All entrees include choice of house salad, soup du jour or Ceasar salad – add $1, Chef choice of vegetable and starch.
Market Price
Cold Water Australian Lobster Tail
8oz. lobster tail steamed to perfection and served with drawn butter and fresh lemon. Add a 6oz. filet for $12
$29
Seafood Vol-Au-Vent
Blend of scallops, shrimp and crab meat saut’eed in garlic and seasonings, finished with a lobster cream sauce and served in a puff pastry shell with asparagus.
$27
Pesto Encrusted Scallops
Fresh sea scallops seasoned and smothered in white wine, lemon juice, drawn butter and parmesan cheese, topped with pesto breadcrumbs and baked to a golden brown.
$26
Stuffed Shrimp
Six large shrimp filled with a blend of snow and lump crab meat, baked and finished with a lemon tarragon beurre blanc sauce.
$25
Cherry Barbecued Salmon
Fresh Norwegian salmon charbroiled and smothered with Door County cherry barbecue sauce, served over grilled asparagus.
$27
Salmon ala Oscar
Fresh Norwegian salmon charbroiled and served on fresh asparagus, topped with lump crab meat and finished with hollandaise.
$19
Broiled Door County Whitefish
Fresh whitefish from local waters broiled in white wine, whole butter and lemon juice, served with tartar sauce and fresh lemon.
$19
Walleye Pike
Fresh walleye pike pan-fried or broiled, served with tartar sauce and fresh lemon.
$27
Sesame or Blackened Tuna
Sushi grade tuna blackened or dusted with black and white sesame seeds, seared in sesame oil to temperature and served with soy, wasabi mayo and pickled ginger.
