Friday, June 10
Chef’s Features:
~ Salmon Oscar with Saffron Rice Pilaf – broiled fresh salmon topped with crab meat, grilled asparagus and béarnaise sauce served with saffron garlic rice pilaf (no potato choice), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked) – with potato & coleslaw, $17 – with potato & soup or salad, $19
~ Lake Perch – lightly hand-breaded and deep fried, $23
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $27
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Steak & Shrimp Linguine –sauteed prime rib and shrimp with tomato, mushroom, garlic and onion, tossed in a smoked gouda cream sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Thai Shrimp with Wonton Strips – stir-fried shrimp with bell pepper, tossed in sweet Thai sauce with green onion and sesame seeds, topped with wonton strips, $12
Soups: Clam Chowder, Ham & Bean Vegetable
Desserts: Key Lime Pie, Peach Cheesecake, Chocolate Mint Cheesecake
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