1682 Apache Lane, Nekoosa, WI

FRIDAY FISH FRY​​

Baked or Beer Battered Haddock

Fresh Salmon 

Every Saturday

Prime Rib 16 oz Queen or 20 oz King Cut

Full Rack of Chef Ed's Baby Back Ribs


www.thedirtyoarsupperclub.com 


NO SEPARATE TICKETS FOR PARTIES

OF 8 OR MORE


Bacon Wrapped Jumbo Shrimp Over Regianno Parmesan Ravioli
Prime Rib

SUMMER HOURS

TUESDAYS THRU SUNDAYS 4:00 TO CLOSE


Chef Ed has been preparing delicious food for over 40 years, and opened over 100 restaurants.  Ed prepares all sauces, deserts, and soups fresh every day.  We dry age and hand cut all of our steaks.  We serve Black Angus cuts of beef.  Our salmon is flown in several times a week for freshness and is 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 restaurant closed. She had been going there as a child all her life.  It is their dream to bring this historic supper club back to it's glory as one of Wisconsin's most scenic and memorable supper club destination spots. 

Essex Ravioli

1/2 Rack of BBQ Baby Back Ribs 1/2 pd Breaded Gulf Shrimp

Wednesdays All You Care To Eat  Split Crab Leg Boil

THE DIRTY OAR

SUPPER CLUB

MILLION DOLLAR VIEW ON LAKE PETENWELL

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Sunset 8:00 PM Today

www.thedirtyoarsupperclub.com

715-325-2522

 

  Chef Ed's Specials August 19th Saturday 

New York Strip Steak Stuffed With Italian Sausage Encrusted With Parmesan Cheese And Finished In Garlic Butter

Fresh Wild Caught Atlantic Salmon Stuffed With Wild Caught AlaskanCrab

And Finished With Lemon Butter

Prime Rib 16 oz King or 20 oz Queen

​Full Rack of BBQ Baby Back Ribs or

1/2 Pound of Hand Breaded Gulf Shrimp With 1/2 Rack of BBQ Baby Back Ribs

Featured Dessert

Bourbon Pecan Cheesecake With Makers Mark Glaze And Cinnamon Whip Cream


Every Wednesday Thru Labor Day

All you Care To Eat Crab Boil 

Split Crab Legs, Gulf Shrimp, Smoked Sausage, Steamed Baby Red Potatoes, and Corn On The  Cob