DINNER IS SERVED MONDAY THROUGH SATURDAY, 5:00 TO 10:00 PM

All of our menu items are prepared with the freshest and highest quality ingredients available. We don't claim our food is better than your own, your Mom, Wife, or Grandma, but we do come pretty close. Enjoy!

Appetizers
Beer Batter Asparagus - Deep fried and served with ranch dressing.
Buffalo Wings - Ed tore the wings off these babies, served with bleu cheese.
Calamari Fritti - None of those cheap rings, steak cut only.
Gulf Shrimp Cocktail - Chilled gulf shrimp with a tangy homemade cocktail sauce, and refreshing sorbet.
Ed-achoke Dip - Secret recipe from the "Big Dip" himself.
Battered Onion Rings - Homemade to order.
Escargot - Great taste - everybody loves them.
Combination Appetizer Platter - Ask your server about this one!
Arancini - White wine laced risotto rolled and filled with smoked cheddar cheese, lightly breaded, and deep fried.
Steak Fingers - breaded and fried, Ed's favorite!
Soups & Salads
Soup of the Day - Prepared fresh daily the old fashioned way.
Crisp Lettuce Wedge- Wedge of fresh lettuce with Maytag Bleu cheese crumbles, tomato-basil salad, chopped bacon and your choice of dressing
Chophouse Salad - Seasonal mixed greens with your choice of dressing.
French Onion Soup - Caramelized onions, topped with a sourdough crouton, and a Swiss cheese crust.
Chicken Caesar Salad - Crisp Romaine lettuce with crunchy croutons, and a grilled chicken breast.
Spinach Salad - pecans, oranges, mushrooms, bacon, and eggs.
Oriental Chicken Salad - Mixed greens, green onions, bell peppers, oranges, crunchy things, hoisin dressing, and topped with chicken.
Grilled Sirloin Salad - A bed of salad with tomato wedges topped by a grilled sirloin steak.
Specialties of the House
Filet Modena - balsamic vinegar sauce - to die for - Ed's favorite.
Veal Marsala - Veal medallions sautéed in olive oil with shallots and mushrooms, glazed with marsala wine and finished with heavy cream and butter, served over pasta
Chicken Picatta - Chicken sautéed with olive oil and shallots, glazed with white wine and simmered in chicken stock, butter, heavy cream, and capers, served over pasta.
Chicken Marsala - Chicken sautéed in olive oil with shallots, and mushrooms, glazed with Marsala wine, and finished with heavy cream and butter. Served over pasta.
Pork Chops Twin 8 ounce Iowa chops pan seared with Cajun seasoning.
Steak DeBurgo - Tenderloin seasoned, pan roasted, sliced and served witha a sauce made of reduced pan juices, basil, garlic, shallotts, heavy cream and butter.
Veal Cacciatore Veal medallions sauteed with garlic, mushrooms, bell peppers, shallots, and tomatoes. Glazed with balsamic vinegar simmered in chicken stock. Served over pasta.
Veal Picatta Veal scaloppini sautéed with olive oil, glazed with white wine and finished with capers, heavy cream and butter. Served over pasta.
Steaks
Sirloin Steak - 12oz sirloin & aged six weeks.
Asiago Crusted Steak char-grilled to order, crusted with Asiago cheese, garlic and herbs.
Steak Au Poivre - Crusted black pepper, brandy sauce.
Sirloin Steak Sandwich - 1/2 pound on a hoagie bun (No Soup or Salad).
New York Strip Steak - Aged 40 days & named after N.Y.
Ribeye Steak - Marbled aged - tasty - tasty - tasty!
Filet Mignon I don't know what mignon means - but our mignons are lean & tender,
Ed's Famous Prime Rib
Big
Bigger
Biggest
Tuscany Steak12oz aged certified angus sirloin marinated in olive oil, garlic, red wine, fresh basil, and sun-dried tomatoes, grilled to order.
Burgers
l/2 LB. Black Angus Hamburger - with french fries.
Bacon Cheese Burger - with french fries.
Maytag Bleu Cheese Burger - with french fries.
Combinations
Roasted Cold Water Lobster Tail
Alaskan King Crab
Beer Battered or Scampi Style Shrimp
Pasta
Fettuccini Alfredo - Fettuccini tossed with a mixture of garlic, shallots, heavy cream, butter and Asiago cheese, and then topped with a grilled chicken breast.
Roasted Vegetable Ravioli - Roasted vegetable ravioli on a bed of fresh spinach and assorted summer vegetables sauteed with garlic and shallots, simmered in chicken broth.
Shrimp Scampi - Shrimp sautéed with fresh garlic, shallots, tomato and artichoke, red pepper and simmered with white wine and butter. Served over pasta
Penne Arrabiata - Penne tossed in a spicy tomato sauce with Italian sausage, Pancetta bacon made to order with fresh tomatoes, basil, shallots, pancetta bacon and red pepper, and no spicy meatballs.
Penne with Lemon and Arugula - Julienne chicken breast, peppery Arugula sauteed with pancetta baccon and garlic, simmered in chicken stock. Served over pasta
Roasted Red Pepper Shrimp - Gulf shrimp pan seared and simmered in a blend of roasted red peppers, Dijon mustard and heavy cream. Served over pasta.
Ravioli Marinara - Ravioli of the Day tossed with the Chef's Grandmother's recipe tomato sauce, (the one with the mustache)
Farfalle Federico-Fresh tomatoes sauteed with garlic, basil and shallots, simmered in chicken stock with capers, tossed with bow tie pasta, topped with julienne grilled chicken breast
Seafood
Crusted Walleye Canadian Walleye Filet crusted with potato flakes and slow seared, Served with tartar sauce.
Cedar Smoked Salmon North Atlantic Salmon grilled and smoked on a cedar plank.
Twin Lobster Tails - Two six ounce cold water Australian lobster tails seasoned and roasted with lemon, white wine and butter.
King Crab Legs Alaskan King Crab legs oven roasted and served with drawn butter.
Drunken Shrimp Gulf shrimp dipped in beer batter and deep fried, Served with cocktail sauce
Grilled Halibut with Tomato-Artichoke Boullion - Fresh wild halibut grilled and served over pasta tossed with sauteed tomatoes, garlic and basil, chicken stock.