Easter Brunch


Wild Berry French Toast


Thick cut French toast with wild berry compote and mascarpone cream

Crab Cake Benedict


Two lump crab cakes atop English muffins with poached eggs, asparagus and potatoes.

Easter Ham Dinner


Thick sliced bone-in strawberry glazed ham served with au gratin potatoes and vegetable of the day.


Roasted Beet Salad with Tenderloin


Tossed with a honey balsamic vinaigrette.

Lake Superior Salad


Crisp greens topped with whitefish, wild rice, egg, onions, walnuts, raisins.

Salmon Pear Salad


Salmon atop field greens with roasted pears, walnuts, feta, onion, roma tomato.

Fresh Berry Salad


Crisp greens tossed w/ blackberries, strawberries, red onion, walnuts, Gorgonzola

Pickwick Jambalaya


Shrimp, chicken, sausage sautéed with peppers, onions and tomatoes.

Barrel Cut Filet


From the very center of the tenderloin, thick cut 8 oz.



Our most popular 14 ounces of pure flavor.

New York Strip


12 ounces from the strip making for a very tender steak.

Tenderloin Tidbits Dinner


A Pickwick favorite, served with béarnaise sauce.

Atlantic Salmon


Fresh salmon char-grilled and finished with a lemon dill compound butter.

Canadian Walleye


A Pickwick classic - Choose sautéed, battered or broiled

Jumbo Shrimp


5 jumbo shrimp just as you like them - sautéed, battered, broiled or grilled.