Chef’s Features:
~ Pecan Crusted Salmon with Beurre Blanc – fresh salmon broiled with pecan crust, topped with beurre blanc sauce. Served with grilled zucchini and garlic mashed potatoes (no potato choice), $32
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked)
– with potato & coleslaw, $17
– with potato & soup or salad, $19
~ Lake Perch – lightly hand-breaded and deep fried, $23
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $27
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Prime & Shrimp Tortelloni Alfredo –prime rib and shrimp sauteed with onion, mushroom and tomato, tossed in alfredo sauce with spinach tortelloni. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Bacon-wrapped Shrimp with Mango Habanero Sauce – three jumbo shrimp wrapped in cherrywood smoked bacon served with mango habanero sauce, $12
Soups: Clam Chowder, Beef Vegetable & Dumpling
Desserts: Key Lime Pie, Cookies n’ Cream Cheesecake, Macadamia Caramel Cheesecake
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