by David Brierley
Some people might consider supper clubs to be themed restaurants, in a way. Their classic traditions, specific features, and relaxed dining experience help them stand out amongst various other restaurants.
Some supper clubs, however, have a separate, more intentional theme to help them stand out even further. Many times it’s a subtle theme, but in some cases it’s impossible to miss. This month’s featured supper club has a theme that’s not so subtle, and I bet you can guess what it is by the name of the restaurant. This month we’re visiting Antlers Supper Club in Bonduel.
The theme at Antlers, as I’m sure you’ve deduced by now, is simply antlers. And let me tell you, there are a lot of them. Before you even pull into the parking lot, you’ll notice antlers on the supper club’s sign by the road, and the one on the tan and dark red, stone- and steel-sided building.
Next, if you walk in from the parking lot, you’ll notice the whitetail deer statues outside the building as you walk in, all sporting antlers. Once you get inside, the number of antlers is, quite frankly, staggering.
Next, if you walk in from the parking lot, you’ll notice the whitetail deer statues outside the building as you walk in, all sporting antlers. Once you get inside, the number of antlers is, quite frankly, staggering.
One wall of the dining room where you first entered is lined with handsome whitetail mounts with beautiful antlers. And when you get to the barroom things really escalate. There are racks upon racks of antlers lining the ceiling above the bar, behind the bar, and even opposite the bar. All of these antlers are backlit with strings of lights, giving the room a warm glow.
One thing that does not have antlers is the full-grown taxidermied black bear that sits in a huge display case between the barroom and the dining room. As you can imagine, it commands the attention of both rooms, despite its lack of antlers.
Once you manage to tear your gaze away from the giant bear and plethora of antlers (I’ve already said “antlers” far too many times in this article), you’ll want to grab a seat at the long bar or at one of the tables in the barroom.
Antlers doesn’t take reservations – they use a number system instead. As soon as you let a bartender know you’ll be dining here, they’ll give you a number which designates your place in line for your order to be taken.
Now that you have your number, you can order a tasty old fashioned, or whatever you’re drinking tonight. And once you’re settled in comfortably with your drink, the real business begins: deciding what to order.
If you’re like me, though, you tend to do more talking than looking at the menu. That could be a detriment at Antlers, because this supper club has a varied menu. So, focus!
There’s not necessarily a designated appetizer section, but Antlers has sort of a miscellaneous category that includes breaded cheese curds, onion rings, chicken strips, and macaroni and cheese with applesauce. Everything sounds delicious as far as I’m concerned.
Moving on to main courses, the supper club has a nice steak selection, including multiple sizes of angus tenderloin and ribeye, plus tenderloin tips, and prime rib on Saturdays and Sundays.
The seafood section is even bigger, with lobster tails, freshly breaded frog legs, scallops, steamed or fried shrimp, haddock, walleye, and freshwater perch. There are also several seafood platters to choose from in case you want a little bit of everything.
Chicken entrees get their own section, with the options of half a broasted chicken, grilled chicken breasts, or a chicken and barbecued ribs combination. There are pasta dishes available as well, and a nice selection of sandwiches.
There’s a variety of potato choices, including baked potato, hash browns (my favorite), American fries, sweet potato fries, french fries, potato pancakes, or a vegetable.
On Thursdays, Antlers offers a special German menu, which sounds incredible. You can never go wrong with German food at a Wisconsin supper club. They offer jagerschnitzel, chicken schnitzel, bauren schnitzel, and fisch (broiled haddock topped with asparagus and a creamy cheese sauce).
On the first Thursday of each month they offer rouladen, which is a very tender beef steak stuffed with pickles, mustard, bacon, and seasonings. And on the second Thursday of each month, you can order schweinhaxen, which are pork shanks.
German entrees are served with two choices of sides, including choice of potato, potato dumpling, spaetzle, red cabbage, lettuce salad, cottage cheese, coleslaw, or soup.
Finally we come to Friday’s specials, which should be obvious: fish fry! Here you have the option of haddock, perch, walleye, or beer battered shrimp. And if you want a little of everything, you can get the TGIF sampler, which includes perch, haddock, and three shrimp.
