Chef’s Features:
~ Maple Pecan Glazed Salmon with Butternut Risotto – pan-seared fresh salmon topped with maple pecan glaze over butternut squash risotto, served with sautéed green beans & garlic (no potato choice), $32
~ Jumbo Shrimp & Butternut Squash Risotto – creamy risotto rice sautéed with butternut squash, onion, tomato and mushroom fun parmesan cream sauce, topped with three jumbo broiled shrimp (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: Tortelloni Chicken & Shrimp in Pesto Cream Sauce –chicken and shrimp sautéed with onion, tomato, mushroom and spinach tossed din pesto cream sauce with spinach-garlic stuffed tortelloni. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Bacon-wrapped Jalapeño Shrimp Poppers – three butterflied jumbo shrimp wrapped in cherrywood smoked bacon with jalapeño and cream cheese, toped with balsamic reduction, $14
Soups: Clam Chowder, Chicken Noodle
Desserts: Key Lime Pie, Caramel Brownie Bite Cheesecake, Chocolate Banana Cheesecake
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