A high-protein diet can help build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with this Groupon.
Choose from Three Options
$10 for $20 worth of wild-game dishes and drinks for breakfast or lunch
$15 for $30 worth of wild-game dishes and drinks
$42 for a wild-game dinner for four (up to a $92 value). This option is valid Monday–Friday.
- Four entrees (up to a $19 value each)
- Four tap beers (up to a $4 value each)<p>
On the dinner menu, small plates such as the seared ahi tuna ($10) precede entrees of bison liver and onions ($14), ground elk and buffalo meatloaf ($14), and walleye sandwiches ($9). The breakfast menu features a smoked salmon omelet ($12) and stuffed french toast with a mixed-berry jam ($10).
Shawn Richardson and his hunting buddies were on a fishing trip, exchanging stories and admiring the natural beauty of Lake Superior when one of the fellas struck on a crazy idea. Fun as it was to traipse around the coniferous wilderness—he explained as his friends’ rapt expressions held steady through intermittent bites of newly caught walleye—it seemed a shame that lake-fresh fish and wild game had to be wrested from the cruelly indifferent hands of nature. What if a person need only reach out a fork to enjoy nature’s spoils?
Long after the trip had ended, that notion reverberated down the mental corridors of Shawn, himself a seasoned chef. Every time he joylessly cut a piece from a flavorless slab of frozen fish, or played an idle game of Oregon Trail it would return anew, like an unscratched itch. Finally, one morning—with resolve etched into his steely face—he said goodbye to his mounted yeti head, threw sand over the bonfire flickering on top of his living room coffee table, and strutted out the door to open up a neighborhood joint of his own, where he could serve fresh and local wild game.
Today, Woodsmans Gril’s kitchens sizzle with 13 types of unique game, including elk, bison, walleye, and quail. Shawn smokes his the meats himself onsite, while conducting a kitchen staff as they prepare an innovative menu that has enticed the palates of ABC Newspapers. Servers carry the weighty plates out into the dining room, where Shawn's taxidermy mounts gaze down from brick walls, and color photographs of wild deer, flapping fish, and rugged escaped bank tellers adorn the tables.