Menu Guide for Fall 2018

What’s on the

Your guide to restaurants in the Southern Lakes area

A Southern Lakes Newspapers publication Fall 2018

• Holiday dining tips • Restaurant trends • Visit some area pubs

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Stop in to enjoy Complimentary Wine Tasting MENU GUIDE • FALL 2018

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Dining out on special occasions or holidays can be enjoyable when you know what to expect and work closely with the establishment to ensure efficient service.

Smart tips for holiday dining out

STOCK PHOTO What’s on the Menu?

EARLY • BOOK Start shopping around for restaurants as

soon as possible. Reservations quickly fill up after during the holidays. Space may be limited for large parties, so planning several weeks or even months in advance is wise.

ABOUT SPECIAL MENUS • ASK The regular house menu may not be

available for special events and holidays.

Some establishments offer an abbreviated menu with just a few offerings to make it easy for kitchen staff to prepare in bulk.

Restaurants that cater to large parties may require ordering from a family-style or party menu so they will know in advance what the guests will be dining on and can prepare accordingly.

SOME CROWDS • EXPECT On popular days to dine out, such as

holidays, crowds tend to be large and wait times lengthy. Patience is necessary because the staff is doing their best to accommodate patrons. To fit more diners, restaurants may push tables closer together or add chairs to increase place settings. If you have any concerns, such as fitting a wheelchair or a baby’s highchair, bring it up when making the reservation.

WELL • TIP When servicing parties of six or more, dining establishments tend to include a gratuity on the bill. Automatic gratuities help ensure these workers will be justly compensated.

WITHIN REASON • LINGER Large parties take up valuable space, and restaurants benefit from high table turnover rates. If the reservation is for a set amount of time (a three-hour dinner, for example), do not linger for longer.

THE KIDS A NAP • GIVE Cranky kids may be no big deal when

dining out on a random Tuesday, but during busy service days or parties they can be disruptive. Naps, snacks and activities to keep children occupied can make for happier diners all around. (METRO CREATIVE)

What’s on the Menu?

FALL 2018

Published by Southern Lakes Newspapers LLC 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor: ..........................................Tracy Ouellette Editorial Assistant........................... Sharon Soch Creative/Production Manager:........Heidi Schulz Advertising: .............................Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

MENU GUIDE • FALL 2018

The holidays are here and many families celebrate these special occasions by dining out at restaurants or using the services of a catering hall. During busy entertaining days, knowing a few things about planning events can help the occasion move along smoothly.

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Popular trends in the restaurant industry Dining out is no longer reserved for celebrating milestones or other special occasions. Many people dine out regularly for meals. A 2016 Gallup poll found that 61 percent of Americans eat dinner out at least once a week, and 16 percent are frequent diners, eating out three or more times per week.

People who regularly dine out may have noticed some of the growing trends that have emerged in recent years that are helping to shape dining experiences.

Picked-on-property Many restaurants now serve foods grown, picked and processed on the premises.

Rooftop or small courtyard gardens enable restaurateurs to pass the freshness on to customers. Chefs grind their own spice blends, harvest their own eggs, cure their own bacon, and embrace other hyper-local fare.

careful decisions about the foods that make it onto the menu.

Instead of offering five different chicken dishes, a restaurant may focus on two or three popular standards to cut back on waste.

STOCK PHOTO What’s on the Menu?

Restaurant trends continue to evolve as a greater number of diners are going out to eat.

Gut-friendly foods Some restaurants are experimenting with preparing and offering foods that are friendly to the digestive tract.

These establishments emphasize prebiotic and probiotic ingredients and focus some

of their efforts on producing menus with foods that boast antiinflammatory properties.

Streamlined menus Food waste is a problem across the globe. Operating a sustainable restaurant requires

Fast casual Fast casual restaurants do not offer full table service, but offer a higher quality of food than traditional fast-food restaurants. These establishments also may be headed by trained and experienced chefs who add unique twists to popular menu items.

Back to basics More and more customers are looking for classic dishes they equate with home cooking. As a result, many restaurants are stripping away the pretense and extra ingredients and turning to traditional recipes.

(METRO CREATIVE)

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MENU GUIDE • FALL 2018

• Daily Lunch Specials • Soups • Pies & Cakes

Top: Owners Dana Trill and Dave Wingate designed and built the Flat Iron Tap, turning an old pizza restaurant into a modern farm-to-table restaurant.

