Pine Lake Trout Club

PINE LAKE TROUT CLUB BRUNCH

 

*PINE LAKE BIG BREAKFAST

Two eggs served your way, potatoes, your choice of pancakes or french toast and your choice

of two meats.

 

*EGGS BENEDICT

Two poached eggs served on a toasted english muffin with sliced ham, topped with hollandaise sauce.  Served with potatoes.  Tenderloin medallions can be substituted in place of ham.

 

*FROM THE GRIDDLE

Your choice of buttermilk pancakes, blueberry pancakes, chocolate chip pancakes, Belgian waffle,

or French toast and one side.

 

*CORNED BEEF HASH

Corned beef hash topped with two poached eggs and finished with hollandaise sauce. 

Served with toast.

 

SMOKED TROUT BENEDICT

A toasted english muffin topped with smoked trout, cream cheese, capers, red onion, and bleu cheese. Served with potatoes.

 

*STEAK AND EGGS

8 oz. New York strip steak grilled to perfection.  Two eggs served your way and a side of potatoes.  Served with toast.

 

BISCUITS AND GRAVY

Two buttermilk biscuits topped with creamy sausage gravy.

 

*OMELETS

A fluffy three egg omelet served with potatoes and toast.  Options: Ham, sausage, bacon, onion, mushrooms, cheese, and peppers.

 

CHICKEN AND WAFFLE

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

 

*HEART SMART BREAKFAST

Simply put egg beaters substituted on any breakfast selection.

 

SIDE DISHES:

Ham, bacon, maple sausage, potatoes, or fruit.


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

foodborne illness.

 

 

THE LIGHTER SIDE OF BRUNCH

 

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 onions, 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 a balsamic vinaigrette, with pesto marinated grape

tomatoes and fresh mozzarella cheese.

 

*SALAD PROTEIN CHOICES

• Gulf Shrimp

• Grilled Salmon

• New York Strip

• Sliced Tenderloin Medallions

• Grilled Chicken Breast

 

 

THE HUNGRY SIDE OF BRUNCH

 

*OPEN FACED SLICED TENDERLOIN SANDWICH

Sliced tenderloin medallions topped with sautéed mushrooms & onions.  Served on grilled flatbread.

 

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.

 

*PINE LAKE CHICKEN SANDWICH

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

 

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