Gordon Lodge - Door County 1420 Pine Dr

Seared tenderloin pieces with garlic aioli and toasted crostini

Sprout petals flash-fried and topped with bleu cheese crumbles, bacon shards, and balsamic glaze

Deep-fried Wisconsin cheese curds served with ranch

Crispy wontons stuffed with smoked duck, charred sweetcorn and cream cheese, served with sweet and spicy plum sauce

Crispy fried potato flats covered in our house made bleu cheese sauce, topped with crumbled bleu cheese, red peppers, and jalapenos

Toasted crostini topped with pesto, burrata cheese, oven-roasted tomatoes, and drizzled with balsamic glaze

Lightly breaded in our house made Cajun breading served with chipotle lime aioli

Selection of fine Italian meats, a variety of cheeses, homemade jams, honey, nuts, and fruits served with a variety of crackers and breads

Mixed greens, dried Door County cherries, Granny Smith apple slices, bleu cheese, candied pecans, and house made vinaigrette

Spinach, red onions, mushrooms, boiled eggs, bacon shards with a house made sweet and tangy hot bacon dressing

Fresh romaine with freshly grated parmesan cheese and roasted tomatoes lightly tossed in our house Caesar dressing

Mixed greens, red onions, cucumber, roasted tomatoes, and croutons

Hand-breaded pollack, coleslaw, Thai chili, roasted corn, and black bean relish topped with cilantro

Edamame dumplings, Asian broccoli slaw, Thai chili, and bulgogi dipping sauce

Sliced chicken breast over fettuccine with house made alfredo sauce

A nod to the past. Slow-cooked beef roast shredded on Texas toast smothered in a rich beef gravy with a side of mashed potatoes

Just like grandma used to make! Seasoned ground beef patty, smothered in mushroom gravy with mashed potatoes and seasonal vegetables

Door County cherry BBQ sauce over full or half rack of ribs, served with potato flats and coleslaw

Door County cherry BBQ sauce over full or half rack of ribs, served with potato flats and coleslaw

Andouille sausage, shrimp, scallops, chicken, onion, celery, and green pepper in a rich creole tomato broth over flavorful rice

Potato gnocchi and arugula tossed in a creamy bleu cheese sauce, topped with pan-seared scallops, charred sweet onions, and a brown butter drizzle

Slow braised short ribs shredded and served in our house made ragu sauce with fresh vegetables over penne pasta topped with fresh burrata

Buttery lobster with sauteed onions, celery, peppers, and garlic nestled in a warm bread bowl covered in a decadent house made lobster bisque

Fresh whitefish baked with our house made pesto and fresh parmesan served with rice pilaf and seasonal vegetables

Pan seared salmon with lemon pepper seasoning topped with a refreshing cucumber dill sauce served with rice pilaf and seasonal vegetable

Penne pasta tossed in house made pesto with fresh tomatoes, mozzarella, basil, topped with a balsamic drizzle

14 oz ribeye, demi-glace served with chef’s choice potato and seasonal vegetables

6 oz filet, demi-glace served with chef’s choice potato and seasonal vegetables

12 oz New York strip, demi-glace served with chef’s choice potato and seasonal vegetables

Two smash patties on a Sheboygan roll, shredded lettuce, tomato and onion

Two smash patties on a Sheboygan roll, bacon jam, cheddar cheese, garlic aioli, and arugula

Two smash patties on Texas toast, topped with bacon jam, sauteed balsamic onions, and pimento cheese

One smash patty with shaved ribeye topped with roasted peppers and onions smothered in our cheddar cheese sauce on a Sheboygan roll

Our house made crabcake served on a croissant roll with lettuce, tomato, and our siracha aioli

A tomato herb focaccia bun with pesto, heaped with genoa salami, mortadella, soppressata, capocollo, prosciutto, provolone and mozzarella cheese

A golden fried chicken breast served on a buttery croissant roll, topped with smoked gouda, Nueske’s bacon, and cilantro lime broccoli slaw with our house made comeback sauce