chef Ed has been PREPARING DELICIOUS FOOD  for over 37 years and opened over 100 restaurants in his career.  Ed prepares all sauces, deserts and soups fresh every day.  WE AGE and cut all OUR steaks.  OUR salmon is flown FRESH AND WILD CAUGHT. WE ENJOY CHANGING OUR FRESH INGREDIENTS WITH THE SEASONS.   Ed and colleen  came home to retire and found colleen's family's favorite LONG TIME restaurant closed.  it is their dream to bring the historic supper club back to it's glory as one of wisconsin's most scenic SUPPER CLUB destination spots.  

Pine Nut Encrusted Walleye



Chef Ed's Dry Aged Hand Cut Steaks
Scallops in a Smoked
Gouda Risotto
 Stuffed Pork Chop in a
Red Wine Reduction


          

TAKE


OU

TS


AVA

I

LABLE


ON 


ANY


MENU


I

TEM




SATURDAY AND SUNDAY 11-3

$3.00 CHILI IN A BREAD BOWL

$3.00 POTATO SKINS

$3.00 PINTS.

$5.00 BLOODY MARY'S

BLOODY MARY BAR SUNDAY 11-3

(Beef tenderloin kabobs, shrimp, pickled asparagus, pickled brussel sprouts, sausage, cheese and all the fixings YUM!


LAKE ACCESS TO LAKE PETENWELL FROM OUR RESTAURANT.  WE LOVE SNOW  MOBILERS!!!!!!!





1682


Apache


lane


nekoosa


wi

WINTER HOURS  


WEDNESDAY - FRIDAY 4:00 pm to close


SATURDAY THRU SUNDAY 11:00 AM TO close

www.thedirtyoarsupperclub.com



715-325-2522

MILLION DOLLAR VIEW ON LAKE PETENWELL

THE DIRTY OAR

SUPPER CLUB

saurday april 19th


Surf and Turf

16 oz Ribeye Steak with 1/2 Pound Breaded Gul Shrimp 


Baby Back Rib


Featured Appetizer "Escargot"












EASTER BRUNCH

10:30-2:30

Smoked Salmon        

  Pretzel Encrusted Haddock

Roasted Pork Tenderloin

Chicken Breast Marsala in woodland mushroom marsala wine sauce

Stuffed French Toast stuffed with strawberries and cream cheese then fried to a golden brown

​Scrambled Eggs with so many fixings

Double  Baked Mashed Potatoes and Gravy

Fresh Steamed Vegetables

And so so Much More!