ENTRées CONTINUED
All entrées include one trip to the salad/soup bar and a choice of French fries, baked potato, sweet potato, or the vegetable of the day
— FROM THE LAKE —
WALLEYE 32
Lake Superior Canadian walleye, baked, lightly hand-breaded and fried, or baked almond crusted
GREAT LAKES PERCH 28
Lake Michigan, Lake Erie caught – crispy, fried filets
— FROM THE SEA —
SHRIMP 29
Juicy shrimp prepared fried or grilled
STUFFED SHRIMP 28
Plump shrimp filled with a cheesy crab stuffing and fried until golden
WILD ALASKAN SALMON 34
Chef’s choice, nightly
LOBSTER 52
Twin cold water lobster tails served with drawn butter
PAN SEARED SCALLOPS 52
Pan seared with a smoked tomato hollandaise sauce
— PASTA —
CREAMY PASTA ALFREDO 22
Add – Chicken ($5), Shrimp ($11), or Broccoli ($3)
SHRIMP SCAMPI RAVIOLI 28
Ravioli filled with shrimp and garlic butter, served in a light scampi sauce
BRAISED BEEF RAVIOLI 27
Slow-braised beef ravioli, served with chianti sauce, pancetta, and mushrooms
VEAL PARMIGIANA 26
Tender veal cutlet breaded and baked with marinara and melted cheese
