Saturday, June 4
Chef’s Features:
~ Prime Rib – King 20 oz. $40, Queen 16 oz. $35, Petite 12 oz. $30
~ Farmer’s Ribeye & Shrimp with Parmesan Cream – pan-seared 14 oz. blackened ribeye topped with grilled asparagus, garlic shrimp and parmesan cream sauce, $44
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $30 Half Rack $21
~ Pan-seared Halibut with Tropical Mango Salsa – fresh halibut, pan-seared and topped with tropical mango salsa. Served with grilled zucchini and cranberry wild rice blend (no potato choice), $32
~ Walleye Almondine – broiled walleye with toasted almonds and hollandaise over rice (no potato choice), $32
~ Pasta of the Day: Seafood Linguine –shrimp and crab meat sautéed with tomatoes, mushrooms, onion and peppers tossed in a garlic pesto cream sauce and topped with parmesan cheese. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Shrimp & Crab Rangoon Egg Rolls – two deep fried egg rolls stuffed with shrimp and crab meat, sweet corn and cream cheese. Served with dipping sauce. $11
Soups: Chicken & Wild Rice, Tuscan Tomato with Artichoke
Desserts: Key Lime Pie, Caramel Pecan Cheesecake, S’mores Cheesecake
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