This weekend is a celebration of Dad, so bring him to Captain Bill’s for one of our fantastic features that we have customized to meet his tastes.

Friday evening we will be featuring our always popular Surf & Turf, featuring a six-ounce Tenderloin and four-ounce, cold water Lobster tail with your choice of side and vegetables.  We will also have a fresh-caught, hand-cut Albacore Tuna Steak, grilled to order and drizzled with an Ancho Chili-infused Sesame Oil.  This fish is almost too good to describe, and it also comes with your choice of side and vegetables.  If Dad is looking for Fish Fry, bring him out for hand-breaded Bluegill or Lake Louie Beer Battered Haddock.  Both are excellent and come with a side of steak fries, Cole slaw and tartar sauce.

On Saturday and Sunday evenings we will be offering Barbecued Wild Boar Ribs.  Slow roasted and falling off the bone, these baby back ribs are a special treat with just a hint of the wild game taste that puts them over the edge.  We will also have the Surf & Turf available (though there are a limited number, so we could sell out) as well as our Shrimp Flatbread Appetizer.

Don’t think that we forgot about Brunch.  Sunday morning we will have our regular, plated brunch menu available with all your favorites, like the Crab Cake Eggs Benedict, and we will be adding a Steak and Eggs feature as well.  You get a four-ounce Sirloin, seared to order on our cast-iron flat-skillet, accompanied by two eggs and a side of breakfast potatoes or a mixed greens salad.

Whatever brings you out this weekend, we will see you soon,

Chef Adam

For details, click on the link to the left or call Gayle at the Nau-Ti-Gal – (608)-246-3130 or Bill – (608) 850-4775.

This weekend we are bringing back an old friend, King Crab.  You can order a pound of steamed crab legs and claws with your choice of side and vegetables as a dinner, or you can add half a pound of crab onto another entree as a tasty treat.  Our other dinner feature is a grilled Mahi Mahi steak topped with pineapple salsa and served with your choice of side and vegetables.

We recently participated in Burgers & Brews, and it was a huge success and a lot of fun.  Our sandwich featured a salad of Rushing Waters Smoked Trout, Lobster and Shrimp on a fresh-baked Batch Bakehouse Croissant with Bleu Mont Dairy Havarti Cheese.  Many of the guests there asked if we would be featuring our contribution on the menu anytime soon, so, this weekend, you can enjoy this excellent mixture resting on a bed of mixed greens.

Of course, it is Friday night, so I would be remiss if I didn’t tell you about our Fish Fries this evening.  The Haddock batter is made with Lake Louie Kiss the Lips IPA, giving a light batter with a slightly hoppy bite.  Our hand-breaded option will be a half pound of Lake Perch, and, as always, they both come with a side of steak fries, Cole slaw and tartar sauce.

We look forward to seeing all of you very soon.

Chef Adam

I just updated the calendar and Live Music page with our list of performers on the Deck for the Summer.  Come and join us Saturday Evenings from 6:30 to 8:30 to hear some great local performers.

Come join us any or every day this weekend and enjoy some great food (I recommend the Crab Cake Benedict on Brunch, it is amazing!)

See you soon,

Chef Adam

This is definitely a fantastic time of year for those of us passionate about food!  We are already a couple of weeks into the Soft Shell Crab season and they have been flying out of the kitchen with rave reviews.  Now we are able to treat you to another marvelous seasonal treat, Copper River Salmon.  This brightly colored, rich and delicious fish is only available for a short time and is as good for you as it is delicious.  The trek that these fish take makes them the iron-men of the underwater world, giving them amazing flavor and boosting the Omega-3 oils that already make salmon such a boost to your health.

We were able to bring in some of this beautiful fish for the weekend and will be grilling it to order, brushing it with just a little butter and serving it with your choice of side and vegetables.  We also have a limited amount of the Soft Shell Crabs available tonight, though you may want to call and pre-order because they have been a definite favorite.

On the slightly less rare, but equally tasty features department, we are again offering the Tropical Mahi grilled to order and topped with mango-citrus salsa and our hand-breaded Lake Perch again tonight.  The Mahi comes with your choice of side and vegetables and the Perch comes with a side of steak fries, Cole slaw and tartar sauce.

The weather may not be perfect, but the food and drinks can still make for an excellent evening out and you can always cozy up to our inviting, round fireplace to take a bit of the chill out.

See you soon,

Chef Adam

That’s right, we have Soft Shell Crabs again.  I was able to bring two dozen of the delicious little beauties in again tonight.  They will go fast, so don’t be afraid to call ahead or come in early!  We will also be featuring a grilled Mahi Mahi steak topped with a Mango-Citrus Salsa.  Both dishes will come with your choice of side and vegetables.

Our Fish Fries this weekend will be an Ale Asylum Hoplicious Battered Haddock or half-a-pound of hand-breaded Lake Perch, both with steak fries, Cole slaw and tartar sauce.  Check back again tomorrow because we may have a couple of new treats for you, I’m just waiting to hear from our vendors whether they can get flights in or not.

See you soon,

Chef Adam

It is that time of year again, Soft Shell Crab season!  This is one of my favorite times of year, the weather gets nicer, we have Summer to look forward to, and the crabs shed their hard exterior and make themselves even tastier than normal.  We are featuring your choice of one or two crabs with choice of side and asparagus right now.  The crabs are coming in fresh this afternoon, at which point we will prepare them, soak them in milk, and, when you order them, we will lightly coat them in seasoned flour and pan-sear them.  They are truly a treat and the season is fleeting, so come on out and give them a try.  I would suggest calling ahead because they will sell fast.

Our other feature tonight is our ever-popular Scallop Pasta.  We saute a mixture of bay and sea scallops with mushrooms, add RP’s Spinach Fettuccine and toss it with a pesto-cream reduction.  Topped with a sprinkling of Asiago cheese, it is a dish that pleases year round.

See you soon,

Chef Adam

This year we are privileged to be participating in the Burgers & Brews event put on by REAP.  We will be teamed up with Lake Louie Brewery and will be featuring a cold sandwich, which we are calling the “Captain’s Kiss.”  It is a smoked trout, lobster & shrimp salad on a fresh-baked croissant from Batch Bakehouse and features a splash of Kiss the Lips IPA in the sauce for a great hoppy finish.

Please join us on June first and try all the great burgers and brews available.  Here is the website to get your tickets:

http://www.reapfoodgroup.org/burgers-and-brew/buy-tickets

Our phone has been ringing, non-stop, and we are full on reservations for Brunch on Sunday.  We do, however, still have availability for Dinner that evening.  We will close the doors for a couple of hours so we can clean up and reset the dining room, and then we will reopen at 5:00 p.m. for dinner service.