-St. Anna Specialty-

Homemade Onion Rings
Fresh onions sliced by hand,
lightly breaded and deep-fried

-Appetizers & Bar Munchies-

Jumbo Shrimp Cocktail - Three shrimp peeled and devained 

Mesquite Chicken Quesadilla Rolls - Four sticks rolled in tortillas with Wisconsin cheese and jalapenos

Shrimp & Cheese Wild Chile Poppers (4) - Breaded mild half red Chiles, each topped with a whole shrimp and stuffed with cream cheese

Clamp Strips - Served with cocktail sauce

Cheese Nuggets

Breaded Cheddar Cauliflower

Italian Breaded Mozzarella Sticks - Eight real Wisconsin mozzarella cheese sticks coated with our special Italian style breading and served with marinara sauce

Crab Cakes - Two deep-fried cakes filled with stuffing and crab meat

Broccoli Cheese Bites - Six broccoli and cheese-filled bites

Combination Plate - Four mozzarella sticks, onion rings, and cheese nuggets

-All Entrees Include-

Mixed Greens Salad with Choice of Dressing (French, Bleu Cheese, Thousand Island, Vinegar & Oil, Parmesan Peppercorn, House Italian, Russian)

Or if You Prefer -

  Applesauce or Cottage Cheese:  Assorted Dinner Rolls, Relish Dish and Choice of Potato (Baked, Broasted or French Fries)

Breaded Shrimp - Six fantail shrimp, deep-fried

Petite Breaded Shrimp - Three fantail shrimp, deep-fried

Grilled Shrimp  - Six shrimp, grilled and topped with flavored butter

Petite Grilled Shrimp - Three shrimp, topped with flavored butter

Baked Haddock (10-14 oz.) - Baked haddock, lightly buttered and seasoned, served with drawn butter

Petite Baked Haddock (5-7 oz.) - lightly buttered

Baked Walleyed Pike (8-10 oz.) - Lightly buttered and seasoned

Baked Orange Roughy (8-10 oz.) - Member of perch family from New Zealand. Served with homemade dill sauce

Petite Baked Orange Roughy (4 oz.) - one fillet

Baked Salmon (8 oz.) - Topped with a homemade flavored butter or teriyaki marinate

Breaded Scallops - Twelve deep-fried, served with cocktail sauce

Petite Breaded Scallops - Six, deep-fried, served with cocktail sauce

Grilled Scallops - Six large scallops grilled and topped with homemade flavored butter

Petite Grilled Scallops - Three large scallops grilled and topped with homemade flavored butter

Mixed Seafood Grill - Three large scallops, two shrimp, and two pieces of lobster meat all grilled and topped with a homemade flavored butter

(*Any Seafood Entree Available with 
Toasted Almonds)

-Friday Night Specials-

Supreme Fish Plate - Five fillets of fresh lake perch in beer batter or lightly breaded

Deluxe Fish Plate - Three fillets of fresh lake perch in beer batter or lightly breaded

Seafood Platter - Two perch, three cold shrimp in shell, three beer-battered shrimp, four scallops, clam strips and 6 ounce baked haddock (please, no substitutions)

Regular Fish Plate - Two fillets of fresh lake perch in beer batter or lightly breaded

Beer-Battered Shrimp - Six shrimp in beer batter

Breaded Haddock (8 oz.) - Breaded and deep-fried

-Saturday Night-

Baked Duck - served with homemade orange sauce

-Sunday Night-

Petite Broasted Pork Chops - One 8 oz. chop

Broasted Pork Chops - Two 8 oz. chops

-Prime Rib-
Schwarz's cooks hand rub our special blend of seasoning on, then slow cook it overnight to tender perfection. Available while quantities last.

Petite Cut (8-10 oz.)     Queen Cut (14-16 oz.)     King Cut (22-24 oz.)
     Schwarz's Cut (28-32 oz.)

Sirloin Tips - Choice butt tenderloin filets, one-inch thick cuts
  Small (4-6 oz.)
  Medium (8 oz.)
  Large (16 oz.)

Sirloin for Two (40-48 oz.) - Our largest steak for two people, cut one inch thick

Rib Eye (14-16 oz.) - A thicker cut from the center of the rib roast, with rich marbling

Petite Rib Eye (8-10 oz.) - A petite cut from the center of the rib roast, with rich marbling

Tenderloin (16 oz.) - Tenderloin filet - two 8 oz. barrel cuts of full tenderloin

Petite Tenderloin (8 oz.) - Tenderloin filet - one barrel cut of full tenderloin

To complement your steak, try Fried Onion Hearts OR Sauteed Mushrooms

Petite New York Strip (8-10 oz.) - Tender, boneless cut from the top loin, texture is juicy and somewhat firm

Porterhouse Steak (24-28 oz.) - First two-three cuts of the short loin with largest tenderloin section on all T-bones

Large T-Bone (20-24 oz.) - Cut from the center of the short loin with a "T" shaped bone between the top loin and tenderloin sections

Regular T-Bone (16-20 oz.) - One of the last cuts from the heart of the short loin with a "T" shaped bone between the top loin and tenderloin sections

Chopped Sirloin (16-20 oz.) - The finest ground sirloin steak available

Petite Chopped Sirloin (8-10 oz.) - The finest ground sirloin steak available

Petite Broiled Chicken Breast (One 8 oz.) - Boneless and skinless, topped with homemade wine sauce.

Grilled Pork Chops (Two - 8 oz. chops) - 1" thick cut, served with applesauce

Petite Grilled Pork Chop (One 8 oz. chop) - 1" thick cut, served with applesauce

BBQ Pork Back Ribs - Baked and served with barbecue sauce

-Genuine Broaster Chicken-

We begin with large fresh chicken. . .marinated overnight and delicately coated to enhance its natural flavor. In minutes, you have one-of-a-kind, delicious Broaster Chicken.

1/2 Chicken Dinner - Breast, wing, thigh, and leg

Dark Meat 
  2-Pc. - Leg and thigh
  4-Pc. - Two thighs and two legs

White Meat
  2-Pc. - Breast and wing
  4-Pc. - Two breasts and two wings

-Kid's Corner-

Chicken Fingers - Four deep-fried tenders

Chopped Sirloin (6-8 oz.)

Mini Corn Dogs - Six deep-fried

Macaroni Cheese Bites - Deep-fried wedges of macaroni

-Extras-

Sauteed Mushrooms

Fried Onion Hearts

Potatoes - Baked, Broasted, or French Fries

Mixed Greens Salad

Extra Plate - Includes relish plate and dinner rolls