Below: The Flat Iron Tap is best known for its specialty burgers. Diners may choose from grass-fed beef, ground bison or lamb. Black bean burgers are available for vegetarians.

SANDRA LANDEN MACHAJ What’s on the Menu?

Flat Iron Tap offers locally sourced gourmet burgers and beers

by Sandra Landen Machaj CORRESPONDENT

he journey to becoming a farm-to-table, scratch kitchen restaurant was a long one, but in mid-April the doors to Flat Iron Tap in Lake Geneva opened and a dream for owners Dana Trilla and Dave Wingate was realized.

They used their vision to transform the longtime pizza house into what now features clean lines and an

artistic look.

“We worked on the building for over a year before being ready to open,” Wingate said, explaining that they created the unique décor.

It could be described as an ideal combination – Wingate’s carpentry and building skills and Trilla’s restaurant experience – resulting in just what they set out to do.

See FLAT IRON TAP, Page 6

MENU GUIDE • FALL 2018

A new level of pub food

5

• Flat Iron Tap

(Continued from page 5)

“I had worked in the restaurant business in a variety of jobs for the past 25 years, the last five working with my father at Barrique Wine and Brew Bar on the Geneva Lake waterfront and was ready to open a new restaurant and bar with a very different concept,” Trilla said.

Wingate had also worked in the restaurant business, particularly in the construction and design end of it.

They also shared the same vision – that of owning a place known for serving high quality, fresh food and locally brewed beer.

After gutting the space, the first task was to install a new bar Wingate made from hardwood. He then moved on to the tables, each a different work of art. In addition to tables of traditional height, he built some high-top tables that have become increasingly popular.

The tabletops are also unique and different from each other. They were designed using whatever types of wood, steel, copper, chains or other metals struck his fancy upon entering the workshop each day during the table-building phase, Wingate said.

One of the original items in the restaurant, the tin ceiling, has been restored and is now featured throughout.

“I was able to find some of the original tin tiles tucked behind the ceiling tiles when I was removing them for cleaning,”

SANDRA LANDEN MACHAJ What’s on the Menu?

Do you know where your food comes from? The Flat Iron Tap proudly displays the names of the area farms that produce the food served there. Everything is farm-to-table fresh.

Wingate said, adding he used them in an area that didn’t have tiles in place.

Beer tappers aplenty

The highlight in Flat Iron Tap, not surprisingly, is the 24 taps offering a

variety of beer predominately from local breweries. In addition, there are numerous bottled and canned varieties available.

“We have over 100 different beers available and 50 percent of them are from Wisconsin breweries. We like to support

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MENU GUIDE • FALL 2018

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the local businesses,” Trilla said.

The beer tapper itself is a work of art.

“It was created out of an old tractor front end and the tractor’s manifold,” Wingate explained.

For those not sure which beer they would like or are the type of person who likes to try a variety, the beer flights available are a fitting choice. For $12, four smaller servings of beer are provided.

In addition to beer, there are also fine wines available from a variety of vintners.

The wines include some California varieties as well as wines imported from Chile, Portugal and France. Trilla is the wine expert and said offering high quality wine is a priority.

fried egg to top it off.

Of the gourmet variety, the first listed on the menu is the Roosevelt Burger, perhaps so named because of Roosevelt’s founding of the National Parks where many Bison roam. It’s made from fresh ground bison and topped with thick-cut Flat Iron bacon, cheddar cheese, onion strings, and house Carolina BBQ sauce served on a pretzel bun with fresh cut fries.

And there’s the Old Mutton, made from Pinn Oak Farms ground lamb, dressed with pickled onion, organic arugula and fresh mint aioli on a toasted pretzel bun.

For those not in the mood for a burger,

even of the gourmet variety, Flat Iron offers a variety of sandwiches and salads.

The Flat Iron Steak Sandwich is just one example. It features grilled, marinated skirt steak with caramelized onions and homemade romesco on a toasted ciabatta bun.

Looking to stop in for a beer and appetizer? There are several on the menu, the most popular being the smoked chicken wings that are prepared by braising then smoking in-house and finally, flash-fried.

“We smoke both the chicken wings and

See FLAT IRON TAP, Page 8

Fresh, local food

Gourmet burgers

Because there are many places in the area to get a burger, they wanted to offer something different and not be “just another hamburger joint.”

Their gourmet burgers are the highlight of the menu, but they also offer numerous presentation combinations.

