Hours of Operation
Breakfast - 6:30am to 10am
Lunch & Dinner 10am to 8pm
Specials Thursday thru Sunday while supplies last
Dinner Specials
-Dinner Specials begin on Thursday, November 13th, 2025 at 5:00 pm-
Sautéed Char $36.95
Fresh Arctic Char Filet sautéed, served on a dill, caper sauce.
Beef Bourguignon $32.95
Tender morsels of beef slowly braised in a red wine wild mushroom sauce served on a nest of caramelized onion mashed potatoes.
Monkfish De Jonghe $35.95
Fresh Atlantic Monkfish “Poor Mans Lobster” Char-grilled then presented on a bed of rice pilaf finished with garlic De Jonghe butter.
Fond du Lac Chicken $36.95
Boneless breast of Chicken sautéed, topped with a zesty-tomato mornay, bacon flakes, and home smoked cheddar cheese.
Saturday Only – Roast Prime Rib
12 oz.-$49.95 or 16 oz.-$57.95 USDA certified Angus prime rib slow roasted and infused with fresh herbs, garlic, and olive oil.
Served with Au Jus.
Appetizers
Gaston's Smoked Trout Poppers$17.50
Hand breaded, fresh jalapeño peppers stuffed with our
smoked trout and cream cheese blend, fried to golden brown. Served with Gaston’s popper jam.
Fried Shrimp$20.00
Six hand breaded jumbo shrimp fried golden brown and
crisp. Served with cocktail sauce.
Buffalo Style Chicken Wings$15.00
Served with ranch or blue cheese dressing.
Fried Mozzarella Sticks$12.50
Battered mozzarella cheese, deep fried to a golden
brown, and served with marinara.
Potato Skins$12.50
Stuffed with bacon, green onions, and melted cheddar
cheese.
Spicy Cheese Curds$13.00
Spinach Dip$17.50
A rich creamy blend of fresh spinach, water chestnuts,
artichoke hearts, cream cheese and spices. Topped with provolone cheese and served with crisp corn tortilla
chips.
Shrimp Cocktail$20.00
Six jumbo shrimp served chilled with cocktail sauce.
Smoked Rainbow Trout$17.50
Filets of rainbow trout brined and slowly smoked in-house. Served chilled.
Specialty Sandwiches
Pulled Pork$16.00
Hickory smoked in our own special sauce and served on a toasted bun with a pickle.
French Dip$16.50
Tender roast beef, and provolone cheese, served on a grilled french roll with au jus.
Hot Roast Beef$16.50
Sliced roast beef served open face with brown gravy and mashed potatoes.
B.L.T.$15.50
Crisp bacon, lettuce, tomato and mayo served on wheat berry toast.
Reuben$16.00
Thinly sliced, lean corned beef stuffed in grilled marble rye with Thousand Island dressing, sauerkraut, and melted Swiss cheese.
Fillet of Chicken Grilled or Fried$17.50
Boneless breast of chicken grilled or fried and served on a toasted bun.
Club$18.00
Classic triple decker: turkey, ham, bacon, lettuce, tomato, swiss, and mayo served on wheat berry toast.
Honey Dijon Turkey Wrap$16.50
Roasted turkey, cracked pepper, cheddar, avocado, mixed greens and honey dijon rolled in a tomato basil tortilla
Chef's Fishin' Sandwich$18.00
Steamed french bread stuffed with roast beef, ham, turkey, cheddar cheese,
tomato, sweet onion, dijonnaise sauce,
shredded lettuce, and a dusting of black pepper.
Louisiana Shrimp Burrito$21.00
Tomato basil tortilla filled with crispy fried jumbo shrimp, sliced tomato, cole slaw, shredded chedder, sweet onion and a zesty remoulade sauce.
Chicken Salad Sandwich$16.00
Served on toasted wheatberry.
Catfish Finger Sandwich$16.50
Served on a bun with tartar sauce, onion and cheddar cheese.
Steaks / Chops / Ribs
Traditional Ozark Hickory Smoked RibsHalf: $31.50
Full: $42.00
Available in full and half racks.
Your Choice Pork Chops$25.00
Twin 7oz. pork chops. Your choice of char-grilled or fried. Served with Gaston's Cowboy Relish
Chicken Fried Steak$19.50
Lightly breaded Texas style. The beef steak is fried golden, and served with mashed potatoes and white pepper gravy.
Ribeye16oz.: $54.00
12oz.: $45.00
Iowa Premium® beef is from a small localized feed lot that has a longer feed lot time and more stringent guidelines.
Hand cut and marinated with fresh herbs,
garlic, and olive oil, char-grilled to your desired cook.
Filet Mignon$50.00
8oz. USDA certified Angus beef tenderloin marinated with herbs, garlic,
and olive oil, char-grilled to your desired cook.
Surf and Turf$82.00
8oz. filet mignon, char-grilled, served with a broiled lobster tail and drawn butter.
Add Mushroom Hollandaise Sauce: $10.00
For the Young Fishin' Buddies
12 years and under - over 12 years of age add $7.00
Spaghetti & Garlic Bread$11.00
Chicken Strips & Fries$11.00
Kid's Burger & Fries$11.00
Add cheese: $3.00
Corn Dog & Fries$9.00
Catfish Fingers & Fries$11.00
Desserts
Daily Selections $9.00
Burgers
Served with your choice of river chips or fries.
