Chef’s Features:
~ Rainbow Trout with Crab Stuffing & Lemon Cream Sauce – fresh rainbow trout with crab meat stuffing, broiled and served with lemon cream sauce, lemon garlic rice pilaf and broccolini (no potato choice), $32
~ Shrimp with Sweet Corn Risotto & Bacon – sautéed local Ness’ sweet corn with tomato and onion, tossed in creamy risotto rice with parmesan, topped with three broiled jumbo shrimp and our bacon bits (no potato choice), $30
~ 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, $24
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $28
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Chicken & Shrimp Thai Stir Fry with Linguine –sautéed chicken and shrimp with broccolini, bell peppers and red onion in sweet Thai sauce. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Pistachio Crusted Shrimp with Sweet & Spicy Sauce – two jumbo shrimp with pistachio crust served with sweet & spicy sauce, $13
Soups: Clam Chowder, Caribbean Sausage Stew
Desserts: Key Lime Pie, Caramel Pecan Cheesecake, Oreo Cheesecake
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