Entrées are served with
your choice of salad or soup and one side dish.
Side dish choices include:
French fries, vegetables, sheep herders, baked potato, rice, or onion rings.
Your choice of broiled, sautéed, stuffed with crab meat or Almondine.
Fresh Walleye lightly breaded and sautéed to a golden brown.
Your choice Two or Four Maine lobster tails served with fresh
Select either a 5 oz. Filet or 12 oz. Rack of Lamb to
accompany two Maine lobster tails.
Herb crusted and sautéed to a golden brown.
Jerk Shrimp Kabobs over Rice
Jumbo Shrimp, seasoned with Caribbean jerk seasoning.
Served over a bed of rice pilaf.
Steak Au Poivre
Pan seared medallions of Angus tenderloin prepared with coarse
demi- glace and finished with brandy.
Scallops Du Jour
Ask your server for today’s preparation.
12 oz. New Zealand rack of lamb broiled to perfection. Topped
with Francaise sauce and
served with mint jelly.
An 8 oz. or 5 oz. cut of Angus tenderloin grilled to your
A 14 oz. or 8 oz. cut of certified Angus New York strip steak
carefully grilled to
Tender chicken breast served with fresh pasta in a creamy
Tender chicken browned in a Parmesan egg batter and finished
with Francaise sauce.
Tender veal cutlet sautéed and topped with a mushroom Marsala
Jumbo shrimp, sea scallops and crab meat tossed together with
a creamy Cajun Alfredo sauce.