Fri, October 23 – Featured Menu

~ Seafood Trio with Tarragon Cream Sauce- pan-seared red snapper, jumbo shrimp and scallop topped with tarragon cream sauce, served over lemon parmesan risotto and grilled zucchini (no potato), $40
~ Jambalaya – chicken, andouille sausage, tomatoes, peppers and shallots in creole spiced rice. Topped with three broiled jumbo shrimp (no potato), $32
~ Pork Chop with Bourbon Caramelized Onions– flame grilled 14 oz. pork chop topped with bourbon caramelized onions, served with choice of side, $29
~ Friday Night Fish Fry: Deep Fried Haddock (add $4 for baked)
      – with potato & coleslaw, $21 
    – with potato & soup or salad, $24
~ Lake Perch – lightly hand-breaded and deep fried, $29
~ Walleye – beer battered or broiled, $37
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $29
~ Seafood Scampi Linguine   –shrimp, snow crab and scallops with sautéed shallots and spinach, tossed in chef’s white wine scampi sauce with linguine (no salad, soup or potato), $32

Appetizer: Seared Scallops with Pomegranate Sauce – two pan seared jumbo scallops with pomegranate cream sauce served over lemon parmesan risotto, $19

Soups: Clam Chowder, Chicken Noodle
Desserts: Key Lime Pie, Caramel Brownie Cheesecake, Crème Brûlée Cheesecake