Friday, April 1
Chef’s Features:
~ Pan-seared Swordfish with Lemon Garlic Sauce – fresh swordfish pan-seared and topped with lemon garlic butter sauce. Served with grilled zucchini and saffron-dill couscous pilaf (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock
– with potato & coleslaw, $16 – with potato & soup or salad, $18
~ Lake Perch – lightly hand-breaded and deep fried, $22
~ Bluegill – lightly hand-breaded and deep fried, $23
~ Walleye – beer battered or broiled, $26
~ Haddock Almondine – broiled haddock with toasted almonds and hollandaise sauce, served with rice, $27
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Pasta of the Day: Shrimp & Crab Penne with Lemon Brandy Cream Sauce – shrimp and snow crab sautéed with asparagus, tomatoes, onion and spinach, tossed in lemon brandy cream sauce (includes fresh baked bread, no salad/soup or potato), $30
Appetizer: Hot Seafood Dip with Crostini – baked seafood dip served with baguette crostini, $11
Soups: Clam Chowder, French Onion
Desserts: Key Lime Pie, Oreo Cheesecake, Chocolate English Toffee Cheesecake
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