Michael’s Supper Club Menu – Wausau, WI

Type : Restaurant

Location : Wausau, WI

American seafood & steaks are served in a casually refined space with white tablecloths. Based on 136 reviews, the restaurant has received a rating of 4.4 stars. Price $$$

Michael's Supper Club 54401

Address:
2901 Rib Mountain Dr, Wausau, WI 54401

Phone:

Website: http://michaelsofwausau.com/

Social Profile:

Menu

Starters
Tempura Jumbo Shrimp
Three jumbo Gulf shrimp with a signature spiced light crisp batter, served with sweet chili sauce, thai peanut sauce, and red cabbage slaw.
Trio of Jumbo Lump Mini Crab Cakes
Served with three mustard sauce and mediterranean tomato relish.
Chesapeake Oysters
Served on the half shell.
Baby Back Riblets
Half dozen grilled riblets with a choice of Sweet Baby Ray’s Original or Chef’s honey gold barbecue sauce.
Bruschetta
Chopped roma tomato with fresh basil, garlic, and red onion tossed with aged balsamic and Extra Virgin olive oil. Served with garlic, parmesan crostini.
Espresso & Guiness Glazed Pork Belly Lolly Pops
Served over German style sauerkraut 4pc. per order.
Oysters Rockefeller
Served in the shell with creamed spinach, applewood smoked bacon, and topped with broiled bèarnaise.
Shrimp Chartreuse
Old School House Specialty for 20 years, Four jumbo shrimp sauteed and flambeed with Gold Chartreuse and a touch of cream swerved over wild rice.
Salads
Mandarin Salad
This is a dish on your menu. Briefly describe it, e.g., Nachos, cheese, olives, jalapeno pepper, served with sour cream.
Insalata Caprese Napoleon
Fresh buffalo mozzarella, fresh basil, and Roma tomatoes served with balsamic syrup and basil infused oil.
Caesar Salad
Green Romaine lettuce, shaved parmigiano reggiano, croutons, and homemade dressing. Add a grilled 6 ounce chicken breast.
Wilted Spinach Salad
Spinach tossed with warm bacon vinaigrette, walnuts, and goat cheese.
Market Salad
Chef inspired seasonal ingredients. Ask your server for details.
From The Grill
12-14 oz. New York Strip
USDA choice cut.
Tenderloin Tornados
Twin 4 oz. tenderloin medallions pan seared to temperature, finished with a rich Madeira mushroom sauce.
Filet Mignon
USDA choice 8 oz filet charbroiled to taste.
South African Cold Water Lobster Tail
Grilled or broiled.
Salmon
Fresh seasonal salmon grilled to temperature.
Famous Baby Back Ribs
When you want the best ribs In town! Michael’s has the secret to mouth watering baby back pork ribs. Half or full rack with your choice of Sweet Baby Ray’s or Chef’s honey gold barbecue sauce.
Petite Filet Mignon
USDA Choice 6oz. filet mignon is perfect for the smaller appetite. Charbroiled to taste.
Only On Friday’s
Cod Filet
Only The Best Available – A Generous Portion. Lightly Breaded or Beer Batter and Deep fried.
Lake Perch
Wisconsin’s Catch Prepared Just Right. Lightly Breaded and Deep-fried.
Sides
Seasonal Mashed Potato
Seasonal Risotto
American Fries or Lyonnais
Hot Bacon Dressing
Sautéed Mushrooms
New Potato Hash
Baked Potato
Wild Rice Medley
Fresh Baked Bread
Vegetable Medley
Bearnaise Sauce
Soups
Lobster Bisque
Garnished with lobster meat, always sure to please. Cup or Bowl.
Soup of the Day
Made fresh daily from seasonal ingredients. Cup or Bowl.
French Onion
Garnished with seasoned croutons and melted baby laced Swiss cheese.
Classic Entrees
Red Snapper
Pan seared and macadamia-cashew nut crushed, served with saffron basmati rice and Caribbean tropical salsa.
Chicken Saltimbocca
Chicken breast rolled with Prosciutto, roasted red pepper and shiitake panko stuffing. Sauteed to a perfect golden brown and served with new potato hash and caramelized garlic cream.
Fresh Seasonal Salmon
Served with saffron basmati rice and garlic dill cream. Grilled or broiled.
Duo of Maryland Crab Cakes
Chef Adam’s Famous Recipe, two crab cakes served with three mustard and saffron basmati rice and Mediterranean tomato relish.
Sesame Crusted Ahi Tuna
Cast iron seared to temperature, served with sweet Thai chili plum sauce and soba noddles stir fried with bok choy, red onions and shiitake mushrooms.
Veal Scallopini
Veal sauteed with marsala wine in our fresh mushroom sauce, finished with a touch of lemon and fresh hand-cut pasta.
Jumbo Fresh Ravioli
A traditional Jamgochian family recipe for over 75 years. These homemade raviolis are stuffed with a mixture of fresh ground sirloin and ground pork married with three imported Italian cheese and fresh spinach, finished with Michael’s own marinara sauce. Bolognese Sauce available.
Texas Golf Shrimp
On the grill to be served in a casserole dish with lemon garlic herb butter.
Linquini Bolognese
A traditional Italian meat sauce made with ground beef, pork and veal. Married together in a delicate tomato based sauce, finished with a touch of cream over a generous portion of fresh linquini pasta. Chef Adam’s favorite comfort food.
Beef Wellington
Pan seared beef tenderloin, stuffed with roasted garlic, wrapped with wild mushroom duxelle and puff pastry. Prepared medium rare to medium, served with new potato hash and stuffed hollandaise sauce.
Chicken Breast Marsala
Skinless, boneless breast of chicken, sauteed and served in a marsala and mushroom sauce with fresh peas.
Veal Romano
Milk fed veal sauteed and flamed with Madeira wine, topped with prosciutto ham and fresh mozzarella cheese. Finished with sauteed spinach and mushroom sauce.

