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“Wisconsin Supper Clubs An Old-Fashioned Experience”
by Ron Faiola

“The supper club has featured a salad bar since 1968. The bar features several homemade prepared salads, including sweet sauerkraut, and corn, bean potato, and cucumber salads. You can also find liver pate, cheese spread, assorted vegetables, and soup. Some Roepke’s patrons come just for the soup and salad bar.

Entrees include traditional supper club fare, plus German specialties like wiener schnitzel a la Holstein (topped with two fried eggs), rouladen and braised pork shank with old world sauerkraut and red wine gravy.
Roepke’s can seat 105. The club’s biggest night is New Year’s Eve, when about 650 meals are served. on a busy weekend, Roepke’s will serve 400 to 500 dinners.

Barbara noted that people call the supper clubs in the Holyland by their village names; for instance, people call Roepke’s “Charlesburg,”

Learn more or purchase the book at www.supperclubmovie.com