Along the lines of more traditional but of the highest quality, is the grass-fed beef burger. It can be customized with SANDRA LANDEN MACHAJ What’s on the Menu? heirloom tomatoes, broccoli slaw, avocado, On a nice day diners may grab one of the three outdoor tables and take in the sunshine while enjoying lunch or dinner.

Portobello mushrooms, bacon, or even a

MENU GUIDE • FALL 2018

While having 24 beers on tap is certainly a draw to the beer drinkers it’s the food quality that will not only bring customers in but keep them returning on a regular basis.

“We spent a lot of time coming up with the concept for the restaurant and bar,” Trilla said.

They were looking to present a menu that reflects their values of fresh food.

Nothing is frozen or premade as everything is made in-house from scratch using only fresh ingredients that, whenever possible, are locally produced. They chose top quality meat, egg, cheese and vegetable producers in the area and are so proud of the quality of their foods that the farms they purchase from are listed on the wall.

“By using quality boutique farms we are able to get fresh foods regularly. They will come and deliver when needed even several times a week. So you can be sure that everything is fresh,” Wingate said. “We do not ever use anything frozen in preparing our foods. You can be certain that every dish is made from scratch when you order.”

“Our French fries are hand cut. The battered onion rings are thickly cut in our prep area and hand battered to order,” Trilla added.

While the kitchen is visible from in the restaurant it is very small and might make guests wonder where the fresh food is stored, and how everything is done in such a small space. The answer is simple.

“On the lower level there is a large prep kitchen and two walk-in coolers to keep everything fresh,” Trilla explained.

7

• Flat Iron Tap

(Continued from page 7)

our tasty pulled pork in house,” Trilla said.

Flat Iron Tap is also family-friendly and the children’s menu features grass fed beef burgers, all natural hot dogs, chicken fingers, grilled cheese, grilled chicken breast and house salads. The kids’ meals are served with French fries and a beverage.

Late-night snacks

creative,” Trilla said.

They’re also glad to be part of the community.

“It is exciting to be part of the Lake Geneva business community and we look forward to helping the community in any way we can,” Trilla said.

Flat Iron Tap is at 150 Center St., Lake

For people seeking a late-night snack, Flat Iron Tap has a special menu on Friday and Saturday nights with choices available between 9 and 11 p.m. It includes some of the popular appetizer menu including the smoked wings, Wisconsin cheese curds, brat pops (jalapeno and cheddar sausage, battered and fried).

The ginger blood orange ceviche, made with fresh scallops, avocado, blood oranges, grapes, cilantro, red onion and fresh lime juice served with house tortilla chips is a tasty and different late night treat.

There are also several of the restaurant’s popular sandwiches on the late night menu, including meatball, Italian beef, and pulled pork.

Trilla and Wingate said they are fortunate to have T.J. Borup on board as head chef.

“He is very experienced having worked in a variety of restaurants both here and in Minnesota and is very

Geneva. It’s open at 11 a.m., Tuesday through Sunday, serving lunch and dinner.

On Friday and Saturday from 9 to 11 p.m., the late-night menu is available.

For more information, call 262-8124064, send an email to flatirontapLG@ gmail.com, follow them on Facebook or visit flatirontap.com.

The back bar is made from the grill and manifold of an old farm tractor and features taps for 24 craft beers.

SANDRA LANDEN MACHAJ What’s on the Menu?

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MENU GUIDE • FALL 2018

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STOCK PHOTO What’s on the Menu?

Nights out on the town as a family may make parents of young children nervous or hesitant, but there are a handful of ways to make sure such excursions are fun for kids and parents alike.

Fun for the whole family

Tips to make dining out with the kids a pleasure for everyone When choosing a restaurant for a family night out, parents should look for a spot that’s naturally more noisy so a crying baby or excited child won’t make moms and dads or other diners uncomfortable.

Diners or chain restaurants tend to offer kids’ menus in addition to plenty of dishes that kids will readily consume.

Choose the right time Dining out at night can be difficult for families, as kids might be growing tired.

Instead of a night out on the town, book a mid- to late-afternoon out.

Restaurants tend to be less busy during these times of day, and parents can relax and enjoy the company of their children while still getting out of the house for a family meal together.

Find family friendly restaurants The establishments where families choose to do their dining can make all the difference.

Trendy hotspots or upscale restaurants may not be great choices for family nights out.

