Gluten Free Menu
"In an effort to accommodate all of our valued guest we have created this Gluten Free Menu. The basic approach with all the entrees, starches and vegetables was to limit our preparation ingredients to the following: Olive Oil, Clarified Butter, Wine, Fresh Herbs, Kosher Salt, and Fresh Ground Black Pepper. We also limit our methods of cooking to: Steaming, Grilling, Sauteing, & Oven Broiling. Always avoiding any cross contamination from any byproduct of the gluten protein found in wheat" - Chef Thad • The Entrees include Fresh Steamed Vegetable, WI Baked Potato or GF Rice, Garden Salad w/ Balsamic Vinegar (Cider & Rice also available) & Olive Oil, and GF Crackers/Flat Breads.
Beginnings
Crisp and Tender, served with Horseradish Dijon
Peppercorn crusted and pan-sered to Medium Rare, finished with Dijon Soy Demi and Spring Greens
Crusted with Baby Swiss
Served with Parmesan Sourdough rounds, Dill sauce, Bermudas and Capers
With Roma Tomato Relish and Balsamic Drizzle
“Seafood with an Attitude” – Served with Sauce Bechamel and Citrus
Rockefeller Style or Raw on the Half Shell
Hand selected Imported and Domestic cheeses and Gourmet Cured Meats
Land
“A Flavor like No Other” – Our best-selling specialty ribeye
Finished with Wisconsin Gorgonzola and Baby Portabellas.
Center Cut – the Best of the Strip Loin. Topped with Sauteed Mushrooms
The Heart of the Tenderloin, Well Marbled and Aged. Smothered in Sauteed Mushrooms
Our most popular Filet. Incredible flavor, finished with Sautéed Mushrooms
"Peppercorn Crusted", and Pan-Seared to Medium Rare. Finished with Cognac Dijon
Fresh Rosemary and Garlic crusted and Oven-broiled to Medium Rare. Finished with Cabernet Demi. Said to be, "The Best our Guests have Ever had - Anywhere."
The Best of Both... Parmesan Garlic and Gorgonzola crusted Filet Mignons. Why not have a bit of each.
“The Backyard Chef’s Grill Favorite.” Thick Cut and Well Marbled. Finished with Sauteed Mushrooms and Au Jus.
A Steak House tradition, Topped with Haystack Onions and our Chef's Homemade Au Jus. Wow your Appetite, Here's the Beef!
Creations & Traditions
All Natural, Hormone Free Chicken Breast; Chef Thad's inspired 'Sweet Heat" glaze served over Balsamic Asparagus Spears. Wild Rice Risotto accompaniment.
Stuffed with Baby Spinach Florentine and finished with Red Bell Pepper Bechamel sauce.
Steamer Clams in a Peppered Bacon Cream Sauce over Linguini. A Traditional Carbonara - “Kicked Up a Notch!”
Medallions of Beef simmered in a Burgundy Wine Sauce with Apple-cured Bacon, Mushrooms and Carrots.
Italian-style Chicken Breast “Scallopini” over Linguini and Fresh Vegetables simmered in our Parmesan Romano Garlic Cream
Oven-broiled in Citrus Chardonnay with Drawn Butter or Lightly Breaded and Deep Fried with Sauce Manhattan
A Full Slab of slow-cooked Baby Back Pork Ribs, basted in our Zesty “Spiked” Sauce
Petite Filet Mignon and 3 Jumbo Shrimp Broiled in Citrus Chardonnay or Lightly Breaded and Deep Fried.
Stuffed with Hickory Honey Ham and Baby Swiss, finished with Sauce Hollandaise and served over Wild Rice Pilaf.
Half pound of South African Cold Water Lobster and a Petite Filet. Land and Sea meet for a Special Treat.
Seas & Oceans
A Specialty Blend of Havarti Cheese, King Crab and Gulf Shrimp crowns this Gourmet Deep Sea Treasure and “Guest Favorite.”
Fresh "Big Eye" from Hawaii, Cajun Spiced and Seared to Medium Rare, finished with Dijon Soy Demi and Spring Greens.
