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Please note that our menu changes often based on seasonal availability of local ingredients. While this menu (from August, 2010) is indicative of what you will find at the Rookery, some items may vary at the time of your visit. Dinner entrees range from $15 to $37, with an average price of $23. A special children's menu is available Sunday thru Thursday evenings only.
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.
Soups
Wisconsin Wild Rice & Chicken
Wisconsin wild rice, chicken broth, mushrooms, and native vegetables
Seasonal Fresh Vegetable
specially prepared house made puree of seasonal vegetables and other fresh ingredients
Salads
Rookery
mixed micro greens, seared olives, tomatoes, Six Rivers Co-op vegetables, and caramelized shallot vinaigrette
Grilled Romaine
hearts of romaine charbroiled and drizzled with a balsamic reduction
Caesar
original classic of crisp romaine, house made Caesar dressing, croutons & Parmigiano-Reggiano (grilled chicken or wild jumbo shrimp optional)
Shrimp & Avocado
Laughing Bird shrimp, avocado, grapefruit, hazelnuts, and micro greens with fresh shaved parmesan and a grapefruit vinaigrette
Pear & Blue Cheese
poached pears, Dragsmith Farms micro lettuce, Wisconsin blue cheese, and White Winter Winery Sweet Mead vinaigrette
Appetizers
Bison Carpaccio
tender rare bison tenderloin with baby arugula, orange olive salsa, and freshly shaved parmesan cheese
Halibut Tacos
Alaskan halibut, shredded cabbage, avocado mousse, and mango salsa
Thai Barbeque Pork Tostadas
spicy pork, Castle Rock Farm cheddar cheese, and tomatillo salsa on a crispy tortilla shell
Espresso Shrimp
jumbo black tiger shrimp with roasted hazelnut and peanut puree flambeed in sambuca and ground espresso beans with a lemongrass infused creme fresh
Bluegills
seared bluegill fillets, soba noodles, wakame salad, and wasabi vinaigrette
Smoked Trout Canapes
Bullfrog Farm smoked rainbow trout, bulgar wheat tabouli, micro greens, tomato compote, and smoked trout spread on toasted rye
Seared Scallops
jumbo sea scallops, purslane, fennel, and marinated grapes with lemon tarragon vinaigrette
Meze Platter
hummus, sustainably raised Laughing Bird shrimp salad, and cucumber salad with crispy pita bread
Entrees
Blackened New York Strip
certified Black Angus 12 oz boneless New York strip blackened in Cajun bayou seasoning, roasted vegetables, mushrooms, Russian banana potatoes, and Castle Rock Farm blue cheese butter
Ribeye
grilled Certified Black Angus 12 oz boneless ribeye, roasted vegetables, mushrooms, and Russian banana potatoes
Herb Crusted Bison Tenderloin
6 oz NorthStar Farm bison tenderloin filet encrusted with secret herbs and pan seared with roasted potatoes, wild mushrooms, and root vegetables in a balsamic demi glaze with goat cream cheese
Fennel Crusted Pork Loin
pork loin marinated in garlic, Dijon, rosemary, thyme, and fennel seeds with house made spaetzle, three apple fennel salad, and apple cider gastrique
Grilled Lamb Chops
topped with parmesan cheese in lime mint mojo sauce with roasted Russian banana potatoes, green beans, and mushrooms
Fresh Fish "UN-Fry"
a different species flown in fresh each week from sustainable fisheries around the world (Thu-Sun or until it sells out)
Mediterranean Walleye
Canadian walleye with a transcontinental flair; Northwoods' favorite fish meets the Mediterranean -- with feta, tomato, basil, banana peppers, and Israeli couscous
Lobster & Shrimp Ravioli
house made ravioli with Maine lobster, black tiger shrimp, shallots, and freshly shaved parmesan cheese in a red pepper cream sauce with grilled asparagus and tomatoes
Seafood Truffle Risotto
black tiger shrimp, sea scallops, and truffle infused risotto with fresh chives, basil, and lemon
Baby Quail
two whole baby quail stuffed with goat cheese and pan roasted with house made herbed spaetzle, cherries, and Fuji apples
Citrus Shrimp Scampi
wild jumbo shrimp sauteed with lemon and orange zest, pineapple butter, garlic, and white wine with angel hair pasta (vegetarian style optional)
Chicken Marsala
pan seared chicken breast, oyster mushrooms, tomatoes, and scallions in a sweet marsala reduction
Chicken Ravioli
house made ravioli with pureed chicken, tomatoes, olives, green beans, and feta cheese in a tomato compote
Asparagus & Sun-Dried Tomato Risotto
asparagus, sun-dried tomatoes, fresh oregano and a hint of lime zest with freshly shaved parmesan cheese (w/ grilled chicken optional)
Grilled Lime Tofu
grilled tofu, tomatoes, bell peppers, ginger, and garlic with cilantro infused jasmine rice and a creamy kaffir lime coconut sauce
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