Chef’s Features:
~ Red Snapper with Heirloom Tomato & Basil Cream – oven-broiled fresh red snapper topped with heirloom tomato and basil cream sauce, served with sautéed zucchini and almond rice pilaf (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, $18
– with potato & soup or salad, $20
~ 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: Margarita Seafood Linguine –shrimp and crab meat sautéed with garlic, onion, tomatoes and fresh basil tossed din lime pesto sauce. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Crab Cakes with Cilantro Lime Aioli- two crispy pan-fried crab cakes served with chef’s cilantro lime aioli, $12
Soups: Clam Chowder, Chicken & Wild Rice
Desserts: Key Lime Pie, Chocolate Mint Cheesecake, Almond Cherry Cheesecake
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