Gibs On The Lake Prices in Kewaunee, WI 54216
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Baked Artichoke Ramekin |
Marinated artichoke hearts baked with garlic, mayonnaise, parmesan and mozzarella cheeses. Served with fresh baked bread.
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| Onion Petals |
Lightly battered and fried.
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| Frickles |
Dill pickles breaded and fried. Served with Ranch dressing.
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| Poutine |
French fries tossed with fresh cheese curds then topped with mushroom onion gravy.
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| Calamari |
Baby squid lightly breaded then fried. Served with lemon spiked mayonnaise.
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| Breaded Krohn Dairy Cheese Curds |
Fried and served with marinara sauce.
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| Fried Combo |
White cheddar cheese curds, onion petals and frickles.
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| Mussels |
Steamed in white wine with pear tomatoes, garlic, capers, and butter.
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| Gib's Shrimp |
Half pound of shrimp sautéed in olive oil with fresh basil, garlic, shallots, sundried tomatoes, mushrooms, Cajun seasonings, red wine and butter.
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| Soups & Salads |
| Fresh Greens |
Assorted greens topped with fresh vegetables. Served with choice of dressing.
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| French Onion Au gratin |
In place of soup or salad.
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| Soup of the day |
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| Caesar |
Fresh romaine tossed in our classic Caesar dressing with parmesan cheese and croutons. Served with anchovy on request. Add grilled chicken breast.
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| Pasta |
| All pasta made fresh in house and served with fresh baked bread, choice of soup or salad. French onion or Caesar. |
| Angel Hair with Shrimp or Chicken |
Ultra thin pasta tossed in olive oil with shrimp, fresh basil, garlic, shallots and tomatoes. Shrimp, chicken.
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| Fettuccini Alfredo |
Pasta tossed in the classic Italian white cheese sauce; with vegetables, with chicken, with shrimp.
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| Lasagna |
Made in house layered with beef, Italian sausage, 4 cheeses and spinach.
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| Rigatoni Beraise |
Tossed in a tomato sauce with house made Italian sausage. Topped with mozzarella and parmesan cheeses then baked.
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| Sautéed Breast of Chicken Marsala |
Sautéed in olive oil with fresh mushrooms, cream and Marsala wine. Served over fettuccini.
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| Mary's Favorite Pasta |
Fettuccini tossed with sautéed tenderloin tips, olive oil, beef stock, onions, mushrooms, capers and pear tomatoes then topped with melted mozzarella and parmesan cheeses.
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| Friday Fish Fry |
| Substitutions extra. |
| Great Lakes Perch |
Crisp fried, light battered or grilled. 4 Ounce, 6 Ounces, 8 Ounces.
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| Cod Fish Plate |
Crisp fried or light battered then served with French fries and coleslaw.
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| Entrees |
| All served with fresh baked bread, choice of soup or salad. Choice of potato, vegetable or pasta. French onion or Caesar. |
| Char Broiled Ribeye* |
12 ounces.
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| Char Broiled Filet Mignon* |
6 Ounce cut, 9 Ounce cut.
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| Char Broiled Sirloin* |
8 ounces, 12 ounces.
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| Char Broiled Sirloin for Two* |
24 Ounces.
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| Char Broiled Chopped Triple Steak* |
12 ounces. A delicious combination of ribeye, sirloin and tenderloin freshly ground.
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| Filet with Shallots* |
A 9-ounce Filet Mignon sautéed to your specification in olive oil with red wine, Au Jus, Italian herb's, garlic and shallots.
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| Scampi |
Jumbo shrimp sautéed in olive oil with fresh garlic, shallots, parsley, white wine and sherry. Served over fresh wilted spinach.
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| Sea Scallops |
Half pound of large sea scallops broiled and served over wilted spinach and topped with sun-dried tomato caper beurre blanc.
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| Center Cut Pork Chop* |
A half pound grilled or lightly battered and broasted. Served with sauerkraut.
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| Lamb Chops* |
6 ounce chops house seasoned, grilled and served with minted honey and whole grain mustard. 2 Chops, 3 Chops.
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| Baby Back Ribs |
Seasoned with our own rub, grilled, then slow roasted and glazed with our one of a kind sauce. 1/2 rack, Full rack.
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| Tiger Shrimp |
Jumbo shrimp grilled and served with drawn butter or breaded and crisp fried.
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| Gib's Walleye |
Grilled then topped with fresh lemon caper beurre blanc. 10-12 ounces.
