Saturday, May 7
Chef’s Features:
~ Prime Rib – King 20 oz. $39, Queen 16 oz. $34, Petite 12 oz. $29
~ Ribeye with Gorgonzola Mushroom Cream Sauce – Pan-seared 14 oz. Ribeye with our blackening seasoning rub, topped with gorgonzola mushroom cream sauce. Served with garlic mashed potatoes (no potato choice), $44
~ Pan-seared Scallops – pan-seared jumbo scallops served with melted butter, $38
~ Salmon Oscar with Lemon Garlic Rice Pilaf – pan-seared fresh salmon with asparagus, crab meat and hollandaise sauce served with lemon garlic rice pilaf (no potato choice), $30
~ Walleye – beer battered, broiled or almondine with rice (add $5), $26
~ Pasta of the Day: Seafood Primavera Orzo with Lemon Butter Cream Sauce –shrimp and crab meat sautéed with asparagus, spinach and tomato medley, tossed with orzo pasta in lemon butter cream sauce, topped with parmesan cheese, includes fresh baked bread (no salad/soup or potato), $29
Appetizer: Mexican Shrimp Cocktail – Are you ready for warm days? We love this chilled gazpacho-style starter. Shrimp with chopped tomato, avocado, cucumber, onion and cilantro with tomato-clam juice and lime, with a touch of jalapeño for flavor. Served in a glass, with fresh crostini, $10
Soups: Chicken Couscous, French Onion
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Peanut Butter Cheesecake
Leave a Reply