Chef’s Features:
~ Maple Pecan Glazed Salmon – pan-seared fresh salmon with maple pecan glaze over jasmine rice pilaf and sautéed zucchini (no potato choice), $32
~ Jumbo Shrimp with Mushroom Asparagus Risotto – creamy risotto rice sautéed with mushroom, onion and asparagus in parmesan cream sauce, topped with three jumbo 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: Seafood Linguine with White Wine Cream Sauce –shrimp, snow crab and scallop sautéed with tomato, spinach and onion, tossed in white wine cream sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Bacon-wrapped Shrimp with Bourbon Glaze – three jumbo shrimp wrapped in cherrywood smoked bacon topped with bourbon glaze, $14
Soups: Clam Chowder, Chicken Noodle
Desserts: Key Lime Pie, Double Chocolate Cake, Apple Caramel Cheesecake
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