Last Update: 2025-03-14
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two portabella mushroom caps marinated in cream sherry and encrusted with maytag bleu cheese, served with mushroom demi glaze and crackers
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created by my sister sara, this is a rich blend of fontina cheese, Italian sausage, spinach, and spices, warmed and served with crackers
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fresh smoked whitefish from the big lake, served with crackers and creamy horseradish sauce
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herring served on a bed of ice with Swiss cheese and crackers
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Alaskan halibut encrusted with panco bread crumbs, deep - fried and served with wasabi horseradish sauce
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pickwick's famous polish sausage grilled, with a choice of melted Swiss, American, cheddar, or pepper Jack cheese on top, served with crackers
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made fresh daily, three blue crab cakes deep - fried served with a spicy pear sauce
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marinated and broiled, with fresh mushrooms, wild rice, and bearnaise sauce served with crackers
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great grandpa Joe's original recipe made from scratch every day for over 90 years, small, large
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chilled, or broiled fresh jumbo gulf shrimp served with cocktail sauce
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one pound of breaded deep - fired drummies served original or tossed in your choice of buffalo - spicy, or our sweet and sour sauce, served with celery sticks and bleu cheese dressing
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broiled gulf shrimp and blue crab served on crackers topped with bearnaise sauce
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these two sandwiches have their roots in the days when my great grandfather joe, was making sandwiches and pouring fitger's silver spray during prohibition, - June 30, 1917 - April 6, 1933
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warmed corned beef on the white roll, pastrami on the dark roll served with sauerkraut on the side, add Swiss cheese and you have tow mini reubens
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grilled polish sausage and Swiss cheese between tow slices of rye bread, slather some beer mustard on and you have a true classic
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fried shrimp, lettuce and tomato on a French roll spread with wasabi horseradish sauce, the po boy sandwich has its origins in the southern states
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simple, but a favorite of many, a 6 oz sirloin steak broiled to temp and served open face with your choice of white, whole wheat, or rye toast
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cold or grilled just like grandpa joe liked it, ham and Swiss cheese with your choice of white, whole wheat, or rye bread
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the original reuben with corned beef, sauerkraut and Swiss cheese, or create your own custom reuben by substituting pastrami, fresh roasted turkey, or polish sausage
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many have tried to replicate, but all have failed, fresh ground beef, mixed with pepper cheese, spices, breaded and deep - fried with melted pepper cheese on top served with our homemade onion rings
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U.S.D.A choice round of beef sliced and wrapped with ham and melted Swiss cheese layered in a French roll slathered with spicy Dijon sauce with sauteed onion, mushroom and bell pepper
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served with au jus, U.S.D.A choice round of beef sliced and stacked high on a French roll, a mammoth sandwich by anyone's opinion
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Canadian walleye breaded with panco bread crumbs deep - fried and placed in a French roll with lettuce and tomato and our homemade tartar sauce served on the side
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a very impressive creation from uncle tony, a 6 oz sirloin cooked to temp, sliced, and placed on a French roll with sauteed onion, mushroom, bell pepper then smothered with bearnaise sauce
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a 6 oz chicken breast with melted parmesan cheese, Romaine lettuce and tomato on whole toast spread with our homemade Caesar dressing, - Caesar dressing is made with anchovy paste
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slow roasted U.S.D.A choice round of beef sliced, warmed with melted American cheese, onion, lettuce, tomato and salad dressing on a sesame seed bun, messy but good
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a triple Decker monstrosity of a sandwich, fresh roasted turkey, smoked bacon, lettuce, tomato, and salad dressing on whole wheat toast
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one - third pound of our ground fresh USDA choice beef grilled any temp you want, lettuce, tomato and onion available by request
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with gravy
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with turkey gravy and cranberry sauce
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with gravy and applesauce
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this is a broiled U.S.D.A choice ground beef patty mixed with chopped onion served with our au jus, kindel palmer frequented the pickwick and created this favorite
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U.S.D.A roast round of beef on a plate with au jus, this item received its name from chuck hoff, and yes, he was a carpet layer
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with turkey gravy and cranberry sauce
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marinated in garlic citrus
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with beer mustard on the side
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with gravy and applesauce
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with gravy and applesauce
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with our homemade BBQ or sauerkraut
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with fried onion or portabella demi gravy
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6 - 7 oz cut served with wasabi horseradish butter, suggested temp seared rare - medium well
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6 -7 oz choose, fired or broiled served with our creamy homemade, tartar sauce
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6 -7 oz cut fresh lake trout served with our creamy homemade tartar sauce
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5 oz jumbo shrimp encrusted with Japanese bread crumbs and served with homemade creamy tartar sauce
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6 -7 oz cut broiled halibut encrusted with roasted almonds, laced with our lemon burre blanc
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made daily with fresh vegetable stock
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made every day, cup, crock
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vine ripened tomatoes layered with fresh basil leaves with slices of fresh milk mozzarella and cracked black pepper, drizzled with a touch of balsamic vinaigrette, this variety of flavors will compli
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fresh baby spinach with thinly sliced mushrooms and red onion, gently tossed with toasted almonds, applewood smoked bacon and a diced egg, a delicate touch of goat cheese is added and dressed with ou
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crisp Romaine lettuce tossed with our homemade Caesar dressing with fresh parmesan cheese, crunchy croutons, vine ripened tomato wedges and anchovie, accompany your salad with one of these items for
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this salad is a crisp wedge of baby iceberg lettuce, vine ripened tomato wedges, red onion, applewood smoked bacon and a hard broiled egg, accompanied with our own Maytag bleu cheese crumbles and dre
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baby Boston bib head with Maytag bleu cheese crumbles and dressing with fresh sliced mushrooms, roasted almonds, vine ripened tomato wedges and red onion, served with USDA choice dry aged tenderloin
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our signature shrimp salad served in a Boston bib bowl with vine ripened tomato wedges, sliced lemon, cocktail sauce and fresh fruit
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portabella mushroom cap with basil pesto topped with sauteed bell pepper, onion and melted parmesan cheese then smothered with spinach Alfredo sauce, served with your choice of fries homemade colesla
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a plethora of vegetables, zucchini, yellow squash, bell peppers, tomatoes, and portabella mushrooms skewered, brushed with garlic olive oil, served on a bed of linguini with spinach Alfredo sauce
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twin portabella mushroom caps filled with basil pesto then broiled with melted parmesan cheese, served on a bed of linguini with spinach Alfredo sauce
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we start out with U.S.D.A choice round of beef, ground daily to make sure the beef is fresh, just like they did four generations ago, order this burger any temp you like, then stack it any way you wa
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1-2 pound burger
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1 pound, allow time for cooking
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with tartar sauce
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with cheese extra
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with honey mustard
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