The Nightingale Supper ClubA favorite of the locals since the 1930’s

In August of 1984, David Ripp, a lifelong resident of Sturgeon Bay, took over the reins as owner and managing partner of the Nightingale Supper Club. Dave was a meat cutter by trade, but he was ready to be his own

boss, even if it meant learning as he went along. His knowledge of butchery and his willingness to work every day and night helped to solidify the

tradition and popularity of the Nightingale for years to come.

Marcia Brauer, the chef, did a short stint in the Nightingale kitchen before Dave assumed ownership, and he invited her to come back and be part of the new team. Marcia grew up in the kitchen with her mother, who was also

a cook, and began cooking in a family restaurant in Sturgeon Bay when she was 14. She later went to Fox Valley Technical College in Appleton. Marcia

does what she loves for a living, still in the Nightingale kitchen 26 years later, serving up our famous prime rib, steaks and seafood to loyal locals and

visitors who come to Door County.

Dave’s daughter, Veronica, was eight when her father began his Nightingale career. Veronica (nicknamed Bug) was the official gopher, filling ice bins,

washing dishes, and barbacking. At the age of 16, she began cooking in the Nightingale kitchen. Veronica gained her culinary degree from Le Cordon Bleu College of Culinary Arts in Atlanta, and that education, along with years of service in several other restaurants, has prepared her to work alongside Marcia and Dave to update the menu and offer more fresh

and seasonal ingredients.

Our owner, chef, management and staff come together to invite you back to the Supper Club you know and love, and we include our local purveyors of seafood, vegetables and meat in our success. We know that you are the reason we have been here for all these years, and we want to give you fresh ideas without sacrificing tradition. We’re intimate and comfortable, we serve

the best cocktails around, and we now serve local food, beer and wine.

Come and enjoy your evening with us. Cheers!

StartersHouse smoked local whitefish cakes served with roasted red pepper remoulade -- 10

Fresh Shrimp Cocktail with cocktail sauce -- 9Bacon wrapped scallops with maple Bourbon sauce -- 14

Loaded potato skins with onion, bacon, cheddar cheese, topped with sour cream -- 8Renard’s deep fried cheese curds served with ranch dressing -- 8

Stuffed button mushrooms with cheese, bacon, onions & seasoning broiled golden brown -- 8Spinach & artichoke dip served with warm tortilla chips -- 7 (add crab meat - 3)

Beer battered onion rings thick cut with ranch dressing -- 5

Soup & SaladCreamy crab & asparagus -- 4 cup / 6 bowl

Soup of the day -- 4 cup/ 6 bowl

Cup of soup & a side salad -- 8

Spinach salad with shredded carrots, toasted sunflower seeds, macerated onions, craisins, & herb cheese -- 10 (add grilled chicken breast -- 4, grilled salmon -- 9, shrimp -- 8)

Caesar salad with croutons & shredded parmesan cheese -- 10 (add grilled chicken breast -- 4, grilled salmon -- 9, shrimp -- 8)

Garden Salad with shredded carrots, red onions, cucumbers, tomatoes, hard-boiled egg, shredded cheddar cheese, slice black olives, & toasted sunflower seeds -- 10

(add grilled chicken breast -- 4, grilled salmon -- 9, shrimp -- 8)

Spring Salad carrots, artichoke hearts, roasted red peppers, garbanzo beans, red onions, mushrooms & parmesan cheese -- 12

(add grilled chicken breast -- 4, grilled salmon -- 9, shrimp -- 8)

Dressings

Buttermilk Ranch, fat free Ranch, Balsamic Vinaigrette, Italian, French, Lite French, Parmesan Peppercorn, Raspberry Vinaigrette, 1000 Island

(Creamy Bleu Cheese, Bleu Cheese Crumbles or Hot Bacon -- 2)

Nightly SidesBaked potato (loaded baked potato -- 2), French Fries, Sour Cream Chive Wedges,

Apple Sauce, Cottage Cheese, American Fries (except Friday), (Vegetable of the day -- 2)

Thursday – Parsley Buttered Red Potatoes

Friday – Potato Salad, Creamy Cole Slaw

Saturday – Garlic Mashed Baby Red Potatoes

There will be a $3 charge for extra plates

House SpecialtiesServed with salad, bread & your choice of side

Add side of sautéed onions -- 4, side of sautéed mushrooms -- 6, sautéed mushrooms & onions -- 5, blackening spice -- 1,

top with caramelized onions & bleu cheese -- 4, bleu cheese -- 2

Ribeye 14oz chargrilled -- 26

Beef Tenderloin 8oz chargrilled -- 22

New York Strip 14oz chargrilled -- 29

Prime Rib slow cooked to perfection 10oz -- 19 / 16oz -- 24 / 20oz -- 27

We are not responsible for steaks cooked well done.

Burgers & Sandwiches Served with your choice of side

Applewood Smoked Bacon -- 1, Cheese (American, Cheddar, Swiss) -- 1 Add a side salad -- 2, sauteed mushrooms, onions, or both -- 1

Half Pound burger with lettuce, onion, tomato, & a pickle on a toasted bun -- 8

Portabella mushroom Sandwich stuffed with cheesy spinach & artichoke served on a toasted bun -- 7

Prime Rib Sandwich served on house baked bread & served with au jus -- 13

Grilled Chicken Sandwich topped with caramelized onions, cheddar cheese & served with rosemary mayonnaise on a toasted bun -- 8

Shrimp Po’ Boy served with Cajun mayonnaise, shredded lettuce, tomato served on a toasted bun -- 12

Vegetarian Options Served with salad & bread

Sautéed vegetables with quinoa -- 14

Vegetables with teriyaki sauce & rice -- 14

Alfredo with fettuccine pasta -- 14

Stuffed Portabella Mushroom with cheesy spinach & artichokes served with a choice of side -- 10

Add grilled chicken breast -- 4, grilled salmon -- 9, sautéed garlic shrimp -- 8

Fish & SeafoodServed with salad, bread & your choice of side

Surf ‘N Turf chargilled beef tenderloin & succulent lobster tail -- M.P.

