Appetizers
Baked Shrimp
15
Jumbo Shrimp baked with garlic butter, parmesan & breadcrumbs
Artichoke Fritters
8
Artichoke hearts lightly breaded and finished with cheesy mornay sauce
Salads
Crabmeat Avocado Salad
14
California ripened avocado stuffed with Maryland Blue crab meat, dressed with old fashion mustard sauce
Eggplant Napoleon Salad
16
Crispy layered eggplant, Beefsteak tomatoes, fresh mozzarella, served with Organic Arugula drizzled with balsamic glaze
Entrees
Friday Fish Fry
16
Beer battered cod, fried golden. served with red potatoes, creamy Cole slaw, tartar sauce and corn fritters *Available Fridays during lent
Corned Beef & Cabbage
18
Tender corned beef served with cabbage, boiled red potatoes and carrots
Corned Beef Sandwich
12
Tender corned beef on marble rye with grain mustard and a pickle
Pecan-Encrusted Walleye Pike
20
Sautéed & served with Meunière sauce. Accompanied with boiled red potatoes
Chilean Sea Bass San Marino
22
Pan seared & served over a bed of sautéed spinach. Served with one jumbo shrimp, asparagus and roasted red pepper and finished with lemon butter sauce
Shrimp Linguini
21
Fresh shrimp sautéed and finished with white wine, garlic parmesan cream sauce and fresh broccoli
