Our House SpecialtyWalleye Balls* ..............................................................................10

Hand formed walleye medallions made with a blend of vegetables and select seasonings, breaded and fried to a golden brown. Served with your choice of tartar or sweet chili sauce.

Wisconsin Cheese Curds .......... Small 8 / Large 12Served with your choice of ranch dressing or marinara.

Twisted Calamari* .................................................................10

Premium squid strips tumble dusted and fried with a crispy flour coating. Served with marinara.

Raw Oysters on theHalf Shell* .................. Half Dozen 13 / Full Dozen 23

Served on ice with cocktail sauce and fresh citrus.

Baked Escargot*........................ 11

Imported from France, broiled ingarlic butter compound, served with crostini and fresh citrus.

Jumbo Shrimp Cocktail* .....12

Served with cocktail sauceand fresh citrus.

Haystack Onion Rings ......... 9

Served with our House-maderanch dressing.

Yellow fin Tuna* .......................12

Sliced thin, seared to rare.Served on a bed of Asian slaw witha sweet sriracha-soy dipping sauce.a sweet sriracha-soy dipping sauce.

Sea Salt EncrustedBaked PotatoMake it loaded with cheddar cheese, bacon, sour cream and chives for 1.50

Sea Salt

Side Choices

Streusel Topped Mashed Sweet Potato

Seasonal Steamed Vegetable

Green Beans with Honey Garlic Sauce

Sweet Potato Fries

Cottage Fries

French Fries

NNFF FOFOODBORNORNKK ONCNC AA YOUYOUYD CD CANY Y O SEAAFOOFOOD D MEA POPOPOULTULTUNDU OOKW W OROG R RACOCONSUNSU N ..TT YY UU OO OOOO OO .UUU OO OOOO OOUUU OOOOO OOOUUUU OOUCOCO DD CC DD D CDD C CCC DD LLLLLLLLTLTKK ATT AAAAAAR R R R R AAA R R R RRAA AAAAAAMMM MMM AAAAAAAANN NN NNNNNNNNNN NN ED ULT Y Y IILLNLLNESSESSESS..IILLNLLNESSESSEFOFOFOODBODBODBORNORNRNE E FOFOODBODBORNORNOR EEOFOFOOFOFINCINCINCREAREAREASESESE YOUYOUYOUR RR RR RISKISKINCNCREAREASESSE YOUOY R RR RRISKISKCCCANAN ANCCCANANANOR OR OR SEASEASEAFOOFOOFOOD D DOROR SEASEAFOOOOO DDMEAMEAMEATS,TS,TS, POPOPOULTULTULTRY RY RYMEATSS POULTRYRYUNDUNDN ERCERCOOKOOKOOKED ED DUNDUNDERCERCOOKOOKEDOR OR OORORRRRAW AWAWRRAW*CO*CONSUSUNSUMINMING G *COONSUUMINGG Y .

AppetizersAppetizers

The Twilight’s

Famous Baby Back

Pork Ribs* .....Half Rack 19 / Full Rack 28

Tender baby back ribs, rubbed and slow cooked, slathered in our House-made BBQ sauce.

Rib Combos* ............................................................21

Half rack of ribs with your choice of Lake Perch, Deep-fried Shrimp or Chicken Tenders.

Served while it lastsPrime Rib* ........ 12 Ounce 25 / 16 Ounce 29

Slow cooked with a rosemary and garlic rub. Choose from Regular style or Cajun-Blackened.

Welcome to

the Twilight!With every meal enjoy our relish tray, cheese

spread and crackers, hot loaf of bread and your

choice of one of our delicious house-made soups or

a trip to the salad bar; which also features fresh

spinach and hot bacon dressing.

Relax and let us serve you, we are glad you are here.

Filet Mignon*

8 Ounce .................................................................................30

Garlic Stuffed .....................................................................31

Bleu Cheese Stuffed .......................................................33

Bacon Wrapped, topped with Bleu Cheese and Haystack Onion Rings ..................................................38

Top Sirloin*

10 Ounce ..............................................................................26

Enjoy one of our Chargrilled, Butter Basted Establishment 8 Angus Beef Steaks;

Midwest Locally Raised

Ribeye*

12 Ounce ..............................................................................28

16 Ounce ..............................................................................34

New York Strip*

14 Ounce ..............................................................................30

Add Sautéed Mushrooms, Onionsor Both to any entrée .........................................................3

Braised Pork Shank* ................................27

Slow cooked osso buco-style, served with marrow infused braise broth and apple sauce

Baked Half Chicken* ................................... 17

Served with stuffing and an almond infused cranberry sauce.

Roasted Duck* ...................................................24

Served with a classic l’Orange sauceand savory stuffing.

cccc

RRRRRRR

Land &Land &

WaterWater

*CO*CONSUNSUMINMING RG RAW AW OR OR UNDUND RCRCOOKOOK D D MEAMEATS,TS, POPOULTULT Y RY OR OR SEASEAFOOFOOD CD CD ANANA NCNCREAAS YOUYOUR R KSK OFOF FOFOODBODBORNORN LLNLLN SS..*CO*CONSUNSUUMINMING RG RRAW AWAW OR OR UNDUNDERCERCOOKOOKOOKED ED MEAMEAEATS,TS,TS POPOOULTULTRY RY OR OR SEASEAFOOFOOOOD CD CD CAN AN AN INCINCNCREAREASESSE YOUYOUUR RR RR RISKISK OFOFO FOFOODBODBBORNORNE IE ILLNLLNESSESS..

