Pine Lake Trout Club

Lunch Menu

APPETIZERS


SMOKED TROUT

Boneless smoked trout filet served with garlic cream cheese, red onions and croutons.

Drizzled with Italian dressing.

 

SHRIMP COCKTAIL

Chilled gulf shrimp served with cocktail sauce.

 

HUMMUS

Served with warm seasoned pita chips, fresh vegetables or both.

 

*LAMB CHOPS

Four grilled lamb chops topped with bacon crumbles and feta cheese.

Drizzled with balsamic glaze.

 

*SCALLOPS DU JOUR

Three jumbo sea scallops. Ask your server for today’s specialty.

 

*SEAFOOD BRUSCHETTA

Toasted crostini topped with red pepper aioli, crab, scallops, shrimp and smoked Gouda cheese. Drizzled with a balsamic glaze.

 

*JUMBO MEATBALL

Served with marinara sauce and sprinkled with shredded Parmesan cheese.

 

COCONUT SHRIMP

Served with pina colada sauce.

 

*Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of

foodborne illness.

 


SOUPS & SALADS

FRENCH ONION SOUP

Red and white onions in a burgundy beef stock topped with croutons and melted provolone cheese.

 

SMOKED TROUT CHOWDER

Our famous creamy smoked trout chowder.

 

TENDERLOIN AND BLACK BEAN CHILI

Homemade tenderloin and black bean chili.  Served mild or with a kick!

 

SOUP OF THE DAY

Ask your server for today’s fresh made selection.

 

PINE LAKE SALAD

Crisp iceberg lettuce, onions, tomatoes, hard-boiled egg, dry bleu cheese, sprinkled with salad seasoning.  With or without anchovies.  Served with Italian dressing.

 

CAESAR SALAD

Crisp romaine lettuce tossed with Parmesan cheese and croutons in a creamy Caesar dressing.  Garnished with hard-boiled egg and grape tomatoes.

 

GREEK SALAD

Crisp romaine lettuce, tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.  Tossed in Greek dressing.

 

COBB SALAD

Crisp iceberg lettuce, crumbled bacon, ham, avocado, tomato, hard-boiled egg and dry bleu cheese.  Served with your choice of dressing.

 

CAPRESE SALAD

Mixed field greens tossed in balsamic vinaigrette, with pesto marinated grape tomatoes and fresh mozzarella cheese.

 

*SALAD PROTEIN

Gulf Shrimp    Grilled Salmon

New York Strip           Grilled Chicken Breast

Sliced Tenderloin Medallions

 

 

*Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of

foodborne illness.

 


SANDWICHES

*THE ANGUS BURGER

Juicy half pound Angus burger, grilled to perfection.  Completed with your favorite add-ons.

 

CLUB SANDWICH

Ham, turkey, bacon, Swiss cheese, lettuce, tomato and mayonnaise, layered between toasted multigrain bread.

 

*WESTERN BISON BURGER

Half pound bison burger topped with BBQ sauce, cheddar cheese and fried onion rings.

 

THE CUBAN

Grilled ham, pulled pork, Swiss cheese and dill pickles.  Served on rye bread with whole grain mustard sauce.

 

*FRENCH DIP

Grilled prime rib, sautéed mushrooms and onions, with melted provolone cheese. 

Served with au jus.

 

FISH SANDWICH

Buttermilk battered or broiled haddock.

 

*PINE LAKE CHICKEN SANDWICH

Tender grilled chicken breast topped with sliced avocado, bacon, grilled mushrooms and onions.  Topped with honey sriracha sauce.

 

VEGETARIAN BURGER

One quarter pound veggie burger topped with sautéed mushrooms, onions and sliced avocado.

 

MONTE CRISTO

Egg battered sour dough bread stuffed with ham, turkey and Swiss cheese grilled to perfection.  Served with raspberry sauce and whole grain honey mustard sauce.

 

SMOKED TROUT CLUB

Smoked trout, red onions, bacon, lettuce, tomato and mayonnaise.  Served on toasted multigrain bread.

 

SANDWICH ADD-ONS:

Swiss   Bacon

American        Grilled mushrooms

Cheddar          Grilled Onions

Provolone       Avocado

Bleu cheese    Jalapeno peppers


 

*Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of

foodborne illness.

 


ENTREES

 

*PINE LAKE TROUT

Your choice of broiled or stuffed with mushrooms.

 

CHICKEN AND WAFFLE

Breaded chicken tenders nestled on a Belgian waffle.  Served with maple syrup.

 

*GRILLED ATLANTIC SALMON

Prepared medium rare or to your specification.

 

*WALLEYE

Boneless walleye filet lightly herb breaded and sautéed to a golden brown.

 

*CHICKEN TUSCAN

Boneless grilled chicken breast topped with spinach, sliced tomatoes and melted

provolone cheese, topped with creamy smoky Alfredo sauce.

 

*OPEN FACED STRIP STEAK

8 oz. Angus strip steak topped with sautéed mushrooms and onions. 

Served on grilled flatbread.

 

*OPEN FACED SLICED TENDERLOIN SANDWICH

Sliced tenderloin medallions topped with sautéed mushrooms and onions. 

Served on grilled flatbread.

 

*FILET MIGNON

5 oz. filet grilled to perfection.

 

*Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of

foodborne illness.

 

DESSERTS

 

SUNDAES OR PARFAITS

Chocolate, Hot Fudge, Caramel or Green Crème de Menthe

 

FUNNEL FRIES

 

XANGO

 

ASK YOUR SERVER FOR TODAY’S SPECIALS

 

*Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of

foodborne illness.