Northern Wisconsin’s favorite Lake Treasure. Sautéed with fresh Mushrooms, Scallions, Romas, Parmesan and Chardonnay.
Oven-broiled Salmon with Asparagus, Garlic and Parmesan. Our Chef ’s Incredible Creation!
Jumbo Shrimp with Parmesan, Garlic and Citrus over Linguini.
Domestic North Atlantic Fresh Jumbos, Oven Broiled in Citrus Chardonnay Butter or Coconut Almond Breaded.
South African Cold Water Lobster - the best in the world. Steamed and finished with Clarified Butter.
Fridays at Michele's
Michele’s continues its tradition of serving our Famous House Recipe Baked Beans, Homemade Creamy Coleslaw, Choice of Potato or Steamed Vegetable, and Fresh Baked Dinner Rolls with all of our Friday specials
Three pieces of lightly breaded Cold Water Cod served with our House Tartar Sauce and Citrus Garnish. A Traditional Family Recipe for Thirty Three Years!
Freshwater Walleye Filets dipped in Our Chefs’ “Point Amber” batter and fried to a Crisp Golden Brown. Served with our House Tartar Sauce and Citrus Garnish
Best of the Freshwater Fish. Flaky and Delicate filets lightly breaded in Chef Thad's Own Special Recipe.
Oven-broiled in Citrus Chardonnay Butter. Try this with Fresh Steamed Vegetables for a Healthy Alternative
Wisconsin's Original Fish Fry. Great Lakes perch, Lightly Breaded and Deep Fried.
Fresh Salmon, Blackened and served over tossed Caesar Romaine Hearts, garnished with Fresh Parmesan, Capers and Lemon.
Kid's Menu
Family Style Dinner Menu
$17.00/person. Minimum group size of 30 adults. 18% gratuity and 5.5% sales tax are additional.
•Oven Roast Herb Chicken •Garlic Rubbed Pork Loin •Beef Bourguignon •Hickory Honey Ham •Carved Whole Roast Turkey •Pasta Florentine •Broasted Chicken •Deep Fried Cod
•Mashed, Bread Dressing & Gravy •Garlic Cheddar Mashed •Wild Rice Pilaf
•Honey Carrots in Dill •Fiesta Buttered Corn •Green Beans
•Garden Salad •Caesar Salad •Coleslaw & Soup
•Hearth Baked Petit Pan Rolls •Assorted Dinner Rolls
•Strawberry Torte •Cheesecake with Berry Topping
•Lemon Water •Coffee & Milk
Banquet Menu
Minimum group size of 20. Served with Hearth Baked Rolls, Choice of Caesar or Garden Salad, Coffee & Dessert Service. No separate checks. Must preorder. Limit 4 entree choices. 18% gratuity and 5.5% sales tax are additional.
Finished with Sautéed Mushrooms & Au Jus. Served with a Baked Potato & Sour Cream
Hickory Ham, Baby Swiss, Hollandaise, Wild Rice
Oven Broiled in Citrus Chardonnay Butter or Lightly Breaded & Deep Fried. Baked Potato
Simmered in Burgundy Wine Sauce Olive Oil, Basil, Garlic, & Feta. $21 with Bacon, Mushrooms, & Carrots. WildRicePilaf
Crab, Shrimp, & Havarti crown this Alaskan Treasure. Baked Potato
1/2 Slab Baby Back Pork Ribs served with a Baked Potato
Northern WI Lake Treasure sautéed with Romas, Scallions, Parmesan & Button Mushrooms. Served with Baked Potato & Sour Cream
Steak Lover’s favorite, Broiled to Perfection, Sautéed Mushrooms & Au Jus. Baked Potato
Our Most Popular Vegetarian Entree, Fresh Spinach, Plum Tomatoes, Simmered in Burgundy Wine Sauce Olive Oil, Basil, Garlic, & Feta
Topped with Asparagus Parmesan and Oven Broiled. Served with Wild Rice Pilaf.
Saturday Prime Rib
Our Chef's Sea Salt, Peppercorn, Garlic and Thyme Rub. The "Best Just Got Better"