Such establishments may be too expensive or fail to offer kid-friendly fare, and parents of especially young children Bring along some entertainment may feel uncomfortable if their tots begin to Some kid friendly restaurants may cry in the middle of dinner. provide crayons and placemats that

kids can use to create their own artistic masterpieces. But parents should bring backup entertainment just in case.

Pack some crayons and coloring books or bring along a book to read to your children while you wait for your meal to be delivered. Bring along a couple of toys to keep especially young children occupied as well.

Practice your night out Parents of young children who have yet to try dining out as a family can make a few practice runs at home. Choose a night at home to teach kids how to behave at restaurants.

If kids tend to squirm a lot or take long periods of time to eat meals at home, explain to them that such behavior is unacceptable at restaurants, encouraging them to sit still and focus on eating their meals during your practice run.

(METRO CREATIVE)

MENU GUIDE • FALL 2018

In its 2016 National Dining Survey, Zagat found that the average person dines out 4.5 times per week. That figure may seem high to some, especially parents with young children at home.

While parents of young children may not dine out as often as the average person, there are ways for families to plan fun nights out on the town, no matter how young their kids might be.

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THE CLUBHOUSE Bar & Grille

at

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Serving Lunch and Dinner Daily - Restaurant Closed Monday

Lunch Special Tue.-Fri. - 11am-4pm

Featuring our Pick 2 $6 Your choice:

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• Side choice of cup of soup, side salad or chips.

Homemade Soups Daily: Pints of soup to go $4

STOCK PHOTO What’s on the Menu?

Choosing the right wine to accompany your food will enhance your dining experience.

Daily Specials: Tuesday: Taco Tuesday 3 tacos/$6 with Chips and Salsa. $4 Margaritas Wednesday: 4:00pm $0.50 Wings (dine in only) $2 Domestic Bottles Thursday: Build Your Own Mac-N Cheese $10, $1 Off all draft beer Friday: Fish Fry starting at 3:00pm, Baked or Deep-fried. $4 Old Fashioneds Saturday: ALL DAY Buy one Get one 1/2 off Burgers. $4 Tall Captains Sunday: $12.00 Large 2 topping Pizzas. $10 Bottomless Mimosas Golf and Lunch: 15% off your lunch after golf with your receipt

Wines to pair with your favorite foods Pairing wines with your favorite foods can be intimidating. Professional and amateur sommeliers might know just the bottle to pair with that sizzling steak, but weekend warriors might not be so confident. The Food Network offers the following pairing tips to people looking for the right bottle to go with some popular foods:

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Spaghetti and meatballs Italian food and wine go hand-in-hand, and Chianti is a great wine to pair with spaghetti and meatballs. Chianti has a bold flavor, and the Food Network notes it has enough acidity to stand up to all the tomatoes and meat in spaghetti and meatballs.

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MENU GUIDE • FALL 2018

Steak Cabernet Sauvignon is a red wine that’s high in tannins.

Novice wine drinkers might wonder why certain wines dye their mouth after drinking, and that’s because of tannins. Steak softens the impact of tannins because of its fat content, making this an ideal pairing.

Indian cuisine Fans of Indian cuisine no doubt like spicy foods, but that

doesn’t mean they wouldn’t also enjoy some temporary relief from their fiery favorites.

Rieslings, which tend to be low in alcohol content, are sweet white wines that can be just the thing to complement all that spiciness. The Food Network notes that high-alcohol wines might make spicy Indian food feel even spicier, so if Riesling isn’t your ideal wine, at least opt for another wine with a low ABV. Salmon Seafood fans who love salmon might like it even more if they pair it with Pinot Noir.

While many types of fish are best paired with white wine and Pinot Noir is a red, this pairing actually works well because the salmon stands up to the wine’s bold flavor.

Lamb Red meat and red wine go great together, but different types of red meat pair better with different types of wine.

Lamb and Bordeaux go great together because lamb has a gamey flavor that requires a rich, bold wine. Bordeaux fits that bill, allowing the rich, fatty lamb meat to absorb its tannins.

(METRO CREATIVE)

LAST TAVERN

Standing

by Sandra Landen Machaj CORRESPONDENT

The Rock Bar makes most of location on Powers Lake Jim and Christine Boris opened The Rock Bar on Powers Lake in February of this year.

Since that time the business has flourished as people come in for the friendly atmosphere, variety of beer, wine, drinks and good food.

