Appetizers
Classic Shrimp Cocktail
18
With tangy cocktail sauce
Smokey's Broiled Crab Cakes
19
With remoulade sauce
Bacon-Wrapped Scallops
21
With Wisconsin maple syrup and black pepper glaze
English Onion Rings
13
With Parmesan ranch dipping sauce
House Specials
Crab-Crusted Salmon Oscar
45
With grilled asparagus and Béarnaise sauce
Classic Steak Frites
51
12 oz. Prime New York strip with pommes frites and Maître d'Hôtel butter
Chicken Milanese
34
Lightly breaded chicken cutlet
Smoked Baby Back Barbecue Ribs
Full slab 51
Half slab 34
House Specials Include:
Fresh bread and soup or house salad.
Choice of a side: Baked potato, cottage fries, creamed spinach or seasonal vegetable.
Entrees
8 oz. Filet Mignon
53
Most tender and finest cut of steaks
14 oz. Ribeye Steak
51
Marbled and rich flavor
Grilled Lamb Chop
50
With Dijon mustard, garlic, lemon zest and parsley
Slow Roast Prime Rib
50
Friday & Saturday while it lasts, 10 oz. Larger cuts available
Entrees Include:
Fresh bread and soup or house salad.
Choice of a side: Baked potato, cottage fries, creamed spinach or seasonal vegetable.
Extras:
Fresh scallop 7
3 Shrimp 12
Oscar style 11
Béarnaise sauce 3
Sautéed wild mushrooms 4
Sautéed onions 3
Simple Classic
Smokey's Burger
21
(With Cheese $1 extra)
American Wagyu beef with toasted bun, lettuce, tomato, pickle and french fries
Lighter Fare
Smokey's Mixed Grill Salad
16
(Add chicken 9, salmon 16, shrimp 15)
Cucumber, tomato, red onion, cheese and kalamata olives
Wisconsin Wedge Salad
13
Nueske's bacon, tomato and Dunbarton blue cheese on a crisp iceberg wedge
Caesar Salad
12
(Add chicken 9, salmon 16, shrimp 15)
Artisan romaine and Sartori Parmesan cheese tossed in house Caesar dressing and topped with croutons
Classic French Onion Soup
10
Caramelized onions, rich beef broth with Marsala and fresh thyme, baked Gruyère cheese crust
Choice of Dressing:
Creamy Garlic, Balsamic Vinaigrette, Ranch, French and Blue Cheese
Pasta
Fettuccine D'la Mare
41
Sautéed shrimp, scallops and lobster with lobster cream sauce
Veal Piccata
37
Angel hair pasta with lemon caper sauce
Chicken and Andouille Sausage Penne Pasta
29
Tomatoes, peppers and smoked mozzarella cream sauce
Pastas Include:
Fresh Bread and Soup or House Salad
Seafood
Great Lakes Walleye
36
Pan fried, broiled or blackened
Wisconsin Salmon
38
Pan seared, blackened or maple glazed
Blackened Halibut
45
With pineapple salsa
Seared Jumbo Scallops
46
Served with garlic butter
Seafood Includes:
Fresh bread and soup or house salad.
Choice of a side: Baked potato, cottage fries, creamed spinach or seasonal vegetable.
Desserts
Crème Brûlée
9
French classic
Cheesecake
8
Chef's creation
Bread Pudding
8
With bourbon crème anglaise
Vanilla Ice Cream Sundae
7
Chocolate or butterscotch
Schaum Brötle
9
Smokey's signature with seasonal fruit
Dessert Sampler
16
Featuring Dixie's coffee; tea and milk available
*Consuming raw or undercooked foods from animal origin may pose increased risk of foodborne illness
By The Glass & By The Bottle
Chardonnay, Shannon Ridge (California)
9/30
Medium-bodied, light oak and buttery, with big summer fruit.
Pinot Grigio, Benvolio (Italy)
9/30
Vibrant and crisp with peach and almond flavors.
Riesling, Schlink Haus (Germany)
9/30
Well balanced, slightly fruity, semi-dry.
Rosé, "The Palm" by Whispering Angel (France)
9/30
Fresh and vibrant with beautiful notes of wild strawberry.
