Chef’s Features:
~ Snow Crab Stuffed Rainbow Trout with Citrus Butter – oven-baked fresh rainbow trout with snow crab stuffing topped with citrus butter sauce, served over butternut squash risotto and sautéed green beans (no potato choice), $34
~ Jumbo Shrimp with Butternut Squash Risotto – creamy risotto rice sautéed with mushroom, onion, tomato and butternut squash in parmesan cream sauce topped with three broiled jumbo shrimp and bacon bits (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked)
– with potato & coleslaw, $18
– with potato & soup or salad, $21
~ Lake Perch – lightly hand-breaded and deep fried, $25
~ Bluegill – lightly hand-breaded and deep fried, $25
~ Walleye – beer battered or broiled, $29
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $25
~ Pasta of the Day: Steak & Shrimp Tortellini with Pesto Sauce –steak & shrimp sautéed with onion, tomato, mushroom and spinach tossed in pesto cream sauce with rainbow tortellini. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Bacon-wrapped Shrimp with Blue Cheese – two butterflied jumbo shrimp stuffed with blue cheese crumbles and wrapped in cherrywood bacon, topped with balsamic reduction, $11
Soups: Clam Chowder, Steak and Potato
Desserts: Key Lime Pie, Double Chocolate Cake, Salted Caramel Cheesecake
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