Fried Egg Sandwich

Two fried eggs, smoked ham, American cheese, served on a kaiser roll.

Continental

Pecan coffee cake with warm crème anglaise and a cup of fresh seasonal fruit and berries.

The Classic

Two eggs any style, with hash brown potatoes or tossed salad. choice of bacon or sausage, toast or English muffin.

Chef's Omelet

A three egg omelet, toast or English muffin, hash brown potatoes or tossed salad. choose three fillings: cheeses, ham, onions, mushrooms, peppers, tomatoes, avocado and sausage.

Eggs Benedict

Poached eggs on an olive oil grilled English muffin with canadian bacon and hollandaise sauce. served with hash brown potatoes or tossed salad.

Corned Beef Hash & Eggs

Pulled corned beef, pan fried with mushrooms, bell peppers, and onions on hash brown potatoes and topped with two fried eggs. includes toast or English muffin.

The Kitchen's Egg Skillet

Two poached eggs served on home fried potatoes, mushrooms, green peppers, onions, sausage and bacon. topped with mornay sauce. served with toast or English muffin.

Frisee Aux Lardons

Frisee and watercress tossed in a warm bacon and shallot vinaigrette and topped with a soft poached egg. Served with toasted brioche.

World's Best Pancakes

A kitchen favorite. Delicate and crepe-like. We recommend adding blueberries

Apple Fritter French Toast

Prepared with sweet apple fritter bread and cinnamon egg batter, topped with hot apple compote.

Traditional Belgian Waffle

Topped with a fresh wild berry compote and real whipped cream.

Assorted Dry Cereals

Yogurt Parfait

Layered with granola and seasonal berries.

Steel-Cut Oatmeal

Served with caramelized apples, cream and brown sugar.

Beignets

Pecan Coffee Cake

With warm creme anglaise.

Basket of Toast

White, whole wheat or rye.

Toasted English Muffin Thick Sliced

Toasted Bagel with Cream Cheese

Fresh-Cut Hash Brown Potatoes

Apple Wood Smoked Bacon

Thick cut, three strips.

Sausage (2 Links)

One Egg

Two Eggs

Seasonal Fruit & Berries

Yogurt

Freshly Squeezed Orange Juice

Fruit Juice

Hot Chocolate

Made with premium Belgian dark chocolate. served in a large latte cup with a side of fresh whipped cream.

Organic Loose Leaf Teas Pot

English breakfast, earl Grey, chamomile, red berry, clouds & mist green.

Coffee

Espresso

Cappuccino

Caffé Latte

Caffe Miel

Latte with honey and cinnamon.

Shrimp Deviled Eggs

Four egg halves served with baby greens.

The Kitchen's Crab Cake

A jumbo lump crab cake served on a corn and mushroom ragout.

Light and Crispy Calamari

Tempura battered and fried. Served with lemon garlic aioli and marinara sauce.

Hand Cut French Fries

With bearnaise sauce.

Henry Viii Mini-Burgers (3)

Garlic Sauteed Mushrooms

Button mushrooms, sautéed with garlic, onions and sherry. Served with warm baguette.

Rillettes

Confit of pork, grilled baguette and garnish.

Drummie Pops

French style chicken drummies.

Fried Cauliflower Fritters

Served with roasted garlic aioli.

Cheese Plate

Amablu, chevre, triple cream camembert and Australian cheddar with fig jam and braeburn apples.

French Onion Soup

Soup Du Jour (Ask Your Server)

Greens Salad

Steak Salad

Grilled hanger steak, caramelized onions, roasted pepper, amablu cheese and candied walnuts on mixed greens with a tarragon walnut vinaigrette and crispy onions.

Cobb Salad

Chopped romaine and watercress, rotisserie chicken, bacon, avocado, tomatoes, soft boiled egg, scallions and blue cheese crumbles with traditional brown derby dressing.

Salad Niçoise

Cooked yellowfin tuna, soft boiled egg, potatoes, French green beans, capers, olives and tomatoes on mixed greens with a citrus olive vinaigrette.

Poached Beet Salad

A medley of cinnamon spiced poached beets with chevre, watercress, fried leeks, candied walnuts and a fig vinaigrette.

Frisee Aux Lardons

Frisee and watercress tossed in a warm bacon and shallot vinaigrette and topped with a soft poached egg. Served with toasted brioche.

Caesar Salad

With parmesan peels, anchovies and croutons.

The Wedge Salad

Iceberg lettuce wedge, apple wood smoked bacon, vine ripened tomatoes, scallions and blue cheese dressing.

Potato-Horseradish Crusted Walleye

Canadian walleye, lightly sautéed. Served with wild rice risotto and a rosemary buerre blanc.

Veal & Spinach Meatloaf

A blend of veal, beef, pork and herbs. Topped with a wild mushroom demi-glace. Served with seasonal steamed vegetable and yukon gold mashed potatoes.

Today's Fresh Fish

Steak Frites

Grilled hanger steak. served with hand cut French fries and béarnaise sauce.

Free Range Rotisserie Chicken

One half wild acres rotisserie roasted chicken. served with a polenta cake, braised Brussels sprouts and a savory chicken demi-glace.

