Geneva National’s rustic Hunt Club Steakhouse draws loyal diners year-round with its choice cuts, winning wine list and clubby ambience within the 100-year-old Crane farmhouse. Honored by Wine Spectator magazine for 11 consecutive years with repeated accolades from TripAdvisor and Open Table, this chic southeast Wisconsin steakhouse delivers a passion for excellence with every dish and drink.
The Hunt Club leads its menu with a repertoire of dry-aged New York strip steak, bone-in rib eye and T-bone, filet mignon and other seasonal cuts -- all grain-fed, Midwestern-raised beef, aged 21-to-45 days. The “other meat” also makes menu headlines, with such offerings as a tender and juicy grilled Berkshire Tomahawk pork chop and flavorful rack of lamb, locally sourced from Delavan’s Pinn Oak Farms. Sea-faring diners savor the ever popular New Zealand Ora King salmon.
Spring through fall, the Hunt Club’s culinary team harvests herbs and vegetables from the restaurant’s outdoor gardens and natural woodlands while also handcrafting artisan ricotta, mozzarella and pasta. Each line item – from the table-poured roasted Maine lobster bisque to the caramelized vanilla bean brûlée – features Chef’s Ryne's epicurean touch and attention to detail, making each plate pleasing to both the eye and palate.