Friday, April 15
Chef’s Features:
~ Stuffed Salmon with Blueberry Pan Sauce – broiled fresh salmon with crab stuffing, topped with blueberry sauce, served with broccolini, and cranberry almond rice pilaf (no potato choice), $30
~ Garlic Shrimp Orzo Risotto – creamy parmesan orzo risotto with sautéed onions and peppers, topped with three garlic 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
~ Walleye Almondine – broiled with toasted almonds and hollandaise sauce, served with rice (no potato choice), $31
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Pasta of the Day: Florentine Shrimp Linguine with Garlic Cream Sauce –shrimp sautéed with garlic, tomatoes and spinach tossed in lemon and white wine cream sauce with linguine, topped with parmesan cheese (includes fresh baked bread. no salad/soup or potato), $30
Appetizer: Crab Rangoon Egg Rolls with Sweet Thai Sauce- two egg rolls stuffed with crab, sweet corn and cream cheese, served with sweet Thai sauce, $12
Soups: Clam Chowder, Mediterranean Seafood
Desserts: Key Lime Pie, Caramel Pecan Cheesecake, Chocolate Cheesecake
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