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7 oz. flame broiled, specially seasoned tenderloin served with Teriyaki flavored mushroom and au jus.
Fresh garlic, Maytag Bleu cheese and wrapped in bacon. Served with Teriyaki flavored mushrooms and Burgundy Demi Glacé.
Served in the traditional fashion. This entrée is paired with Chef's Choice sweet & sour red cabbage and spaetzels with gravy.
1/2 lb. Choice tenderloin tips quickly seared at 500° with our House seasoning and garlic, with mushrooms, Demi Glacé and sauce Au Jus. This entrée is paired with Chef's Choice spaetzel.
• How would you like your meat and seafood prepared? •
Seared - Blackened outside, cold center • Rare - Cool red center • Medium Rare - Warm red center • Medium - Pink center • Medium Well - Gray center but juicy • Well Done - fully Cooked (not responsible for well-done steak)
All dinner served with a Cup of Soup of Day or Mixed filed Green Salad and Jumbo Asiago Breadsticks. Side choices of Garlic Buttered Linguini (Gluten free Available), Baked Potato, Spaetzel with Gravy or Zucchini Sautee, Cuban Style Rice Pilaf or Caesar Salad ($1.99). There will be an additional $2.00 charge for Lobster Bisque.
Tender pork medallions sautéed with fresh mushrooms & chicken stock, flamed with Marsala, finished with Demi-Glacé, heavy cream & sour cream for depth.
This entree is paired with Chef's Choice linguine.
Italian breaded pork medallions, topped with our homemade Alfredo, Parmesan and Mozzarella, then baked. Paired with linguini and Alfredo.
*Foods that are prepared rare or medium rare, may be under cooked and will only be served upon customer's request. Whether dining out or preparing foods at home, consuming raw or undercooked meats, poultry, seafood or eggs may increase the risk of food borne illness.
Cashew encrusted boneless chicken breast, pan sautéed and served in a pool of our homemade raspberry sauce and drizzled with sauce Béchemel.
Boneless chicken breast combined with mushrooms and sliced almonds in a three cheese Mornay sauce, garnished with fresh Parmesan and baked. This entree is paired with Chef's Choice linguine.
7 oz. Italian breaded chicken breast, topped with our homemade Alfredo, Parmesan & Mozzarella, then baked. Paired with linguini and Alfredo.
*Many of our entrées can and are adapted to special needs of Gluten free diners and those with Dietary or Allergy concerns.
Cold water Canadian Walleye fillet, your choice: Pan Fried • Blackened
Chef Wes' original signature dish.
We serve an all natural tuna steak, not enhanced with
a clear smoke or red dye to change the appearance.
Fresh Atlantic salmon, pistachio encrusted, then baked to perfection. Served with a lemon Bechamel cream sauce, garnished with deep fried spinach.
Fresh Norwegian salmon, grilled with garlic and our homemade House seasoning, lightly glazed with Teriyaki, garnished with our homemade pineapple salsa and fresh fried spinach.
10 pcs. large shrimp, tossed with linguini, olive oil, fresh garlic, diced tomato and fresh basil. Garnished with scallions and fresh Parmesan.
Alaska King Crab tossed with macaroni in our homemade
three cheese sauce, topped with Panko bread crumbs and baked.
Lobster and Mozzarella stugged pasta purses, served in a tomato, lobster sherry cream sauce with a fresh vegetable medley of broccoli, red bell pepper and tomatoes. Topped with broiled cold water Slipper lobster tails, scallions and fresh Parmesan.
8 oz. pan fried sirloin, served with a Jameson Demi Glacém Dijon & wild mushroom sauce.
Grilled, Blackened - Peppercorn Encrusted. Served with Teriyaki flavored mushroom and Au Jus.
A unique blend of Tequila. Triple Sec, lime juice and Cajun seasoning tossed with our homemade tri-color fire roasted peppers and onions and heavy cream. This entree is paired with Chef's Choice Linguine.
7 oz. grilled chicken breast, tossed with linguini, olive oil, fresh garlic, diced tomato and fresh basil. Garnished with scallions and fresh Parmesan.
Eight large skewered shrimp dusted with Jamaican seasonings, grilled and garnished with our homemade pineapple salsa.
Hand breaded with Panko bread crumbs and fresh coconut, served with a spicy orange dipping sauce.
Eight large shrimp, baked in a robust garlic butter, topped with Parmesan and baked.