Gaston's Burger$19.00
Served with crisp bacon, sliced avocado, battered onion rings, and melted cheddar cheese on a toasted bun.
Mushroom Swiss Burger$18.50
Topped with sauteed mushrooms and melted big eye swiss on a toasted bun.
Half Pound Hamburger$15.50
Served on a toasted bun.
Add your choice of cheese: $3.00
Entrée Salads
Grilled Chicken Caesar Salad$19.50
Crisp romaine, croutons, and parmesan cheese, tossed in a zesty caesar dressing, topped with chicken.
Blackened Chicken Taco Salad$20.00
A crispy tortilla shell filled with shredded lettuce, black olives, cheddar cheese, scallions, grilled blackened chicken breast, and fresh avocado, served with a side of salsa and sour cream.
Cobb Salad$20.00
Mixed greens, grilled chicken, diced bacon, blue cheese crumbles, hardboiled egg, tomatoes, cucumber and red onion, served with your choice of dressing.
White River Salad$19.50
Mixed greens, grilled chicken, toasted almonds, sundried cranberries, tomatoes, cucumber and blue cheese crumbles, tossed in balsamic vinaigrette.
Unlimited Salad Boat$16.00
Chicken Entrées
Chicken Breast Dinner$21.00
Home-style Chicken Tender Dinner$18.50
Chicken Fried Chicken$19.50
Hand breaded boneless chicken breast and mashed potatoes smothered in white gravy.
Seafood Entrées
"You catch'em, we cook'em"
Broiled or Pan Seared$22.00
Fileted & Fried$22.00
Whole Fried$21.00
Hand breaded in cornmeal and fried to golden brown.
Add Hollandaise $9.00
Add Mushroom Hollandaise $9.00
Add Almandine Sauce $9.00
Fried Trout$28.00
Hand breaded in cornmeal and fried to golden brown.
Served with hushpuppies, and choice of potato.
Fried Catfish$27.00
Hand breaded in cornmeal and fried to golden brown.
Served with hushpuppies, and choice of potato.
Pecan Cajun Tuna$34.50
Yellowfin tuna steak dredged in a blend of chopped pecans and a zesty blend of New Orleans spices, then pan seared rare.
Served with Asian dipping sauce and wasabi.
Grilled Salmon Filet$32.00
8 oz. filet marinated and char-grilled. Topped with dill butter.
Lobster TailOne: $50.00
Two: $70.00
Broiled to perfection, served with drawn butter.
Panko Breaded Jumbo Shrimp$29.00
Hand breaded and fried to golden brown.
Sautéed Jumbo Shrimp$31.00
Jumbo Shrimp sautéed with green onions, mushrooms, diced tomatoes in garlic butter white wine sauce.
Gaston's Boneless Rainbow Trout, Broiled or Pan Seared$28.00
Local favorite lightly seasoned, dusted in herbed flour and pan seared to golden brown.
Add Hollandaise $9.00
Add Mushroom Hollandaise $10.00
Add Almandine Sauce $9.00
Consuming raw or undercooked seafood, shellfish, or meats may increase your risk of food borne illness.
Pasta Entrées
Chicken Parmesan$28.00
Lightly breaded boneless breast of chicken served atop a nest of linguine, marinara, and finished blend of melted Italian cheeses.
Blackened Chicken Bowtie$25.00
Blackened chicken with bowtie pasta, tossed in a Cajun Alfredo sauce.
Fettuccine Alfredo$19.50
Parmesan cream sauce with a hint of garlic, served over fettuccine.
Add 6 Shrimp $19.50
Add 3 Shrimp $11.50
Add Chicken $9.00
Spaghetti with Meat Sauce$14.50
A traditional favorite.
All above pastas include garlic toast.
Salmon Linguine$34.50
Linguine pasta tossed with pesto, parmesan cheese, cracked pepper, capers, chicken broth, and adorned with a pan-seared salmon filet.
Sides
Vegetable Du Jour$7.00
1-Trip John Boat$9.00
Side Salad$7.00
Cowboy Relish$3.00
Rice Pilaf$7.00
French Fries$7.00
River Chips$7.00
Onion Rings$9.00
Wine List
Rick Gollinger
Executive Chef Bio
Rick graduated from Mountain Home High School and furthered his education at Washburne Trade School, where he graduated first in his class with a degree in the Culinary Arts Program. Rick became an executive chef at the age of 23 while working at an exclusive country club in the Northwest suburbs of Chicago. He continued to work for private clubs in Chicago, Milwaukee and Detroit, eventually becoming the owner-chef of Miami Bar & Grill in the River North area in downtown Chicago. Some of Chef Rick’s notables includes, founding member and former vice president of Wisconsin Club Chefs’ Association; silver medal winner at the Chicago Culinary Salon. Rick also produced and featured in an instructional DVD entitled “The Ultimate Deer Processing Video.” For which, he won 2 Telly awards for instructional videos. Rick is an avid outdoorsman and fly fisherman.