Axel's Restaurant

Served with toasted baguette crostini

Lightly breaded and deep fried with chipotle remoulade, tomato pomodoro and pepperoncinis

Toasted garlic foccacia, fresh basil, parmesan and balsamic glaze

Jumbo hand-breaded shrimp; served with orange horseradish sauce

Grilled chicken, bruschetta mix and mozzarella

Steamed with garlic, white wine and lemon

Beer-battered and golden fried

Our signature blackened tenderloin tips; served with béarnaise and horseradish sauce

Hand-breaded in Shore Lunch; served with house-made tartar sauce

Hand-crafted, panseared blue crab cakes with lemon dill aioli

A shareable platter with our favorites: Coconut Shrimp, Walleye Fingers, and Bull Bites

Our twist on a classic cobb

Iceberg wedge, applewood smoked bacon, grape tomatoes, Gorgonzola cheese, bleu cheese dressing and balsamic glaze

Pan-seared tuna, fingerling potatoes, tomato, green beans, egg, kalamata olives, carrots with mustard vinaigrette

Mixed greens, julienned apples, roasted red and gold beets, goat cheese, candied pecans with pomegranate vinaigrette

Half pound Char grilled fresh Angus beef, Applewood bacon, brie and caramelized onions

Peppercrusted tuna, house-made pickles, avocado, Asian slaw and spicy mayo

Chargrilled chicken breast topped with provolone and tomato basil bruschetta on parmesan foccacia

Our version of a classic: shrimp, scallops, walleye, clams, mussels and crab stewed in a spicy tomato broth

Crab, shrimp and scallops with Parmesan risotto, red bell pepper, spinach, asparagus and finished with roasted garlic-basil oil

Pan-seared and served with crispy carrots, cabbage slaw, wasabi mashed potatoes and citrus soy sauce

Hand-breaded shrimp, orange horseradish sauce, green beans and wild rice

Blackened chicken, roasted red peppers and penne pasta tossed in basil pesto cream sauce.

Half oven-roasted chicken with sautéed bacon, spinach, mushrooms, wild rice and mustard sauce

Heritage Duroc chop topped with apple chutney and served with roasted fingerling potatoes, bacon blue brussel sprouts

USDA Choice Angus 9oz center cut

14 ounces of Full-flavored USDA Choice

14 ounces of slow-roasted, herb crusted prime

8 ounces of the most tender cut of lean beef

22 ounces of perfectly marbled bone-in French cut

Lightly breaded with compound butter and toasted walnuts or parmesan crusted with honey cream

Mesquite-grilled fillet of buttery cold water salmon finished with herb-garlic butter

Canadian cold water lobster tails served with clarified butter

Pan-seared jumbo Sea Scallops with basil roasted garlic oil

Our signature blackened tenderloin tips. Served with béarnaise and horseradish sauce.

Lightly breaded with compound butter and toasted walnuts or Parmesan crusted with honey cream.

Creamy Spinach and Artichoke topped with Parmesan cheese served with a toasted baguette

Steamed with garlic, white wine, and lemon.

Beer-battered and golden fried.

Our signature blackened tenderloin tips. Served with béarnaise and horseradish sauce.

Lightly breaded and deep fried with chipotle remoulade, tomato pomodoro, and pepperoncinis.

Jumbo hand-breaded shrimp. Served with orange horseradish sauce.

Hand breaded in shore lunch. Served with housemade tartar sauce.

Hand-crafted, pan-seared blue crab cakes with lemon dill aioli.

A shareable platter with our favorites coconut shrimp, walleye fingers, and Bull Bites™.

Seasonal berries, goat cheese, candied pecans, mixed greens and strawberry vinaigrette

Iceberg wedge, applewood smoked bacon, grape tomatoes, Gorgonzola cheese, Bleu cheese dressing, and balsamic glaze.

Our twist on a classic cobb.

Roasted red and gold beets, arugula, oranges, feta, toasted almonds and peppered honey vinaigrette.

Half pound char-grilled fresh angus beef, applewood bacon, brie, and caramelized onions.

Marinated chicken, BBQ sauce, aged cheddar, bacon and fried onion

North Atlantic Lobster served with lemon and drawn butter

USDA choice angus nine ounces center cut.

Full-flavored USDA choice.

Slow-roasted, herb-crusted prime.

The most tender cut of lean beef.

Perfectly marbled bone-in French cut.

Lightly breaded with compound butter and toasted walnuts or Parmesan crusted with honey cream.

Mesquite-grilled fillet of buttery cold water salmon finished with herb-garlic butter.

Pan-seared jumbo sea scallops with basil roasted garlic oil.

Crab, shrimp, and, scallops with Parmesan risotto, red bell pepper, spinach, asparagus, and finished with roasted garlic-basil oil.

Tossed with roasted squash and spinach in a creamy sage sauce

Hand-breaded shrimp, orange horseradish sauce, green beans, and wild rice.

Blackened chicken, roasted red peppers, and penne pasta tossed in our basil pesto cream sauce.

Half oven-roasted chicken with seasonal succotash and mashed potatoes

Our version of a classic: shrimp, scallops, walleye, clams, mussels and crab stewed in a spicy tomato broth

North Atlantic Lobster served with lemon and drawn butter

USDA choice angus nine ounces center cut.

Full flavored USDA choice.

14 ounces of slow-roasted, herb-crusted prime.

Eight ounces of the most tender cut of lean beef.

22 ounces of perfectly marbled bone-in French cut.

Lightly breaded with compound butter and toasted almonds or parmesan crusted with honey cream.

Mesquite-grilled fillet with composition butter.

Pan-seared jumbo sea scallops with basil roasted garlic oil.