Chef’s Features:
~ Salmon with Mango Peach Salsa – broiled fresh salmon topped with mango peach salsa, served with sautéed green beans and lemon sweet pea rice (no potato choice), $30
~ Shrimp with Sweet Corn Risotto & Bacon – sautéed local Ness’ sweet corn with tomato and onion, tossed in creamy risotto rice with parmesan, topped with three broiled jumbo shrimp and our bacon bits (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock (add $2 for baked)
– with potato & coleslaw, $18
– with potato & soup or salad, $20
~ 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
~ Pasta of the Day: Steak & Chicken Tortelloni –prime rib and roasted chicken sautéed with mushroom, tomato, onion and peppers, tossed in garlic cream sauce with spinach tortelloni. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Beer Cheese Dip with Bacon – chef’s beer cheese dip topped with bacon bits, with baguette crostini, $11
Soups: Clam Chowder, Caribbean Sausage Stew
Desserts: Key Lime Pie, S’mores Cheesecake, Peanut Butter Cheesecake
Leave a Reply