Chef’s Features:
~ Seafood Trio: Halibut, Shrimp & Scallop with Lemon Tarragon Cream – pan-seared halibut, shrimp and scallop with blackening spices, topped with lemon tarragon cream sauce over butternut squash risotto and sautéed green beans (no potato choice), $34
~ Jumbo Shrimp with Butternut Squash Risotto – creamy risotto rice sautéed with mushroom, onion, tomato and butternut squash in parmesan cream sauce topped with three broiled jumbo shrimp and 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, $21
~ Lake Perch – lightly hand-breaded and deep fried, $25
~ Bluegill – lightly hand-breaded and deep fried, $25
~ Walleye – beer battered or broiled, $29
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $25
~ Pasta of the Day: Steak & Shrimp Cavatappi with Tomato Cream –steak & shrimp sautéed with onion, tomato, mushroom and spinach tossed in tomato cream sauce with cavatappi. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Bacon-wrapped Scallops with Balsamic Reduction – two jumbo scallops wrapped in cherrywood bacon finished with balsamic reduction, $14
Soups: Clam Chowder, Steak and Potato
Desserts: Key Lime Pie, Chocolate Banana Cheesecake, Salted Caramel Cheesecake
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