Friday, April 29
Chef’s Features:
~ Grilled Swordfish with Lemon Garlic Butter – fresh swordfish grilled and topped with lemon-garlic butter, served with sautéed zucchini and wild rice blend pilaf (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock
– with potato & coleslaw, $16 – with potato & soup or salad, $18
~ Lake Perch – lightly hand-breaded and deep fried, $22
~ Bluegill – lightly hand-breaded and deep fried, $23
~ Walleye – beer battered or broiled, $26
~ Walleye Almondine – broiled with toasted almonds and hollandaise sauce, served with rice (no potato choice), $31
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Pasta of the Day: Shrimp Tortellini with Pesto Cream Sauce –shrimp sautéed with tomato, onion, asparagus and spinach, tossed in pesto cream sauce with tai-color tortellini, topped with parmesan cheese (includes fresh baked bread. (No salad/soup or potato), $29
Appetizer: Jalapeño Shrimp Poppers with Bbq Bourbon Sauce – two jumbo shrimp wrapped in cherrywood smoked bacon with jalapeño and cream cheese, served with barbecue bourbon sauce, $11
Soups: Clam Chowder, Steak & Potato
Desserts: Key Lime Pie, Caramel Pecan Cheesecake, Chocolate M&M Cheesecake
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