Friday, February 6 – Features:
~ Pan-seared Halibut with Lobster Cream Sauce – pan-seared halibut topped with lobster cream sauce over mushroom risotto and sautéed green beans (no potato), $40
~ Jumbo Shrimp with Mushroom Risotto –creamy risotto rice stirred in parmesan sauce with sautéed mushrooms and shallots. Topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Bacon Wrapped Filet with Blueberry Port Wine Sauce – flame grilled 8 oz. filet mignon wrapped in cherrywood bacon topped with blueberry port wine sauce, $52
~ 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
~ Mushroom Ravioli with Blackened Sirloin –mushroom ravioli tossed in peppercorn brandy cream sauce with sautéed onion and mushrooms topped with blackened sirloin steak and blue cheese crumbles (no salad, soup or potato), $36
Appetizer: Sausage Stuffed Mushrooms –three jumbo mushrooms with pork sausage stuffing, topped with béarnaise sauce and crispy bacon, $16
Soups: Clam Chowder, Beef Barley
Desserts: Key Lime Pie, Crème Brûlée Cheesecake, Irish Cream Cheesecake
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