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| APPETIZERS |
| BAKED FRENCH ONION SOUP |
| BOWL OF OUR FAMOUS AU GRATIN |
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| SHRIMP COCKTAIL |
| SIX JUMBO GULF SHRIMP WITH JAZZED UP COCKTAIL SAUCE |
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| JUMBO COCONUT SHRIMP BY THE PIECE |
| SERVED WITH A NEW ORLEANS CREOLE SAUCE |
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| SAUTEED MUSHROOMS |
| SAUTEED IN MARSALA WINE, CHOPPED SCALLIONS AND MELTED CHEESE |
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| GRILLED ANDOUILLE SAUSAGE |
| SPICY NEW ORLEANS SAUSAGE WITH HOT DIPPING MUSTARD |
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| BAKED SHRIMP DEJONGHE |
| BAKED WITH GARLIC, BUTTER AND BREAD CRUMBS |
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| ESCARGOT |
| BAKED IN GARLIC HERB BUTTER |
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| SALADS |
| GRILLED CHICKEN SALAD |
| MARINATED CHICKEN STRIPS SERVED ON A BED OF MIXED GREENS |
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| GOURMET TABLE |
| WITH YOUR CHOICE OF CUP OF SOUP OR TOSSED SALAD |
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| ALL DINNERS INCLUDE A CUP OF SOUP OF THE DAY, OR FRENCH ONION (AU GRATIN ) OR TOSSED SALAD, ALSO CHOICE OF POTATO, RICE OR VEGETABLE AND GOURMET TABLE. STUFFED BAKED POTATO ALA CARTE |
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| CHICKEN MONTEREY GRILLED |
| BONELESS BREAST OVER SAUTEED ARTICHOKES AND MUSHROOMS WITH GARLIC AND WHITE WINE, SMOTHERED WITH PROVOLONE CHEESE |
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| STUFFED RIGATONI |
| CHEESE STUFFED RIGATONI IN AN ALFREDO SAUCE, GARNISHED WITH A BED OF SPINACH , AVAILABLE WITH CHICKEN , SHRIMP |
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| CHICKEN ALA RHINE |
| BONELESS BREAST SAUTEED WITH RHINE WINE AND MUSHROOMS |
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| CHICKEN MARSALA |
| BONELESS BREAST SAUTEED WITH MARSALA WINE AND MUSHROOMS |
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| FILET TIPS AND SHRIMP |
| TENDERLOIN FILET TIPS AND SHRIMP SERVED IN A LIGHT CREAM ALFREDO SAUCE OVER PASTA |
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| LOBSTER ALFREDO |
| SERVED WITH LOBSTER PIECES, MUSHROOMS, CHIVES AND A CREAMY ALFREDO SAUCE |
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| FRIED CHICKEN |
| DEEP FRIED CHICKEN, EXTRA CRISPY AND JUICY ALL WHITE OR ALL DARK |
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| SEAFOOD ALFREDO |
| SHRIMP, SCALLOPS, MUSHROOMS AND CHIVES IN A CREAMY ALFREDO SAUCE |
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| CHICKEN ALFREDO |
| SERVED WITH CHICKEN, MUSHROOMS, CHIVES AND A CREAMY ALFREDO SAUCE |
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| SEAFOOD |
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| CATFISH |
| LIGHTLY BREADED FRIED OR BROILED |
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| JUMBO FRIED GULF SHRIMP |
| JUMBO GULF SHRIMP LIGHTLY BREADED AND FRIED. AVAILABLE IN 3 PIECE DINNER |
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| LOBSTER |
| ONE OR TWO 6-8 OUNCE SOUTH AFRICAN TAILS |
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| SEAFOOD COMBINATION |
| PERCH, WALLEYE AND FRIED SHRIMP |
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| BLACKENED ATLANTIC SALMON |
| ALSO CAN BE PREPARED BROILED |
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| CANADIAN BABY WALLEYE |
| LIGHTLY BREADED AND SAUTEED IN BUTTER |
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| LAKE PERCH |
| LIGHTLY BREADED AND FRIED OR BROILED |
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| SAUTEED TENDER CANADIAN SCALLOPS |
| WITH DILL LEMON BUTTER |
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| BAKED SHRIMP DEJONGHE |
| BAKED WITH GARLIC, BUTTER AND BREAD CRUMBS |
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| ITEMS WITH A SLASH/ CAN BE PURCHASED WITHOUT THE GOURMET TABLE |
| * GRILLED AND SAUTEED |
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| BBQ RIBS |
| FULL RACK OF RIBS IN OUR TASTY SAUCE. ALSO AVAILABLE IN HALF SLAB |
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| CENTER CUT PORK CHOPS, TIMBERLINE STYLE |
| TWO 9 OZ CHOPS, ALSO AVAILABLE BBQ ONE CHOP WITHOUT GOURMET |
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| NEW YORK STRIP STEAK |
| OUNCE CENTER CUT TOPPED WITH GARLIC MUSHROOMS |
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| PETITE FILET |
| TENDERLOIN, BROILED TO PERFECTION WITH BEARNAISE AND TERIYAKI SAUCE |
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| REGULAR FILET |
| TENDERLOIN, SERVED WITH BEARNAISE AND TERIYAKI SAUCE |
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| SAUTEED TENDERLOIN MEDALLIONS |
| TWIN FILETS SAUTEED WITH BURGUNDY WINE AND MUSHROOMS |
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| STEAK AND FRIED SHRIMP |
| FILET WITH 3 JUMBO GULF SHRIMP |
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| STEAK AND LOBSTER |
| AND 8 OUNCE TAIL |
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| STEAK AND PERCH OR WALLEYE |
| FILET AND LAKE PERCH OR WALLEYE, FRIED OR BROILED |
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| STEAK TERIYAKI |
| MARINATED TENDERLOIN IN TERIYAKI SAUCE |
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| * TENDERLOIN STEAK SANDWICH |
| TENDERLOIN STEAK SERVED WITH TERIYAKI SAUCE |
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| GRILLED CHICKEN SANDWICH |
| GRILLED CHICKEN BREAST WITH MELTED PROVOLONE CHEESE |
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| SUBSTITUTION CHARGE AND SPLIT PLATE CHARGE APPLIED AS NEEDED. |
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