Fri, November 28 – Featured Menu

~ Parmesan Orange Roughy with White Wine Caper Butter – pan-seared orange roughy with parmesan panko crust, topped with white wine caper butter sauce. Served over lemon herb couscous and grilled zucchini (no potato), $39
~ Jumbo Shrimp with Butternut Squash Risotto – creamy risotto rice stirred in parmesan sauce with sautéed roasted butternut squash, onion and tomato. Topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Jambalaya – chicken and andouille sausage with sautéed onion, tomato and peppers tossed in Creole spiced rice, topped with three broiled jumbo shrimp (no potato), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $3 for baked)  
    – with potato & coleslaw, $20 
    – with potato & soup or salad, $23
~ Lake Perch – lightly hand-breaded and deep fried, $28
~ Bluegill – lightly hand-breaded and deep fried, $29
~ Walleye – beer battered or broiled, $36
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $29
~ Shrimp Scampi Linguine –three jumbo shrimp with sautéed cherry tomatoes and spinach, tossed in w white wine garlic butter with linguine (no salad, soup or potato), $30

Appetizer: Pan Seared Scallops with White Wine Caper Sauce – two pan-seared jumbo scallops topped with white wine caper butter sauce, served over lemon herb couscous, $16

Soups: Clam Chowder, French Onion
Desserts: Key Lime Pie, Caramel Brownie Cheesecake, Vanilla Cheesecake