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Appetizers |
| Stuffed mushroom caps |
Mushrooms loaded with crabmeat or sausage stuffing |
Three Cheese Hot Artichoke and Spinach Dip |
Lump crabmeat, chopped artichoke and spinach, and a blend of mild Italian cheeses, served with toasted french bread |
Roasted Tomato-Basil Brushetta |
Homemade fresh roasted tomatoes with olive oil and mozzarella |
Shrimp Cocktail |
Five jumbo shrimp with our own cocktail sauce |
Sushi Grade Ahi Tuna Blackened |
Served on rice pilaf and finished with sautéed roasted tomatoes, fresh basil and extra virgin olive oil. Recommended medium rare. |
Chefs Board |
Assorted cheese with fruit and meat. Ask your server for today’s selection of cheese |
Our Own French Onion Soup |
Topped with imported Gruyere Cheese and homemade croutons |
Soup of the Day |
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Entrees |
Garden Fresh Vegetable Medley |
Seasonal vegetables with fresh garlic, atop either penne or linguine pasta, with fresh mozzarella and ptarmigan-reggiano. With Chicken or
With Fresh Shrimp. |
Linguini Florentine with Chicken |
Sautéed seasoned chicken served atop linguini with a creamy Florentine sauce |
Chicken Basque |
Chicken breast, sautéed with tomatoes, onions, garlic, marsala wine, finished with proscuitto and gruyere |
Chicken Capri |
Tender strips of white meat sautéed with parmesano-reggiano, mushrooms and marsala wine |
Filet Mignon 6 oz. |
The most tender prime cut - cooked to perfection |
Irish Rack of Lamb |
Grilled and seasoned to perfection and served with fresh rosemary |
Certified Angus Delmonico (Ribeye) Steak |
14 oz. cut, seasoned to perfection and topped with garlic butter. Available blackened or spice rubbed |
Sautéed Pork Medallions |
With burgundy wine sauce and fresh mushrooms Or With cherry pomegranate glaze |
Shrimp and Scallop Milanaise |
Sautéed with red bell pepper pesto sauce over rice pilaf or angel hair pasta |
Four Crab Stuffed Jumbo Shrimp |
Served with our own cornbread stuffing |
Pan Fried Fresh Walleye |
Lightly seasoned with lemon , salt and pepper. Available blackened |
Potato Crusted Cod |
Fresh Atlantic Salmon |
Grilled and glazed with orange marmalade on a hickory plank. Also available blackened |
Pan Seared Boneless Duck Breast |
Marinated with honey, and seasoned and cooked to perfection |
Sushi Grade Peppered Ahi Tuna |
Grilled with roasted tomatoes and fresh basil (recommended temperature medium rare) |
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Ask your server for wine selections for your entrée. |
