An "UN-Fish UN-Fry"
Our Always Popular Lamb Chops for Easter Weekend
"It's been a quiet week here in Lake Wobegon..."
Oops, wrong script. But the story line is much the same this time of year in the Cable/Hayward area of northwest Wisconsin. As a result, many of our neighboring restaurants choose to close for the next month or so. But not the Rookery! We're still here for your dining pleasure, 5 nights a week (Thursday thru Monday).
So come join us during this unusually early and beautiful Spring here in the Wisconsin Northwoods. And you might want to bring along your bikes. The CAMBA mountain bike trails are opening this weekend, nearly a month earlier than normal. Great temps for riding, dry trails, and no mosquitoes. Conditions could hardly be any better.
Even though the Rookery will remain open right through 'til summer, we have temporarily suspended our Fresh Fish UN-Fry until things get a little busier once again. Our special for this Easter weekend is grilled lamb chops. But if you're sticking to fish and seafood you needn't despair. We'll still be serving our ever popular Mediterranean Walleye, along with Seafood Truffle Risotto, Thai Shrimp & Halibut Curry, and Lobster & Shrimp Ravioli.
Have You Visited Our New Websites Yet?
Even more information than before, with improved navigation and other updated features. Just some of the new content includes an archive of past email newsletters, calendar of performances for our second summer of live outdoor music (specific acts to be scheduled soon), and bios of Chef Mike and yours truly.
We'd love to hear any feedback you might have. One of the best features about the new website designs is that we'll be able to update, add, and change information much more quickly and easily than before. So tell us what you'd like to see.
New Menu Items Coming Soon!
Chef Mike is currently working up a bunch of new recipes for our upcoming summer dinner and lunch menus. We'll be rolling out a few of these new dishes in time for Mothers Day on May 13 and the Rookery's 4th anniversary on May 22. We'll whet your appetite with a few teasers in upcoming editions of this newsletter.