“A

t one time there were eight to 10 bars located throughout Powers Lake,” said Jim Boris, owner of the newly opened The Rock Bar. “Today we are the only one located on the Powers Lake lakefront.”

Boris said every other bar has been sold and replaced by large, high-end

homes.

Boris and his wife, Christine, took over a building with a long history of serving food and drinks to area residents and visitors.

It was first known as Harbor Lites and then Uncle Ed’s BBQ. The building intentionally was burned to the ground in the 1980s, Boris said.

After being rebuilt and reopened,

Uncle Ed leased the property to Primo’s Italian Restaurant. It became home to the Eddie Cash Show until it folded and remained vacant for three or four years.

Now it has new life.

“At the time we took over the building, it was in need of renovation,”

See ROCK BAR, Page 12

MENU GUIDE • FALL 2018

SANDRA LANDEN MACHAJ What’s on the Menu?

11

• Rock Bar

(Continued from page 11)

Christine Boris said. “We knew what we liked in a fun bar and so began the renovation with those thoughts in mind.

Our goal was to create a comfortable, casual lakefront tavern with great food.”

It appears they have accomplished just that. The tavern is airy with hardwood floors, features a custommade, solid hickory bar top, offers a spacious dining area and includes a wall of windows and skylights scattered throughout.

A NAUTICAL THEME

Its nautical and laidback décor fit its lakefront location. A variety of signs with whimsical sayings can be found throughout. For those looking to keep up with their favorite sports teams, three large televisions are located within the bar area.

“We plan to add more televisions soon,” Christine said.

The bar is extra special, with plenty of room for seating and shaped like a ship’s prow, a look that was the idea of Kristen Jacobsen, who serves as general manager. She has been involved with the Boris family since the renovations began.

The bar stools are the most comfortable

ones you will ever sit on. Softly padded with high backs, customers float into them as if they were an easy chair in one’s living room.

While the bar is comfortable and welcoming, what is better than sitting outside along the waterfront in nice weather?

There are round tables with sun umbrellas to accommodate those who want to sit and enjoy a drink with family or friends while nibbling on an appetizer or enjoying lunch or dinner and watching the boats or viewing the setting of the sun.

Arrive by automobile and enjoy the large parking area. Or come via boat and tie up at one of their eight piers, which each accommodate two boats.

The Rock features excellent bartenders, who can serve anything from domestic favorites to some of the new microbrews from the 12 shiny beer taps.

“Some of the beers will be changed out weekly so there will always be something fresh and new,” Christine said.

They have a variety of Wisconsin brews, including New Glarus beers such as Spotted Cow and Two Women, Leinenkugel’s and Badger Club. They

Appetizers Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler

soup & sAlAd - ala carte

FOOD, SPIRITS & BANQUETS

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MENU GUIDE • FALL 2018

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Signature Baked French Onion Soup Soup of the Day Chop Salad Caesar - can add Chicken Breast Wedge Salad

entrees All entrees served with soup or side salad, vegetable of the day, table bread, and a choice of potato or rice.

All steaks and chops are finished with Maître D’ Butter

steAks We proudly serve USDA Choice or higher Certified Angus Beef, the top 8% of all US beef. Premium aged, uniquely seasoned, hand selected steaks are absolutely delicious and the finest available.

Porterhouse Filet Mignon Rib-Eye Boneless New York Strip USDA “Prime” Top Sirloin Flat Iron steak toppers Sautéed Mushrooms and Onions Maytag Blue Cheese Haystack Onions Creamy Jack Daniel’s peppercorn sauce Savoy Marsala wine sauce

also serve a large variety of favorites in bottles and cans.

“If beer is not your choice of beverage, try one of our house wines or one of our fine wines,” Jim said. “We also serve a variety of mixed drinks made to order by our experienced bartenders.”

A SOFT OPENING

The Rock Bar opened for business on Feb. 15. They began with a fully stocked bar and some foods prepared in-house.

“We began with a soft opening,” Jim said.

A soft opening that they have continued the past few months. They added foods slowly, and the menu continues to evolve.

And some offerings already have made their mark. A favorite from the small bites menu is the chicken wings.

“They are sweet and tangy because they are topped with a secret mixture of spices,” shared Christine, who said they have become the most popular item ordered by groups enjoying a drink with friends. After all, doesn’t everyone love wings?

