~ Parmesan Crusted Sea Bass with Sweet Corn Risotto- pan-fried chilean sea bass with parmesan crust, topped with lemon brandy cream sauce. Served over sweet corn risotto and sautéed green beans (no potato), $40
~ Cajun Shrimp with Andouille Sausage Risotto – creamy risotto rice stirred in cajun cream sauce with sautéed andouille sausage, onion, tomato and green pepper. Topped with three broiled jumbo shrimp (no potato), $32
~ Lobster Oscar – broiled 7 oz. lobster tail topped with king crab and béarnaise sauce, served over parmesan lemon risotto (no potato), $50
~ Friday Night Fish Fry: Deep Fried Haddock (add $3 for baked)
– with potato & coleslaw, $19
– with potato & soup or salad, $22
~ Lake Perch – lightly hand-breaded and deep fried, $28
~ Bluegill – lightly hand-breaded and deep fried, $28
~ Walleye – beer battered or broiled, $34
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $29
~ Mushroom Ravioli Stroganoff with Blackened Sirloin –mushroom stuffed ravioli tossed in chef’s white wine sour cream stroganoff sauce with sautéed onions and mushrooms. Topped with blackened sirloin and blue cheese crumbles (no salad, soup or potato), $32
Appetizer: Escargot with Mushroom Garlic Butter – sautéed snails with mushrooms and shallots in garlic butter, topped with white truffle crispy onion, served with crostini, $16
Soups: Clam Chowder, Italian Wedding Soup
Desserts: Key Lime Pie, Cookies & Cream Cheesecake, White Chocolate Raspberry Cheesecake
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