Restaurant Dinner Menu

Fresh spinach and artichokes in a cream sauce, topped with parmesan, then baked. Served with a side of fried corn tortilla chips and 3 slices of baguette.

Onion rings that are beer-battered and served with seasoned sour cream and ketchup.

Wings (bone-in) or strips (no bone) of chicken breast fried and tossed in buffalo sauce. Served with homemade bleu cheese dressing and celery sticks.

Per Shrimp. Shrimp that are boiled and placed in an ice bath. Served with homemade cocktail sauce and lemon. Served by the piece.

Per Oyster. Fresh shucked oysters served with homemade cocktail sauce, horseradish sauce and a lemon. Sold by the piece. From Louisiana.

Shrimp sautéed with butter, garlic, Cajun seasoning, and flambéed in white wine.

Toasted baguettes topped with Caesar dressing, bruschetta mix (tomatoes, onions, and basil), melted parmesan cheese and a balsamic reduction.

8 ounces of squid tentacles and tubes, flour battered and fried, served with a marinara sauce topped with parmesan cheese.

8oz of beef tenderloin tips dusted with a Cajun spice and blackened in a cast iron skillet. Cooked medium rare. Served with diced Roma tomatoes, béarnaise and creamy horseradish sauce.

5-ounce tuna steak sautéed in olive oil. Served sliced and topped with a teriyaki sauce, green onions and a side of wasabi sauce. Cooked medium rare. Consuming raw or undercooked seafood, meats, poultry, shellfish or eggs may increase your risk of food borne illnesses.

8 ounces of our walleye cut into thick strips, hand battered in flour and deep fried. Served with tartar.

4 shrimp battered with beer, coconut rum and dredged in coconut flakes and Japanese breadcrumbs. Served with a spicy orange marmalade.

Duck bacon, sweet corn, diced red pepper and cream cheese stuffed in a wonton and deep fried. Served with an orange marmalade sour cream sauce. 5 per order.

Two medallions blackened with béarnaise sauce, wrapped in bacon. Cooked to temperature.

Slices of fresh mozzarella and tomatoes adorn with fresh basil and avocado. Drizzled with balsamic reduction.

Sautéed with apple-smoked bacon, garlic, salt, pepper & olive oil. Drizzled with balsamic reduction.

Iceberg, romaine, carrot, cucumber, grape tomato & red cabbage. Served with choice of dressing.

Iceberg wedge topped with 2 slices of bacon, shredded red cabbage, bleu cheese crumbles, 2 cherry tomatoes, and side of bleu cheese dressing.

Romaine lettuce, herbed croutons, shredded Reggiano parmesan cheese, drizzled with Caesar dressing.

Iceberg and romaine topped with shredded cheddar cheese, chopped bacon, croutons, tomatoes & green onions. Tossed in smoky tomato dressing.

Baby field greens, golden raisins, toasted walnuts, blue cheese crumbles, grape tomatoes, tossed in a maple white balsamic dressing.

Chopped mixed greens, sliced grilled chicken, sweet corn, chopped bacon, bleu cheese crumbles, avocado, dates, and Roma tomatoes. Topped with crispy wontons and tossed in basil vinaigrette.

Mixed greens & iceberg lettuce, diced tomato, sliced red onion, sliced black olives, artichoke hearts & bleu cheese crumbles. Tossed in ranch dressing and topped with a 5-ounce seared blackened tuna steak prepared medium rare.

Field greens, sliced apples, dried cherries, toasted pecans, grape tomatoes, mandarin oranges, goat cheese coated in Japanese breadcrumbs then deep fried, grilled 4 oz salmon filet. Tossed in raspberry vinaigrette.

Mixed greens, topped with grilled peppers, onions, cherry tomatoes, sliced avocado, shredded queso cheese, grilled seasoned steak or chicken, served with flour tortilla, sour cream and cilantro lime dressing on the side.

Two pan-fried walleye filets atop baby spinach, scarlet kale, red chard & red cabbage with grape tomato, red onion & mozzarella balls with a lemon vinaigrette dressing

Green and red cabbage blend, pea pods, carrots, cilantro, green onion, red pepper, cashews and chicken. Tossed in an Asian dressing and topped with sesame seeds and wontons.

2 4-ounce Blackened Medallions topped with Béarnaise, and 3 of our New Orleans Cajun Shrimp.

A full rack of baby back pork ribs home smoked with hickory grilled over charcoal. Served with a bowl for bones and a hot wet nap.

5 large shrimp battered with beer and Malibu rum then dredged in coconut flakes and Japanese breadcrumbs. Served with a spicy orange marmalade.

(no potato choice) 3 beer battered cod filets deep fried, served with fries, coleslaw, and homemade tartar sauce. (No potato choice and no vegetable.)

Walleye fingers or Grilled Chicken topped with Cilantro-Lime Slaw and Mango salsa. Served in 3 flour Tortillas with a side of Chipotle.

8-ounce grilled salmon filet topped with our bruschetta mix (tomatoes, onion, basil) and parmesan cheese.

4 scallops seared in butter and fresh garlic, tossed in a roasted red pepper cream sauce with crab meat.

5 ounce seared blackened tuna steak. Cooked to desired temperature.

Lightly battered fryer chicken prepared in our broaster served with green beans, and choice of side. Whole and half size available

½ rack of our ribs and ¼ broasted chicken

Only served from 11:00 am - 4:00 pm, Sunday to Saturday. Please see the all-day pasta section if ordering between 4:00 and 9:30 pm.

6-ounce grilled chicken breast, Italian sausage, fettuccini noodles, red and green peppers, yellow onion, Cajun seasoning all tossed in Alfredo sauce. Topped with parmesan cheese.

Gluten free cheese filled Ravioli tossed in a rose sauce with fresh garlic, artichoke hearts and grilled chicken. Topped with melted provolone cheese.

Penne noodles smothered in a cheese sauce tossed with bacon and topped with Roma tomato & green onion.

3 jumbo sautéed shrimp & 3 scallops with a white wine, garlic, and lemon sauce. Topped with diced Roma tomatoes and chopped green onions, placed over a bed of angel hair pasta.

Mixture of Asiago and parmesan cheeses with butternut squash inside the ravioli hazelnut pesto cream sauce with mushrooms and grilled chicken, topped with amaretto cookie crumbs.

5 raviolis stuffed with lobster meat and cheese. Tossed in a white wine cream sauce.

Either an 8-ounce USDA choice ground chuck burger grilled to desired temp or a 7-ounce grilled chicken breast, topped with our BBQ sauce, 2 slices of melted cheddar cheese, 2 slices of hickory smoked bacon. Served on an egg bun with lettuce tomato red onion and a pickle spear.

8-ounce burger topped with bleu cheese dressing and chopped bacon. Cooked to desired temperature and served on a toasted egg bun with lettuce, tomato, red onion, and a pickle spear.

A 6-ounce walleye filet dipped in beer batter then deep fried. Served on a toasted egg bun with lettuce, tomato, and red onion. Garnished with lemon wedge, tartar sauce and pickle.

Grilled chicken breast, Caesar dressing, romaine lettuce, parmesan cheese, and Roma tomatoes wrapped in an herb tortilla.