Restaurant Hours: 5pm – 9pm Tuesday – Thursday 
5pm – 10pm Friday and Saturday
Lounge Hours: 4pm to Close

Appetizers

CRAB CAKES

Served with Cajun remoulade and shredded parmesan.

GRILLED BBQ SHRIMP

Marinated shrimp, with our own blueberry libg glaze.

TRADITIONAL BRUSCHETTA

Tomatoes, red onion, fresh basil, and garlic marinated in balsamic vinegar and olive oil served on crostinis, topped with parmesan.

SAUTEED CALAMARI

Calamari sauteed with tomatoes, bacon, mushrooms, green onions in a tomato sauce with melted smoked pepperjack.

Salads

STEAK SALAD

Fresh chopped lettuce topped with grilled sirloin, sun-dried tomatoes, pickled red onions, bacon, hard boiled egg, and your choice of dressing.

FLAME ROASTED CHICKEN SALAD

Flame roasted romaine hearts with grilled chicken, toasted almonds, red onions, cherry tomatoes, and roasted red pepper sauce.

PASTA

Served with your choice of soup or salad, rolls and butter.

Ravioli Duo

Sun-dried tomato and wild mushroom ravioli topped with pesto cream sauce and parmesan cheese

Entreés

All entrees are served with choice of soup or salad, rolls and butter, choice of potato du jour, and daily chef’s vegetable.

BONE IN RIBEYE STEAK*

20-22oz bone in ribeye with chipotle garlic herb compound butter.

BLACK & TAN TENDERLOIN*

8oz prime tenderloin, grilled, and accompanied with cracked peppercorn demi-glace and sherry cream sauce.

PORTERHOUSE*

24oz. Grilled porterhouse topped with wild mushroom demi glace.

BISON HANGING TENDER*

8oz bison hanging tender wrapped in wild boar bacon, over caramelized onion jus lie.

SIRLOIN COULOTTE*

Tender 12oz. sirloin coulotte topped with creamy boursin cheese.

RIBEYE STEAK*

14oz ribeye grilled and topped with roasted garlic butter.

CHERRY CHICKEN

Sautéed 8-10oz. airline breast with cream sauce, sundried cherries, and toasted almonds.

SEAFOOD PUFF PASTRY

Sautéed shrimp, scallops, and lobster with sauce nantua, and finished with Crawfish butter in a puff pastry shell.

CANADIAN SALMON*

Grilled Boo Canadian fillet with a sundried tomato basil cream sauce.

LOBSTER TAILS

Two 6oz. cold water tails served with melted butter.

CRISPY SHRIMP

6 Jumbo shrimp fried golden brown and served with a duo of cocktail sauce and sweet chili sauce

KING CRAB LEGS

Two giant king crab legs served with melted butter.

(Add a Lobster Tail to any Entreé)

 

Weekend Specials

TUESDAY

Broasted Chicken & Ribs

Full Rack $28          Half Rack $22
2 piece Broasted & Half Rack  $25
4 piece $13.50        2 piece $11.50

Served with choice of soup or salad, rolls and butter, choice of potato du jour, and daily chef’s vegetable.

FRIDAY FISH FRY

Wild Caught Cod

2 Piece Cod $13.50
3 Piece Cod $15.00

Served with choice of soup or salad, rolls and butter, choice of potato du jour, and daily chef’s vegetable.

SATURDAY

Slow Roasted Prime Rib

12oz. Prime Rib $24
18oz. Prime Rib $32

Served with choice of soup or salad, rolls and butter, choice of potato du jour, and daily chef’s vegetable.

SUNDAY 

CLOSED

 

*Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

We’d love to hear from you!

Get in touch with us

 

Our Location

104 Lodge Lane
Mauston WI 53948
frontdesk@TheLodgeAtMauston.com
Phone: 608-747-2200

 

HOTEL Location

HOTEL Location