Chef's Selections for Saturday, July 19, 2008

Appetizers

Crab Stuffed Jumbo Shrimp

Four jumbo shrimp stuffed with crab meat, oven baked, then finished with scampi sauce.

P.E.I. Mussels

Fresh Prince Edward Island mussels pan-sautéed with lemon, fresh garlic, butter, and white

wine. $9

Ripe Tomato and Fresh Mozzarella Salad

Vine-ripened roma tomatoes and fresh mozzarella cheese topped with fresh basil and thin-

cut red onion drizzled with homemade balsamic vinaigrette. $6

Or upgrade the salad with your entrée for only $3

Soups

New England Clam Chowder

Chicken Dumpling

Entrées

Filet Mignon with Balsamic/Shiraz Reduction

Our 6 oz. Filet Mignon grilled to your specifications then topped with sautéed portabella,

shitake, and cremini mushrooms. Topped with crumbled blue cheese and finished with a

balsamic/shiraz reduction sauce. Served with a twice baked potato and vegetables. $25

Trout Amandine

Fresh rainbow trout lightly breaded and pan sautéed, deglazed with Disaronno Amaretto,

then garnished with shaved almonds. Served with house rice and vegetables. $18

Grilled Atlantic Swordfish

Fresh line-caught Atlantic swordfish char-grilled over an open flame served with house

blend rice and vegetables. Best when prepared medium-rare. $18

Pan Fried Walleye

An 10-12 oz. fillet of fresh Great Lakes walleye rolled in flour and seasonings then pan

fried. Served with red skin potatoes and fresh vegetables. $17

Desserts

Strawberry Shortcake

Key Lime pie

Banana Cream Pie

Banana Walnut Cake

Turtle Brownie Sundae

Grasshopper Cheesecake

Strawberry Rhubarb Pie