Once you’ve made your decision and your server has taken your order, you can continue to relax at the bar, drinking cocktails made by the talented bartenders.
Once your table is ready and set with your salads, soups, and appetizers, your server will let you know your table number and you can make your way into the dining room, located through a doorway behind the bar.
In true supper club style, you’ll also get a few freebies once you’re at your table. There’s a relish tray with carrots, celery, radishes, and pickles, and a loaf of freshly baked bread. You certainly won’t go home hungry.
Like most supper clubs, the staff at Antlers is incredible, timing your food perfectly to arrive when you’re ready for it, but while it’s still piping hot. It’s time to dive in to your main course now… and try to save room for dessert.
To check out Antlers menu and learn more about the family-run supper club, visit their website. You can also follow them on Facebook to keep up with specials and special events going on throughout the year.
If you haven’t already, don’t forget to join our Supper Club VIP group; you’ll be entered in our monthly drawing for a $50 gift card to an area supper club. You can also check out our past articles, as well as an interactive map that shows the supper clubs we’ve visited to find one near you. And, as always, there will be plenty more supper club fun to come.
Interview with owner Vicki Olson
O&AW: How long have you owned Antlers?
VO: April 1 will be 15 years of owning our supper club.
O&AW: How did you come to own it?
VO: My husband, Lance, and I bought the supper club from my parents.
O&AW: What’s the story behind the taxidermied bear in the bar?
VO: I worked here at the time. Lance shot a huge bear and asked if my parents, Bill and Sandy, would like to display it at their supper club. They said, “sure,” and that’s how he and I met. Lance was living near Milwaukee at the time, but had grown up in the Bonduel area. He’d come up on weekends to “visit his bear” (see me). He then asked if he could bartend on weekends.
O&AW: So, you obviously stayed together?
VO: After two years of long distance dating, he quit his job in the tool and die business and moved to the Bonduel area. We were married shortly after and bought the supper club from Bill and Sandy in the spring of 2008. A series of weird circumstances brought us together, and we haven’t looked back since!
O&AW: What’s the history of the building?
VO: It’s been a supper club for a very long time. There’s also a huge apartment above Antlers that used to host dances and even the occasional boxing match, we’re told.
O&AW: Everyone has a different definition of a supper club. To you, what makes a supper club?
VO: To me, a supper club is family owned and operated. Usually Lance is bartending and I’m cooking. Our children, Alexandra and Remington, grew up here. The kids worked here as teenagers and still do as their schedules allow. I think working hard and learning the business side of things made them wonderful employees in their full-time careers.
O&AW: So you do a lot of the cooking yourself?
VO: Yes. Over the years, we’ve been blessed with wonderful cooks. I’ve learned something from each one. I always believe in evolving and learning while trying to stay true to supper club cuisine.
O&AW: What are your more popular menu items?
VO: Friday fish fries with real lake perch and walleye are always popular. We serve prime rib on the weekends. Steaks, alfredos, and of course broasted chicken are always popular.
O&AW: Tell me about your dinner specials
VO: On Tuesdays, we serve a one-pound broasted pork steak. Thursdays we have our German entrees. Fridays we have fish fry. Saturdays prime rib, choice cut porterhouses, angus ribeyes, and tenderloins. Sundays we’re open for brunch from 9 to 2. We serve made-to-order omelets, steak and egg specials, and broasted chicken, along with our full menu.
O&AW: What are your plans for the future of the supper club?VO: Well, it’s currently up for sale. I’ve been blessed working with my best friend, and even with my children on a regular basis. We’ve had a wonderful 15 years, but wish to pass the torch to someone else and let them have the unique honor of being a supper club owner. That said, I wouldn’t trade the last number of years for anything.
Where in Wisconsin is this supper club?
Address: 120 E Green Bay St, Bonduel, WI 54107
Nearby landmarks: In the small town of Bonduel, just north of the intersection of Highways 47 and 29. About 30 minutes northwest of Green Bay, and about 40 minutes due north of Appleton.
Website: antlerssupperclub.com
Three can’t-miss features:
1. Antlers! So many antlers
2. Huge stuffed bear
3. German food on Thursdays