• Dining Room Hours
    • Dining Room Hours

      Mon - Sun: 11am - 9pm


      Breakfast

      Sun: 10am - 2pm

  • Pub Hours
    • Winston’s Pub Hours

      Mon to Thur: 11am - 9pm
      Fri to Sat: 11am - 11pm
      Sun: 11am - 9pm

Hours & Info
  • Location

    115 S. Eagle Street
    Marshall, MI 49068

  • Dining Room Hours

    Open Daily: 11am - 9pm

    7 Days a week


    Breakfast

    Sun: 10am - 2pm

  • Winston's Pub Hours

    Mon to Thur: 11am - 9pm
    Fri to Sat: 11am - 11pm
    Sun: 11am - 9pm

Over 100 Years of Great Taste.

Schuler's Restaurant & Pub

Great food. FRESH DAILY.

Lunch

Schuler’s Lunch Banquet menu includes several options from plated lunches, soups and salads or even a luncheon buffet. The entire menu is listed here and is also available as a PDF download at the bottom of the page.

 

PLATED LUNCH

Selections include Schuler’s house-made breads and crackers, butter, Heritage cheese spread and a garden salad

ENTREES served with Chef’s accompaniments

SCHULER’S CLASSIC ROAST PRIME RIB | 25
slow roasted in the English tradition and served with natural au jus

POT ROAST | 20
bordelaise and fried onions

LAKE SUPERIOR WHITEFISH | 21
pan-seared golden brown in extra virgin olive oil

NORTH ATLANTIC SALMON | 19 GF
marinated in a peppercorn brine, topped with pickled onions

CHICKEN MARSALA | 18
marinated breast of chicken char-broiled and served
with a rich Marsala cream sauce

CRANBERRY PECAN STUFFED CHICKEN | 19
butternut squash, onion, cranberries, figs, feta,
spinach, beurre blanc

BOURBON MAPLE PORK MEDALLIONS | 17
loin medallions finished with a bourbon maple cider glaze

GARDEN PRIMAVERA | 16 GF
fresh grilled seasonal vegetables, bright pesto sauce and parmesan
cheese tossed together with cheese tortellini
(also available with fresh tomato basil sauce)

BANQUET LUNCH – LIGHTER SIDE

All selections include Schuler’s house-made crackers and Heritage cheese spread

Add an individually wrapped cookie for dessert $2

SANDWICHES

(Side choices include choice of tavern slaw, or fruit with a side of pub chips)

ROASTED TURKEY SANDWICH | 14.50
lettuce, tomato, red onion, cheese and roasted pepper mayo,
served on house-made bread

TURKEY CLUB WRAP | 14.50
Shaved turkey, ham, bacon, cheddar, spring greens,
tomatoes and mayo wrapped in a whole-wheat wrap

SHAVED ROAST BEEF | 14.50
lettuce, tomato, caramelized red onion, provolone cheese and
Dijon mayo, served on house-made bread

IMPOSSIBLE BURGER | 16.50
Plant-based Impossible Burger, roasted red pepper, caramelized balsamic onions, fresh mozzarella, greens, tomato, served on house-made bun, with french fries

SOUP AND HALF SANDWICH | 13
choice of turkey or roast beef sandwich on house-made
bread and a bowl of tomato basil soup

SALADS

GRILLED BREAST OF CHICKEN SALAD | 16 GF
mixed greens with tomato, cucumber, sliced egg, olives,
Mandarin orange segments, shredded cheese and ranch dressing

TRAVERSE BAY SALAD | 14 GF
spring greens, dried cherries, bleu cheese crumbles,
spiced pecans, red onions, dark balsamic dressing

CLASSIC SCHULER SALAD | 8

SCHULER’S SOUP & SALAD BUFFET | 14
(minimum of 25 guests)
SALAD SELECTIONS (please select two)
Traverse Bay salad, Garden salad, or Caesar salad Chef’s house-made soup Schuler’s Heritage cheese and crackers, a basket of fresh breads, and cole slaw

SCHULER’S SOUP AND MARKET FRESH DELI BUFFET | 15
(minimum of 25 guests)
chef’s house-made soup
assorted tray of pre-made half sandwiches: roasted turkey, and roast beef house-made pub chips garden salad with assorted dressings, cole slaw or pasta salad

SCHULER’S BUILD YOUR OWN FAJITA BAR | 15.95
marinated sliced beef & chicken, grilled peppers & onions
and Mexican rice Served with flour tortillas & tortilla chips,
shredded cheese, diced tomatoes, guacamole, sour cream,
salsa and a garden salad with assorted dressings

 

BANQUET LUNCH BUFFET  24.95

(Minimum of 35 guests) includes Schuler’s house-made breads and crackers, butter and Heritage cheese spread

 

ENTREE SELECTIONS (Please select one) 

POT ROAST
Bordelaise and fried onions

LONDON BROIL
Marinated flank steak, cabernet demi
with roasted mushrooms

CHICKEN ROULADE
Breast of chicken stuffed with spinach,
ricotta, roasted peppers and prosciutto
and smoked tomato sauce

CHICKEN MARSALA
marinated breast of chicken char-broiled and
served with a rich Marsala cream sauce

NORTH ATLANTIC SALMON
Marinated in a peppercorn brine, topped
with pickled onions

BOURBON MAPLE PORK MEDALLIONS
Loin medallions finished with a
bourbon maple cider glaze

GARDEN PRIMAVERA
Fresh grilled seasonal vegetables, bright pesto
sauce and parmesan cheese tossed together
with a cheese tortellini
(also available with fresh tomato basil sauce)

 

SALAD SELECTIONS (Please select two) 

GARDEN SALAD GF
chopped romaine, spring greens, grape tomatoes,
diced cucumbers and shredded carrots

CAESAR SALAD
crisp romaine and fresh croutons tossed
together with Parmesan and Caesar dressing

TRAVERSE BAY SALAD GF
spring greens, dried cherries, bleu cheese
crumbles, spiced pecans, red onions,
dark balsamic dressing

QUINOA SALAD
Quinoa tossed with feta, cranberries,
butternut squash, arugula, spinach
and maple mustard vinaigrette

CLASSIC FRUIT TRAY GF
a beautifully displayed tray of fresh
seasonal fruits and berries

 

ACCOMPANIMENTS (Please select two) 

GREEN BEAN MEDLEY GF
fresh green beans with bell peppers,
red onion and julienned carrots

HARVEST RICE MEDLEY

MASHED YUKON GOLD POTATOES

HERB ROASTED POTATOES GF
yukon and red skin potatoes tossed in
olive oil and fresh herbs and oven-roasted

ROASTED BRUSSELS SPROUTS

View menu PDF