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

Soup - chef’s soup of the evening   5.75             bowl    7.75

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 a honey citrus rhubarb sauce 9.95

Sea Scallops - pan seared and served with a morel mushroom and spinach saute11.75

Whitefish Cakes - Lake Michigan whitefish in seasoned panko crumbs, served with chive sour cream  9.75

Smoked Salmon - Bearcat's Smokehouse salmon, served with a lemon herb cream cheese and toasted crostini 9.95

Spring Noodle Bowl - Rice noodles tossed with spring vegetables and herbs and a sweet garlic lime sauce  9.75 

Short Rib Sliders - Shredded beer braised beef with melted Havarti cheese and tangy slaw  9.00

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

Spring Cobb Salad - mixed greens tossed with red wine vinaigrette and topped with asparagus, wild mushrooms, hard boiled eggs, bacon and Renard's blue cheese  8.00

All Things Green Salad - snow peas, broccoli, asparagus, fresh spinach, greens and herbs, tossed with lemon vinaigrette  8.00


Black Angus Beef -  6 oz broiled filet, served with an herbed morel mushroom blue cheese butter and roasted fingerling potatoes  26.95  

Maple Leaf Farms Duckling - slow roasted half duck with Door County cherry port wine sauce, served with spring vegetable wild rice  24.95

Grilled Pork Tenderloin - cider brined medallions served with a gingered rhubarb golden raisin chutney and lemon pesto basmati rice22.95

Lake Michigan Whitefish - broiled locally caught fellet with lemon dill butter and pesto roasted potatoes  20.95

Whitefish Special - Chef's special whitefish dish of the evening.  Please ask your server for description and price.

Smoked Salmon Primavera - Bearcat's Smokehouse salmon tossed with asparagus, peas, spinach, fettucine and Parmigiano-Reggiano  22.75

Mushroom Asparagus Cakes - served with fresh spinach and spring herbs, melted Sartori Black Pepper Bellivatano cheese and roasted                              red pepper sauce 16.95

Tenderloin Steak Sandwich - broiled Black Angus beef tenderloin with caramelized shallots and Havarti cheese on a toasted telera roll, served with oven-roasted potatoes  16.95