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The Cabin at Connors Lake Menu Items

DINNERS
All Cabin dinners are served with soup or juice, salad, choice of potato, vegetable of the day, and bread.

Rib eye
14 ounces of USDA Choice eye of the rib Charbroiled and served under a heap of house seasoned sautéed mushrooms $24.95
Shiraz

Peppercorn Steak
A 12 ounce choice cut New York strip charbroiled and finished with a green peppercorn sauce $20.95
Merlot

Cedar Plank Pork Porterhouse
A Twelve ounce grilled pork T -Bone broiled and served with a pinot noir applesauce $19.95
Pinot Noir

BBQ Pork Spareribs
Marinated, "fallin' off the bone" pork ribs slathered in a Texas BBQ sauce Full rack $20.95 | Half rack $16.95
Heineken -Lager

Grilled USDA Choice Tenderloin
This 8 ounce "king of steaks" is served with a red wine sauce, and finished with hotel butter $29.95
Shiraz

Linguini Two Ways
Linguini tossed with tender white chicken breast meat, mushrooms, shallots, julienne vegetables, and a basil pesto cream sauce $17.95

Linguini with jumbo shrimp, sautéed mushrooms, scallions, and sun dried tomatoes in saffron shrimp sauce $20.95 Chardonnay

Shrimp
Jumbo shrimp broiled in scampi butter or battered with a Leinenkugel's beer batter and deep fried $20.95 Sauvignon Blanc

Norwegian Salmon
An eight-ounce pan seared salmon filet finished with a citrus butter sauce $17.95 Blackened. $19.50
Pinot Noir

Pork Prime Rib
Lean loin of pork marinated in apple cider and seasoned with fresh sage, thyme, rosemary and garlic then slow roasted. Served with an apple and mix berry glaze atop our wild pilaf accompanied with braised red cabbage $24

Seafood Infused Walleye
Walleye stuffed with shrimp, scallops, crab, peppers, garlic, and French bread crumbs, drizzled with orange sauce Maltese

Chicken Milano
Tasty pillows of pasta stuffed with Ricotta, Provolone and Asiago cheeses amid chicken sautéed in fresh garlic, basil, gourmet cream and toasted pine nut sauce

Sea Scallops
Hand dusted, then sautéed with freshly squeezed lemon, garlic, white wine and our own seasoned butter

Gulf Shrimp
Succulent jumbo shrimp flambéed with sherry, garlic and lemon, or hand dipped in seasoned batter and deep-fried golden brown

Salmon Florentine
Fresh fillet of salmon laced with sautéed garlic, spinach and dill. Baked with a rich Mornay sauce and Gruyere cheese

Alaskan King Crab Legs
Sweet Alaskan Crab Legs poached in white wine court bouillon and served with clarified butter

Eye of the Rib
Chef cut 16 to 18 ounce ribeye full of marbling and flavor. Char-grilled to perfection, or pan-fried with blackening seasoning

New York Strip
Tender and flavorful bleu cheese encrusted sirloin strip flame broiled to your liking

Blackened Chicken Primavera
Boneless breast of chicken sautéed with asparagus, assorted peppers, summer squash, sun-dried tomatoes, and basil pesto tossed with bowtie pasta and our seasons tomato sauce

Chicken Alfredo
A blend of sautéed chicken, garlic, rich cream, black pepper, and Asiago cheese over a bed of fettuccine

Tournedos of Beef
Twin medallions of beef tenderloin topped with a blend of forest mushroom demi-glaze and jumbo shrimp under orange sauce Maltese

Roasted Duckling
Tender duckling half, semi-deboned; then seasoned with thyme, rosemary and apple cider reduction served over The Cabin's own wild rice blend accompanied with braised red cabbage

SNACKS AND STARTERS

Baked Spinach and Artichoke Dip
Fresh minced, spinach, herbs, and delicate artichokes baked with Asiago cheese. Accompanied with toasted pita chips

Tenderloin of Duckling
Lightly dusted with bread crumbs and crusted almonds and served with your choice of barbeque, sweet & sour, honey mustard, or ranch dipping sauce

Wisconsin Cheese Curds
Aged Wisconsin cheddar lightly battered and deep fried to a golden brown

Colossal Stuffed Mushroom Caps
Spicy Italian sausage, peppers, garlic, chives, assorted cheese on our own seasoned tomato sauce

Italian Bruschetta
A wonderful blend of diced Roma tomatoes red onions fresh basil and garlic with virgin olive oil and tossed in balsamic vinegar. We serve it on freshly- baked French petit pain bread sprinkled with grated parmesan cheese. $6.95

Crab Cakes
A delectable combination of crabmeat, bell peppers, herbs, and spices topped with an orange maltese

Duck Tenders
A unique appetizer of breaded duck tenderloin that is deep-fried. $5.85

Stuffed Bread Sticks
Baked bread sticks filled with mozzarella cheese and served with pizza sauce. $5.85

Create Your Own Pizza
Classic slow-simmered seasoned tomato sauce, topped with a blend of cheeses and your choice of toppings: sausage, pepperoni, green peppers, onions, black olives, green olives, mushrooms OR Try our Bruschetta Pizza
9" $7.95 | 14" $13.50

Dinner is served at 4:30 P.M.

Dressing Choices
French, Ranch, Thousand Island, Bleu Cheese, House (Balsamic Vinaigrette) or Low-Cal French or Ranch

Potato Choices
French Fries, Baked Potato, Hash Browns, Lyonnaise, Wild Rice Blend, or Twice-Baked

DESSERTS
Our desserts are homemade, they vary , and are always available. Ask your waitress about tonight's dessert selection! Desserts. $5.50

We want all who dine here to take all the time they'd like to relax and enjoy our unique dining experience, but we also don't want to inconvenience others by making them wait for their table. Thank you for being considerate concerning this.

SPLIT CHARGE FOR ALL ENTREES $4.00
PLEASE, WE APPRECIATE NO SEPARATE CHECKS OF 6 OR MORE!!!

WISCONSIN FOOD SAFETY AGENCIES ADVISE THAT EATING RAW OR UNDERCOOKED MEAT POULTRY, EGGS OR SEAFOOD POSES A HEAL THE RISK TO EVERYONE, BUT ESPECIALLY TO THE ELDERLY, CHILDREN UNDER AGE 4, PREGNANT WOMEN, AND OTHER HIGHLY SUSCEPTIBLE INDIVIDUALS WITH COMPROMISED IMMUNE SYSTEMS.

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The Cabin at 
Connors Lake

PHONE: (715) 332-5399

FAX: (715) 332-5398