Land &

WaterContinued

Canadian Walleye*Preparation Choices:Pan Fried: Breaded with our savory seasoned fry mix and fried to a perfect golden brown .. 23

Potato Crusted: A Northwood’s classic; hand breaded and cast iron fried .........................................24

Butter Broiled: Broiled in lemon juice, clarified butter and our house blend of herbs and spices ......................................................................................23

Blackened: Basted in butter and Cajun seasoning; pan seared ....................................................24

Fresh Caught Atlantic Salmon*Preparation Choices:Pan-seared: Served with a cucumber and herb cream sauce .........................................................................23

Barbeque: Baked and glazed with ourhouse-made BBQ sauce ...............................................23

Cedar Planked: Brushed with a dijon-brown sugar glaze and grilled on cedar until caramelized .........................................................................25

Jumbo Shrimp*Preparation Choices:French Fried: Beer batter dipped anddeep fried ..............................................................................20

Grilled Shrimp: Basted in butter andhouse-select seasonings. Served kabob style ..20

Cajun: Dusted with our spicy Cajun blend and chargrilled. Served kabob style .................................21

Ahi Tuna Steak* ................................................25

Choose from Sesame Encrusted or Teriyaki Marinated; both grilled to order. Served with pickled ginger, wasabi and a chilled honey sriracha dipping sauce.

Prime Rib Beef Stroganoff* ............22

Our slow cooked prime rib tossed in a classic garlic stroganoff sauce with roasted button mushrooms; served on egg noodles.

Chicken Parmigiana* ....................................19

A lightly breaded fried chicken breast atop a bed of linguini noodles tossed in our House marinara; baked with melted mozzarella and parmigiana cheese on top.

Ask your server about our weekly featured pasta.

AlfredoRich, garlic alfredo sauce tossed with tender linguini and served with your choice of:Seafood: Shrimp, Lobster and Crab*....................21

Chicken* ................................................................................ 17

Broccoli ................................................................................. 17

Lobster Ravioli*Served with garlic alfredo sauce .............................20

Butternut Squash Ravioli ..............18Tossed in a sage compound butter.

*CO*CONSUNSUMINMING RG RAW W OR OR UNDUND RCRCOOKOOK D D MEAMEATS,TS, POPOULTULT Y RY OR OR SEASEAFOOFOOD CD CD ANANA NCNCREAAS YOUYOUR R KSK OFOF FOFOODBODBORNORN LLNLLN SS..*CO*CONSUNSUMINMING RG RRAW AWAW OR OR UNDUNDERCERCOOKOOKOOKED ED MEAMEAATS,TS, POPOOULTULTRY RY OR OR SEASEAFOOFOOOOD CD CD CAN AN AN INCINCNCREAREASESSE YOUYOUUR RR RR RISKISK OFOFO FOFOODBODBBORNORNE IE ILLNLLNESSESS..

PastaPasta

Nightly

Features

TuesdaySouthern

Shrimp Boil*Smoked sausage, red potatoes,

corn on the cob and tiger shrimp in a zesty shrimp boil broth.

Half Pound 18Full Pound 22

WednesdayAll-u-can-eat

Perch andFrench Fries* 16

ThursdayRib Combos*

A half rack of our signature ribs with your choice of three French

fried shrimp, a half-pound of fried perch, or three chicken

tenders. 19

FridayFriday Fish Fry,A Wisconsin Traditionat its Best*

Special menu featuring our beer battered cod or lake perch;

also serving an assortment of non-fi sh entrees, appetizers and

classic clam chowder.

SaturdayStuffed Pork Chopsor Jumbo Shrimp*Shrimp Preparation Choices:

Garlic Scampi, French Fried, or Kabob Style. 19

c

w

S

Twilight Burger* .......... 12

A half-pound Angus Beef burger, chargrilled to order. Served with lettuce, tomato and onion.

French Dip* .............................15

Shaved prime rib, braised in butter and au jus. Served on a toasted hoagie bun.

Chicken TenderBasket* ...........................................9

Hot Fudge Sundae .........7

Turtle Sundae ......................7

Hot Apple Crispala ModeServed with caramel sauce.

Ice Cream DrinksBrandy Alexander, Grasshopper,Pink Squirrel, Golden Cadillac,Frozen Twilight Old Fashioned,Fire & Ice

Chicken Tender Sandwich* ...............................10

Served with lettuce,tomato and onion.

French FriedShrimp Basket* ................. 13

Three jumbo shrimp; butterflied, battered and fried.

Served with Asian slaw and your choice of side.

Our “Martini” desserts ............................7

Served in a martini glass, garnished with a hazelnut cookie and drizzled with chocolate sauce.Choose From:Death byChocolate Cake

Lemon Trifl e

Tiramisu

Apple Crisp à la mode

SandwichesSandwiches

& Baskets & Baskets

Happy Endings

Happy Endings

Desserts & Drinks

Desserts & Drinks

ORNORN NNYOUYOU KSK OFOF FOFOOCOC NSUNSU NG RG RAW W OR OR UND OOK D D MEA POPOULTULT Y Y ORO SEAAFOOFOOD CD CANA NCNC A YY ...YYTT OOOUOU OO OOOOCOCO UU OO UU CCOOOO OOUU OO OOOO CC CC DDDD DD DDD LLLLLTLTK ATS AA AA R R RR RMINMIN RA R MEAMEA R R A AA N AA N NN AW N ED ULT OR NNED ULT Y OR YD ODBODBDBORNORNNE IE ILLNLLNESSESSS..OFOFO FOFOFOOOOINCINCNCREAREASESES YYYOUYOUUR RR RR RISKISK*CO*CONSUNSUMINMING RG RRAW AWW OR OR UNDUNDERCERCOOKOOKOOKED ED MEAMEAATS,TS, POPOOULTULTRY RY OR OR SEASEAFOOFOOOOD CD CD CAN AN N .