After a long flight and long
commute from the airport, I didn’t feel like venturing out for dinner. The Blue
Harbor Resort & Conference Center has a few on-site dining options. The
only one that was open when I arrived was the On The Rocks Bar & Grill.
Although the sun had set, this place had tableside views of Lake Michigan. The
restaurant has a rustic lodge, boathouse feel to it with paddles above the bar
and a stonework fireplace. Their menu is actually The Beacon Restaurant’s menu with
the inclusion of specialty drinks, wine, and beer.
I didn’t feel like a large dinner,
just something light so I could get to bed. Here are some tasty bites you can
try:
Citrus Mojito is made with
rum, clementine, ginger, and mint. I wanted something to calm my nerves and I
LOVE mojitos. It looked great with its orange color and mint leaves on top. I
am not sure what kind of rum is used with this but it tasted a bit off with a
heavy hit in bitter flavor department. This one may need a remix. Papa’s Pilar Rum would help even out the
flavor for a smoother sip. Rating: 3/5
Spotted Cow Curds ($9) is locally-sourced
cheddar curds hand-dipped in a New
Glarus Brewing Company Spotted Cow (only available in Wisconsin) beer
batter, deep-fried, and served with house-made jalapeño ranch dressing. If you
have been following me, you know that I love cheese and I love, love, love
cheese curds. This is the first time I have had cheese curds with a beer
batter. The ale added a yeasty and slight fruity flavor to the batter which
paired well with the gooey, salty cheese curd inside. I would leave them in the
fryer for a little longer as some of them had a little bit of uncooked batter
on the inside. Also, when removing them from the fryer, I would drain the curds
a little longer to get more of the excess oil off. Other than that, these were
great fried cheese curds. Rating: 4/5
The Wedge ($9) is a wedge of
iceberg lettuce served with cherry tomato, smoked bacon lardons, Roth
Kase Buttermilk Blue Cheese, julienne red onions, and house-made ranch
dressing. This salad is more than just a starter, it is a meal! I wanted a
salad to contrast the richness of the fried cheese curds, but was not expecting
it to be this robust. I was amazed at how fresh everything tasted since it was
so cold and snowing outside – crisp iceberg lettuce, sweet sun-ripen cherry
tomatoes, and zingy red onion. The Roth Kase Buttermilk Blue Cheese is to die
for! It has a nice creamy and silky texture with pungent bleu cheese flavor
which works perfectly with the house-made ranch dressing. But what takes the
cake is the smoked bacon lardons. They are what turns this salad into a meal
with rich, smoky flavor with beautifully crispy edges with tender pork and juicy
fat. I LOVE this salad! Rating: 5/5
With my tummy full, it was
time to head to the room, get some sleep, and dream about bacon lardon as it gently snowed outside.. Stay
tuned for a look inside The Blue Harbor Resort & Conference Center in the
daylight.
Atmosphere: 4 out of 5 stars
Service: 4 out of 5 stars
Décor: 4 out of 5 stars
Food: 4 out of 5 stars
For more information:
(inside The Blue Harbor
Resort & Conference Center)
725 Blue Harbor Dr
Sheboygan, WI 53081
+1.866.701.2583
Hours: Daily from 11 a.m. to
close
Seating: Interior
Reservations: First come, first serve
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