APPETIZERS

FRIED CHEESE CURDS     6

Local curds, lightly fried, housemade ranch dressing.

TENDERLOIN TIPS  8

Beef tenderloin tips sauteed in zip sauce, side of garlic toast. 

MEAT & CHEESE PLATE  12 

With fruit marmalade, pickled vegetables, grilled crostini

SHRIMP COCKTAIL  10 

Poached gulf shrimp, spicy hot cocktail sauce.

PIEROGI   8

Potato cheese pierogi, sauteed onions, sour cream. 

SOFT PRETZELS   5

2 Bavarian soft pretzels, grain mustard, beer cheese dip.  

SOUP & SALAD

Dressings: Ranch, French, Italian, Blue Cheese, House Vinaigrette.

WHITEFISH CHOWDER   cup 4/ bowl 6

House specialty, made with local fish, root vegetables and potatoes. 

FRENCH ONION SOUP   6

Beef stock, onion medley, French bread, pleasant ridge and Swiss cheese. 

STAMM HOUSE SALAD   6

Mixed greens, cucumber, carrots, onions, tomato, croutons. 

WEDGE   7

Iceberg, blue cheese, bacon, dried cranberries.

CHOP   7  (add chicken   4) 

Romaine, bacon, cheddar, tomato, roasted carrots, roasted sweet potato, hard boiled egg, your choice of dressing.

ENTREES

SIRLOIN*   20 

8 oz.

RIBEYE*    43 

15 oz.

NY STRIP*   31 / 43

10 oz. /  12 oz.

BEEF TENDERLOIN*   31 /  42

6 oz. / 8 oz.

TENDERLOIN & SHRIMP*   38 

6 oz. tenderloin and 3 grilled shrimp.

All Steaks are served with your choice of potato and vegetable

TOP MY STEAK

Crab Oscar   5

Bleu Butter  4

Bearnaise     4

Brandy Peppercorn   4

Egg, Any Style   4

 

LAND

OVEN ROASTED HALF CHICKEN   18

Butter roasted half chicken breast (on the cage), natural jus, roasted wild mushrooms.

STAMM BURGER*    13 

Certified Angus burger, carmelized onions, arugula, tomatoes, crispy cheese curds, bacon-herb aioli, on a buttered brioche bun. Side of fries

THE BRAT   8 

Beer braised bratwurst, sauteed onions and pepper, served stadium style, side of fries.

LAKE

FRIED SMELT   12

Lightly battered, house made tartar sauce, fries and coleslaw.

WALLEYE   21

Hash brown encrusted whitefish, sauteed green beans.

LAKE PERCH   25

Battered and fried or pan sauteed, house made tartar sauce.

Basket style: fries and coleslaw.

Dinner style: mashed potatoes.

TROUT  18

Oven roasted trout, lemon and caper sauce, garlic sauteed spinach.

SIDES

(any side 5 each)

LOADED BAKED POTATO

(butter, sour cream, cheese, bacon)

WHIPPED POTATOES
ROASTED FINGERLING POTATOES
FRENCH FRIES
GARLIC SAUTEED SPINACH
ROASTED MUSHROOMS
MAC & CHEESE
STEAMED BROCCOLI
CRISPY BRUSSELS SPROUTS WITH BACON 
COLESLAW 

*Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness