Rookery Pub Fine Dining, Cable, 1/4/19 & 2/8/19

building
building

Bill Brakken opened the Rookery Pub Fine Dining restaurant in 2008.  The building originally was constructed in 1978 and had the restaurant on the upper levels.  Bill made those areas into the lodge when he bought it in 2005 and then renovated the downstairs to become the Rookery Pub Fine Dining, named for the breeding colony of Blue Herons nearby and to signify a general place for social gatherings.  Interestingly, Bill worked as a bartender at the original Kliszcz’s Karczma, the Polish Palace as it was known then, the first year it was in business.  Now as you enter the place you see a building on your right with stairs and that is to the lodge and the lower sidewalk goes to the restaurant.  You enter into the large bar area and to the right is a hallway, opening onto a row of 4 booth seats, which leads to the small main dining room.  The walls are lined with prints of animals (most of which have prices if you want to buy one) and in the corner is a fireplace.  The bare wood tables are good sized and well spaced.  The menu covers a good breadth of choices with some changes for seasonality and the wine list is better than most.  You can have cocktails at your table or enjoy them at the bar before you are seated.  Service was efficient and super friendly.  Portions are large.

entrance
entrance
close
closer
bar
bar
other end of the bar
other end of the bar
Frankie had a martini
Frankie had a martini
to the dining area (booths onthe right)
to the dining area (booths on the right)
booth
booth
dining room
dining room
diing room
dining room
lots of art
lots of art
Frankie and the cat picture
Frankie and the cat picture
menu 1
menu 1
menu 2
menu 2
wine list 1
wine list 1
wine list 2
wine list 2
table sign
table sign
table sign
table sign

 

After you’re seated they’ll bring warm bread and butter.  It’s soft, doughy olive bread with nice butter.  It was good.

bread and butter
bread and butter

 

Our first visit we started with the Wisconsin Cheese Fondue which was a blend of cheeses with herbs and toasted rosemary olive oil bread.  It was a huge pot of delicious melted cheese that perfectly coated the little toasted bread chunks.  It was tasty and lip-smacking good but really filling.  It could have been an appetizer for 4 but we were happy to over-indulge in the creamy goodness.

fondue
Wisconsin cheese fondue – specialty blend of Wisconsin cheeses with fresh herbs and toasted rosemary olive oil bread
Frankie wanted some
Frankie wanted some
dipped bread
dipped bread
wine front
wine front
wine back
wine back
Frankie and the table ammenities
Frankie and the table ammenities

 

For a main course we had the Certified Black Angus 14 oz ribeye.  It came with vegetable of the day and chef’s choice of potato which happened to be a mix of winter squash and carrots and twice baked potatoes.   You had the option to grill the steak with a brandy Demi-glace and top with sautéed mushrooms or blacken it in bayou Cajun seasoning with bleu cheese butter.  We chose the first.  The tender meat was cooked rare as requested and was nicely accented with the mushrooms.  The squash and carrots were nice as were the potatoes but the star on the plate was the meat and mushrooms.

steak
Certified Black Angus 14 oz. Boneless Ribeye with chef’s choice of potato and fresh vegetable du jour. Grilled with a brandy Demi-glace and sautéed mushrooms
closer
closer

 

Our second visit we started with cocktails and enjoyed the same bread at the table.

Frankie enjoyed a martini
Frankie enjoyed a martini
bread and butter
bread and butter

 

For an appetizer we split the Rookery Strudel which was delicate phyllo pastry filled with grilled vegetables, shiitake mushrooms, roasted onions and fresh mozzarella and served with a light roasted garlic sauce.  It was another huge portion of deliciousness.  The pastry was light and crisp and it was stuffed with fun things.  It was really savory.  Thumbs up on this one.

roll
Rookery Strudel – delicate phyllo pastry filled with grilled vegetables, shiitake mushrooms, roasted onions and fresh mozzarella served with a light roasted garlic sauce
closer
closer
inside
inside

 

We ordered the Bacon and Bleu salad to split.  It was a salad of mixed greens, red onions, tomatoes, crispy bacon, crumbled bleu cheese and croutons with housemate bleu cheese dressing.   The kitchen  was nice enough to serve it on two plates and it was good.  Filled with lots of bleu cheese and tasty crisp bacon and well dressed it was worth getting again.

salad
Bacon & Bleu Salad – mixed greens, red onions, tomatoes, crispy bacon, crumbled bleu cheese and croutons with housemade bleu cheese dressing
closer
closer
tossed
dressed and tossed
tossed
dressed and tossed
wine front
wine front
wine back
wine back
Bill and Frankie
Owner and bartender Bill Brakken with Frankie

 

The soup of the day was squash ginger carrot and it was thick, creamy and full of flavor.  It had a bit of spice somewhere in it and a bit of cheese hidden under the parsley.  It was nice.

soup
Soup du Jour – squash ginger carrot
closer
closer
Frankie finished the soup?
Frankie finished the soup?

 

The Roast Duck was half a duck deboned and rubbed in 18 spices and brown sugar, quick seared to a crisp, then slow roasted until tender and finished with an orange and apple chutney, served on a bed of rice pilaf with fresh vegetables, which was Brussel sprouts.  The meat was easy to eat but the dark meat was not deboned.  The meat was a tad dry side but very edible.  The seasonings were tasty.  The rice pilaf was loaded with stuff but the chutney seemed just so-so.

duck
Roast Duck – half a duck deboned and rubbed in 18 spices & brown sugar, quick seared to crisp, then slow roasted until tender, finished with an orange and apple chutney, served on a bed of rice pilaf with fresh vegetable du jour (brussels sprouts)
another angle
another angle
rice and apples
rice pilaf and orange and apple chutney
closer duck
closer duck

 

The Pan seared Pheasant was an airline pheasant breast sautéed in brown butter with fresh herbs and white wine, finished in a plum sauce and served with a mushroom risotto and fresh vegetable which were Brussel sprouts.  The bird was moist and tasty and worked well with the sauce.  The bird was well seasoned and tender.  The risotto was on the thick side but still tasted good.  The sprouts were overcooked for my taste but there was plenty to eat without them.  Overall I’d take this plate over the duck.

phesant
Pan Seared Pheasant – airline pheasant breast sautéed in brown butter with fresh herbs & white wine, finished in a plum sauce, served with mushroom risotto and fresh vegetable du jour (Brussels sprouts)
closer
closer pheasant
brussels and risotto
Brussels and risotto
girl and frankie
Fun server Karen and Frankie

 

The Vegetable Curry was fresh sautéed vegetables in a coconut yellow curry sauce with jasmine rice.  It was well flavored and very nice.  The same curry comes with seafood and that will be on my list to try next time.  The curry had really good flavor and went well with the plain rice and mix of vegetables.  A winner.

vegetable curry
Vegetable Curry – fresh sautéed vegetables in a coconut yellow curry sauce with jasmine rice
closer
closer

 

Once again we were too full to order dessert, but here’s the menu if you want a sweet fix.

dessert menu
dessert menu
cook and Frankie
Cook Tim and Frankie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s