Preludes
Dinner Menu
Afterthoughts

English Toffee Sticky Pudding - not a pudding, really (leave it to the English) but more of a spicy cake soaked with our own homemade toffee sauce topped with premium vanilla ice cream and whipped topping.

Midnight Delight - dense, chewy homemade brownie served warm with a scoop of premium vanilla ice cream then drizzled with our Kaluah hot fudge.

Pecan Ice Cream Ball - ball of premium vanilla ice cream rolled in freshly roasted pecans, topped with our own homemade Kaluah hot fudge, whipped topping and cherries. It’s enough for two.

Cherry Pandowdy - juicy cherries baked with a crunchy oatmeal sugar topping served with a scoop of premium vanilla ice cream.
Children's Plates
Comes with a fun souvenir cup
and a silly hat to color


Macaroni & Cheese5.95             Crispy Chicken Strips5.95
6-inch Pepperoni Pizza  5.95      Battered Shrimp5.95

Small Plates



Glarum Grille– open-faced flame broiled prime rib, sautéed onions and green peppers, and coarse ground mustard heaped with melted cheddar jack cheese.
Shed Burger –10-oz. and  flame broiled to your liking, served with lettuce, tomato, and onion on ciabatta bread.

Bangers and Mash – a pub favorite, spicy charbroiled sausage served with our own garlic mashed potatoes.

Red Hot Steer – open faced flame broiled  prime rib coated with Cajun seasonings.

Nacho Supreme – homemade tortilla chips covered with seasoned ground beef, refried beans, fresh veggies, and melted cheeses.

Wet Burrito – seasoned ground beef, refried beans, and fresh veggies rolled in a tortilla shell drenched with enchilada sauce and melted cheeses.

Grilled Vegetables on Rice – locally grown seasonal vegetables with balsamic vinaigrette on a bed of rice pilaf.

Soups and Salads

Cherry Chicken Salad – chunks of chicken mixed with bleu cheese and mayo on a bed of greens, topped with dried cherries and pecans.

Shed Caesar – romaine lettuce tossed with black olives, red onions, and tomato.

Shed Borscht – chock full of beef, beets, and cabbage served piping hot with a dollop of sour cream.

Spinach Salad – fresh bed of baby spinach topped with bleu cheese crumbles, dried cherries, and roasted pecans served with raspberry vinaigrette.

House Salad – crispy greens topped with tomato, red onion, red cabbage, and grated carrots.

Homemade Soups --  ask about our soup of the day.



Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
Pan-seared Sea Scallops –
  in a roasted red pepper beurre blanc.

Hummus and Pita Bread

Crab Stuffed Mushroom Caps

Clam Strips

Shed Wings

Mozzarella Sticks

Chicken Strips

Chips and Cheese

Crab Rangoon
.

Entrees


Shed Sirloin – 8-oz. of top sirloin prepared to your liking over an open flame finished with our coarse ground seasonings

London Broil – 12-oz. of marinated steak prepared to your liking, covered with homemade mushroom gravy.

Baby Back Ribs –slow roasted, fall-off-the-bone, tender baby back ribs finished with our homemade barbeque sauce.

Sesame Crusted Whitefish – a fresh, boneless fillet pan-seared with our sesame crust.

Scallops – five large pan-seared scallops over a bed of sauteed spinach with roasted red pepper.

Alaskan King Crab – a one pound serving steamed to perfection.

Honey Pecan Pacific Salmon – a boneless filet, hooked and line-caught, honey-glazed, grilled and finished with roasted pecans.

Ritz Crusted Walleye – great lakes walleyed topped with Ritz crust and sautéed.

Lake Perch – an up-north classic, lightly breaded and deep-fried.

Shed Shrimp – a heap of jumbo tender black tiger shrimp, battered and deep-fried.

Shrimp Scampi – lightly sauteed in garlic, butter and bread  crumbs.


Smothered Boneless Chicken Breast –juicy charbroiled chicken breast under crispy bacon, sautéed onions and green peppers topped with melted mozzarella.

Pesto Penne – penne pasta tossed in creamy pesto sauce with sun-dried tomatoes, asparagus, pine nuts and chicken or shrimp..


Glarum Grille– open-faced flame broiled prime rib, sautéed onions and green peppers, and coarse ground mustard heaped with melted cheddar jack cheese.

Shed Burger –10-oz. and  flame broiled to your liking, served with lettuce, tomato, and onion on ciabatta bread.

Bangers and Mash – a pub favorite, spicy charbroiled sausage served with our own garlic mashed potatoes.

Red Hot Steer – open faced flame broiled  prime rib coated with Cajun seasonings.

Nacho Supreme – homemade tortilla chips covered with seasoned ground beef, refried beans, fresh veggies, and melted cheeses.

Wet Burrito – seasoned ground beef, refried beans, and fresh veggies rolled in a tortilla shell drenched with enchilada sauce and melted cheeses.

Grilled Vegetables on Rice – locally grown seasonal vegetables with balsamic vinaigrette on a bed of rice pilaf.

Beverages
coffee
tea
soft drinks
milk
or
something from the bar?


YUM! YUM!
What's for Dessert?
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Weekly Specials

There's always something cookin' at the Cabbage Shed

Wednesday:
Italian Night -  Create your own pasta; mix and match meats, sauces and pasta.
All you can eat -7.95

Thursday:
Cajun Night - surprise your taste buds with a new cajun cuisine entree each week.

Friday:
Fish Fry - All you can eat!
Deep-fried Alaskan Pollock with potato and cole slaw for 7.95

Saturday:
Prime Rib Dinner Special

Check out
our full 
menu

Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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Preludes
Entrees
Children's Plates
Afterthoughts
Small Plates
Soups and Salads
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