Friday nights feature the all-important fish fry. Guests on this night enjoy strolling musicians playing violin and guitar from 6 to 10 p.m. Executive chef John Richter was quite a catch in himself for the Bertrand family. Other entrees offered include meatloaf, filet mignon, shrimp, catfish, orange roughy and combinations of the above. All entrees are served with choice of soup, salad, bread, vegetable of the day and choice of potato as well.
Soups are homemade every day, tasting especially good on cool Wisconsin nights.
Bertrands are very proud of their smokehouse favorites, which include ribs, chicken and smoked pork loin. Mike proudly added that customers will come from a long way for these dishes. Point Comfort pasta, which is fettuccine tossed with saut ed vegetables in a lightly-herbed sauce, is available again with a choice of chicken or cod. Another favorite is the large stuffed baked potato, which is filled with seasonal vegetables, cheese, choice of chicken or seafood. Bertrand's also offers a wide selection of appetizers, salads, sandwiches and homemade desserts.