Chef’s Features:
~ Pan-seared Fresh Catfish with Citrus, Bean & Corn Salsa – pan-seared fresh catfish, lightly blackened and topped with a citrus, bean & corn salsa, served with Spanish rice pilaf and grilled zucchini (no potato choice), $30
~ 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: Lobster Mac n’ cheese with Bacon –sautéed chopped lobster tail (4 oz.), onion and tomato, tossed in creamy cheese sauce with cavatappi pasta, topped with our bacon bits. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Crispy Crab Cakes with Cilantro Lime Aioli – two pan-seared house made crab cakes served with cilantro lim aioli, $12
Soups: Clam Chowder, Sicilian Chicken Soup
Desserts: Key Lime Pie, Almond Cherry Cheesecake, Macadamia Nut Cheesecake
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