Friday, March 11th
Chef’s Features:
~ Maple Glazed Salmon with Mango Citrus Sauce – pan-seared fresh salmon with maple glaze, topped with mango citrus sauce over garlic herbed rice pilaf and sauteed broccolini (no potato choice), $30
~ Shrimp with Pumpkin Risotto – arborio risotto rice sauteed with pumpkin puree, garlic, onion and tomato tossed in Parmesan cream sauce topped with three blackened jumbo shrimp (no potato choice), $29
~ 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
~ Pasta of the Day: Shrimp & Crab Linguine – shrimp and snow crab meat tossed with fresh tomatoes and asparagus in lemon brandy cream sauce made with local Wollersheim Distillery brandy (includes fresh baked bread. no salad/soup or potato), $28
Appetizer: Parmesan Shrimp Stuffed Mushrooms – four jumbo mushrooms with shrimp parmesan stuffing, $14
Soups: Clam Chowder, Broccoli Cheese
Desserts: Key Lime Pie, Cookies & Cream Cheesecake, Raspberry Cheesecake
Leave a Reply