Chef’s Features:
~ Pan-seared Halibut with Lemon Caper Sauce – pan-seared fresh halibut topped with lemon caper sauce, served with jasmine rice pilaf and sautéed asparagus (no potato choice), $32
~ 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: Crab & Shrimp Scampi Cavatappi –snow crab and shrimp sautéed with tomato, spinach and onion, tossed din garlic butter sauce with cavatappi pasta. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Coconut Shrimp with Piña Colada Sauce – three coconut crusted jumbo shrimp with piña colada sauce, $14
Soups: Clam Chowder, Ham with Couscous
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Pecan Cheesecake
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