Vegetarian Dish

Ask your server for today's selection

The Henry Viii Burger

A kitchen specialty since 1941. our special blend of ground beef on a toasted and buttered bun. With the kitchen's pickle relish, tomato, lettuce and bermuda onion, and fries or salad.

Fried Egg Sandwich

Two eggs, tomato, red pepper aioli, topped with crispy potatoes on a soft kaiser roll, with

Corned Beef Sandwich

New York style corned beef, piled high on rye with German mustard, and a pickle, with fries or salad.

Reuben

New York style corned beef piled high on grilled rye with sauer kraut, thousand island, swiss cheese, and a pickle, with fries or salad.

Croque Monsieur

Smoked ham, gruyere cheese and béchamel. Baked and served browned, with fries or salad.

Rachel

Honey smoked turkey on grilled rye with sauerkraut, swiss cheese, thousand island, and fries or salad.

Kitchen's Rotisserie Chicken Club

Rotisserie chicken, applewood smoked bacon, lettuce, tomato, watercress, avocado and mayonnaise on white toast, with fries or salad.

Grilled Four Cheese Sandwich and Soup

Swiss, cheddar, American, parmesan grilled on texas toast. Served with your choice of soup, or fries or salad.

Walleye Sandwich

Walleye fillet coated with panko bread crumbs and fried. Served on a soft kaiser roll with lemon aioli, tomato and a lemon wedge, and fries or salad.

BLT

Apple​ wood bacon, tomato, iceberg lettuce, and mayonnaise on white toast, with fries or salad.

Kentucky Hot Brown

Sliced turkey on texas toast with mornay sauce, apple wood bacon and smoked tomato marmalade served open faced with mashed potatoes or fries.

Henry Viii Mini-Burgers (3)

Hand Cut French Fries

With bearnaise sauce.

The Kitchen's Crab Cake

A jumbo lump crab cake served on a corn and mushroom ragout.

Light and Crispy Calamari

Tempura battered and fried. Served with lemon garlic aioli and marinara sauce.

Shrimp Deviled Eggs

Four egg halves served with baby greens.

Cheese Plate

Amablu, chevre, triple cream camembert and Australian cheddar with fig jam, and braeburn apples.

Garlic Sauteed Mushrooms

Button mushrooms, sauteed with garlic, onions and sherry. Served with warm baguette.

Rillettes

Confit of pork, grilled baguette and garnish.

Drummie Pops

French style chicken drummies.

Fried Cauliflower Fritters

Served with roasted garlic aioli.

French Onion Soup

Soup Du Jour (Ask Your Server)

Greens Salad

Steak Salad

Grilled hanger steak, caramelized onions, roasted pepper, amablu cheese and candied walnuts on mixed greens with a tarragon walnut vinaigrette and crispy onions.

Cobb Salad

Chopped romaine and watercress, rotisserie chicken, bacon, avocado, tomatoes, soft boiled egg, scallions and blue cheese crumbles with traditional brown derby dressing.

Salad Niçoise

Cooked yellowfin tuna, soft boiled egg, potatoes, French green beans, capers, olives and tomatoes on mixed greens with a citrus olive vinaigrette.

Caesar Salad

With parmesan peels, anchovies and croutons.

Frisee Aux Lardons

Frisee and watercress tossed in a warm bacon and shallot vinaigrette and topped with a soft poached egg. Served with toasted brioche.

The Wedge Salad

Iceberg lettuce wedge, apple wood smoked bacon, vine ripened tomatoes, scallions and blue cheese dressing.

Poached Beet Salad

A medley of cinnamon spiced poached beets with chevre, watercress, fried leeks, candied walnuts and a fig vinaigrette.

Potato-Horseradish Crusted Walleye

Canadian walleye, lightly sautéed. Served with wild rice risotto and a rosemary buerre blanc.

Veal & Spinach Meatloaf

A blend of veal, beef, pork and herbs. Topped with a wild mushroom demi-glace. Served with seasonal steamed vegetable and yukon gold mashed potatoes.

Today's Fresh Fish

Vegetarian Dish

Ask your server for today’s selection

Free Range Rotisserie Chicken

One half wild acres rotisserie roasted chicken. served with a polenta cake, braised Brussels sprouts and a savory chicken demi-glace.

Cider Brined Pork Tenderloin

Grilled and served with potatoes au gratin, mustard glazed baby carrots and an apple jack demi-glace.

Chicken Dinner (Serves 2-3)

One wild acres free range rotisserie chicken, quartered and served family style with chicken jus, parsnips, baby carrots and fingerling potatoes. Accompanied by a basket of warm baguette.

Au Poivre

12 oz. New York strip, peppercorn crusted, with a brandy cream sauce. served with a twice baked potato.

Steak Frites

A 6 oz. grilled hanger steak. served with hand cut French fries and béarnaise sauce.

The Henry Viii Burger

A kitchen specialty since 1941. our special blend of ground beef on a toasted and buttered bun. With the kitchen’s pickle relish, tomato, lettuce and bermuda onion, and fries or salad.

Corned Beef Sandwich

New York style corned beef piled high on rye with German mustard, and a pickle.

Croque Monsieur

Smoked ham, gruyere cheese and béchamel. Baked and served browned, with fries or salad.

Kentucky Hot Brown

Sliced turkey on texas toast with mornay sauce, apple wood bacon and smoked tomato marmalade served open faced with mashed potatoes.