Appetizers
CLASSIC SHRIMP COCKTAIL – With tangy cocktail sauce
18
SMOKEY'S BROILED CRAB CAKES – With remoulade sauce
19
BACON-WRAPPED SCALLOPS – With Wisconsin maple syrup and black pepper glaze
25
Simple Classic
With cheese (1 extra)
SMOKEY'S BURGER* – American Wagyu beef with toasted bun, lettuce, tomato, pickle and french fries
21
Lighter Fare
Choice of Dressing:
Creamy Garlic,
Balsamic Vinaigrette,
Ranch, French,
Blue Cheese
SMOKEY'S MIXED GRILL SALAD (Add chicken 9, salmon 16, shrimp 15) – Cucumber, tomato, red onion, cheese and kalamata olives
16
WISCONSIN WEDGE SALAD – Nueske's bacon, tomato and Dunbarton blue cheese on a crisp iceberg wedge
13
CAESAR SALAD (Add chicken 9, salmon 16, shrimp 15) – Artisan romaine and Sartori Parmesan cheese tossed in house Caesar dressing and topped with croutons
12
CLASSIC FRENCH ONION SOUP – Caramelized onions, rich beef broth with Marsala and fresh thyme, baked Gruyère cheese crust
10
Pasta
Pastas Include:
Fresh bread and
soup or house salad
FETTUCCINE D'LA MARE – Sautéed shrimp, scallops and lobster with lobster cream sauce
41
PORK SCHNITZEL – Thin, breaded and pan fried with Dijon mushroom sauce
28
CHICKEN AND ANDOUILLE SAUSAGE PENNE PASTA – Tomatoes, peppers and smoked mozzarella cream sauce
29
HOUSE SPECIALS
CRAB-CRUSTED SALMON OSCAR – With grilled asparagus and Béarnaise sauce
45
CLASSIC STEAK FRITES – 12 oz. Prime New York strip with pommes frites and Maître d'Hôtel butter
51
CHICKEN MARSALA – Pan seared with Marsala mushroom sauce
34
SMOKED BABY BACK BARBECUE RIBS
Full slab 51 | Half slab 34
Entrees
Fresh scallop 7
3 Shrimp 12
Oscar style 11
Béarnaise sauce 3
Sautéed wild mushrooms 4
Sautéed onions 3
8 OZ. FILET MIGNON – Most tender and finest cut of steaks
56
12 OZ. RIBEYE STEAK – Marbled and rich flavor
51
GRILLED LAMB CHOP – With Dijon mustard, garlic, lemon zest and parsley
50
SLOW ROAST PRIME RIB – Friday & Saturday while it lasts, 10 oz.; larger cuts available
50
SEAFOOD
GREAT LAKES WALLEYE – Pan fried, broiled or blackened
36
SMOKEY'S SALMON – Pan seared, blackened or maple glazed
38
BRANZINO À LA PROVENÇAL – With tomato, red pepper, garlic and olive
44
SEARED JUMBO SCALLOPS – Served with garlic butter
46
CHEF'S
HOMEMADE
DESSERTS
CRÈME BRÛLÉE – French classic
9
CHEESECAKE – Chef's creation
8
SEASONAL PIE À LA MODE – Aqualand Bakery seasonal creation
9
VANILLA ICE CREAM SUNDAE – Chocolate or butterscotch
7
SCHAUM BRÖTLE – Smokey's signature with seasonal fruit
9
DESSERT TRIO – Crème brûlée, vanilla ice cream and berry crisp
14
Featuring Dixie's coffee; tea and milk available
COMPLEMENT YOUR DINNER WITH A FINE WINE FROM SMOKEY'S WINE CELLAR
Special children's menu available
Extra plate charge: 5
*CONSUMING RAW OR UNDERCOOKED FOODS FROM ANIMAL ORIGIN MAY POSE INCREASED RISK OF FOODBORNE ILLNESS
HOUSE SPECIALS, ENTREES AND SEAFOOD INCLUDE: Fresh bread and soup or house salad
AND CHOICE OF A SIDE: Baked potato, cottage fries, creamed spinach or seasonal vegetable
BY THE GLASS
& BY THE BOTTLE
Chardonnay, Shannon Ridge (California) – Medium-bodied, light oak and buttery, with big summer fruit.
9/30
Pinot Grigio, Benvolio (Italy) – Vibrant and crisp with peach and almond flavors.
9/30
Riesling, Schlink Haus (Germany) – Well balanced, slightly fruity, semi-dry.
9/30
Rosé, "The Palm" by Whispering Angel (France) – Fresh and vibrant with beautiful notes of wild strawberry.
