Chef’s Features:
~ Fresh Red Snapper with Lemon Caper Sauce – oven broiled fresh red snapper topped with lemon caper sauce, served with wild rice bland and grilled zucchini and asparagus (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, $24
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $28
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Cajun Shrimp Risotto – sautéed asparagus, mushroom and onion tossed in creamy parmesan risotto, topped with three jumbo cajun shrimp (no potato), $30
~ Pasta of the Day: Seafood Linguine with Tomato Cream Sauce –shrimp and crab meat sautéed with asparagus, tomato, mushrooms and onion, tossed in tomato cream sauce and topped with parmesan cheese. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Bacon-wrapped Shrimp with Bourbon Brown Sugar Glaze – two jumbo shrimp wrapped with cherrywood smoked bacon, glazed with bourbon brown sugar, $11
Soups: Clam Chowder, Chicken Dumpling
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Chocolate Chip Cheesecake
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