Feil's Supper Club

Pork loin coated in seasoned flour and browned in oil. Served in a white wine sour cream sauce with mushrooms and onions.

Prime braised pickled beef served on a bed of spaetzle with a savory gravy.

Hand-breaded chicken breasts topped with thin slices of ham and melted Monterey Jack cheese; served with a side of spaetzle and sweet-and-sour red cabbage. Served with a honey mustard sauce.

Tender cut of Wisconsin-raised Strauss Farms veal coated in bread crumbs and browned. Prepared in the old Bavarian tradition.

A tender cut of breaded Wisconsin-raised Strauss Farm veal topped with savory, brown gravy and sprinkled with pieces of shrimp.

An old Bavarian favorite of Polish sausage, a frankfurter, and a knackwurst on a bed of tangy sauerkraut. Served with Düsseldorf brown mustard.

Two succulent smoked pork chops served on a bed of fresh sauerkraut.

An eight-ounce Choice Top sirloin steak topped with a MOUNTAIN of Feil's famous made-from-scratch onion rings or sautéed mushrooms.

An eight-ounce USDA Prime Choice tenderloin steak selected for its flavor and tenderness prepared to order and served with au jus.

Hand cut twelve-ounce 21-day dry aged USDA Choice Premium Black Angus. A succulent, tender favorite.

A six-ounce South African rock lobster tail paired with an eight-ounce USDA Prime Choice tenderloin steak, grilled to order and served with lemon and drawn butter.

Grilled-to-order beef tenderloin tips with mushrooms in a beef gravy, served over a bed of German-style handmade spaetzle.

A five-ounce Top sirloin steak paired with three shrimp stuffed with crab meat and three types of cheeses.

Distinctive and delicate combination of sweet and salty flavors. A beautifully grilled America's cut pork tenderloin topped with gently melted blue cheese and a naturally sweet blackberry sauce spooned on top.

These specially cut, extra meaty ribs are smoked in house over Bourbon barrel wood for that authentic flavor and tenderness, then glazed with our sweet and tangy barbecue sauce. Full rack

A half rack of tender, extra meaty ribs paired with two pieces of broasted chicken.

Two boneless pork chops grilled to perfection and served with cranberry glaze.

A ten-ounce pork tenderloin seared in garlic and olive oil, then finished on the grill. A pork lover's dream.

Two six-ounce South African lobster tails served with lemon and drawn butter.

Tender salmon fillet grilled and served with your choice of raspberry chipotle.

Shrimp coated in buttermilk biscuit batter and panko crumbs, then deep fried until golden brown.

A twelve-ounce piece of Haddock, seasoned and baked, served with drawn butter.

Breaded and fried to a golden brown, baked or steamed and baked with a Parmesan-and-herb crust.

Ten-ounce catfish fillet dredged in Cajun spices and pan fried. Get ready to spice things up a bit.

An eight-ounce Norwegian salmon fillet coated with an apricot glaze and crushed pecans.

Tender, flaky cod fillets deep fried to a golden brown or baked with drawn butter.

Two six-ounce fillets fried golden brown or baked. A sweet, mild freshwater favorite.

Deep fried shrimp stuffed with crab meat and three cheeses.