Chef’s Features:
~ Seafood Trio with Tarragon Cream Sauce – pan-seared halibut, shrimp and scallop topped with tarragon cream sauce over garlic herb couscous and sautéed broccolini (no potato choice), $32
~ Jumbo Shrimp & Butternut Squash Risotto – creamy risotto rice sautéed with butternut squash, onion, tomato and mushroom fun parmesan cream sauce, topped with three jumbo broiled shrimp (no potato choice), $30
~ 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: Chicken & Shrimp Penne in Roasted Tomato Cream Sauce –chicken and shrimp sautéed with onion, tomato and green pepper tossed in roasted tomato cream sauce with penne pasta. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Spinach Artichoke Dip in a Bread Bowl – hot spinach artichoke dip served in a bread bowl, $12
Soups: Clam Chowder, French Onion with Prime Rib & Dumpling
Desserts: Key Lime Pie, Raspberry Swirl Cheesecake, Chocolate Banana Cheesecake
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