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Rockwoods adds a new chapter to the culinary
heritage of North Woods restaurants, resorts,
and dining halls. The menu, combining
traditional favorites with contemporary
preparations, guards tradition while building on
it; the dining room and lounge evoke the past
while incorporating all the amenities of the
present. Whether you're attending a banquet,
celebrating an anniversary, or simply stopping
by for a bite, Rockwoods welcomes you into an
environment that feels like the grand resort
dining rooms of your youth, only…better,
somehow. Warmer and more burnished, richer yet
more relaxed.
Open a menu and right away you'll recognize that
Rockwoods is a restaurant where the past is
respected, yet risk-taking will be rewarded.
Broiled walleye, pot roast, and other staples of
the region share space with wood-fired sea
scallops, wild mushroom Roquefort pasta, smoked
black tiger shrimp, and a Flaming Top Sirloin.
Everyday favorites like Walleye strips 'n Chips
share space with special occasion indulgences
like twin lobster tails. In addition to
signature lunch and dinner offerings ranging
from comfort food favorites to brick-oven
pizzas, Rockwoods offers hearty North Woods
breakfasts - the kind of fare that can sustain a
fisherman all day long. The philosophy is
simple: a menu that offers something for
everyone -- and for everyone, something special,
something beyond the ordinary. Whether it's the
care that goes into the grilling of their Black
Bay Salmon, the crackly crust of their
wood-fired Pizza, or the two-handed heft of
Rockwoods' burger.
For first-time visitors entering directly into
the Back Water Bar, discomfort melts away like
ice cream in a Brandy Alexander, replaced by a
woodsy warmth and a beckoning bartender. It's a
place to drop in for a Bud and a Bacon Burger,
or a sanctuary for sipping single malt Scotch.
Whether you live down the road or are visiting
from across the country, here in the Back Water
everyone's welcome, and nobody's a stranger.
Which raises the question: How does Rockwoods
appear out of nowhere, yet feel so familiar? How
can a staff combine everyday friendliness with
special-occasion service? And how did they find
a bartender whose Perfect Manhattan is eclipsed
only by his perfect Mojito? Tough questions,
sure, but none so vexing as "How can I possibly
decide what to order?" |
