Hours of Operation


Sunday thru Thursday
6:30am to 8pm

Friday & Saturday
6:30am to 9pm

Sunday Brunch
10am to 2pm


Gaston's Smoked Trout Poppers$15.50

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$18.50

Six hand breaded jumbo shrimp fried golden brown and crisp. Served with cocktail sauce.

Buffalo Style Chicken Wings$13.50

Served with ranch or blue cheese dressing.

Fried Mozzarella Sticks$11.00

Battered mozzarella cheese, deep fried to a golden brown, and served with marinara.

Potato Skins$10.50

Stuffed with bacon, green onions, and melted cheddar cheese.

Spicy Cheese Curds$10.50

Spinach Dip$15.00

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$18.50

Six jumbo shrimp served chilled with cocktail sauce.

Smoked Rainbow Trout$15.00

Filets of rainbow trout brined and slowly smoked in-house. Served with a remoulade sauce.

Specialty Sandwiches
Served with your choice of river chips or fries.


Thinly sliced, lean corned beef stuffed in grilled marble rye with Thousand Island dressing, sauerkraut, and melted Swiss cheese.

Pulled Pork$14.00

Hickory smoked in our own special sauce and served on a toasted bun with a pickle.

Louisiana Shrimp Burrito$17.50

Tomato basil tortilla filled with crispy fried jumbo shrimp, sliced tomato, cole slaw, shredded chedder, sweet onion and a zesty remoulade sauce.

Hot Roast Beef$15.00

Sliced roast beef served open face with brown gravy and mashed potatoes.

French Dip$15.00

Tender roast beef, and provolone cheese, served on a grilled french roll with au jus.


Crisp bacon, lettuce, tomato and mayo served on wheat berry toast.

Fillet of Chicken Grilled or Fried$15.00

Boneless breast of chicken grilled or fried and served on a toasted bun.


Classic triple decker: turkey, ham, bacon, lettuce, tomato, swiss, and mayo served on wheat berry toast.

Chef's Fishin' Sandwich$15.00

Steamed french bread stuffed with roast beef, ham, turkey, cheddar cheese, tomato, sweet onion, dijonnaise sauce, shredded lettuce, and a dusting of black pepper.

Honey Dijon Turkey Wrap$14.00

Roasted turkey, cracked pepper, cheddar, avocado, mixed greens and honey dijon rolled in a tomato basil tortilla

Steaks - Chops - Ribs
All entrées served with Salad Boat, your choice of potato or rice and vegetable dujour. Loaded bake potato add $3.50

Your Choice Pork Chops$22.00

Twin 7oz. pork chops. Your choice of char-grilled or fried.

Traditional Ozark Hickory Smoked RibsHalf: $28.00
Full: $36.00

Available in full and half racks.

Chicken Fried Steak$18.50

Lightly breaded Texas style. The beef steak is fried golden, and served with mashed potatoes and white pepper gravy.

Filet Mignon$40.00

8oz. USDA certified Angus beef tenderloin marinated with herbs, garlic, and olive oil, char-grilled to your desired cook.

Ribeye16oz.: $47.00
12oz.: $38.50

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.

Surf and Turf$69.00

8oz. filet mignon, char-grilled, served with a broiled lobster tail and drawn butter.

Add Neptune Sauce: $12.00
Add Mushroom Hollandaise Sauce: $6.50

Pasta Entrées
All pastas include a trip to the salad boat.

Chicken Parmesan$25.00

Lightly breaded boneless breast of chicken served atop a nest of linguine, marinara, and finished blend of melted Italian cheeses with

Blacked Chicken Bowtie$22.00

Blackened chicken with bowtie pasta, tossed in a Cajun Alfredo sauce.

Traditional Alfedo$16.50

Parmesan cream sauce with a hint of garlic, served over fettuccine.
Add 6 Shrimp $18.50
Add 3 Shrimp $10.00
Add Chicken $8.00

Spaghetti with Meat Sauce$14.50

A traditional favorite.

*** All above pastas include garlic toast.

Salmon Linguine$29.00

Linguine pasta tossed with pesto, parmesan cheese, cracked pepper, capers, chicken broth, and adorned with a pan-seared salmon filet.

For the Young Fishin' Buddies
10 years and under

Spaghetti with Garlic Bread$9.50

Chicken Strips with Fries$9.50

Kids Burger with Fries$10.00
Add cheese: $3.00

Corn Dog with Fries$7.00

Catfish Fingers with Fries$9.50

Consuming raw or undercooked seafood, shellfish, or meats may increase your risk of food borne illness.

Dinner Specials

-Dinner Specials begin on Thursday – August 4th, 2022 after 5:00pm to 10pm-

Sautéed Char $34.95

Fresh Arctic char filet sautéed and served on a caper basil beurre blanc.

Pork Chop Milano $24.95

Triple cut boneless center cut pork chop stuffed with an Italian bread dressing. Then, baked with Prosciutto ham and Asiago cheese and served with a wild mushroom Brandy cream.

