Saturday, March 5th
Chef’s Features:
~ Prime Rib – King 20 oz, $39 / Queen 16 oz. $34 / Petite 12 oz. $29
~ Grilled Ribeye with Mushrooms & Garlic Cream Sauce – fire-grilled 14 oz. ribeye topped with sauteed mushrooms and creamy garlic sauce), $40
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $30, Half Rack $20
~ Pan-seared Trout with Crab Cake & Lime Hollandaise – lightly breaded pan-seared fresh trout topped with a crab cake and lime hollandaise sauce, served with wild rice blend and sauteed green beans (no potato choice), $30
~ Walleye Almondine – broiled walleye with toasted almonds and hollandaise sauce, served with rice (no potato choice), $31
~ Pasta of the Day: Sweet Thai Shrimp Linguine – sautéed shrimp, asparagus, onion, carrots and cabbage tossed in a sweet Thai sauce with linguine (includes fresh baked bread. no salad/soup or potato), $30
Appetizer: Bacon-wrapped Jumbo Shrimp with Balsamic Bourbon Glaze – three jumbo shrimp wrapped in cherrywood bacon served with balsamic bourbon glaze, $15
Soups: Beef Barley, Gumbo
Desserts: Key Lime Pie, Cookies & Cream Cheesecake, Piña Colada Cheesecake
Leave a Reply