Chef’s Features:
~ Parmesan Crusted Red Snapper with White Wine Citrus Cream Sauce – pan-seared fresh red snapper with parmesan crust, topped with white wine citrus cream sauce over garlic butter mushroom couscous and sautéed zucchini (no potato choice), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked) – with potato & coleslaw, $18 – with potato & soup or salad, $20
~ Lake Perch – lightly hand-breaded and deep fried, $24
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $28
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Seafood Linguine with Parmesan Cream Sauce –shrimp, snow crab and scallops sautéed with tomato, spinach and onion, tossed in parmesan cream sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Garlic Shrimp Stuffed Mushrooms – three jumbo mushroom caps with a shrimp and garlic stuffing, topped with hollandaise sauce, $12
Soups: Clam Chowder, Chicken Tortilla
Desserts: Key Lime Pie, Raspberry Cheesecake, Turtle Cheesecake
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