Lobster Tail 8-10oz (one or two) broiled & served with drawn butter -- M.P.

Salmon broiled or grilled served with herb tomatoes -- 23

Whitefish broiled & served with lemon dill butter -- 20

Fresh Scallops 8oz sautéed with mushrooms & onions -- 25

Cod broiled & topped with cheesy spinach & artichokes -- 18

Shrimp with garlic butter or deep fried served with cocktail sauce -- 21 / lighter side -- 13

Walleye pan-fried or deep fried -- 20 / lighter side -- 14

Perch pan-fried or deep fried -- 22 / lighter side -- 14

Oink & Peep Served with salad, bread & your choice of side

Pork Chops (2) on the bone center cut either broiled or grilled served with apple sauce -- 21 / (1) -- 14

BBQ Baby Back Ribs slow cooked & basted with a sweet tangy sauce -- 20 / half rack -- 15

Marinated Chicken Breast broiled to perfection -- 12

Childrens Options Served with French Fries, Onion Rings, Applesauce, or Cottage Cheese

Grilled Cheese Sandwich -- 6

Quarter Pound Burger -- 7

Chicken Tenders -- 7

Buttered Noodles -- 5 (no side)

Kids Alfredo --8

Nightly SpecialsServed with soup or salad, bread & your choice of side (excludes Friday)

Monday

Lobster tail -- 17 / or Surf & Turf -- 28

Tuesday

Grilled Salmon with asparagus & house made Hollandaise sauce -- 19

Wednesday

2 piece broasted chicken & half rack of BBQ baby back ribs -- 14

Broasted Chicken Dinner four piece -- 15 / 2 piece -- 12

Thursday

Prime Rib 16oz with au jus -- 19

Friday Door County Fish Fry

Comes with your choice of side, rye bread, cole slaw (substitute a salad -- 2) & a pickle

Perch or Walleye either deep fried or pan-fried -- 16

Broiled local Whitefish -- 15

Saturday

Tenderloin Oscar 8oz beef chargrilled over asparagus, topped with crab meat & house made Béarnaise sauce -- 28

Steak & Shrimp 8oz beef tenderloin with garlic shrimp or deep fried shrimp -- 23

Beverages (milk, coffee) -- 2

Soda -- 3 (free refills)

Bottled Snapple Lemonade & Iced Tea (sweet) -- 3

DessertsPhiladelphia Cheese Cake -- 6 (add cherry -- 1), Snickers Cheesecake -- 6,

Chocolate Mousse Cake -- 6, Seasonal Pie -- 5 (ala mode -- 2), Crème Brulee -- 7

Desserts from the BarGrasshopper, Banana Banshee, White Dove, Brandy Alexander, Pink Squirrel -- 8

Consuming raw or undercooked fish, meat or eggs may increase your risk of a foodborne illness

Please consider the environment when asking to take your leftovers home!

Thank you for choosing the Nightingale Supper Club

Bottled BeerAsk about our seasonal options!

Amstel LightBeck’s

Beck’s DarkBlue MoonBud LightBudweiserBud SelectBusch LightCoors Light

CoronaFat Tire

GuinnessHeineken

Island WheatLeinenkugel

Leinenkugel Honey WeissLeinenkugel RedMichelob Ultra

Miller Genuine DraftMGD 64

Miller High LifeMiller Lite

New CastlePabst Bleu Ribbon

Samuel AdamsSmirnoff IceStella ArtoisSpotted CowSupper Club

Wisconsin Amber

Non-Alcoholic BeerO’Doul’s

O’Doul’s Amber

White Wines

House Pour - Chardonnay, White Zinfandel -- 6

Casa De Campo Moscato -- 7/24

Hogue Riesling -- 7/24

Cavit Pinot Grigio -- 7/24

Ceviche Sauvignon Blanc -- 7/24

Kendall Jackson Sauvignon Blanc -- 30

Kendall Jackson Chardonnay -- 7/24

Stone’s Throw Chardonnay -- 28

Red Wines

House Pour – Merlot, Cabernet Sauvignon -- 6

Stone’s Throw Big Mouth Red (blend) -- 22

Stone’s Throw Pinot Noir -- 8/29

Mondavi Private Selection Pinot Noir -- 7/24

Montes Kaiken Malbec -- 24

Tilia Malbec -- 8/30

Cannonball Merlot -- 7/24

Candor Merlot -- 34

Kenwood Merlot -- 24

Kendall Jackson Grand Reserve Cabernet Sauvignon -- 52

Columbia Crest Grand Estates Cabernet Sauvignon -- 24

R Collection Cabernet Sauvignon -- 7/24

Napa Cellars Zinfandel -- 8/29

Z-52 Zinfandel -- 8/29

Rosemount Shiraz -- 7/24

Barolo Vietti -- 48

Poliziano Rosso Di Montepulciano -- 24