Friday, December 16
Chef’s Features:
~ Blackened Red Snapper with Crab & Cajun Cream – pan-seared red snapper with blackening rub, topped with snow crab and cajun cream sauce over garlic herb jasmine rice and sautéed zucchini (no potato choice), $34
~ Jambalaya – sautéed jumbo shrimp, chicken and andouille sausage with green peppers, celery and onion in creole spiced rice (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: Seafood Scampi Linguine –shrimp, snow crab and scallop sautéed with onion, tomato and spinach, tossed din garlic butter sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Sausage Stuffed Mushrooms with Hollandaise – three large mushroom caps with sausage stuffing topped with hollandaise sauce, $12
Soups: Clam Chowder, Chicken Noodle
Desserts: Key Lime Pie, Double Chocolate Cake, Caramel Apple Cheesecake
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