Friday, May 27
Chef’s Features:
~ Red Snapper Piccata – fresh red snapper lightly breaded and pan-seared, topped with lemon caper butter sauce. Served with grilled zucchini and parmesan asparagus risotto (no potato choice), $32
~ Friday Night Fish Fry: Deep Fried Haddock
– with potato & coleslaw, $17 – with potato & soup or salad, $19
~ Lake Perch – lightly hand-breaded and deep fried, $23
~ Bluegill – lightly hand-breaded and deep fried, $24
~ Walleye – beer battered or broiled, $27
~ Walleye Almondine – broiled walleye with toasted almonds and hollandaise sauce, served with rice (no potato choice), $32
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Chicken & Shrimp Penne with Alfredo Sauce –sautéed onion, mushrooms, tomatoes and spinach tossed in alfredo sauce with penne pasta, topped with grilled chicken and shrimp. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Shrimp & Tomato Bruschetta – two French crostini topped with shrimp, seasoned cherry tomatoes, fresh basil and balsamic reduction, $11
Soups: Clam Chowder, French Onion
Desserts: Key Lime Pie, Chocolate M & M Cheesecake, Peach Cheesecake
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