Wonder Steakhouse - Fuld menu

A wisconsin tradition with a twist pan fried 12 oz. Walleye coated in panko and almond breading finished with a house made lemon beurre blanc

Choice cut, top butt sirloin, a full pound from the king's choice

Legendary, barrel cut, always tender

The steak that made kansas city famous. A premium cut bone-in kansas city strip

Premium filet of striploin cut from the heart of the new york sirloin

This bone-in pork chop will melt in your mouth. Stuffed with an apple herb dressing and topped with an apple cider reduction. Served with mashed potatoes and a vegetable side

8 oz. Of alaskan king crab split legs and a 6 oz. Filet mignon

12 oz. Cold water lobster tail and a 6 oz. Filet mignon

4 jumbo crab stuffed mushrooms topped with house-made bearnaise sauce

Portabella mushroom filled with our legendary tenderloin topped with our house made whiskey peppercorn sauce finished with sweet potato shoestrings

Served with house-made red pepper coulis and house-made remoulade sauce

Four prawns grilled with chef shawn's bbq sauce and applewood smoked bacon

Four succulent gulf coast prawns, house-made cocktail sauce

Thinly sliced, seasoned pepper rubbed with shaved parmesan and e.v.o.o

Fresh oysters with house made cocktail sauce half dozen

6 fresh oysters traditionally prepared

Blackened scallops finished with a parsley-pesto sauce and garnished with english cucumbers, radicchio, dikon radishes, and carrot

12 oz. Coldwater lobster tail broiled and served with drawn butter

The freshest fish, with our executive chef's unique touch

The tradition returns with 1 lb. Of steamed alaskan king crab split legs served with drawn butter

Crisp iceberg lettuce with bacon, tomato french roquefort

Chef shawn's version of this timeless classic

Featuring house-made vinegar and oil dressing

Topped with house-made dijon mustard sauce, served rare with ginger and wasabi

Authentically served with house-made hot bacon dressing

Legendary, barrel cut, always tender

Classic bone-in ribeye, thick cut and full of prime flavor

3 portabella mushrooms marinated in a balsamic vinaigrette with asparagus, broccoli and a potato pancake. Finished with a wasabi garlic sauce

Double breast of organic free range chicken lightly stuffed with a seasoned blend of three cheeses and served with our wisconsin mashed potatoes and a choice of asparagus or broccoli hollandaise style

Lightly blackened and finished with a subtle ginger cream sauce, served over penne pasta

A filet of fresh chilean sea bass, seared, brushed with our banana curry glaze and topped with sweet potato strings

Large prawns, sautéed in real wisconsin butter served with cocktail sauce