Chef’s Features:
~ Red Snapper with Bruschetta Balsamic Topping – pan-seared fresh red snapper, lightly blackened, topped with bruschetta-style tomato and a balsamic glaze, served with green beans and creamy parmesan rice pilaf (no potato choice), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked) – with potato & coleslaw, $17 – with potato & soup or salad, $19
~ Lake Perch – lightly hand-breaded and deep fried, $23
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $27
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Chicken & Shrimp Cavatappi with Cajun Tomato Cream –roasted chicken and grilled shrimp sautéed with tomatoes, mushrooms, onion and bell pepper, tossed in Cajun tomato cream sauce with cavatappi pasta, topped with parmesan cheese. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Caprese Flatbread – chef’s spinach pesto, fresh mozzarella and tomatoes with a tangy balsamic glaze and fresh basil, $12
Soups: Clam Chowder, Chicken & Wild Rice
Desserts: Key Lime Pie, Snickers Cheesecake, Chocolate Chip Cheesecake
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