Dinner Features April 3rd

Entrees:

Lemon Grilled Walleye                                                                                        

Walleye, a mild flaky white fish, grilled with fresh lemon juice and black pepper, served over a bed of wild rice with sautéed spinach and roasted red peppers  

Grilled Sirloin Medallions                                                                                                                     

Twin 3 ounce beef sirloin medallions char grilled to order, topped with a peppercorn mustard sauce and served with sautéed spinach and mashed potatoes

Pecan Crusted Scallops                     

Dry packed deep sea scallops pan seared with a pecan crust, drizzled with a balsamic butter and served with asparagus spears and mashed sweet potatoes

Shrimp L’orange                              

Black tiger jumbo shrimp pan seared with mushrooms, peppers and onions, topped with a tangy orange sauce and served over rice pilaf

Chicken & Biscuits               

Boneless chicken breast pan seared with carrots, peas, celery and onions in a rich gravy served over two homemade cheddar biscuits

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter