All of the Cabin’s dinners are served with your choice of soup or salad, potato, sautéed vegetables, & bread.
<back to menu

“CONNORS LAKE” WALLEYE
Canadian Walleye fillet, hand breaded, sauteed and finished with a citrus chardonnay butter sauce. Or try it deep-fried or broiled; served with clarified butter.
Wine pairing: Sauvignon Blanc

THE CABIN’S RIBEYE
USDA Choice steak, charbroiled to perfection.
Wine pairing: Shiraz

PAN-ROASTED DUCK BREAST
Marinated Boneless Breast of Duck slowly roasted to medium rare. Hand-carved and served over a red wine demi-glaze.
Wine pairing: Merlot

RANCH STEAK
USDA Choice shoulder cut, grilled to your liking and finished with a Horseradish Bistro sauce.
Wine pairing: Pinot Noir

JUMBO SHRIMP
Premium shrimp broiled in house butter or dipped in Leinenkugel’s beer batter and deep-fried.
Wine pairing: Sauvignon Blanc

BBQ PORK RIBS
Marinated, “fallin’ off the bone” pork spare ribs slathered in a Texas BBQ sauce. Full or half-rack.
Pairing: Leinenkugel’s Red

PASTA EXTRAVAGANZA
Linguini pasta with sautéed onion, mushrooms, and peppers. Your choice of MEAT and you pick the SAUCE, too!

MEAT: Vegetarian, Chicken Breast, (5)Jumbo Shrimp, Choice Beef

SAUCE: Our House Marinara, Alfredo, Pesto, Garlic and Olive Oil

CHOICE STEER TENDERLOIN
“KING OF STEAKS” pan-seared and topped in a Mushroom Cabernet demi-glace
Wine pairing: Merlot

CEDAR PLANK SALMON
Seasoned Atlantic Salmon Fillet, baked on an aromatic cedar plank, finished with a lemon-basil compound butter.
Wine pairing: Chardonnay

ONE BONE PORK CHOP
Thick juicy chop, pan seared and covered in a Mushroom-Tarragon Cream.
Wine pairing: Shiraz

LEMON PEPPER ROASTED COD
Tender Cod dusted with lemon pepper and served under house butter.
Wine pairing: Reisling

3 PC BREADED CHICKEN DINNER
Breast, Thigh, and Leg in a light honey-touched breading.
Wine pairing: White Zinfandel

<back to menu