Specials @ Niemuth’s for week of February 14th.

Big Trouble, Sylvi crawled up the stairs solo to the loft not once but Twice today. I tried to get her to go down feet first but she only went down 2 steps before turning and trying to tumble down the rest of the way. I was guiding on the down tries so no harm done. Birthday in April so she will probably be walking by then.

Owen actually picked up his toys today so I would get out the jogging trampoline for him and Sylvi to jump on. He Jumps, Sylvi bounces on her knees.

Hockey in Medford and Tomahawk over the weekend. Carter was supposed to be on Injured Reserve with a splinted-up thumb, but he played on Sunday and scored 2 goals. Kenzie played but didn’t claim to score any goals. She did call and read me a chapter book on Thursday.

SPECIAL EVENT on Thursday March 10th here at Niemuth’s. We are doing a dinner prepared by personal chef Day Magee to benefit Childrens Hospital. Starts at 6 PM, cost is $75 per person, only 24 tickets available. Call or stop in if you are interested. Menu includes Flank Steak, Frenched Venison Rib Eye, Ora King Salmon as well as charcutier board and desert. Wines of Cyprus will also be sampled.

Store hours are 10-6 Sunday-Tuesday, 10-7 Wednesday-Thursday and 9-7 Friday-Saturday

Fresh seafood for Tuesday will be Northa Atlantic Cod.
Fresh seafood for Wednesday will be Ora King Salmon, Canadian Walleye, Live Bevan Oysters (east coast) and Live Kumamoto Oysters (west coast)
Fresh seafood for Thursday will be Swordfish.
Fresh seafood for Friday will be Pacific Grouper, Scottish Salmon, Green Bay Perch, North Atlantic Cod and Haddock, Crab Stuffed Haddock, Yellow Fin Tuna, Wild Gulf Shrimp, Dry Pack Scallops and Live Bevan Oysters.

Order Live Lobster, Clams and Oysters by 4 PM Tuesday for Wednesday and 4 PM Thursday for Friday delivery. 920 734 4905

Brat Flavors will be Greek and Sheboygan. Breakfast Link flavor will be Sage.

Chef Inspired:
Loaded Twice Baked Potato
Grilling/Roasting Veggies Brussel Sprouts, Green Beans
Seasoned Choice Chuck Roast ready to cook seasoned with Veggies
Bacon Wrapped Jalapeno Poppers
Bacon Wrapped Andouille Stuffed Pork Tenderloin
Stuffed Mushroom Caps
Stuffed Pork Chops
Chicken Cordon Blue, Ricotta Spinach Chicken Breast
Bacon Wrapped Gormet stuffed chicken breast in the freezer
Hoemmade Pizza starting at 6.99 each, Gluten free options also available
Stuffed Pork Chops
Meat Loaf Mix
Cheesy Potatoes
Hot Clam Chowder, Lobster Bisque ready Friday at Noon

Smoke house this week:
Our own Hickory smoked Bacon, Garlic Bacon, Black Pepper Bacon and Maple Bacon
Natural Casing Wieners
Smoked Polish
Ring Bologna
Chicken Breast
Bring your Sturgeon and Venison in for Smoking.

Meat Specials:
Boneless Duck Breast
Duck Leg Quarters
Local Wisconsin raised Venison coming soon
Ground Chuck 4.99 lb 5 pounds or more, 5.99 lb less than 5 pounds
Ground Pork 3.99 lb
Pork Steak 2.99 lb
Pork Chops 4.49 lb
Pork Tenderloin 4.99 lb
Beef, Choice, Prime, Wagyu and Japanese Kobi Tenderloin
Corned Beef Brisket
Choice Rib Eye Steak 17.99 lb save $3.00 per pound
Choice NY Strip steak 15.99 lb Save $2.00 per pound
Whole Beef Brisket 7.99 lb 12-18 pound average
Whole Pork Butt 1.99 lb 8-10 pound average
Pork back ribs an dSt Louis Ribs
Homemade Pizza starting at 6.99 12 inch, Gluten Free also available
Waupaca Potato Salad 3.49 lb

New Wine:
Dandelion Vineyard Lion’s Tooth of McLaren Vale Shiraz Riesling blend. Only 3 cases came in, about 1/2 gone already since Friday.
Seamless Wines North Coast Cabernet Sauvignon

New Beers:
Kentucky Peanut Butter Stout aged in Bourbon Barrels 8.2 ABV
Allagash My one and Only Sour Ale aged with Raspberries and Plums
Liquid Death Sparkling Water New Flavors Berry, Mango and Lime
New Glarus Spotted Cow Grand Cru
Drekker shelf is full again
New Brewery Phase 3 of Lake Zurich IL IPA and double IPA
Untitled Arts Barrel aged Raspberry Imperial Stout
New Belgium Surly Collaboration Black Forest Barley Wine
18th street Brewery Red Velvet Cake Stout

Thank you for shopping at and recommending my store to your family and friends, Richard.

Share on Facebook