Sweet blue crab seared over Caribbean slaw and accented with fresh pineapple salsa
Grilled Japanese Beef Kabob
Marinated Tenderloin skewered with Shiitake Mushrooms and Bell Peppers. Served with a vegetable Sushi Roll
Smoked Salmon Turnover
Flaky smoked Salmon, Brie Cheese, Tomato and Arugula, baked in Puff Pastry and served with Horseradish and Bacon Cream
Fried Cheddar Cheese Croquettes
Cheesy potato croquettes fried and served with zesty mole sauce.
Steamed Little Neck Tapenade
Fresh little neck clams steamed in white wine, butter and Mediterranean olive tapenade.
Tomato Napolean
Fresh tomatoes layered with fresh mozzarella, basil and balsamic reduction.
Sautéed Maine Lobster Tail
Sauteed 4 oz. Sweet Maine Lobster tail simmered in Rosemary Reggiano Crème.
Salads & Soup
Apple Cranberry and Arugula Salad
Mixed greens tossed with Arugula, sliced Apple, Craisons, Red Onion, Walnuts, Feta Cheese and light Cider Vinaigrette.
Heavenly Steak and Shrimp Caesar
Wood grilled beef tenderloin tips and gulf shrimp over tender romaine hearts, homemade croutons, Parmesan cheese and tomatoes.
Soup du Jour
ENTRÉES
Grilled Tenderloin Filet
Delicious choice Steer with brie mashed potatoes and grilled asparagus. Finished with red wine demi and onion confit.
Wood Grilled Ribeye Steak
Wood grilled Choice Steer Ribeye, served over Braised greens and oven roasted Potatoes, topped with roasted Shallot and Bacon Butter.
Wood Grilled Porterhouse
22 oz. Choice Porterhouse with a Sour Cream and Bacon stuffed baked Potato, caramelized Onion and three Beer battered Gulf Shrimp
BBQ Pork Shank
Melt in your mouth Pork Shank, braised in Heavenly BBQ Sauce. Served with Cheddar Cheese Croquettes and sweet creamed Corn
Chicken Mole
Braised Chicken in Mole rojo Sauce and served over Authentic Spanish Rice and topped off with Garcia’s famous Guacamole
Hazelnut Encrusted Pheasant Breast
Oven roasted McFarline Pheasant served with Brie mashed Potatoes, Frangelico Crème and accented with Pomegranate Relish
Sicilian Duck Breast
Breaded Pekin Duck Breast over angel hair, shredded Duck Confit and finished with light Tomato Cream and sweet Bell Pepper Relish
Pretzel Encrusted Sea Scallops
Mustard Pretzel encrusted Diver Sea Scallops seared over Bratwurst and green Onion Risotto. Finished with Wisconsin Beer and Cheddar Sauce.
Wood Planked Walleye Oscar
Canadian Walleye baked on a cedar plank, finished with Blue Crab Béarnaise Sauce. Accompanied by Brie mashed Potatoes and grilled Asparagus.
Grilled Mahi Mahi
Wood grilled Hawaiian Mahi Mahi wrapped in Rice paper with Wasabi Lime Butter and seared Scallops. Served over gingered Mandarin Rice and shiitake Napa stir-fry. Finished with Coconut Lime Broth.
Blackened Tuna
Sushi grade Tuna dusted in Cajun spices seared on cast iron. Served over Tasso and Sweet Potato mashers and Crawfish Cream Sauce. Accented with fried leeks.
Spanish Paella
Shrimp, scallops, clams and chorizo in saffron rice and topped with aioli and fried leeks.
Pan Asian Vegetarian Platter
Avocado and Cucumber Sushi Rolls with Seaweed salad, Meso Soup and Napa Shiitake stir-fry. Served with Wasabi, pickled Ginger and Soy Sauce.