Richard is on another fishing trip. He didn’t say where this time but that retired life sure is looking good on him. Stop in and see what kind of shenanigans we can get into while the boss is away 😉 We will have to start behaving ourselves again on Thursday when he returns.
Thanksgiving turkey list will be up soon for ordering. Stop in or Call 920 734 4905
Store hours are 10-6 Sunday-Tuesday, 10-7 Wednesday-Thursday and 9-7 Friday-Saturday.
Fresh Seafood this week…
Tuesday- Scallop and Crab Stuffed Sole and Atlantic Cod (hoping it ships this week).
Wednesday- Ora King Salmon and Live Bevan Oysters.
Thursday- Chilean Sea Bass, Bluefin Tuna (1 more time) and U10 Dry Pack Scallops.
Friday- Pacific Grouper, Scottish Salmon, Yellow Fin Tuna, North Atlantic Cod and Haddock, Wild Gulf Shrimp 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
Cheddar Beer Brats and Sheboygan Brats. Chicago Italian link and lots of Precooked Brats in Pork or Beef.
Come and get the last of this seasons, Locally Grown Butternut Squash and tomatoes!
Chef Inspired for this week:
Thai Chicken Pizza
House made sandwich spread.
Grilling Veggies – Green Beans, Cauliflower, Brussel Sprouts
Bacon Wrapped Jalapeno Poppers
Pulled Pork stuffed Poblano.
Taco stuffed Red and Green Bell Peppers
Italian Sausage stuffed Zucchini Boats
Pepperoni Pizza Portabella Caps
Homemade Smoked Chicken Salad
Bacon Wrapped Andouille stuffed Pork Tenderloin
4 Flavors of Stuffed Mushroom Caps
House Made Chili- Hot and Ready to Eat Thursday by 4pm
HOT AFTER 4 PM FRIDAY AFTERNOON BBQ BEER CAN CHICKEN, PORK RIBS, PARTY WINGS. ORDER BEFORE NOON FRIDAY 920 734 4905
Best to call and order. 920 734 4905
NE Bacon Clam Chowder is back, Hot and ready at noon.
From the Smokehouse:
Bring your VENISON, ELK, MOOSE, DUCK, GOOSE AND TURKEY TRIM IN FOR YOUR OWN MEAT SAUSAGE, BRATS, STICKS OR BACON. Hunting seasons have started again. Empty your freezer of last year’s meat. Bring in this year’s fresh meat.
Snack sticks and smoked beef strips (beef jerky)
Natural casing wieners.
plain and Garlic Ring Bologna
Plain and Garlic Grandpa Bob’s Summer.
Linguisa smoked sausage
Smoked Chicken Breast
Our Own Dry Cured Bacon, Black Pepper Bacon and Garlic Bacon
Smoked Beef Brisket
We smoke lake Michigan Salmon and Whitefish. Bring your large pieces in, NO small skinny fillets.
HOT AFTER 4 PM FRIDAY AFTERNOON BBQ CHICKEN, PORK RIBS, PARTY WINGS. ORDER BEFORE NOON FRIDAY 920 734 4905
Best to call and order. 920 734 4905
Marinated bone in Rib Eye 17.99 lb.
Marinated Terres Major 15.99 lb. Tenderloin of the Chuck.
Pork Tenderloin 4.99 lb.
Pork Back Ribs or St Louis Ribs
Pork Steak 3.99 lb. thick or thin.
Pork Chops 4.99 lb. thick, thin or Extra Thick
Ground Chuck 4.99 lb. 5 pounds or more, 5.99 lb. less than 5 pounds. Orders for larger amounts appreciated.
Ground Round 6.99 lb.
Whole beef Brisket 5.99 lb. 12-18 pound average
Whole Pork Butts 2.59 lb. 8-10 pound average.
Homemade Pizza starting at 7.99 each 12 inch. Gluten free crust options also available.
Waupaca Potato Salad 5.99 lb.
Clyde Mays 5 year straight Bourbon Whiskey- 105 Proof with Combo offers available. Buy a bottle and get entered to win a FREE bottle of Blantons.
New Wine: Santa Alicia- 3 delectable, affordable wines of Chile. Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
And some fun Halloween themed wines… (You’ll know why when you see the labels)
The Culprit Red Wine- Intense and extracted berry fruit layered judiciously with a spice box of flavors that only exceptional vineyards can offer.
Chronic Cellars- 3 Paso Robles varieties. Sir Real Cabernet Sauvignon, Purple Paradise Red Blend and my personal favorite, Sofa Bueno Red Blend.
Follow our Facebook page for current arrivals.
See our verified page on Untapped.com for new arrivals and reviews.
DownEast Ciders- Mix Pack with Fall Desserts Flavors
The Brewing Project
If you like Stubborn Brothers Drop Top, try Radlers from Two Pitchers!!
Thank you for shopping at and recommending Niemuth’s to your family and friends, Richard.Share on Facebook