Friday, May 20
Chef’s Features:
~ Pistachio Crusted Wahoo with Lemon Brown Butter Hollandaise – fresh wahoo with pistachio crust topped with lemon brown butter hollandaise sauce and served with garlic & herb rice pilaf and sautéed broccolini (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock
– with potato & coleslaw, $17 – with potato & soup or salad, $19
~ 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
~ Pasta of the Day: Italian Shrimp Pasta with Red Wine tomato Sauce –shrimp sautéed with garlic, asparagus and spinach tossed in our red wine tomato sauce, topped with parmesano. Served with fresh baked bread (no salad/soup or potato), $28
Appetizer: Crab Cakes with Remoulade – two crispy house made crab cakes served with remoulade sauce, $12
Soups: Clam Chowder, Chicken Dumpling
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Peanut Butter Cheesecake
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