Gib's on the lake
For Reservations call (920)-776-1551
N110 State Highway 42 * Kewaunee, WI 54216
Baked Artichoke Ramekin
Marinated artichoke hearts baked with garlic, mayonnaise, parmesan and mozzarella cheeses
Served with fresh baked bread
Baby squid lightly breaded then fried. Served with lemon spiked mayonnaise.
Half pound of large shrimp sautéed in olive oil with fresh basil, garlic, shallots, sun-dried tomatoes, Cajun seasonings, red wine and butter.
Steamed in white wine with pear tomatoes, garlic , capers, and butter.
French fries tossed with fresh cheese curds then topped with mushroom onion gravy
Breaded Cheese Curds
Fried and served with marinara sauce
Lightly battered and fried.
Dill pickles breaded and fried. Served with Ranch dressing.
Center Cut Pork Chop
A half pound lightly battered and broasted or grilled.
Served with sauerkraut and choice of potato.
6 ounce chops seasoned with our own chop seasoning then grilled and
served with minted honey and whole grain mustard.
Baby Back Ribs
Grilled with our own rub then slow roasted and glazed with our one of a kind sauce
Sea & Lake
Jumbo shrimp broiled and served with drawn butter or breaded and crisp fried.
Half pound of large sea scallops wrapped in prosciutto then broiled and served over wilted spinach and topped with sun-dried tomato caper beurre blanc and toasted pine nuts.
Cold Water Lobster Tail
Broiled then topped fresh lemon caper beurre blanc.
Fresh lake or sea special of the day
Gib’s on the Lake proudly serves aged USDA Choice Beef. Beef product with standards for excellence in marbling, texture and firmness. All steaks cut fresh in house then broiled to your liking.
This steak has the most marbling of all the cuts, which makes the Ribeye flavorful and tender.
New York Strip
This specially aged Sirloin Strip is the favorite of many steak connoisseurs. It is a little firmer than the Ribeye and has a Full-bodied flavor.
A massive cut of the finest beef, suitable for sharing. Combining the rich flavor of the Strip steak with the tenderness of the Filet.
A thick cut of the most tender corn fed mid-western beef. It’s so tender it practically melts in your mouth.
Gib’s Prime Rib
Rubbed down with our special blend of seasonings then slow roasted overnight to a tender perfection.
While supplies last.
A cut from the top butt, the Sirloin is known for it’s firm texture and full-bodied flavor.
Chopped Triple Steak
A delicious combination of ribeye, sirloin and tenderloin ground fresh in house.
Port of Italy
All pasta made fresh in house
Angel Hair with Shrimp
Ultra thin pasta tossed in olive oil with shrimp, fresh basil, garlic, shallots, tomatoes and parmesan cheese.
Fresh made pasta tossed in a tomato sauce with fresh made Italian sausage then topped with mozzarella and parmesan cheeses and baked.
Made in house layered with , beef, Italian sausage, 4 cheeses and spinach.
Pasta tossed in the classic Italian white cheese sauce.
Jumbo shrimp sautéed in olive oil with fresh garlic, shallots, parsley, white wine and sherry.
Served over fresh wilted spinach.
Filet with Shallots
A 9-ounce Filet Mignon sautéed to your specification in olive oil with red wine, Au Jus, Italian herb's, garlic and shallots. Served with choice of potato, pasta side or vegetable.
Sautéed Breast of Chicken Marsala
Sautéed in olive oil with fresh mushrooms, cream and Marsala wine. Served over fettuccini.
Mary’s Favorite Pasta
Chef’s choice of pasta tossed with sautéed tenderloin tips, olive oil, beef stock, onions, mushrooms, capers and pear tomatoes then topped with melted mozzarella and parmesan cheeses.
Espresso soaked sponge cake layered with chocolate mousse.
Fresh made egg custard chilled then topped with burnt raw sugar.
Espresso and rum soaked lady fingers filled with mascarpone custard then topped with coco.
Menu subject to change without notice