They feature a variety of appetizers, some of them quite different from usual

Add Surf to Your Turf 3 Grilled Shrimp Crab Cake prime rib saturday night limited quantities Slow roasted and specially seasoned - served with fresh horseradish and au jus Theresa’s Cut 10 oz.

Mike’s Cut 16 oz.

Toppings - Italian sausage, pepperoni, mushrooms, onions, bell peppers, black olives, green olives, garlic Meat Lovers Prime Rib Popeye’s Buffalo Chicken Garlic Bread Cheesy Garlic Bread

pork & ChiCken

- Wednesday Too! Served with soup, side salad or coleslaw and your choice of our own potato pancakes, baked potato, or house fries Haddock - hand breaded Baked haddock in lemon dill butter sauce Senior Citizen Sized All-You-Can-Eat Fried Yellow Lake Perch

White Marble Farms Natural Pork Chop Full Rack of BBQ Baby Back Ribs Chicken Marsala

seAfood Fresh Salmon Jumbo Tempura Shrimp Jumbo Lump Crab Cakes

sides - large enough to share Sautéed Fresh Mushrooms & Caramelized Onions Grilled Asparagus Creamed Spinach Macaroni and Cheese Tender Fresh Green Beans Oven Roasted Cauliflower

pAstA Portabella Ravioli Add Italian sausage Garlic Shrimp Chicken Alfredo

pizzA Handmade Thin Crust 16 Inch Pizza Includes Wisconsin mozzarella cheese

fridAy fish fry

desserts House-made Classic Carrot Cake House-made Cream Cheese Swirled Fudge Brownie Vanilla Bean Cheese Cake Salted Caramel Vanilla Crunch Cake Ice Cream

kids Menu AVAilABle lunCh Sandwich Menu Burgers Chicken Reuben Prime Rib and more 329575

“

Our goal was to create a comfortable, casual lakefront tavern with great food.”

– Owner Christine Boris

SANDRA LANDEN MACHAJ What’s on the Menu?

On a sunny day patron may choose an outdoor table to enjoy the view of Powers Lake and the boats coming into the pier.

bar fare. The bacon-wrapped water chestnuts tossed in hoisin sauce certainly is one of the items that visitors must taste.

The overall menu, while not extensive, offers variety and focuses on fine-quality foods. No bar menu is complete without hamburgers, which begin with a quarter-pound patty. But if that isn’t enough to please your palate, try the double or triple burger. Consider adding bacon or grilled onions or mushrooms for that extra flavor. Burgers come with specially seasoned french fries, or upgrade to the best onion rings you may ever eat.

Although they are not from the Philadelphia area, patrons would never know it if they tried their beef sandwich — 8 ounces of thinly sliced meat, with a choice of cheese heavily melted over the beef and grilled onions and mushrooms piled high, all served on a hoagie bun.

Be sure you are hungry or plan on taking some home.

A host of other sandwiches and several salads are available. Whether you are very hungry or just need a

snack, there is something to satisfy any appetite.

IF IT’S FRIDAY…

Friday is not only fish fry night, but several other specials are offered. The fish fry includes hand-dipped, beerbattered cod served with the traditional potato pancakes, coleslaw and apple crisp. ”The apple crisp is our special twist to the fish fry,” said Jim, who added that they offer a haddock sandwich and plan to add baked fish to the Friday menu.

“Our shrimp cocktail is a favorite special on Fridays also,” he added.

If ribs are your favorite, stop in on Friday and try the half slab paired with shrimp. Visitors should stop by early because the fish fry starts at 4 p.m.

“Where did the name The Rock Bar originate?” I asked Jim, who pointed at its location on a map of Powers Lake, extending his hand out into the water at a black dot.

“That spot is known as the rock bar,” he said. “It is a shallow area with a submerged rock bar. During boating

season, boats will gather in that spot, drop anchor and spend hours partying with and making new friends. That is the fun nautical theme we were striving for, so it was the perfect name for the bar.”

Looking to hold a private party to celebrate a birthday, anniversary, family reunion or any other special event in your life? The place to consider is The Rock Bar. “We can comfortably seat up to 100 indoors in our main dining room or up to 48 can be accommodated outside on the lakeshore,” Jim said.

The Rock Bar had its official grand opening the weekend of June 9. The event included live music and an authentic Vienna cart featuring Chicagostyle hot dogs.

Other plans are underway, so check their Facebook page for updates.

