Welcome to the English Inn

Our summer season dining hours:

  • Mondays through Wednesdays from 4 – 10 pm
  • Thursdays from Noon – 10 pm
  • Fridays & Saturdays from Noon – 11 pm
  • Sundays from Noon – 10 pm

Stop in for appetizers, desserts or an early dinner featuring our entire menu; Thursdays through Sundays from Noon on… and we serve appetizers and desserts at the bar ’til close!

We also serve Holiday Brunches… please, call for details.

Beef Wellington is our house specialty, featured nightly!

Simply call to order by phone… we can mail them or you can stop by to pick them up.

Our winter season dining hours:

  • Thursday, Friday, Saturday and Sunday from 4 – 9 pm
  • Also open Valentine’s Day Monday, February 14 serving from 4 – 9 pm
  • Also open on Sunday of President’s Day Weekend serving from 4 – 8:30 pm

Mother’s Day Brunch

Mother’s Day Brunch on Sunday, May 12, 2013

We will serve our traditional brunch from 10 am until 3 pm on Mother’s Day.
Serving from our regular dinner menu starts at 4 pm.

Mother’s Day Brunch will feature:

Eggs Benedict – Baked French Toast – Bacon – Sausage – Hash Brown Casserole- Blackened Whitefish – Turkey – Ham – Lots of Fresh Fruit – Dessert Table – Salad Bar and much, much more!


Our delectable Chocolate Fountain will also be flowing for brunch.
Treat moms and grandmas to a wonderful meal that they don’t have to cook.

Join us on Easter for a Special Buffet from 10 am ’til 3 pm with Popular Chocolate Fountain

Lisa and Randy Daubner at the English Inn invite you to… “Bring your family to join our family on Easter.”

The English Inn serves a delightful Easter Sunday Buffet from 10 am – 3 pm on Sunday March 31, 2013.

The buffet includes:

  • 5-tier chocolate fountain is surrounded by goodies to dip… fresh fruit, cookies, marshmallows, biscotti, etc.
  • chef-carved Ham and Turkey,
  • Baked French Toast,
  • Stuffed Hash browns,
  • Eggs Benedict,
  • Quiche,
  • Pancakes,
  • Scrambled Eggs,
  • Sausage,
  • Bacon,
  • Kielbasa and Sauerkraut,
  • Au Gratin Potatoes,
  • Pepper Steak,
  • Swedish Meatballs,
  • Shish kabob,
  • Baked Chicken,
  • Blackened Whitefish,
  • Mashed Potatoes, Stuffing, Vegetables and a Full Salad Bar
  • Full Dessert Table with assorted Desserts.

The price is $17.95 per person.

The English Inn is open on Easter weekend, Thursday – Sunday, serving dinner from 4 – 9 pm. On Easter Sunday they will feature the lavish Easter Buffet served from 10 am ’til 3 pm includes the chocolate fountain. Dinner is served from 4 – 9 pm  and also includes the chocolate fountain. Come celebrate Easter at the English Inn!

Introducing Our Much-loved Bacon Dressings to the Consumer Market

Hot Bacon and Cherry Hot Bacon Dressings are now “Made in Door County” in the certified canning kitchens of the English Inn and available at the restaurant or shipped to your door.

Hot Bacon and Cherry Hot Bacon Dressings made in Door County

“We have been serving our homemade Hot Bacon Dressing on our spinach salads since we opened in 2005,” says Lisa Daubner. “It was loved by so many people who wanted to take some home with them that we started sending it out with our guests in plastic containers.”

The continual requests coming from dining room patrons that wanted to give the dressing to friends as a gift or simply to take south with them for the winter convinced Randy and Lisa Daubner to start bottling it and putting a proper label on the outside.

Lisa says, “Randy has always made it himself. He started with a few different base recipes that he continually tweaked until he came up with our own English Inn recipe. Its’ one of the few recipes he does not give out.”

The bottling process started in the winter of 2008. Randy and Toni Stich went to the Algoma Certified Shared Kitchen to get The English Inn’s kitchen certified for commercial canning and bottling and to learn the process. They obtained all the licensing and permits required to begin bottling by spring of 2008.

Now you can buy16 oz.  jars of dressing at The English Inn or you can call 920.868.3076 to place an order by phone. They ship anywhere in the United States through US Postal Service at whatever rate the post office charges to send to your location.

This year they added a second variety, Cherry Hot Bacon Dressing since everyone in Door County loves things made with cherries. A 16 oz. container of Hot Bacon Dressing costs $8.95  and  the same size of  Cherry Hot Bacon sells for $9.50.

Along with their own in-house favorite uses for the dressings like on spinach salad, some of the English Inn patrons have shared their favorite ways to use them, including as a basting sauce for chicken or ham, in German potato salad and as a dipping sauce for snacks.

If you want to learn more or place an order, please  contact Lisa Daubner via email at: finedining@theenglishinn.com or phone 920.868.3076.