Supper Clubs: Gabe’s Wisconsin Kitchen and Lox Club
The first menu on our culinary tour from Oshkosh to Green Bay is Gabe’s Wisconsin Kitchen & Tavern’s Fried Pickle Rollups, dubbed “Wisconsin Sushi”, Keto Shrimp Scampi with Zoodles on Keto night and Taste of the Draft featured dish, MJ’s Pot Roast, and more, expertly prepared by Executuve Chef Cody Halvorsen and his talented team. Special thanks to the bar crew for perfectly pairing fresh signature, brunch and summer drink menu items, all captured by @hellocynthiaa_
Pictured: Spicy Watermelon Mojito, Blood Orange Margarita, Chetac Bloody Mary, Elderflower Mojito, Bloody Mezcalita, Sunshine on My GD Shoulder, Strawberry Sangria and Blueberry Margarita
Lox Club ice cream drinks classics like this Brandy Alexander are also a dessert! With cinnamon-sugared crystal toppings, this after-dinner treat can be ordered to share as a group (ask for extra straws).
Take a seat at our table for our next supper club menu tour from the Union Hotel.
Union Hotel
Classic and traditional seafood supper club menu items is a standard at the historic downtown restaurant. Whether dining in the bustling dining room (by reservation only) or at the bar, family-owner, maître d’ and wine aficionado McKim Boyd and his team eagerly greet visitors.
On the menu:
Homemade rolls, relish tray (Taste of the Draft featured item)
Main Scallops – 8-ounce, lightly floured and sautéed in drawn butter
Canadian Walleye – lightly floured, pan fried with tartar sauce and lemon
Ahi Tuna – seared rare and seasoned with honey-soy sauce with wasabi side
Ribeye Steak – grilled 17-ounce prime rib
N.Y. Steak ‘Bleu’ – grilled 18-ounce certified-Angus steak with bleu cheese butter
Cremini Mushroom Ravioli – pesto cream, carmelized apples with Parmesan cheese
