Buck-A-Neer Embodies Wisconsin Supper Club Tradition
In the heart of Wisconsin, the supper club tradition lives on. Exemplifying midwestern hospitality, The Buck-A-Neer Supper Club, located at D1891 County Rd C, Stratford, WI, continues to provide high-quality meals in an inviting atmosphere. Though under new ownership as of last year, new offerings pay homage to old traditions.
Recently, Explore Marshfield had the opportunity to sample a wide variety of appetizers and entrees. Following is our report of both the cuisine and the experience.
Romantically lit and with a country classic chic vibe, you’ll feel right at home as you enter the cozy bar area. Drinks have been reduced in price, but retain that same famous flavor. Nothing beats their Wisconsin-perfected brandy old-fashioned. Order one to enjoy at the bar or take with you to your table in one of two dining room areas.
With delicious soup and an expansive salad bar, the first tough decision of the evening is choosing whether to go with soup or salad. With mixed greens and more than a dozen toppings to choose from (and real bacon, not bacon bits!), the salad bar is a fresh way to start any meal. For those cold Wisconsin evenings, though, the homemade soup is both warming and filling.
We sampled the beef vegetable soup. With carrots and potatoes suspended in a flavorful
broth, the soup is both light and comfortably filling the transition between appetizer and meal.
Moving onto appetizers, Buck-A-Neer’s popular cheese curds continue to be a crowd-pleaser. Beer battered and made from fresh Nasonville Dairy curds, these deep fried delicacies are served with house-made ranch.
Those feeling adventurous can order two new additions to the menu, the first of which is adapted from a popular Canadian dish.
Poutine, served throughout the Great White North and now making its way into the United States, consists of fresh Nasonville cheese curds piled on top of golden fries and a custom and unique beer cheese sauce. In America’s Dairyland, where cheese is its own food group, it only makes sense to take a Canadian specialty and perfect it with fresh Wisconsin curds.
Though perhaps a little bit too audacious for the average diner, the deep-fried frog legs are definitely an experience to consume. Tender and juicy, like chicken only softer, they are served with homemade cajun mayo. For us, the highlight of the dish was definitely this spicy but creamy sauce.
Moving onto the main entrees, diners can choose from chicken, pork, steak, and seafood. With a passion to remain true to local sources for their products and produce, Buck-A-Neer sources the most local, USDA Choice, Certified Hereford Beef, utilizes the Wisconsin Food Hub Co-Op, and offers upper midwest grown produce when in-season. Meals include a dinner roll, soup or salad bar, and a choice of potatoes.
There’s a spud for everyone at Buck-A-Neer. Brand-new to the menu are the garlic mashed baby red potatoes, served country style with skin on. Fluffy and boasting a subtle garlic flavor, no butter is needed. Those seeking something more buttery can opt for the rosemary potatoes. Crispy-outside and tender inside, the rosemary potatoes are perfectly seasoned.
For the traditionalist, there are basic thin-cut fries, served golden brown and lightly salted. Upgrade to the sweet potato fries, flaky and striking the perfect balance between chewy and crunchy. Try them with sour cream for a unique taste!
Most entrees also include a fresh-baked roll warm from the oven. Dense with a hint of sweetness, these rolls don’t even need butter, though local Grassland Dairy Butter is available if desired. Another homemade menu item, these rolls definitely rise to the top of our list of favorites here.
Moving onto the main dishes themselves, the highlights for us were the seafood and prime rib.
Whether it’s lobster or shrimp, salmon or haddock, Buck-A-Neer knows how to craft
unforgettable seafood dishes. The fresh North Atlantic salmon, served with rice pilaf and garlic green beans, is touched with a sweet and savory Bourbon glaze. Scallops are tender, not chewy, and the hand-battered fried shrimp has a homemade batter that strikes a balance between greasy and flavorful. Saving the best for last- the grilled shrimp in one word: perfection.
On Saturdays, prime rib is the headliner. Served juicy and thick-cut, bursting with flavor, with au jus sauce on the side, this dish is about as good as it gets.
Though their specialty is clearly seafood and prime rib, you really can’t go wrong with any of the other Buck-A-Neer dishes. Ribs, for example, are low and slow-cooked, fall off the bone, St. Louis style, and smothered with a tangy BBQ sauce that makes its Southern roots proud. Pasta, available every day but featured on Thursdays, changes in selection each week. With a homemade sauce and meatballs, the home-style dish transported us right back to mom’s kitchen.
Those who patronized Buck-A-Neer in past years won’t be disappointed by the quality of food being served under new management. Those who haven’t had a chance to visit should definitely treat themselves to one of the best meals around, and a Wisconsin supper club tradition that can’t be beat.
Located just north of Marshfield in Rozellville, the food is worth the short drive.
