All posts by Marshall


We have created cocktails that complement your dining experience at Winifred’s. With refreshing and well balanced cocktails, you will find something that is new and refreshing.

  • Scottish Independence

    Auchentoshan 12 year single malt, St Germain elderflower liqueur, Ginger Ale

  • Orange Blossom

    Bombay Sapphire gin, Caravella Orange, Honey

    Harvest Moon

    El Conquistador Tequila, Licor 43, Lime Juice

  • Cedar Apple Ale

    Cedar Ridge Bourbon, Apple Syrup, Belgian Lambic Pomme

Seafood & Fresh Fish

  • Jumbo Prawns

    Roasted garlic butter sauce or batter-fried

  • Sea Scallops

    Pan-seared, citrus wine sauce
    Sea Scallops

  • Mussels and Clams Diavalo

    Spicy saute of shells with garlic baguettes
    Mussels & Clams Divalo

  • Frog Legs

    Crispy fried with cocktail sauce

  • Salmon

    Slow roasted with a chipotle pepper honey butter glaze

  • Mahi-Mahi

    Filled with a crab mixture, roasted red pepper cream

  • Chilean Sea Bass

    Rubbed with a fresh herbs, tomato butter

  • Chef’s Fresh Fish of the Day

    Seasonal selection prepared daily

  • Lobster Tail

    Coldwater, steamed or broiled – Served with drawn butter

Pork, Poultry and Lamb

  • Pork Tenderloin

    Hand Trimmed, broiled to perfection

  • Double Bone-In Pork Chop

    Apple and smoked bacon sauce

  • Bacon-Wrapped Pork Tenderloin Medallions

    Maple syrup brown sauce
    Bacon Wrapped Pork Medallions

  • Chicken Angelo

    Lightly breaded with artichokes, prosciutto and mushroom in a Parmesan sauce
    Chicken Angelo

  • Chicken Vesuvio

    Herb and garlic marinated, grilled with sautéed mushrooms

  • Lamb Loin Chops – 2 or 3

    Herb encrusted, port wine reduction, served medium-rare

  • Baby Back Ribs – Full or Half

    Slow smoked with our signature and award-winning bbq sauce

  • Winifred’s Mix Grill

    A sample of our best… Pork Tenderloin, Baby Back Ribs and Beef Tenderloin

Soup & Salad

  • The House

    Garden Fresh Greens

  • Caesar Tossed

    Finished with anchovies and toasted croutons

  • Lobster Bisque

    Creamed infusion of lobster, vegetables and herbs

  • Five-Onion Gratinee

    Caramelized onions finished in sherry and thyme beef broth, crouton and swiss

  • Grilled Caesar

    Marinated side of seared romaine
    Grilled Ceasar

Signature Starters

  • Jumbo Shrimp Cocktail

    Served with lemon and cocktail sauce, over ice

  • Crab Stuffed Mushrooms

    A blend of Maryland blue crab, butter, garlic and seasonings
    Crab Stuffed Mushrooms

  • Chicken Livers

    A classic since day one, battered-fried with cocktail sauce

  • Sauteed Button Mushrooms

    Wine and butter braised

  • Bacon Wrapped Sea Scallops

    Garlic orange sauce

  • Batter-Fried Vegetables Half/Full

    Cauliflower, zucchini, broccoli, mushrooms and onion rings. Served with cheese sauce and horseradish cream… or try them individually

  • Frog Legs

    Crispy fried or sauteed in garlic butter… or both

  • Calamari

    Lightly breaded with cocktail sauce

  • Crab Cake

    Blue crab and red king mixture, roasted pepper sauce

  • Escargot

    Traditional with maitre d’ butter and toasted baguette

  • Seafood Filled Portabello

    Shrimp, crab, scallop with piquant pepper sauce
    Seafood Stuffed Portabello

  • Oysters – Half Shell/Rockefeller – check for availability

    Oysters on the Half Shell

Iowa Beef

  • Beef Tenderloin 8oz/14oz

  • New York Strip 14oz

  • Top Sirloin 10oz/16oz

  • Ribeye 13oz/17oz

  • Bone-In Ribeye 13oz/17oz

  • Beef Winifred’s

    Tenderloin wrapped in parma ham, mushroom duxelee, liver pate and pastry with sauce burgundy

  • Smothered Steak

    Sliced sirloin, topped with mushroom, onion and pepper with mozzarella. Oven roasted

    Smothered Steak
    Smothered Steak
  • Bleu Cheese Beef Tenderloin

    Encrusted with Dijon, herb bread crumbs and bleu cheese, sauce bordelaise

  • Shish Kabob

    Double skewers of beef and vegetables

    Shish Kabob
    Shish Kabob
  • Beef Tips

    Trimmings of our tenderloin slow braised in Cognac mustard herb sauce

  • Chopped Steak

    A blend of our beef trimmings, coarsely ground and seasoned, topped with carmelized onion and mushroom sauce

    Chopped Steak
    Chopped Steak