~Grilled Swordfish with Lemon Vodka Cream Sauce – fire-grilled swordfish topped with chef’s lemon vodka cream sauce. Served over asparagus parmesan risotto and sautéed zucchini (no potato), $38
~ Jumbo Shrimp with Butternut Squash Risotto – three broiled shrimp over creamy risotto rice stirred in parmesan sauce with sautéed butternut squash, mushrooms and onion (no potato), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $3 for baked)
– with potato & coleslaw, $19
– with potato & soup or salad, $22
~ Lake Perch – lightly hand-breaded and deep fried, $27
~ Bluegill – lightly hand-breaded and deep fried, $27
~ Walleye – beer battered or broiled, $30
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $27
~ Pasta of the Day: Butternut Squash Ravioli with Frangelico Cream and Blackened Chicken –butternut squash ravioli tossed in Frangelico cream sauce with sautéed onion, tomato and mushroom, topped with blackened chicken breast. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Coconut Shrimp with Sweet and Sour Sauce – three jumbo shrimp with chef’s coconut crust and sweet and sour sauce, $14
Soups: Clam Chowder, Beef Barley
Desserts: Key Lime Pie, New York Cheesecake, Chocolate Peanut Butter Cheesecake
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