Chef’s Features
~ Crab Stuffed Salmon with Lemon Herb Butter – oven-baked fresh salmon with crab meat stuffing, topped with lemon herb butter sauce over butternut squash risotto and sautéed green beans (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: Seafood Scampi Tortelloni in Garlic Butter Sauce –shrimp, snow crab and scallop sautéed with tomato, spinach and onion, tossed in garlic butter sauce with spinach stuffed tortelloni. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Bacon Pistachio Crusted Scallops – two pan-seared jumbo scallops with bacon and pistachio crust, topped with caper honey sauce, $14
Soups: Clam Chowder, Chicken Dumpling
Desserts: Key Lime Pie, Brownie Bite Cheesecake, Chocolate Banana Cheesecake
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