Mariner’s Inn Menu

Shrimp and crabmeat stuffing, glazed with Hollandaise

A blend of chevre cheese and spinach; finished with Hollandaise

Three Seafood Mushrooms and three Spinach Mushrooms

Eight or sixteen scrumptious shrimp served with our house-made cocktail sauce

Lightly breaded, served with Parmesan peppercorn sauce

Flash-fried to a light, crispy golden brown; served with creamy horseradish sauce

Chicken breast stuffed with wild rice and mushroom blend; set atop a bed of sautéed spinach, nestled in tomato and basil bruschetta then glazed with chardonnay cream sauce

Fettuccine from Madison's R.P.'s Pasta topped with a variety of seasonal vegetables, glazed with a delicate sauce made with vegetable stock, and garnished with Parmesan cheese

Broiled Canadian Walleye smothered with creamy Cajun sauce filled with shrimp

Fresh salmon stuffed with spinach, tomatoes, red and green peppers, and mushrooms; then glazed with a light white wine dill cream sauce

Salmon fillet deliciously enhanced with a honey-mustard glaze. Cooked and served on a cedar plank!

A northwoods tradition broiled to perfection

Twin 6-oz. tails of succulent lobster, served with drawn butter

Seared Jumbo Sea Scallops nestled into a bed of angel hair pasta, topped with a Sauvignon Blanc-citrus cream sauce and sprinkled with tomato bruschetta

A feast for the eyes (and taste buds). Our crew calls it "The Cadillac"

8-oz. filet topped with seared scallops, crab and Béarnaise sauce

Center cut Top Sirloin steak glazed with whiskey peppercorn sauce, drizzled with horseradish cream and topped with a crown of "haystack" onion rings

A bone-in Supper Club classic

6-oz. of awesome center-cut steer tenderloin

Pair the best with the best! Pair the following with our scrumptious 6-oz. Steer Tenderloin*

The von Rutenberg family award-winning recipe!

A classic Supper Club salad

Served family style.

Lightly breaded, delicate and delicious!

A Wisconsin tradition. A generous, lightly-breaded mouth-watering fillet