Eagle Waters Resort Restaurant in Eagle River

8 ounces of tenderloin charbroiled to perfection

8 ounces stuffed with garlic and mushrooms, prepared to your liking

A tender juicy beef cut from the center of the prime rib

1/2 pound of tender steak cut from front shoulder

Two 4oz medallions of tenderloin with madiera sauce

Prepared to your liking, smothered with sauteed mushrooms and onions

Two 4oz. Flavorful veal liver, pan fried or grilled served with sauteed onions

10-12 oz. Fresh fillet broiled with lemon butter or seasoned with cajun spices

10-12 oz. Fillet hand dipped, battered, pan-fried or broiled with lemon or cajun spices

8 oz. Fish fillets hand-dipped, beer-battered or pan-fried and served with lemon butter or cajun spices

8 large shrimp hand-dipped, beer-battered shrimp served with lemon and cocktail sauce

Succulent shrimp, crab meat and scallops tossed in a creamy alfredo sauce, served over pasta

North atlantic salmon filet poached and covered with buerre blanc

Juicy, with soft, delicate tannins. Finished with hints of vanilla and spice.

Rich, plum and cherry fruit with hints of clove and cinnamon spice from the barrels.

Classic cassis and black cherry flavors and soft, ripe tannins.

This‎ cabernet sauvignon is deep red in color with bright cherry, vanilla, cinnamon and toasted oak aromas.Rich yet approachable tannins along with mouth-filling cherry flavors and a hint of cinnamon provide a long, smooth finish.

Dark cherry, black currant and berry fruit greets the nose, enhanced by spicy cedar, vanilla and toasty notes.

Aromas of blackberry, cocoa, and cedar lead to a rich, layered mouth feel, replete with black cherry, vanilla, and cassis, and structured with lush, mature tannins.

Excellent dept of flavor, abundant rich dark berry fruit and spicy well balanced oak. With an almost seamless structure, the wine’s intense flavors are supported by supple fine grain tannins, providing a long rewarding finish.

Bright red color, this blend highlights the black cherry and brambleberry jam aromas of the zinfandel grape.With full-bodied mouth feel, integrated oak flavors and a smooth berry jam finish; this wine would complement any chocolate dessert as well as grilled or roasted meats.

Batter-fried onion cut into blossom shape

Cheddar cheese and bacon with sour cream

a basket of Wisconsin classic deep-fried cheddar cheese curds

Artichoke hearts blended with cheeses, served hot and creamy with pita bread

Onion rings, mushrooms and jalapeno poppers

Mussels in a garlic bourbon cream sauce served with French bread

Smoked chicken, black beans, corn, jalapeno jack cheese, red peppers and spinach rolled into a crispy flour tortilla, served with a southwest ranch salsa

A unique twist on French fries, served with maple syrup

5 Piece of French bread toast rounds topped with a mixture of tomato, fresh basil, onions, garlic and parmesan

Nuggets‎ of dill pickle seasoned with special spices and deep fried with roasted garlic dill mayo dip

Golden batter-fried calamari rings served with lemon and cocktail sauce

Sered with marinara sauce

Fried wings available in hot sauce, sweet bbq, or sweet Thai chili, served blue cheese and celery sticks

White zinfandel, pinot grigio, chardonnay, merlot, pinot noir, cabernet sauvignonglass

Glass

Glass

This riesling exhibits aromas of honeysuckle, lychee and fresh apple with a hint of nutmeg.The taste is crisp and fresh delivering full classic riesling flavors of red apple and spice.The acid and the semi-sweetness are perfectly balanced for an excellent mouth feel.This intriguing wine is delightful as a aperitif or served with fruits, cheeses and light entrees.

Wonderfully crisp, fresh and fruity.

Light, crisp, and highly aromatic, ripe pear and melon character, citrus, mineral, and traditional herbaceous qualities.

Full of crisp lime and fresh apples that excite from start to finish. It bursts with juicy gooseberry and citrus flavors mixed with sweet herbs and spices.

Crisp and vibrant, with a well balanced, bright acidity that leaves an impression of clean freshness on the finish.

Aromas of fresh cut red apples, tangerine and tropical fruits, balanced by subtle oak and vanilla from barrel aging.Mouth-filling body and flavors of tart apple and toasty graham, this wine delivers a medium-long refreshing finish.

Bright‎ lemon and apple aromas mingle with hints of toasty barrel complexity, and on the palate, pear and pineapple with spice and refreshing acidity.

Medium-body offering flavors of citrus, grapefruit, lemon and pear with a subtle hint of herb. The finish is lingering and memorable with hints of apple, lime a surprisingly wonderful touch of strawberry. Wine and spirits 20th annual restaurant poll#1 most popular chardonnay.

Full of crisp lime and fresh apples that excite from start to finish. It bursts with juicy gooseberry and citrus flavors mixed with sweet herbs and spices.

Ask your server

All you care to eat. Traditional northwoods fish fry broiled, deep-fried or combo plate served with choice of potato pancakes, wedges or potato salad and creamy coleslaw and rolls

Slow roasted prime rib, seasoned with fresh rosemary and garlic

Slow‎ roasted, moist, marinated bone-in pork loin served over red cabbage with herb sage dressing and your choice of potatao

Hot or cold, seasoned peel-and-eat shrimp served with veggie and potato

6oz. Boneless chicken breast sauteed with mushrooms in a chardonnay sauce, served over pasta or choice of strach

6oz. Boneless chicken breast seasoned lightly with lemon pepper, served with a roasted grillic and lemon olio sauce over pasta

Grandma's sunday favorite four piece (1/2 chicken) broasted chicken dinner

1/2 duck baked untill crisp and glazed with a savory orange sauce

6oz.‎ Lightly breaded and pan-fried chicken breast covered with marinara and baked with parmesan and mozzarella, served over pasta

6oz. Grilled chicken breast smothered with mushrooms, onions, peppers and melted cheese, served over pasta or choice of starch

Angel hair pasta covered with delicious marinara sauce with parmesan

6oz. Lightly breaded and pan-fried chicken breast sauteed with fresh mushrooms and rosemary in marsala wine sauce, served over fettuccine

Eggplant lightly breaded and pan-fried, covered in marinara and baked with parmesan and mozarella

Noodles‎ tossed with your choice of homemade sauces

Vegetables sauteed in garlic and olive oil tossed with pasta

One girasol (gignate roaasted shiitake and organic), four wild mushroom ravioli and four ricotta spinach ravioli, served over marinara or alfredo sauce

10 oz. Center-cut bone-in pan-fried chop, encrusted in garlic-herb seasoned bread crumbs, served with apple sauce

10oz. Pan fried chop covered with crushed peppercorns, topped with juicy yellow, red and green peppers, mushrooms and onions

10oz. Center-cut bone-in chop lightly seasoned, flame grilled, finished with a rich marsala mushroom sauce

Fork tender pork baby back ribs smothered with sweet baby ray's sauce and grilled to perfection

Enjoy delicious breakfast and lunch entrees in a relaxing historic lodge setting. Choose from made-to-order omelets and belgian waffles, eggs benedicts, biscuits and gravy, fruit, cold shrimp, smoked salmon, soup and salad bar, sausage, bacon, potatoes, french toast.. all your breakfast favorites plus a varierty of dinner selections including, but not limited to prime rib, pasta and broasted chicken. Finish with adessert from our one-of-a-kind 16 foot sweet table. Don't miss eagle water's sassy bloody mary,