball. At Stone’s Throw, you’ll experience a whole other wine country.
Discover it for yourself, before everyone else does.
We believe that knowing where our food comes from is a powerful thing. Our seasonal, quarterly magazine inspires readers to support sustainable issues and celebrate the growers, producers, chefs, beverage and food artisans and other food professionals in our community.
Available at (and courtesy of) supporting businesses, online or download the our apple app or by subscription. Learn more at www.edibledoor.com
