Roepke's Village Inn Supper Club
Juicy Steaks & Prime Rib... 14 Craft Beers On Tap... Old-World German Entrees... Old Fashioneds... Traditional Fish Fry
Come and Join Us For a Truly Memorable Meal !
Dining Room Open Tuesday-Saturday 4-9 pm, Sunday 4-8:30 pm.
LOOKING FOR A GIFT CARD? Stop in during open hours or call us to purchase! *Please allow up to 14 days for gift cards that are mailed.
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About Roepke's Village Inn
We are proud to continue the Wisconsin Supper Club tradition started here more than 60 years ago, serving scratch-made, authentic supper club favorites, with choice steaks aged and cut in-house, and fresh fish flown in weekly.
Savor a delicious Old Fashioned or other favorite cocktail, or choose one of 14 craft beers on tap or a glass of wine to pair with your entree for a truly memorable meal.
Only a short drive from Green Bay, Appleton, Fond du Lac, Manitowoc, and Shebogygan County, Roepke’s offers the quality and attention to detail of a fine dining restaurant with a casual, welcoming atmosphere. Our friendly staff will make you feel like part of the Roepke family.
Old-World German Food
Roepke’s Village Inn is one of only a few supper clubs in Wisconsin to offer a taste of the Old Country with authentic dishes such as Wiener Schnitzel a la Holstein (tender breaded veal cutlets each topped with a fried egg), Pork Schnitzel, Braised Port Shank with sauerkraut and red wine gravy, and beef Tenderloin Tips a la Deutsch. We serve our German dishes six nights a week.
Roepke's Village Inn Highlighted in
“Wisconsin Supper Clubs
An Old-Fashioned Experience"
“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.”