The Rock Bar is at N1530 Powers Lake Road in Genoa City. The bar and kitchen open at 11 a.m. daily.

The kitchen remains open until 8 p.m.

Sundays through Thursdays and until 9 p.m. Fridays and Saturdays. For more information, call 262-325-2100.

MENU GUIDE • FALL 2018

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The dining room is warm and open and is a popular place to enjoy lunch or dinner or a family or party gathering.

Southern Lakes Bridal Guide_WINTER17_7.25_4.8.pdf 1 12/14/2017 4:15:52 PM

SANDRA LANDEN MACHAJ What’s on the Menu?

Catering

for all occasions Rehearsal dinnersPrivate space up to 60 people or up to 80 people in bar area (if available)

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Full Off Site Catering to your home, Chuck's Lakeshore Inn, The Riviera, Lake Geneva Cruise Line, Horticultural Hall and many other local venues.

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DELIVERY OR PICK UP

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Late Night Pizza and Wedding Day Lunch delivery

262.248.2525

Incredible lake views

GINOSEASTLAKEGENEVA.COM 300 Wrigley Drive 100 yards east of Riviera Docks, Lake Geneva WI 53147

329432

MENU GUIDE • FALL 2018

CMY

Dining out is incredibly popular and dieters don’t have to avoid their favorite restaurants. Check out the menu before you head out to know what low-calorie options are available and watch portion sizes to stay on track.

SUBMITTED PHOTO What’s on the Menu?

Dining out is big business. A 2016 Consumer Reports survey of more than 68,000 subscribers projected that Americans would spend $720 billion at restaurants in 2016 alone. That equates to nearly half of every food dollar spent in the United States.

Dining out is a great way to try new things, experience new cultures without traveling overseas and spend time with friends and family. But men and women

RESEARCH MENUS BEFORE CHOOSING A RESTAURANT Apps such as Grubhub and Seamless make it easier than ever for diners to explore menus before booking reservations. Diners can utilize such apps or their corresponding websites to peruse menus so they can rest easy knowing they will ultimately patronize restaurants that won’t compromise their commitments to eating healthy.

ORDER AN APPETIZER INSTEAD OF AN ENTRÉE Controlling portion sizes can help dieters lose weight and keep the weight off.

But many restaurants understandably serve large portions in an effort to ensure their customers get enough to eat and don’t feel cheated when the bill is presented.

Dieters worried about entrée portions and their ability to avoid the temptation

to eat large portions can order exclusively from the appetizers menu.

Appetizers are meant to be shared, so they should be filling when eaten by just one person. And many restaurants’ appetizers menus are just as varied as their entrée offerings.

SKIP OR SPLIT DESSERT Few people have the time or ability to prepare restaurant-style desserts at home.

That makes desserts even more special when dining out. However, dieters may want to skip dessert if the dessert offerings are limited to high-calorie, sugar-laden offerings.

Dieters who simply must indulge in dessert can split desserts with fellow diners or opt for low-calorie fare such as fruit.

DINE OUT INFREQUENTLY Dieters can indulge in favorite foods or less healthy fare every now and then without feeling guilty. In fact, many dieting experts suggest the occasional indulgence as a motivator or reward for hard work.

Diners who dine out infrequently can use their special nights out as their opportunities to indulge. Avoid overindulging, which can be both unhealthy and uncomfortable.

(METRO CREATIVE)

MENU GUIDE • FALL 2018

Tips for dining out on a diet

who are dieting or trying to gain greater control over the foods they eat may be nervous about dining out.

Many restaurants feature nutritious foods that won’t compromise dieters’ goals of eating healthy. Dieters concerned about veering off course when they dine out can take the following steps to stay on course.

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Special

SENIOR CITIZEN DISCOUNT Every Tuesday!

Family Owned and Operated Since 1974

Visit Our Hot Deli Every Day From 11:00 a.m.-5:00 p.m.

Fried Chicken • Meat Potatoes • Casseroles (Fried Cod on Friday)

Only 5

$ 99 per pound

Cold Salads and Hot Soup Also Available

MENU GUIDE • FALL 2018

DELAVAN PIGGLY WIGGLY

1414 E. Geneva Street Delavan, Wisconsin 53115 South of Hwy. 50 (Shopko Shopping Center) Phone: 262-728-2638 • Fax: 262-728-5930

Liquor Store (next door): 262-740-0541

260490

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