MAIN DINING ROOM
Now serving
Dinner: Friday evenings from 5:00 p.m. until 9:00 p.m.
DINNER MENU
Dress Code is Business Casual
For reservations, call 262-567-4934
APPETIZERS
Grilled Shrimp
Marinated char-grilled shrimp, served with chipotle BBQ sauce.............................. Ten
Duck Sliders
Three mini burgers featuring braised Muscovy duck with red wine sauce.
Great to share or not! ........................................................................................ Ten
OLC Crab Cakes
Served with crispy potatoe spirals, shallot "onion rings", lemon beurre blanc
and topped with a spicy remoulade sauce .................................................... Fourteen
Soup of the Day .............................................................................................. Four
SALADS
Classic Caesar
Crisp romaine lettuce tossed in a classic Caesar dressing,
homemade croutons and freshly grated cheese........................................... Seven-fifty
Apple & Castle Rock Blue Cheese Salad
Mixed greens tossed in an apple cider vinaigrette and topped with
dried Door County cherries, Castle Rock blue cheese, seasonal apples,
and toasted almonds ................................................................................ Eight-fifty
Front Range Salad
Chopped lettuce, black beans, avacado, scallion and shredded cheese,
tossed with a roasted garlic dressing and topped with tomatoes
and tortilla strips ...................................................................................... Nine-fifty
Tropical Salad
Mixed greens tossed with a local wild-crafted honey vinaigrette and
topped with sliced strawberries, Mandarin oranges, toasted almonds
and diced apple-smoked bacon ................................................................. Eight-fifty
Farmer Salad
Farm fresh produce or other local ingredients, tossed with a seasonal
dressing - ingredients change weekly. ........................................................ Seven-fifty
Garden Salad
Mixed greens topped with cucumbers, cherry tomatoes, carrots,
feta, homemade croutons and your choice of dressing .................................Eight-fifty
Available Toppings for Salads
- grilled chicken ............. Four-fifty
- almond chicken ............ Five-fifty
- grilled shrimp ............ Seven-fifty
- crab cake ................. Seven-fifty
** Garden or Entree salads are available as a side
ENTREES
Fresh Seafood
Changes weekly! Every week we fly in several selected seafood specialties and
match them with local seasonal ingredients.
Almond Chicken
Almond crusted chicken breast, pan-seared golden brown with a Wisconsin
maple cream sauce and served with sliced roasted redskins .................... Fifteen-fifty
Crab Cakes
Sauteed homemade OLC crab cakes, served over blended wild rice and
topped with crispy shallot "onion rings" and spicy remoulade sauce........ Twenty-three
Filet Mignon
Custom seared 8 oz. choice steer filet, topped with a garlic-chive
butter, served with homemade mashed potatoes
and onion ring garnish................................................................................... Thirty
Steak Sandwich
Char-grilled 5 oz. grass fed tenderloin, fried shallots and herb butter ............ Eighteen
WISCONSIN TRADITION
Beer Battered Cod
Crispy cod fried golden brown, all you can eat ........................................... Fourteen
Tempura Chicken
Crispy chicken breast fried golden brown, all you can eat ........................... Fourteen
Perch
Hand breaded and lightly fried a golden brown .............................................. Fifteen
Baked Cod
8 oz. cod filet oven roasted or broiled ........................................................ Fourteen
Includes choice of fries, baked potato, roasted reds or potato pancake;
coleslaw and potato salad
LIGHTER FARE
Wisconsin Beef Melt
Slow-cooked grass fed beef with a natural red wine sauce topped with
Castle Rock blue cheese, served on a whole wheat roll ........................................Ten
Crab Cake Sandwich
OLC crab cake with spicy remoulade sauce and crispy fried
shallot "onion rings on a grilled roll ............................................................. Thirteen
BLT
A "classic" triple stacked sandwich with lettuce, tomatoes, and
apple-smoked bacon, on white toast with real mayonnaise ............................... Eight
All sandwiches are served with lettuce, tomato, onions and French fries
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or milk may increase your risk of food bourne illness.
**all frying and cooking oils are trans-fat free**
SUNDAY BRUNCH MENU
Dress Code is Casual
For reservations, call 262-567-4934
CLASSIC BREAKFAST
Eggs Just Right
Two farm fresh eggs* prepared any style, with breakfast potatoes ............... Seven-fifty
Tenderloin and Eggs
Grilled and sliced tenderloin, two eggs* any style,
served with breakfast potatoes ................................................................... Thirteen
Custom Omelet
Three egg* omelet with your choice of: red onions, vine ripened tomatos,
bell peppers, mushrooms, spinach, smoked ham and shredded cheese,
served with breakfast potatoes ................................................................... Ten-fifty
Full Stack
Five fluffy buttermilk pancakes, with warm syrup ....................................... Seven-fifty
America III
Two buttermilk pancakes, two eggs* any style and your choice of
apple-smoked ham, bacon, or homemade breakfast sausage.............................. Nine
SPECIALTIES
Weekly Specials
See what the chefs are up to!
Bayou Crab Hash
Sauteed Maryland crabmeat, spinach, onions, peppers,
and breakfast potatoes with a hint of Cajun spice, topped off with
poached eggs* and hollandaise sauce ....................................................... Fourteen
Benedict Style Eggs
Two poached eggs* on English muffins, ham, topped with
hollandaise, and served with fresh vegetables and breakfast potatoes............... Eleven
Maryland Eggs Benedict
Two poached eggs* on English muffins, crab cake, topped with
hollandaise and served with fresh vegetables and breakfast potatoes................ Fifteen
Steak Benedict
Two poached eggs* on English muffins, grilled and sliced tenderloin,
topped with hollandaise and served wit fresh vegetables
and breakfast potatoes ............................................................................. Fourteen
Fruit, Yogurt and Granola Parfait
Layered fresh fruit, Sugar River vanilla yogurt and
homemade granola................................................................................. Seven-fifty
Above items are served with seasonal fruit, fresh squeezed juice and homemade bakery.
A LA CARTE MENU
Breakfast meats:
Apple smoked ham, bacon or homemade breakfast sausage ......................... Three
"OLC" Feature: Substitute egg whites or Egg Beaters ...................................... One
* We use locally raised, free range brown eggs
All salads and many of the sandwiches listed on our
dinner menu are also available.