Rookery Pub Fine Dining
 
This Week's Fresh Fish "UN-Fry"

Australian Barramundi

with quinoa in a pepper sauce

    

Thursday thru the weekend (or until it runs out). Call ahead to reserve.

 

 

Barramundi

It's Birkie Weekend

Will it be pasta or protein?

 

Here at the Rookery we've never much cared for the concept of a "pasta feed." It may not be accurate or fair, but to me the expression conjures up childhood images of lunch at my middle school cafeteria. Both in terms of aroma and ambiance.

 

So we're serving up something just a bit different again this year for discriminating carbo loaders on the eve of the big race. Call it gourmet pasta, featuring Chef Jenny's tomato basil sauce and housemade meatballs.

 

And for those who swear by protein but prefer theirs in the form of fish, we're also featuring fresh Australian Barramundi all weekend long.


Barramundi is among the most popular fish served in Australian restaurants, kind of like walleye here in northern Wisconsin. Like walleye, barramundi belong to the perch family of fishes. They are native to the tropical waters of northern Australia, Southeast Asia and southern China. Large predators, barramundi can grow up to 120 pounds, feeding mainly on smaller fish and crustaceans. Sometimes called giant perch or silver jack, barramundi also are considered one of the most prized sport fish in Australia.

The barramundi featured at the Rookery are farm raised in Australia specifically for premium eating qualities, with firm white flesh, a mild flavor, and low oil content, yet high in healthy omega-3 fatty acids. Come discover for yourself why Australians are so high on this tasty member of the perch family.

So take your choice. Gourmet pasta with housemade meatballs. Or f
resh Australian Barramundi with quinoa in a pepper sauce. Birkie weekend. Only at the Rookery!

 

 

Upcoming Events
 
Friday, March 8     Molly and the Danger Band (an encore winter performance)
 
                                          Day Spa & Luxury Retreat Packages
 
Thursday, March 14     Cable Natural History Museum Dinner Lecture Series
                                          "Why Wisconsin Forests Look the Way They Do"

5:30 - 7:00 PM     Dinner and conversation
7:00 PM                Talk by John Kotar, emeritus professor of forest ecology from                                  University of Wisconsin-Madison (click for more info)

Sunday, March 17, 5-8 PM     An Evening of Celtic Culture & Cuisine
                                                      In celebration of St. Patrick's Day
 

Celtic culture is rich with the ancient craft of storytelling. Join us for an evening devoted to the bounty of Irish/Celtic food, with authentic tales by Wisconsin Storyteller Tracy Chipman. Watch for more details coming soon! Seating is limited. Call early for reservations.

Winter Dining HoursRookery Pub Fine Dining

DINNER (5 nights, Thursday thru Monday)  
Beginning at 4:30 PM (reservations recommended)Cable Nature Lodge
Bar opens 4 PM
Closed Tue & Wed

 

Wineaux WEEKDAYS (Monday & Thursday) - 1/2 price bottles of wine
 

(715) 794-2062

www.RookeryPub.com

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