caramelized onions, bacon, chicken, blue cheese, cheddar cheese, tomato, egg, broccoli, crispy wontons, red cabbage with balsamic dijon dressing
Dressings
| Blue Cheese, Balsamic Dijon Vinaigrette, Ranch, Red Wine Roasted Garlic Vinaigrette (low carb), Thousand Island, Asian Sesame Ginger (carb free), Caesar
Potatoes & Sides
ROASTED RED POTATOES
GARLIC MASHED POTATOES
STEAK FRIES
BUTTON MUSHROOMS
THIN CUT FRIED ONIONS
ASPARAGUS
CREAMED SPINACH
with bacon
SAUTEED SPINACH
with mushrooms & garlic
JUMBO BAKED POTATO
TWICE BAKED POTATO
BAKED SWEET POTATO
Fresh Seafood & Shellfish
PAN FRIED TILAPIA
with a citrus beurre blanc over sauteed spinach
PLANKED LAKE SUPERIOR WHITEFISH
served on a cedar plank with garlic mashed potatoes and tartar sauce
JUMBO SHRIMP DeJONGHE
sauteed in garlic and olive oil, and baked with parmesan cheese
NORTH ATLANTIC SALMON
seasoned & grilled; served with lemon dill sauce
MARINATED YELLOWFIN TUNA
sushi-grade, served with soy-ginger sauce
AUSTRALIAN COLD WATER
LOBSTER TAIL
steamed & served with drawn butter
Pete's Specialties
RACK OF LAMB
served with thyme au jus and fried onions
GRILLED ROSEMARY CHICKEN
half chicken marinated, grilled and served with au jus
BABY BACK RIBS
hickory smoked, grilled and basted with Jack Daniel's sauce
SHRIMP & SCALLOP PASTA
in a lobster cream sauce with scallion and tomato
PASTA PRIMAVERA
seasonal fresh vegetables sauteed in garlic & olive oil
PORTERHOUSE PORK CHOP
served with tarragon butter & apple chutney
CHICKEN MARSALA
breaded breast sauteed in marsala wine with mushrooms served with garlic mashed potatoes
SURF and TURF
filet mignon and steamed lobster tail served with drawn butter
Filet Mignon
FILET MIGNON
the most tender of all steak cuts
FILET TRIO
3 individual cuts with your choice of blackened, parmesan and horseradish toppings
BLACKENED FILET
filet blackened with our special spice blend
HORSERADISH CRUSTED FILET
filet broiled to create a delicious combination of flavor and tenderness
PARMESAN CRUSTED FILET
topped with a parmesan crust
FILET au POIVRE
filet peppercorned and served with a cognac reduction sauce & mushrooms
BEEF WELLINGTON
filet of beef wrapped in a puff pastry with a mushroom duxelle
Preparations
Blackened
Peppercorn
Bordelaise
Bearnaise Sauce
Cajun Cream Sauce
Parmesan
Horseradish
Stilton Blue Cheese
Choron Sauce
Hollandaise Sauce
Cognac Reduction Sauce
Prime Aged Steaks
NEW YORK STRIP
boneless, tender cut full of flavor
BONELESS RIBEYE
boneless version of our signature cut
BONE-IN RIBEYE
Pete’s signature cut
BLACKENED NEW YORK STRIP
blackened with our special spice blend
KANSAS CITY
New York cut with bone in for added flavor
NEW YORK STRIP PARMESAN TOPPED
served with au jus
PORTERHOUSE
the best of both worlds; New York strip & filet on the bone