Easter Brunch at The Pickwick

SUNDAY, APRIL 16th 2017 | 11am – 3pm


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.

Seared Norwegian Cod


Fresh cod seared to perfection served with a root vegetable puree and a sundried tomato and olive relish.
Also served with grilled asparagus.

Roasted Porketta Pork Loin


Seasoned pork loin roasted until tender and juicy. Served with lemon dill roasted potatoes, roasted vegetable medley and a white wine pan sauce ladled over.

Roasted Vegetable Lasagna


Roasted vegetables layered with fresh marinara and a blend of cheeses.


Lake Superior Salad


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

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.

Lobster Roma


Lobster chunks in a wine butter sauce with tomatoes and vegetables.

Pickwick Jambalaya


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

Charcoal Grilled Prime Rib


Slow roasted on our charcoal grill!

  • 10 oz. cut
  • 20 oz. cut

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.