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| Fried Walleye |
Breaded and crisp fried or light battered. 10-12 ounces.
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| Broasted Chicken |
Fresh chicken, marinated overnight then lightly battered and broasted. 1/4 chicken, 1/2 chicken.
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| Pork Piccata |
Tender pork cutlets lightly floured then sautéed in olive oil with garlic, capers, lemon and white wine.
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| Gib's Schnitzel |
Tender pork cutlets, egg breaded then dipped in bread crumbs and fried. Topped with pumpernickel, sauerkraut, pork sausage and Swiss cheese stuffing then baked and topped with mushroom gravy.
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| German Wednesday's & Thursday's |
| All served with fresh baked bread & butter, sweet sour cabbage and choice of spaetzle, potato dumplings or German potato salad. |
| Rouladen |
Slices of beef filled with sautéed bacon, onions, pickles and mustard then breaded, fried and slow roast in red wine and beef broth.
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| Jaeger Schnitzel |
Tender pork cutlet, egg dipped then breaded and fried. Topped with mushroom gravy.
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| Zigeuner (Gypsy) Schnitzel |
Tender pork cutlet, egg dipped then breaded and fried. Topped with Mushrooms, bell peppers, onions, and garlic in a red wine tomato gravy.
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| Königsberger Klopse |
Meatballs served in a white sauce with capers.
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| Pretzel Crusted Pork Chop |
Pretzel breaded then broasted. Served over sauerkraut.
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| Sauerbraten |
Beef roast marinated in a vinegar brine. Braised and served with it's own characteristically sour gravy.
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| Spinat Spaetzle |
Diced ham, spaetzle, mushrooms, onions and spinach tossed in a Swiss cheese cream sauce.
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| Gib's Prime Rib |
| Available Friday and Saturday only. Rubbed down with our special blend of seasonings then slow roasted overnight to a tender perfection. While supplies last. |
| Queen cut 12 ounces |
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| King cut 16 ounces |
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| Gib's cut 20 ounces |
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| Cold Water Lobster Tail |
| South African. 3 1/2-4 ounces per tail. |
| 1 tail |
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| 2 tails |
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| 3 tails |
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| 4 tails |
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| 1 tail a la carte |
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| A La Carte |
| Pasta Side of the Day |
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| Baked Potato |
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| French Fries |
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| Hash browns |
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| Fresh vegetable of the day |
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| Gib's Loaded Potato |
with entrée.
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| Sautéed Mushrooms |
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| Sautéed Onions |
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| Sautéed Mushrooms & Onions |
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| 3 Tiger Shrimp grilled or fried |
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| Cold water lobster tail |
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| 3 1/2 - 4 ounce |
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| 1/4 pound Sea Scallops |
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| Broasted Chicken |
| To Go. |
| 8 piece |
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| 12 piece |
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| 24 piece |
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| Children |
| Breaded Cheddar Cheese Curds |
Served with marinara and choice of pasta or French fries.
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| Broasted 1/4 Chicken |
Served with choice of pasta or French fries.
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| Fettuccini Alfredo |
Pasta tossed in the classic Italian white cheese sauce.
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| Fettuccini Marinara |
Pasta tossed in the classic Italian tomato sauce.
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| Hamburger |
Served on a fresh baked bun with choice of pasta or Fries. With cheese.
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| Main |
| All served with fresh baked & butter, sweet sour cabbage and choice of spaetzle, potato dumplings or German potato salad. |
| Rouladin |
Slices of beef filled with sauteed bacon, onions, pickles and mustard then breaded, fried and slow roast in red wine and beef broth.
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| Jaeger Schnitzel |
Tender pork cutlet, egg dipped then breaded and fried. Topped with mushroom gravy.
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| Zigeuner (Gypsy) Schnitzel |
Tender pork cutlet, egg dipped then breaded and fried. Topped with Mushrooms, bell peppers, onions, and garlic in a red wine tomato gravy.
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| Foot Long Bratwurst |
Boiled in beer then grilled and served over sauerkraut.
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| Pretzel Crusted Pork Chop |
Pretzel breaded then broasted. Served over sauerkraut.
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| Sauerbraten |
Beef roast marinated in a vinegar brine. Braised and served with it's own characteristically sour gravy.
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| Spinat Spaetzle |
Diced ham, spaetzle, mushrooms, onions and spinach tossed in a Swiss cheese cream sauce.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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