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Restaurants range from unpretentious lunching or dining places catering to people working with simple food served in simple settings at low prices, to expensive serving refined food and wines in a formal setting.

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Great Service Ever

Restaurants range from unpretentious lunching or dining places catering to people working with simple food served in simple settings at low prices, to expensive serving refined food and wines in a formal setting.

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Love your Journey

Restaurants range from unpretentious lunching or dining places catering to people working with simple food served in simple settings at low prices, to expensive serving refined food and wines in a formal setting.

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The co-owners, Howie and Asta Blanchar, were attracted to the on-the-water-dining spot back in 2002 as a new venture and career change but they wanted to remain true to traditions. They didn’t go into a restaurant and change the whole menu – they just made it BETTER.

  • Open 7 days a week for Breakfast, Lunch, & Dinner
  • Seasonal Outdoor seating
  • Boater, Snowmobile,or Float Plane Friendly
  • Motorcycles Welcome
  • Boat Landing Area
  • Convenient Waterfront Gas Pump Access
  • Tuesday 2 for 1 drinks 7 - Close
  • Daily Lunch and Dinner Specials
  • Salad Bar
  • Delicious Desserts
Mondays - Senior Day 11am - 8pm
Tuesdays - Kids Eat Free
Tuesday Night -  Ravioli Special
Wednesday Night - Attendance Drawing at 7pm - No Purchase Necessary
Friday - Fish Fry
Saturday Night - Attendance Drawing at 5pm Reservations accepted


See menu for other specials:
  • Full Menu
  • Carry Out & To Go Orders
  • Full Service Bar
  • Tap Beers
  • Come Listen to our Accordion Player Mike on Friday Nights
  • Motel Conveniently Located Across the Street
  • Fast Friendly Service
  • Good Food
  • Good Value
  • Large Portions


With years of experience moonlighting as a bartender and chef, Howie started to tweak the menu, adding his own personal touches to dishes. People love the baked fish; some say it’s the best that they’ve ever had. Howie says it’s the two seasonings that they put on – he’s not going to tell you what they are. Other popular seafood dishes include Red Hook Ale-battered shrimp, walleye, blue gill, lake perch and a twist-from-the-norm, fried lobster. Howie, who runs the restaurant with partners amber Ryan and Joshua Barthlomew, says they serve around 33,000 pounds of fish per year.

Lake Wisconsin - A Four Seasons Vacationland

Lake Wisconsin has a lot to offer the vacationer. It provides excellent fishing, the opportunity to participate in all water and winter sports, and some scenery almost without parallel in the Midwest. It is also known that this was once one of the favorite hunting and fishing grounds of the Native Americans, and that at various times many villages were located in this area on the banks of the Wisconsin River.

Good Old Fashioned Home Cooking

Asta, who worked for more than 24 years as a controller at a large Madison hotel, before the couple retired to run the restaurant, says the menu is also filled with comfort food. She says “I would call our food just good old-fashioned American home cooking, and that’s hard to find these days. Her favorite is the turkey reuben and the spaghetti, which is served all-you-can-eat with garlic toast on Thursdays for $5.95.

Nightly Specials

There’s nightly specials, such as Saturday’s prime rib au jus or broasted chicken and fish combo on Sundays. Seniors can find dinner specials for $6.95 and under. The restaurant also serves breakfast and sandwiches and has a salad bar, all served in a dining room with a Lake Wisconsin view.

Great Customer Service

The couple realizes good food can only take you so far if you don’t have the customer service to back it up. “I once had a group of 40 motorcyclists in here eating and I came over to them and said ‘hi’ and asked how their food was; a week later I got a thank you note from them saying that no other restaurant owner ever did that for them,” Howie says. “That just shows that you need to take care of your customers.” Asta, who handles the bookkeeping, likes to interact with customers too. “You meet a lot of people,” she says. “I talk to everyone and ask them where they are from.”

The couple says that’s what they are going to miss when they retire some day, but for now they enjoy working together. “I like it because here is the only time I’m the boss,” Howie says.

Annual Corn Boil

Aside from the owners, the restaurant employs 65 workers in busy summer-time months, and 30 in the winter. An annual corn boil held the second week in August helps raise money for area non-profits. To date over $95,000 has been raised in eight years. Howie says it’s nice to give back to the community that Asta and he have become a part of a and hopes the restaurant continues to be a high spot for local dining.

“To be successful in the restaurant business you have to have good food and good prices, it’s that simple,” he says. “The more you take care of customers the better they will take care of you.”

specials

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