Moscato, Terra d'Oro (California)
9/30
Sun-drenched peach, apricot and orange blossom.
Sauvignon Blanc, Groot Constantia (South Africa)
9/30
Liz's new favorite! Full-bodied, classic tropical fruit notes.
Sauvignon Blanc, Kim Crawford (New Zealand)
9/30
Ripe citrus and tropical fruit flavors.
Pinot Noir, Carmel Road (California)
9/30
Aromas and flavors of dark cherry, strawberry and pomegranate.
Cabernet Sauvignon, Chateau Ste Michelle (Washington)
9/30
Oak, chocolate and dark fruit.
Merlot, DeLoach (California)
9/30
Boasts luscious aromas of dark plum and cherry.
Malbec, Renacer Punto Final (Argentina)
9/30
Hits of cacao, big red berries and vanilla.
Petite Sirah, McManis (California)
9/30
Aromas of creamy vanilla and dark berry.
Red Zinfandel, Edmeades (California)
9/30
Aromas of raspberry, blackberry and cherry with warm spice notes.
Red Blend, H3 (Washington)
9/30
Layered flavors of blueberry, chocolate and mocha finish.
Prosecco, Avissi (Italy)
10/30
Floral notes of honeysuckle and white flower, notes of honey and biscuit.
Reds By The Bottle
Red Blend, Newton Skyside (California)
41
Spicy aromas of clove and cinnamon with dark fruit flavors.
Malbec, Terrazas Reserva (Argentina)
39
Smooth and full-bodied with a berry and anise finish.
Zinfandel, "Saldo" by The Prisoner Wine Co. (California)
48
Smooth with hints of chocolate, spices and cherry.
Bordeaux, Chateau Lassegue Les Cadrans (France)
40
Black cherry and mocha flavors with hints of nutmeg and spice.
Super Tuscan, Antinori Guado al Tasso il Bruicato (Italy)
47
Red ripe berry fruit with hints of sweet spice.
Pinot Noir, Siduri Willamette Valley (Oregon)
48
Aromas and flavors of raspberry, smoky oak and brambly cherry.
Whites By The Bottle
Chardonnay, Santa Rita Hills (California)
58
Brewer-Clifton feature. Flavors of lemon, kiwi, orange blossom and sweet basil.
Pinot Grigio, Terlato Family Vineyards (California)
32
Rich, ripe fruit flavors.
Sauvignon Blanc, Cloudy Bay (New Zealand)
57
Abundance of passion fruit, lime and grapefruit.
Mosc ato d'Asti, Vignaioli di S. Stefano (Italy)
65
Sweet melon, pear and citrus with bright tropical fruit notes.
Champagne, Veuve Clicquot (France)
100
Medium straw, yellow color, complex aromas of ripe apples and light cream.
Smokey's Select
Chardonnay, Ramey Hyde Vineyard (California)
100
Liz Uihlein's absolute favorite wine! Best full-bodied Chardonnay available in the U.S. A must for special occasions.
Sauvignon Blanc, Rochioli, Russian River Valley (California)
105
Aromas of lemon verbena, white peach and herbs.
Beni di Batasiolo, Barolo (Italy)
110
Full bodied with notes of vanilla, spices, toast and delicate herbs.
Pinot Noir, Brewer-Clifton (California)
90
Pomegranate, anise and pu-erh tea aromatics.
Red Blend, The Prisoner Wine Co. (California)
80
Ripe cherry and cedar with hints of rose petal and sweet oak.
Meritage, Paraduxx by Duckhorn (California)
125
Medium-bodied. Quiet flavors of strawberry, boysenberry and plum. Spice and orange peel finish.
Cabernet Sauvignon, Stag's Leap, Artemis (California)
170
Vibrant cherry, plum cocoa, toast and allspice intermingled with dusty tannins.
Cabernet Sauvignon, Groth Reserve (California)
240
Opens with aromas of sweet plum and black cherry complemented by oak spice notes of nutmeg, anise and vanilla.
Bordeaux, Booker Harvey and Harriet (California)
90
Dark jammy berries with spiced rhubarb and plum. Smoky vanilla and oak tannic finish.
Cabernet Sauvignon, Joseph Phelps (California)
220
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!