9/30
Moscato, Terra d'Oro (California) – Sun-drenched peach, apricot and orange blossom.
9/30
Sauvignon Blanc, Groot Constantia (South Africa) – Liz's new favorite! Full-bodied. Tropical fruit notes.
9/30
Sauvignon Blanc, Kim Crawford (New Zealand) – Ripe citrus and tropical fruit flavors.
9/30
Pinot Noir, Carmel Road (California) – Aromas and flavors of dark cherry, strawberry and pomegranate.
9/30
Cabernet Sauvignon, Chateau Ste Michelle (Washington) – Oak, chocolate and dark fruit.
9/30
Merlot, DeLoach (California) – Boasts luscious aromas of dark plum and cherry.
9/30
Malbec, Renacer Punto Final (Argentina) – Hints of cacao, big red berries and vanilla.
9/30
Petite Sirah, McManis (California) – Aromas of creamy vanilla and dark berry.
9/30
Red Zinfandel, Edmeades (California) – Aromas of raspberry, blackberry and cherry with warm spice notes.
9/30
Red Blend, H3 (Washington) – Layered flavors of blueberry, chocolate and mocha finish.
9/30
Prosecco, Avissi (Italy) – Floral notes of honeysuckle and white flower, notes of honey and biscuit.
10/30
REDS
BY THE BOTTLE
Red Blend, Newton Skyside (California) – Spicy aromas of clove and cinnamon with dark fruit flavors.
41
Malbec, Terrazas Reserva (Argentina) – Smooth and full-bodied with a berry and anise finish.
39
Zinfandel, "Saldo" by The Prisoner Wine Co. (California) – Smooth hints of chocolate, spices and cherry.
48
Bordeaux, Chateau Lassegue Les Cadrans (France) – Dark cherry and mocha with nutmeg and spice notes.
40
Super Tuscan, Antinori Guado al Tasso il Bruicato (Italy) – Red ripe berry fruit with hints of sweet spice.
47
Pinot Noir, Siduri Willamette Valley (Oregon) – Rich notes of raspberry, smoky oak and brambly cherry.
48
WHITES
BY THE BOTTLE
Chardonnay, Santa Rita Hills (California) – Brewer-Clifton feature. Flavors of lemon, kiwi, orange blossom and sweet basil.
58
Pinot Grigio, Terlato Family Vineyards (California) – Rich, ripe fruit flavors.
32
Sauvignon Blanc, Cloudy Bay (New Zealand) – Abundance of passion fruit, lime and grapefruit.
57
Moscato d'Asti, Vignaioli di S. Stefano (Italy) – Sweet melon, pear and citrus with bright tropical fruit notes.
65
Champagne, Veuve Clicquot (France) – Medium straw color. Complex aromas of ripe apples and light cream.
100
SMOKEY'S SELECT
CHARDONNAY, RAMEY HYDE VINEYARD (CALIFORNIA) – Liz Uihlein's absolute favorite wine! Best full-bodied Chardonnay available in the U.S. A must for special occasions.
100
SAUVIGNON BLANC, RocHIoLI, RussiAN RivER VALLEY (CALIFORNIA) – Aromas of lemon verbena, white peach and herbs.
105
BENI DI BATASIOLO, BAROLO (ITALY) – Full bodied with notes of vanilla, spices, toast and delicate herbs.
110
PINoT NoIR, BREWER–CLIFTON (CALIFORNIA) – Pomegranate, anise and pu-erh tea aromatics.
90
Red BLEND, THE PRISONER WiNE Co. (CALIFORNIA) – Ripe cherry and cedar with hints of rose petal and sweet oak.
80
MERITAGE, PARADUXX BY DUCKHORN (CALIFORNIA) – Medium-bodied. Quiet flavors of strawberry, boysenberry and plum. Spice and orange peel finish.
125
CABERNET SAUVIGNON, STAG'S LEAP, ARTEMIS (CALIFORNIA) – Vibrant cherry, plum cocoa, toast and allspice intermingled with dusty tannins.
170
CABERNET SAUVIGNON, GROTH RESERVE (CALIFORNIA) – Opens with aromas of sweet plum and black cherry complemented by oak spice notes of nutmeg, anise and vanilla.
240
BORDEAUX, BOOKER HARVEY AND HARRIET (CALIFORNIA) – Dark jammy berries with spiced rhubarb and plum. Smoky vanilla and oak tannic finish.
90
CABERNET SAUVIGNON, JOSEPH PHELPS (CALIFORNIA) – Fragrant and complex. Ripe blackberry, cassis and red currant jam. Rated in the Top 25 Napa Cabernet in the U.S. and the top 1% in the world!
220