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Photo Gallery

Reviews

Jeanna Allen
Service was amazing. Primo made excellent recommendations, always anticipated our needs as a table, and was wonderfully personable.

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Adam Antonuk
Fantastic food, great service, nice atmosphere. The prices are higher than most in the area but the food delivers. The only negative experience was the timing, as the bar opens at 4pm but the dining room not until 5, which is not advertised. However my waiter did come to the bar, take my order, and come back to bring me to the table when my appetizers we’re ready. Overall great experience.

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Jacob L Messmer
Our party of 4 arrived on a Monday evening at 8:50pm, in which they close at 10. The staff was excellent, excluding the fact that we were only patrons. But, no rush in our service at all. Very courteous waitress. Was knowledgeable about the menu and eager to share recommendations. Appetizers, drinks, main course, and desserts all were superb. We are from out of town and recommended anyone or visitor to experience the cuisine at Micheal’s Supper Club. Just amazing!!!

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Tara Lind
The lobster was terrible and the most expensive item on the menu. It had zero flavor which maybe can’t be controlled but I had a DOUBLE order of vegetables and I literally had a cup maybe less. No salad, no soup included. My husband had the veil, that tasted good except he had 1 broccoli piece and 2 cauliflower pieces. I’ve never seen less sides served especially at a super club. To me overall it seemed very cheap and our bill was over 75 so not worth it again.

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Mark Jones
It has been a number of years since we have dined at Michael’s but we had heard positive feedback from others so we gave it a try on a Saturday night for our son’s birthday dinner.

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Chris Gabriel
One of my all time faves in the area. However last night l ordered the crab cakes which were pretty tasteless and the mustard sauce that came with them was strong and overpowering. For me shellfish and mustard don’t belong on the same plate. The lobster bisque which tastes great was luke warm.

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George Kingman
Great place to host a large group for a nice dinner. I plan over 100 dinners of 30 plus people a year and never have I seen every steak cooked perfectly and come out at the same time. Wish I had one of these at all the cities I visit.

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chris brown
Nice, quiet atmosphere. Delicious food. Somewhat more sophisticated recipes, beautifully presented. Reasonable sized servings. Drinks well-prepared. Decadent tiramisu – eager to try their other desserts.

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Owen Keenan
This is a great place! My wife and I have been there many times and they never fail to amaze. Seafood specialties always excellent. Service is also always good and they have a great bar. Will be going again for my wife’s b’day on Friday and have every expectation of having a great time.

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Thomas Brunhart
A must stop venue for a succulent experience. An old fashioned great Supper club, the way they use to make them. I travel frequently and this restaurant has great ambiance and the bartender is waiting to make you a brandy old fashion sweet to top off the experience !

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