Friday, May 6
Chef’s Features:
~ Salmon Oscar with Lemon Garlic Rice Pilaf – pan-seared fresh salmon with asparagus, crab meat and hollandaise sauce served with lemon garlic rice 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
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Pan-seared Scallops – pan-seared jumbo scallops served with melted butter, $38
~ Pasta of the Day: Seafood Primavera Orzo with Lemon Butter Cream Sauce –shrimp and crab meat sautéed with asparagus, spinach and tomato medley, tossed with orzo pasta in lemon butter cream sauce, topped with parmesan cheese, includes fresh baked bread (no salad/soup or potato), $29
Appetizer: Mexican Shrimp Cocktail – Are you ready for warm days? We love this chilled gazpacho-style starter. Shrimp with chopped tomato, avocado, cucumber, onion and cilantro with tomato-clam juice and lime, with a touch of jalapeño for flavor. Served in a glass, with fresh crostini, $10
Soups: Clam Chowder, French Onion
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Peanut Butter Cheesecake
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