Saturday, April 1st
Chef’s Features:
~ Prime Rib – King 20 oz. $39, Queen 16 oz. $34, Petite 12 oz. $29
~ Filet Oscar with Lobster Tail & Hollandaise – 8 oz. Tenderloin filet topped with 4 oz. of lobster tail, asparagus and hollandaise sauce, $48
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $30, Half Rack $20
~ Pan-seared Swordfish with Lemon Garlic Sauce – fresh swordfish pan-seared and topped with lemon garlic butter sauce. Served with grilled zucchini and saffron-dill couscous pilaf (no potato choice), $30
~ Jumbo Prawns – butterflied and broiled in shell, $36
~ Walleye Pike – beer battered or broiled, $26 (Almondine, add $5: broiled and served with toasted almonds and hollandaise over rice – no potato choice)
~ Pasta of the Day: Chicken & Shrimp Alfredo Penne – roasted chicken and shrimp sautéed with onion, peppers, mushrooms and tomatoes tossed in alfredo cream sauce with penne pasta (includes fresh baked bread. no salad/soup or potato), $29
Appetizer: Hot Seafood Dip with Crostini – baked seafood dip served with baguette crostini slices, $11
Soups: French Onion, Chicken & Wild Rice
Desserts: Key Lime Pie, Oreo Cheesecake, Chocolate English Toffee Cheesecake
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