Chicken Valencia $28.95

Boneless breast of chicken sautéed and adorned with a shrimp cake tapenade and sliced Gouda cheese served on a zesty Mornay sauce.

Grilled White Sea Bass $34.95

Fresh Pacific white sea bass marinated with fresh herbs, garlic, olive oil and citrus zest then char-grilled topped with an avocado key lime butter.

Saturday Only – Roast Prime Rib12 oz.-$40.95 16 oz. -$48.95

USDA certified Angus prime rib slow roasted and infused with fresh herbs, garlic, and olive oil. Served with Au Jus.

Our 1/2lb burgers are fresh ground 100% Angus brisket blended with Angus chuck and are char-grilled to your desired cook on a toasted bun.
Served with your choice of river chips or fries.

Gaston's Burger$17.00

Served with crisp bacon, sliced avocado, battered onion rings, and melted cheddar cheese on a toasted bun.

Mushroom Swiss Burger$16.50

Topped with sauteed mushrooms and melted big eye swiss on a toasted bun.

Half Pound Hamburger$14.00

Served on a toasted bun.
Add your choice of cheese: $3.00

Entrée Salads

Grilled Chicken Caesar Salad$17.00

Crisp romaine, croutons, and parmesan cheese, tossed in a zesty caesar dressing, topped with chicken.

Blackened Chicken Taco Salad$18.00

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$18.00

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$18.00

Mixed greens, grilled chicken, toasted almonds, sundried cranberries, tomatoes, cucumber and blue cheese crumbles, tossed in balsamic vinaigrette.

Chicken Entrées
All entrées served with Salad Boat, your choice of potato or rice, and vegetable du jour.

Grilled Boneless Skinless Chicken Breast$17.50

Home-style Chicken Tender Dinner$16.50

Chicken Fried Chicken$18.50

Hand breaded boneless chicken breast and mashed potatoes smothered in white gravy.

Seafood Entrées

You Catch'em, We Cook'em

Broiled, Pan Seared or Filet Fried$19.00
Add Hollandaise $6.50
Add Mushroom Hollandaise $6.50
Add Almondine Sauce $7.00

Whole Fried$17.50

Hand breaded in cornmeal and fried to golden brown.

A la Carte Additions and Sides

Gaston's Boneless Rainbow Trout, Broiled or Pan Seared$24.00

Local favorite lightly seasoned, dusted in herbed flour and pan seared to golden brown.
Add Hollandaise $6.50
Add Mushroom Hollandaise $6.50
Add Almondine Sauce $7.00

Fried Trout$23.00

Hand breaded in cornmeal and fried to golden brown.
Served with hushpuppies, and choice of potato.

Fried Catfish$22.00

Hand breaded in cornmeal and fried to golden brown.
Served with hushpuppies, and choice of potato.

Pecan Cajun Tuna$31.00

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$28.00

8 oz. filet marinated and char-grilled. Topped with dill butter.

Panko Breaded Jumbo Shrimp$26.00

Hand breaded and fried to golden brown.

Sautéed Jumbo Shrimp$28.00

Jumbo Shrimp sautéed with green onions, mushrooms, diced tomatoes in garlic butter white wine sauce.

Lobster TailOne: $45.00
Two: $63.00

Broiled to perfection, served with drawn butter.


Vegetable Du Jour$5.50

Rice Pilaf$5.50

Side Salad$5.50

French Fries$5.50

Onion Rings$8.00

River Chips$5.50

Wine List

By the glass

Barefoot Cellars: Chardonnay, Pinot Grigio, Moscato Pinot Noir, Cabernet Sauvigon | Beringer White Zinfandel | William Wycliff Sparkling Wine | Mimosa | Kendall Jackson Chardonnay | Kim Crawford Sauvignon Blanc | Chateau St. Michelle Riesling | Josh Cabernet Sauvignon | The Calling Cabernet Sauvignon | Chateau St. Michelle Merlot | St. Francis “Old Vine” Zinfandel | Gascon Malbec | Francis Coppola Claret

By the Bottle
Red Blend

Apothic Winemakers Blend
Francis Coppola Claret
Abstract by Orin Swift


Barefoot Cellars
Story Point
Kendall Jackson
Ferrari Carano
Chateau Montelena


Red Schooner Voyage 8


Other White Wines

Ch St. Michelle Riesling
The Pale Rose
Jackson Triggs Vidal Ice
Roscato Moscato
Freakshow Sirah


Barefoot Cellars
The Calling
Newton Unfiltered






Chateau St. Michelle “Indian Wells”

Sauvaugon Blanc

Monkey Bay
Chateau Bonnet Bordeaux White
Kim Crawford


William Wycliff Sparkling
La Marca Prosecco
Luc Belair Brut
Taittinger Brut
Dom Perignon

Pinot Grigio

Barefoot Cellars
Ecco Dom
J Vineyards



Sutter Home
Carnivore Zinfandel
St. Francis “Old Vine”

Pinot Noir

Barefoot Cellars
Sonoma Cutrer
King Estate

Rick Gollinger
Executive Chef Bio

Rick graduated from Mountain Home High School and furthered his education at Washborn 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.