Culinary Excellence
Our Menu
Discover the flavors of the Northwoods with our expertly crafted dishes, made from the freshest ingredients and served with a smile.
Appetizers
Coconut Shrimp
Served with horseradish orange marmalade.
Ravioli
Hand breaded four cheese ravioli9, fried and served with a spicy Marinara.
Wisconsin Cheese Curds
Served with house-made Ranch.
New Orleans Shrimp
Famous Cajun style shrimp, served medium or hot.
Grilled Diver Scallops
Served with drawn butter.
Little Minnows
The following items include choice of wild rice, potato or vegetables.
Chicken Strips
Five pieces of golden fried chicken strips.
Linguine
Buttered noodles.
Cheeseburger
Wisconsin Cheddar cheese.
Grilled Cheese
Wisconsin Cheddar cheese.
Petite Tenderloin
Six ounce tenderloin.
The Guide’s Inn
Specialties
Shrimp St. James
A combination of shrimp, mushrooms and fine herbs, sautéed in butter and blended in our special sauce and served in a puff pastry.
Walleye
Pan-fried to a golden brown, a true fresh water delicacy.
Baby Rack of Lamb
A New Zealand baby rack of lamb. Seven ribs gilled to doneness. Served with a mustard sauce.
Salmon Wellington
Atlantic salmon, lightly blackened and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in a puff pastry.
Duck Breast
Sous vide, seasoned breast cooked medium rare, and served on a wild rice, asparagus, mushroom risotto with a cranberry brandy reduction.
Beef Wellington
A generous cut of tenderloin with mushrooms, green onions and liver pate, baked in a puff pastry.
Chicken Wellington
Boneless breast of chicken, stuffed with Swiss cheese, asparagus & ham and baked in puff pastry.
Vegetarian Wellington
Fresh vegetables, steamed and topped with smoked Gouda cheese and a dollop of our Greenhouse herb pesto. Wrapped in puff pastry.
Crab Stuffed Walleye
Blue crab stuffed walleye, served with an herbed Hollandaise.
Crowned Scallops
Seared scallops topped with crab cakes, served on a wild rice, asparagus, mushroom risotto and herbed Hollandaise.
Chef’s Choice
Baby Rack of Lamb
A New Zealand baby rack of lamb. Seven ribs gilled to doneness. Served with a mustard sauce.
Veal & Chicken Specialties
Choice of Chicken or Veal lightly breaded and pan fried.
Florentine
Topped with sauteed spinach and Hollandaise sauce.
Piccata
Sautéed with butter, white wine, lemon juice and capers. Enjoy on a bed of linguine for an additional charge.
Marsala
Sautéed and topped with mushrooms, pearl onions and Marsala sauce.
Oscar
Garnished with asparagus, shrimp and topped with a Hollandaise sauce.
Gruyére
Sautéed and topped with grilled onions, tomato and Gruyére cheese.
Black Forest
Sautéed in butter, covered with grilled tomato slices and delicious Black Forest mushroom sauce.
Entrées
All steaks are Choice grade and cut to order.
*Tenderloin
*Ribeye
*Shrimp & Steak
Breaded shrimp (3) and tenderloin.
*Surf & Turf
A delightful combo of lobster and tenderloin.
Lobster
An absolute masterpiece from the ocean.
Atlantic Salmon
Farm raised, sushi grade, blackened or grilled.
Shrimp
Sautéed or batter fried, a delicious seafood treat prepared as you like them.
Scallops
Sautéed or grilled Diver Scallops, prepared as you like them.
Chicken Oscar
Topped with sautéed asparagus, shrimp and Hollandaise sauce.
Chicken Gruyére
Topped with grilled onions, tomato and Gruyère cheese.
Pasta Entrées
Shrimp or Scallop Omet “Date Night”
Sauteed shrimp or scallop with garlic, asparagus, grape tomatoes combined with a lobster stock and served on house made linguine, topped with aged Asiago.
Coquilles Saint Osep
Sauteed scallops with garlic, green onion, mushrooms, combined with a lobster cream sauce, served on house made linguine, topped with aged Asiago.
Sea Food Fra Diavolo “The Devil”
Sauteed shrimp, scallops, calamari and mussels, combined with mushrooms and green onions in a spicy marinara, and served on house made linguine, topped with aged Asiago.
Veal Parmesan Linguini
Lightly breaded and sauteed Provimi veal, lightly buttered and lemoned, topped with aged Asiago.
* Consumption of raw or undercooked meats may increase the risk of foodborne illness. “Our meat is whole-muscle intact beef.”
Meals That Make Memories
Taste the passion on every plate that leaves our kitchen, where dedication to quality and excellence shines through in every bite.
Our Legacy
Founded on the principles of quality, consistency, and passion for great food, The Guide’s Inn has become a cornerstone of the Boulder Junction community. Our history is rooted in delivering delicious, home-cooked meals that bring people together. We take pride in our legacy and strive to preserve the rich traditions that have defined us for decades.
At The Guide’s Inn, we are dedicated to providing an exceptional dining experience that blends the rich traditions of the Northwoods with culinary excellence. Whether you’re a local resident or a visitor exploring the beauty of Boulder Junction, we invite you to enjoy the warm hospitality, unique ambiance, and exquisite cuisine that have made The Guide’s Inn a cherished destination for decades.
Testimonials
Our Guest's Voices
At The Guide’s Inn, we take pride in providing an exceptional dining experience. But don’t just take our word for it — hear what our guests have to say!
It was the first night of the grand reopening. Chef Jesse and Rachel managed a full restaurant like seasoned professionals! The menu has some minor tweaks, but is 99% intact from the restaurant that we've all grown to love over decades. It'll take a little bit of time to get up to speed with both credit card machines, online reservations, and additional dinner specials, but everyone left the bar smiling and then the restaurant completely satisfied!! My extended family has been eating at the guides for over three decades, and there is nothing better than walking into a living memory. The sights, the sounds the smells all bring back feelings of a Time that is special and truly needs to be savored.
Carl Grygiel
In a small, quaint town of Boulder Junction, one can visit a well preserved Supper Club nestled off the beaten path in a beautiful log cabin. The ambiance may not seek like much, unless you can appreciate the history of a Wisconsin supper club and where they started and how long they've survived! The ambiance doesn't try to compete with modern, instead they hold on to tradition of charm. The chef is something to appreciate. There aren't many Michelin deserving restaurants in rural small towns. The food is incredible! You won't go wrong with the staples on the menu that have been passed down from generations past, but the flare of the news items are equally as delicious! The staff is eager to serve and are kind beyond need. This place is a must try!
Shannon Dunn
A Culinary Adventure in Boulder Junction
Experience the spirit of Boulder Junction, WI through its flavors at The Guide’s Inn, where every dish tells a story of community and tradition.
Culinary Excellence
Our diverse menu showcases the finest ingredients and timeless recipes, offering something for every palate. From juicy steaks and fresh seafood to hearty pastas and seasonal specialties, each dish is meticulously crafted to ensure a delightful dining experience. Our chefs are dedicated to perfecting every plate, bringing you flavors that are both familiar and innovative.
