STOP-INN TAVERN
Internationally known as the best bar on the racing circuit, ‘stop-inn’ for your favorite beverage, a famous Siebkens sandwich, items from our celebrated Tavern menu, and some late-night fun.
Open April through October
Thursday & Friday: 4-10pm food, bar until late
Saturday & Sunday: 11am-10pm food, bar until late
Monday, Tuesday,Wednesday: Closed
The Saloon, Sun Porch, and Gazebo Yard available for private events, contact info@siebkens.com
Menu
SOUP OF THE MOMENT | 8
SHISHITO PEPPERS (VE) | 10
Flash-fried with Togarashi salt & lemon
MAPLE-GLAZED CARROTS (GF, V) | 13
Roasted young carrots, Wisconsin maple syrup, chopped pistachios, Montchevre goat cheese
CRUDITÉ TRIO | 16
Assorted raw vegetables, Siebkens Rye Crisps, House-smoked salmon spread, hummus & ranch
WISCONSIN CHEESE CURDS (GF, V) | 13
Battered & served with house ranch
HUMMUS & SIEBKENS RYE CRISPS (VE) | 13
FRENCH FRIES (GF, V) | 11
Served with Wisconsin sharp cheddar spread & dijonnaise
CHIPS & DIP (GF, V) | 9
House-fried potato chips served with charred onion dip
SMOKED SALMON SALAD | 18
House-smoked Faroe Island salmon, local mixed greens, pickled cherry tomatoes, fried capers, shaved red onion, Siebkens rye croutons, with lemon-dill vinaigrette
SIMPLE GREEN SALAD (GF, VE) | 12
Local mixed greens, cherry tomatoes, red onion, cucumber, fennel, fines herbes, avocado, with red wine vinaigrette
Add 4 oz Grilled Faroe Island Salmon* +8 or 6 oz Grilled Chicken Breast +6
P.A.M.’s SALAD (GF, V) | 14
Mixed leafy greens, roasted butternut squash, Montchevre goat cheese, shaved onion, toasted Marcona almonds, Siebkens Dressing
All hot sandwiches are served with house-fried chips – substitute fries +3 or side salad +5
BACON GRILLED CHEESE | 18
Wisconsin butterkäse & cheddar with sous vide bacon, served on sourdough
FRIED CHICKEN SANDWICH | 16
Buttermilk-marinated fried chicken (GF); served with house bread & butter pickles, Tabasco, & dijonnaise, on brioche bun | Gluten-free bun +2
PRIME RIB SANDWICH | 20
Shaved prime rib served with horseradish aioli & red wine jus on brioche bun | Gluten-free bun +2
THE HARD LEFT BURGER* | 18
Two smashed and caramelized ¼ lbs Certified Angus beef patties served with mild cheddar, shaved red onion, dijonnaise, & house dill pickles, served on brioche bun | Gluten-free bun +2
SIEBKENS SANDWICH | 14
Choice of turkey, roast beef, corned beef, or ham; choice of cheddar, swiss, or provolone;
served with tomato, red onion, lettuce, mayo, Dijon mustard, & pickle spear; on Siebkens Famous Rye Bread
TACOS DE HONGO (GF, VE) | 16
Three salsa macha-marinated mushrooms with arugula, avocado, pico de gallo, on blue corn tortillas with cilantro & lime
ALL DAY FISH FRY | 25
Wild caught walleye fillet, tempura-battered (GF) & served with fries, champagne vinaegrette slaw, Siebkens Rye Bread, tartar sauce, & lemon
RISOTTO ALLA PUTTANESCA (GF, VE) | 14/23
Roasted San Marzano tomatoes, capers, green and black olives, oregano, basil, chardonnay, Carnaroli rice
WISCONSIN CARBONARA | 24
House-made pasta, sous vide bacon, egg yolk, SarVecchio, Wisconsin cream, chardonnay, butcher’s cracked peppercorn
CHICKEN MARSALA (GF) | 26
Two Marsala-braised chicken thighs, creamy mascarpone polenta, shiitake & cremini mushrooms, SarVecchio, Wisconsin cream, zested lemon
JUNIORS
BUTTERED PASTA (V) | 9
Add side shaved SarVecchio +2
GRILLED CHEESE (V) | 13
Wisconsin butterkäse & cheddar cheese, sourdough, chips or veggies
CHICKEN STRIPS (GF) | 13
Buttermilk-marinated fried chicken served with ranch, chips or veggies
JR CHEESEBURGER* | 13
¼ lb Certified Angus beef patty, mild cheddar cheese, house dill pickles on side, chips or veggies | Gluten-free bun +2
GF | Gluten Free, V | Vegetarian, VE | Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Call 920-876-2600 to place pick-up orders.
Pick-up orders from Siebkens Resort Lobby at 284 S. Lake Street, enter under the striped awning.
