Fresh fish, seafood, beef & bison steak, handmade pasta, vegetarian/vegan entrees, specialty salads & more incorporating seasonal ingredients from local producers
Weekly Fresh Fish "UN-Fry"
Periodic Nightly Specials
Dinner Menu
Winter 2011-12
The Rookery supports the local, sustainable, and slow food movements. We prepare each dish to order using the freshest top quality ingredients, many from local producers. Creating a more pleasurable and healthful dining experience takes extra effort, and sometimes a bit more time, than what many Americans are accustomed to. If you're in a hurry, we encourage you to return when you can better relax and savor your dining experience with us.
Please note that our menu changes often based on seasonal availability of local ingredients. While this menu is indicative of what you will find at the Rookery, some items may vary at the time of your visit. Dinner entrees range from $16 to $42, with an average price of $24. A children's menu also is available (except for Friday and Saturday evenings during peak season).
Soups
Wild Rice & Chicken
hand harvested wild rice, chicken broth, mushrooms, and seasonal vegetables 5
French Onion
triple carmelized onions in veal demi-glace broth with a Gruyere crostini 7
Bison Chili
zesty blend of NorthStar Farm bison sirloin, garbanzo beans, celery, carrots, and onions topped with Castle Rock Organic Farms sharp cheddar and tostada crisps 10
Salads
Rookery
mixed micro greens, seared olives, tomatoes, Six Rivers Co-op vegetables, and caramelized shallot vinaigrette 7
Grilled Romaine hearts of romaine charbroiled and drizzled with a balsamic reduction 7
Caesar crisp romaine, house made herbed croutons & dressing,
anchovies, freshly shaved parmesan 8
w/ grilled chicken 11
w/or wild caught Mexican shrimp 16
King Oyster Mushroom
king oyster mushrooms, pickled Jerusalem artichokes, radish sprouts, and micro greens with a pistachio puree and garlic infused sherry vinaigrette 9
Autumn Harvest
fresh baby spinach with Bosc pears, dried cranberries, red onion, and toasted cashews with a balsamic vinaigrette and Castle Rock Farms organic blue cheese 7
Appetizers
Bluegills
pan seared bluegills, soba noodles tossed in a toasted sesame oil, and wakame with a wasabi vinaigrette 9
Wisconsin Cheese Fondue specialty blend of Wisconsin cheeses with fresh herbs and crusty rosemary olive oil bread 10
Chicken Artichoke Quesadilla
grilled chicken, artichoke, red onion, and mushrooms with shredded Monterey & pepper jack cheeses, tomatillo salsa, creme fraiche 11
Seared Scallops
jumbo sea scallops, purslane, fennel, and marinated grapes with lemon tarragon vinaigrette 11
Entrees
Certified Black Angus 12 oz Boneless Steak
New York strip or ribeye with roasted vegetables, mushrooms, and Russian banana potatoes 34 (your choice of grilled, pan seared, or blackened in bayou Cajun seasoning with blue cheese butter)
Herb Crusted Bison Tenderloin
6 oz NorthStar Farm 100% grassfed bison tenderloin filet encrusted with secret herbs and pan seared with roasted potatoes, wild mushrooms & root vegetables in a balsamic demi-glace w/ goat cream cheese 42
Fennel Crusted Pork Loin
French cut pork loin marinated in garlic, Dijon, rosemary, thyme, and fennel seeds with house made spaetzle, dried cherries, three apple fennel salad, and apple cider gastrique 27
Mediterranean Walleye
Canadian walleye with a transcontinental flair; Northwoods' favorite fish meets the Mediterranean -- with feta, tomato, basil, banana peppers, and Israeli couscous 21
Thai Shrimp & Scallop Curry
wild caught Mexican shrimp and sea scallops with fresh ginger, bell peppers, shallots, fresh cilantro, and basil in a coconut red curry sauce with jasmine rice 28
Baby Quail
two whole marinated baby quail stuffed with goat cheese and wrapped in bacon with roasted vegetables in a Madeira sauce and finished with hoisin 24
Chicken Marsala
pan seared chicken breast, oyster mushrooms, tomatoes, and scallions in a sweet marsala reduction 16
house made ravioli with Maine lobster, wild caught Mexican shrimp, shallots, and freshly shaved parmesan cheese in a red pepper cream sauce with grilled asparagus, tomatoes, and sauteed mushrooms 26
Sweet Potato Ravioli
in a browned sage butter sauce with fried shallots and toasted pine nuts 17
Fettucini Alfredo
house made herb style Alfredo with house made fettucini, grilled chicken, and fresh parmesan 16
substitute shrimp or scallops 22
Ginger Pear Soba crispy pan seared tofu sauteed with garden vegetables, ginger, and Bosc pears in a tamari sauce with soba noodles and finished with a light drizzle of toasted sesame oil 16
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