Matt Morgan's Signature Hot Drinks to Warm You Up

Son Matt and Daughter Catherine have created some hot and luscious beverages to warm you on the coldest Minocqua days. Come in and try one!

• The Toboggan (Bulliet bourbon & cider)
• The Tip-Up (Goldschlager Cinnamon, brandy & cider)
• French Cocoa (Chambord & whipped cream vodka)
• Peppermint Kiss (Rumpleminze & cocoa)
• Nutty Irishman Coffee (Frangelico & Bailey's)
• Classic Irish Coffee

Looking forward to enjoying one of these with you!

 

2 Extra Entrees for New Year's Eve. Reservation book is filling up fast!

Chef Hector has been dreaming up new offerings for New Year's Eve 2010. In addition to whole lobster, he will be cooking up a 16 oz smoked rib eye, half a smoked chicken or duck, and a nice fillet of red snapper. There will be something for everyone's taste buds.

The reservation book is filling up fast. As of Tuesday, December 28, we have reservations available at 5:00 p.m. and 8 p.m. or later. Call 715-358-5380 to assure seating at these times.

Enjoy Live Music at the Lobster Boil on New Year's Eve

Looking forward to music by the Bergmann Tomaino Band on New Year's Eve. Jazz will be on tap from 5:30-8:30 p.m. with classic Rock and Roll from 10:30 p.m. to 2:30 a.m.

Here are some other particulars:

Matt Morgan's will open for lunch with an abbreviated menu, 11:00 a.m. till 3:30 p.m.

Appetizers served all evening at the bar (A whole new line up of 'em).

The lobster boil begins at 5:00 p.m. and the last lobster will drop at 9:00 p.m.

Meals include Hors D'oeuvers, whole lobster, red potatoes, corn souffle, corn on the cob, dessert and a glass of champagne. (The Hors D'oeuvers plate is a shrimp, a slice of brie, and a piece of breschetta.) 

For "NLE" guests (non-lobster eaters), we have special entrees--mesquite-smoked 16 oz. bone-in rib eye steak and mesquite-smoked half chicken or duck, and red snapper. 

For the entire meal: $44 lobster, $34 rib eye, $24. chicken, $28 duck and $28 snapper. 

Reservations recommended 715-358-5380.

Ordering The Lobsters!

Just put in an order for a triple-digit number of live lobsters for New Year's Eve. My son Matt is bringing  propane tanks from home so that we can have 4 pots boiling on the big night. By the way, we will have steak or chicken for those who don't want to take on an entire lobster. I'm going to make up some instructions for the tables on the easiest way to eat  a whole fresh lobster. It's going to be fun. Cameras suggested!

Ready for Snowmobile Season

We are putting up the snowfencing around Matt Morgan's piers today to be ready for snowmobiling. Chef Hector is also geting  ready.  He has created some special appetizers just for hungry riders. His homemade mac and cheese is so good you never want to stop eating it and his "Mikey" has to be seen to be believed.  If you ride up to Matt Morgan's from the lake, just come in the back door. Now back to those snowfences.