Menu - Splashing Rock

A favorite in any season! A fresh side salad paired + a bowl of our hand‐crafted soup & our lodge‐made wild rice baguette.

Try our house Caesar dressing + fresh romaine. Top it off + your choice of grilled chicken / smoked salmon for $4 more. Grilled shrimp for $6 more.

Your choice of garden mixed greens + one of our house‐made dressings; / a Caesar salad.

A brownie so succulent you would think your grandmother made it. Generously topped + vanilla ice cream; chocolate syrup & of course; a cherry.

Fettuccini noodles smothered in our parmesan Alfredo sauce + grilled chicken breast.

Lodge‐baked buttermilk biscuits + creamy fresh sage‐sausage gravy & hashbrowns. Served + two eggs cooked your way.

Breast of Muscovy duck; pan‐seared to medium rare; then finished + a blackberry brandy reduction & set on brown sugar roasted sweet potatoes; alongside today's fresh vegetable.

A creamy vegetable risotto + sautéed asparagus; tomatoes; sweet potatoes & caramelized onions mixed + risotto rice & basil goat cheese.

Three fluffy buttermilk pancakes.

Three slices of lodge‐baked wild rice baguette dipped in vanilla; cinnamon; buttermilk & egg batter; & pan‐fried golden brown + freshed whipped cream.

Wild rice breaded Walleye; two eggs cooked to order; & hashbrown potatoes.

House‐smoked sockeye salmon; cream cheese; sliced red onion; sliced tomato alfalfa sprouts + a grilled bagel.

All of our omelets are made from scratch + three farm‐fresh eggs & served + hash brown potatoes & grilled ciabatta bread.

Lodge‐smoked sockeye salmon & chive cream cheese.

Fresh baby spinach; alfalfa sprouts; sliced tomato; red onion; cucumber & avocado on seven‐grain whole wheat bread. Served + sun‐dried cranberry basil aioli.

Deep‐fried; hand‐crafted; beer battered; locally caught whitefish. Served on toasted focaccia + lemon‐dill aioli.

Corned beef brisket; braised here in the lodge + Castle Danger IPA. Sliced thin & piled high + sauerkraut & Swiss cheese + sun‐dried cranberry basil aioli on toasted seven‐grain whole wheat bread.

Castle Danger IPA & honey‐marinated breast of chicken; wild rice stuffing & sharp cheddar cheese. Served on a ciabatta pub bun.

A juicy burger + your choice of cheddar; Swiss; pepper jack; / bleu cheese.

Our own 13 pound burger topped + fresh mozzarella; slices of fresh avocado; garden fresh bruschetta & balsamic reduction. Served on an onion bun.

Bone‐in; 8oz chicken breast stuffed + brie; brandied apples; sun‐dried cranberries & pecans; topped + a rich brie cream reduction served + roasted brown sugar honey sweet potatoes & today's fresh vegetable.

Born from almost 200 years of winemaking in Oporto; Portugal; three years of grapes were harvested & blended to produce this deep ruby red port matched + lusciously deep red fruit flavor.

We start + medallions of pork tenderloin; then pan‐sear to medium rare & add rosemary; shallot & lingonberry reduction. Served + camp‐style potatoes & today's fresh vegetable.

Spain's premium sherry; + seven years of ancient solera‐aging & a touch of sun‐dried Pedro Jimenez sherry blended to become rich; smooth & velvety.

Great for large parties / as a meal: Three bruschetta; a sampler portion of spinach crab cheese bake + kettle chips; three beer battered whitefish fritters & three drunken duck bites.

Three pancakes bursting + wild rice; dried cranberries & blueberries.

Dark ale‐braised corned beef & Yukon gold potato hash. Served + two eggs cooked your way.

Our signature sandwich! A generous portion of hand‐breaded walleye pan fried to a beautiful golden brown. This gem is served on toasted; fresh lodge‐baked focaccia + lemon‐dill aioli.

Garden fresh tomatoes; basil; onion & garlic; layered on top of fresh mozzarella cheese served atop lodge‐made crostini + balsamic reduction.

Muscovy duck breast nuggets wrapped in applewood smoked bacon & soaked in local craft ale; then oven roasted. Served + blackberry & jalapeño jam.

Fresh lake superior whitefish in local beer batter & served in a basket + lodge‐made lemon‐dill aioli.

Fresh lump crab meat; baby spinach; parmesan cheese & herbed cream cheese; oven‐baked & served + our lodge‐made parmesan kettle chips.

Lodge‐smoked fresh lake trout mixed + fried leeks; peppers; onions & fresh herbs; breaded lightly + wild rice baguette crumbs & pan‐fried; served + our lemon‐dill aioli.

A true classic of the North Shore! Your choice of broiled / pan‐fried in Shore Lunch breading; served + wild rice pilaf & today's fresh vegetable.

A sockeye salmon filet grilled on a bourbon‐soaked cedar plank & glazed + honey; brown sugar & butter.Served + wild rice pilaf & today's fresh vegetable.

Crab‐stuffed Idaho rainbow trout; blackened & served + lemon butter sauce; accompanied by honey & brown sugar roasted sweet potatoes & today's fresh vegetable.

A seven rib rack of St. Louis style ribs; rubbed + our special blend of spices; then slowly braised in local craft ale. We finish it off + bourbon barbecue sauce serve it + camp‐style potatoes & today 's fresh vegetable

French custard seved in a trio of seasonal flavors; + a layer of caramelized sugar on top. Ask your server for today's flavors!

Our unique take on an age old favorite; lodge made graham cracker & chocolate brownie; topped + a one‐of‐a‐kind homemade mallow; toasted & served in a cast iron skillet.

A USDA Choice 8oz; hand‐cut steak paired + shallot demi‐glace & grilled to perfection. Served + crispy fried onions; garlic mashed potatoes & today's fresh vegetable.