Friday, March 4th
Chef’s Features:
~ Pan-seared Trout with Crab Cake & Lime Hollandaise – lightly breaded pan-seared fresh trout topped with a crab cake and lime hollandaise sauce, served with wild rice blend and sauteed green beans (no potato choice), $30
~ Friday Night Fish Fry: Deep Fried Haddock
– with potato & coleslaw, $16
– with potato & soup or salad, $18
~ Lake Perch – lightly hand-breaded and deep fried, $22
~ Bluegill – lightly hand-breaded and deep fried, $23
~ Walleye – beer battered or broiled, $26
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Haddock Almondine – broiled haddock with toasted almonds and hollandaise sauce, served with rice (no potato choice), $27
~ Pasta of the Day: Sweet Thai Shrimp Linguine – sautéed shrimp, asparagus, onion, carrots and cabbage tossed in a sweet Thai sauce with linguine (includes fresh baked bread. no salad/soup or potato), $30
Appetizer: Crispy Crab Cakes – two pan-fried crab cakes with remoulade sauce served over tangy spinach salad, $14
Soups: Clam Chowder, Cheesy Broccoli
Desserts: Key Lime Pie, Cookies & Cream Cheesecake, Piña Colada Cheesecake
Leave a Reply