Chef’s Features:
~ Seafood Trio – pan-seared salmon, shrimp and scallop with blackening spice, topped with lemon caper cream sauce over mushroom asparagus risotto (no potato choice), $34
~ Jambalaya – sautéed jumbo shrimp, chicken and andouille sausage with green peppers, celery and onion in creole spiced rice (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked) – with potato & coleslaw, $18 – with potato & soup or salad, $21
~ Lake Perch – lightly hand-breaded and deep fried, $25
~ Bluegill – lightly hand-breaded and deep fried, $25
~ Walleye – beer battered or broiled, $29
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $25
~ Pasta of the Day: Seafood Tortelloni –shrimp and snow crab sautéed with onion, tomato and spinach, tossed I pesto cream sauce with garlic-spinach stuffed tortelloni.Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Bacon-wrapped Shrimp with Blue Cheese – two jumbo shrimp stuffed with blue cheese crumbles and wrapped in cherrywood smoked bacon, topped with balsamic reduction, $11
Soups: Clam Chowder, Chicken Dumpling
Desserts: Key Lime Pie, Double Chocolate Cake, Raspberry Swirl Cheesecake
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