Chef’s Features

All the features below include Soup & Salad Bar; dinner rolls & garlic toast

Poached Salmon with Scallops  $20

Salmon poached with spinach, mushrooms, tomatoes, asparagus &

a creamy asparagus aioli paired with pan seared scallops on a creamy

lemon pepper risotto

Panko Crusted Walleye  $22

Panko crusted pan fried walleye topped with a scallion cream sauce;

vegetables & potato choice

Tenderloin Pot Pie  $18

Broiled tenderloin tips sit atop roasted potatoes, carrots, onions & celery;

served in a flaky puff pastry & topped with a meaty brown sauce

Wedding Receptions

Wedding receptions at High Shores offers ambiance beyond compare!

Dining room, with beautiful views of the lake, seats 75 guests plus additional seating for Head Table.

Pavilion outdoors seats 65 guests.

Connecting Deck overlooking Lake Wissota seats 40 guests.

Option to rent entire property for the event is available. (closing to the public)

High Shores is suitable for smaller weddings.

Please call 715-723-9854 for more information. Ask for Diane or Brian.


Valentine’s Day, Saturday, Feb. 14

Valentine’s Day Specials               ( FULL MENU ALSO AVAILABLE)

Dinner for Two includes 2 glasses of wine & dessert  ($50)

3 Choices:

Steak & Seafood for Two  (His & Her 8 oz. chef carved tenderloins topped with white wine mushrooms;

served with a broiled lobster tail & four shrimp)

Seafood for Two  (jumbo shrimp & scallops baked in a creamy lemon butter sauce with his & her

broiled lobster tails on a crab risotto)

Steak & Salmon  (twin 4 oz. filets accompany broiled salmon with a basil pesto glaze over bruschetta risotto)

Reservations 715.723.9854


NEW YEARS EVE  features specials and open menu.


STEAK OSCAR (Chef cut filet mignon topped with fresh crab, asparagus & hollandaise sauce;

served with chefs potato.   $45

CHAMPAGNE SCAMPI (shrimp & scallops baked in a champagne butter & garlic paired

with broiled lobster tail set on citrus risotto)   $40

STEAK DIANE (chef carved tenderloin served with chefs potato & topped with

brandy mushroom demi glaze & asparagus)    $23

Please call for reservations 715-723-9854

Wine Dinner

Wine Dinner

Thursday, July 24, 2014          ($45 per person)

5:30 Social/ 6:30 Dinner           Reservations Required

First Course

Italian sausage & cheese stuffed Portabella mushroom with summer fresh Pomodora sauce

Foghead Pinot Grigio (California); delicate aromas of white peach, pear and nectarine. Citrus, lime and ripe stone fruit flavors are enhanced by balanced acidity and a crisp finish.

Second Course

Spinach and Fresh Fennel Salad with Port Wine poached pears and blue cheese crumbles; tossed with port wine and pear vinaigrette

Foghead Chardonnay (California); medium bodies wine, offering refreshing aromas of citrus, lemon and honeysuckle. Balanced acidity and vibrant flavors of green apple and pear lead to a juicy finish.


Grape Sorbet


Tenderlin Tips Fra Diavolo

Tenderloin tips with tomato, olive, peppers, onion, garlic and mushrooms; served over orzo pasta

Foghead Merlot (California); medium bodied wine with aromas of ripe cherry, blackberry and sweet herbs. Concentrated layers of plum and dark chocolate are completmented on the palate with plush tannins and a smooth, jammy finish.


Raspberry and Mascarpone Cheese filled Crepes; drizzled with raspberry and creme fraiche.

Resevations accepted by phone 715-723-9854 (mention Wine Dinner) or by




High Shores Wine Dinner


Thursday, June 26  5:30 Social  6:30 Dinner   $45 per person

Reservations Required. Please call 715-723-9854 and mention Wine Dinner or

respond by

Chef Dan Caneff (formerly of Blue Moose) has joined High Shores and very much

wants to continue the wine dinners he previously hosted.

The menu includes:

Crispy Flat Bread (hickory smoked ham, spinach, sundried tomatoes, Brie cheese & balsamic drizzle)

Cool Cucumber Salad (cucumbers, red onions, cherry tomatoes, fresh cilantro with white balsamic

lime chili vinaigrette & butter crunch lettuce)

Lemon Sorbet

Pan Seared Grouper (filet with twin roasted bell pepper sauce served with fresh basil & summer vegetable couscous)

Fried cheese cake with warm bourbon caramel sauce.

Three glasses of wine will be paired with dinner.

We hope you can join us for this special event!!

Mother’s Day, Sunday, May 11

Celebrate with Mom at High Shores

overlooking Lake Wissota!!!

Buffet 11:00 a.m. – 7:00 p.m.

BBQ Pork Ribs

Creamy Parmesan Whitefish

Hickory Smoked Ham

Roasted Turkey Breast

Whipped Potatoes & Gravy

Vegetable Medley

Salad Bar & Assorted Desserts

Adults $17 ; 5-12  $8; Under 5 Free

Reservations Recommended & Appreciated

Easter Sunday

Check out our new fresh updates on Easter, if not before!!! Exciting!!

Easter Sunday Buffet

Open 11 a.m.- 4 p.m.

Buffet features:

BBQ Pork Ribs, Hickory Smoked Ham, Baked Chicken & Creamy Parmesan Whitefish

Whipped Potatoes & Gravy, Vegetable Medley

Salad Bar & Dinner Rolls

Assorted Desserts

Adults $16; Children 5-12 $8; Under 5 No Charge

Reservations suggested & appreciated!

Happy Spring….finally :)


Happy Valentine’s Day

Valentine’s Day Features

Friday & Saturday, Feb. 14 & 15

Oscar Salmon, Creamy Parmesan Whitefish,

Black Angus Prime Rib, BBQ Pork Ribs


Full Menu also available & all entrees include potato choice, Soup & Salad Bar

To view our full menu, please go to Menu Page.

Reservations Appreciated! 715-723-9854


New Year’s Eve

Tuesday, Dec. 31   

New Year’s Eve serving 5:00-10:00 p.m.

Full Menu available!!

Featuring Pork Ribeye served with cinnamon apple compote  $18

$1.00 off all Black Angus Prime Rib cuts

All entrees served with choice of potato and amazing soup & salad bar!!!

Reservations suggested & appreciated!!

High Shores closed New Years Day