Lobster Boil

Our traditional New England lobster boil is unlike a fish boil, in that we cook the lobster to order. Our boil is a three course dinner, served in addition to our regular dinner menu, on Wednesday, Friday, Saturday, and Sunday evenings.

We start you with a cup of our creamy lobster bisque, then move onto the second course, which is a 1 ½ – 2 pound live Maine lobster with baby red potatoes, fresh local corn on the cob, New Zealand mussels, and steamed clams. The third course is a generous portion of our homemade Door County cherry bread pudding. The price is $70 per person.

During the summer and fall season, we do have a wood fired pot between the dining room windows and the waters edge where you can see a kitchen member running back and forth dropping and retrieving the lobsters. You are welcome to join him or her at the pot to check on the lobsters’ progress!  Picture taking is always welcome. 

Since lobster is a stable menu item for us, we fly in live Maine lobster at least twice a week, and maintain them in a 500 gallon saltwater tank. After a lobster has been cooked, our chef’s will expertly prepare it for you by cutting the tail down the middle and cracking the claws for you to easily scoop out the meat. Crackers are always provided for those who want to go above and beyond.

Fresh cooked lobster, a relaxing atmosphere with Lake Michigan views, and a wood fire – does it get any better? Join us and experience the magic of this dining experience! Reservations are strongly encouraged.