Candlelight Dinners at The White Gull Inn

An old fashioned recipe... fresh ingredients, careful attention to detail and the antique charm of Door County's most historic dining room.

Evening Fare

This menu is a sample of our Evening Menu, which changes seasonally to take advantage of locally grown produce, meat and other ingredients. We welcome your calls at any time to determine if a particular entree is currently on the menu, and to inquire about nightly or chef specials.

(Saturday through Thursday in winter)

(Served Monday, Tuesday and Thursday in summer)

Starters, Small Plates, Salads

Soup - chef’s soup of the evening   5.50               bowl    7.50

Soup and Salad - a bowl of the chef's soup of the evening, choice of a salad and French Bread    15.75

Wisconsin Brie - baked in puff pastry with smoked almonds, served with Door County apple compote   9.75

Sea Scallops - pan seared and served with a wild mushroom spinach sauté  11.50

Smoked Whitefish Spread - cream cheese with fresh lemon and herbs served with toasted crostini 8.50

Bruschetta - basil pesto, sundried tomatoes, and melted Havarti cheese on toasted crostini 8.50 

White Gull House Salad - seasonal greens, dried Door County cherries, toasted pecans, tossed with balsamic vinaigrette and topped with Parmigiano–Reggiano     8.00

Caesar Salad - crispy Romaine tossed with house made garlic croutons, shaved parmesan and a Caesar dressing  8.00

Apple Walnut Salad - mixed greens tossed with a sherry vinaigrette topped with Door County apples, toasted walnuts, and Sartori black pepper Bellavitano cheese   8.00

Large Plates

Black Angus Beef -  6 oz broiled filet served with Renard's blue cheese butter and roasted fingerling potatoes 26.50  

Maple Leaf Farms Duckling - slow roasted half duck with Door County cherry port wine sauce, served with mushroom leek                wild rice 24.50

Grilled Pork Tenderloin - cider brined medallions served with a cinnamon ginger Door County apple compote and rice pilaf  22.50

Lamb Shank - slow braised with fennel and tomato, served with garlic mashed potatoes   24.50

Short Ribs - New Glarus Spotted Cow beer braised beef short ribs with winter vegetables and garlic mashed potatoes   23.50

Herb Crusted Walleye - pan fried wild caught Minnesota fillet encrusted with herbed panko crumbs, served with pesto roasted potatoes   20.75

Atlantic Salmon - broiled fillet with Parmigiano-Reggiano and sundried tomato basil pesto, served with roasted red pepper sauce and rice pilaf 22.75

Chicken and Dumplings - oven roasted brined breast and herbed dumplings in saffron infused broth with sautéed vegetables   19.50

Gourmet Burger - tenderloin tips ground in house, topped with caramelized shallots, Nueske's bacon and melted Havarti cheese, served with oven roasted   14.75

Wild Mushroom Spinach Cakes - with fresh herbs, melted Sartori Black Pepper Bellavitano Cheese, and red pepper sauce 16.50