Chef’s Features:
~ Pan-seared Halibut with Tarragon Cream Sauce – pan-seared fresh halibut served with tarragon cream sauce, over butternut squash risotto sand sautéed zucchini (no potato choice), $34
~ Jumbo Shrimp & Butternut Squash Risotto – creamy risotto rice sautéed with butternut squash, onion, tomato and mushroom fun parmesan cream sauce, topped with three jumbo broiled shrimp (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: Chicken & Shrimp Linguine in White Wine Rosemary Sauce –chicken and shrimp sautéed with onion, tomato and green pepper tossed in white wine & rosemary cream sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Coconut Jumbo Shrimp with Piña Colada Sauce – three butterflied coconut crusted jumbo shrimp with piña colada sauce, $14
Soups: Clam Chowder, Chicken & Black Bean
Desserts: Key Lime Pie, Raspberry Swirl Cheesecake, Salted Caramel Cheesecake
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