Cranberry Inn Restaurant
Our dining room has an elegant northwoods feeling. We can accommodate a quaint dinner for two or a large family gathering. Please contact us for your next banquet or private party.
Restaurant Hours
Summer Hours Starting May 30
Sun, Mon, Tue, Thu, Fri, Sat:
4pm - Close
CLOSED Wednesday
Carry Outs Available
Reservation: 715-476-3451
Location
5491 US 51
Mercer, WI 54547
Map & Directions
Prices Subject to Change. Reservations appreciated for groups of eight or more.
Appetizers
Wisconsin Cheese Curds - 8
Taste of Wisconsin
Salmon Sashimi - 14
Norwegian salmon seared and served over a bed of Asian slaw with wasabi, pickled ginger and soy sauce
Italian Stuffed Mushrooms - 11
Mushroom caps stuffed with seasoned bread crumbs, Italian sausage, garlic, cheese and seasoning
Artichoke Egg Rolls - 8
Egg roll wrapper filled with spinach, artichokes, cream cheese, herbs and mozzarella
Bog Shrimp - 13
Six jumbo shrimp sauteed in garlic olive oil and anchovies. Served with crostini
Potato Skins - 8
Potato skins filled with bacon, cheese, onions and spices
Mussels - 14
Sauteed in garlic butter, white wine and extra virgin olive oil. Served with crostini
Ahi Tuna - 14
Seared and served on a bed of Asian slaw. Soy sauce, pickled ginger and wasabi included
Salads & Soups
Classic Caesar Salad - 12
Crisp romaine, tossed with our Caesar dressing, croutons and shredded Asiago cheese
(anchovies upon request)
Add Chicken + 6
Add Shrimp + 8
Add Salmon + 10
Small Caesar - 8
Cranberry Inn House Salad - 12
Fresh Romaine, dried cranberries, candied pecans and asiago cheese. Tossed with our cranberry vinaigrette dressing
Add Chicken + 6
Add Shrimp + 8
Add Salmon + 10
Soup du Jour: Cup - 3 Bowl - 5
Baked French Onion Soup: Bowl - 6
Pasta
Served with soup or salad and bread.
Wild Mushroom Ravioli - 19
Tender filled pasta with a cream sauce.
Baked Mostacolli - 13
Penne pasta tossed with marinara and topped with mozzarella. Baked until bubbly.
Add Chicken + 6
Add Sausage + 6
Fettucine Alfredo - 13
Pasta with our creamy Alfredo sauce.
Add Chicken + 6
Add Sausage + 6
Add Shrimp + 8
Spaghetti & Meatballs or Italian Sausage - 13
Spaghetti topped with homemade meatballs and red sauce.
Add Italian Sausage + 6
Chicken Parmesan - 19
Breaded chicken breast, pan fried and layered over red sauce and Italian cheeses. Served with spaghetti.
Pasta Primavera - 15
Green pepper, red onion, tomato, mushrooms, all sauteed in olive oil and tossed with pasta
Seafood Medley - 22
Shrimp, clams and mussels steamed and served over pasta with a light garlic sauce
Chicken Marsala - 19
Braised chicken breast with sauteed mushrooms and onions in a wine sauce. Served over pasta.
Sandwiches
Served with fries and coleslaw.
Bog Burger - 10
1/2 lb. fresh certified Hereford Burgers. Topped with bacon, sauteed onions and cheddar cheese on a toasted kaiser.
Chicken Sandwich - 10
Grilled or crispy fried chicken breast with lettuce, tomato, and garlic mayo. Served on a toasted kaiser. Add bacon + 1
Shaved Prime Sandwich - 13
Slow roasted Choice prime rib piled high and served on grilled french bread with au jus.
Add mushrooms and onions +2
Add mozzarella cheese +1
Bluegill Sandwich - 11
Crispy fried bluegill filets with lettuce and tartar sauce.
Chicken Tenders - 9
Chicken breast tenders served with choice of sauce. Options: Chipotle, smoky BBQ, Asian or Cranberry
Reuben - 11
Slow roasted roast beef, sauerkraut, 1000 Island dressing on grilled marble rye.
Grilled corned beef sandwich - 10
Build Your Own Pizza
10" for $9 or 14" for $14
Thin crust homemade pizza.
10" 1.75 for meat toppings, 1.25 for vegetable toppings
14" 2.25 for meat toppings, 1.50 for vegetable toppings
Toppings:
Pepperoni
Italian Sausage
Bacon
Green Peppers
Onions
Sauteed Onions
Mushrooms
Tomatoes
Black & Green Olives
Extra Cheese
Nightly Features
Friday Fish Fry - 14
Haddock deep fried or broiled and choice of potato with coleslaw and cup of soup
Saturday Night Prime Rib : Queen - 19, King - 23
Prime Rib Dinner Served with soup or salad and choice of potato
8 oz. Certified Hereford Filet Mignon - 27
Sunday Chicken & Ribs - 21
Chicken and ribs combo on special every Sunday. So you can enjoy both!
Full Slab Ribs - 23
Half Slab Ribs - 16
1/2 Chicken Dinner - 12
Monday Pizza Night
Three topping small - 9
Three topping large - 14
Thursday Steak Night
Steak Barrel - 21
Ribeye - 22
From the Butcher Block
Served with vegetable, soup or salad and choice of potato.
Steak Medallions - 24
Portabello mushrooms steamed with Marsala wine, red onions and stuffed with cream cheese. Topped with blackened steak medallions
Steak Barrels - 23
Peppercorn encrusted beef shoulder tender served with sauteed mushrooms and garlic or blue cheese.
Filet Mignon - 29
The best eight ounce filet available.
Ribeye - 24
USDA choice aged and flavorful fourteen ounce ribeye.
Baby Back Ribs : 1/2 Rack - 16, Full Rack - 25
Slow cooked and finished with your choice of smoky BBQ, chipotle, cranberry or Asian sauce.
Steak Topper Options:
Sauteed mushrooms and onions - 2
Blackened - 2
Herb compound butter - 2
Add four shrimp - 6
Lakes & Seas
Served with vegetable, soup or salad and choice of potato.
Norwegian Salmon - 24
Sundried tomato encrusted filet pan seared in olive oil and served over Asian slaw
Jumbo Shrimp - 23
Your choice of sauteed or lightly dusted and fried
Haddock Filet - 15
Flaky haddock filet broiled or deep fried and served with drawn butter or tartar sauce
Walleye - 19
Choice of broiled or deep fried.
Pan fried or Parmesan encrusted + 2
Bluegill - 18
1/2 lb of lightly breaded bluegill, served with cocktail or tartar sauce
Ahi Tuna - 24
Ahi tuna grilled to medium rare and server over sauteed seasonal vegetables. (no side vegetable)
Craft Beers
Featured seasonal beers as well as local favorites