920.854.4306
Menus FLATBREAD ROULADE - St Paul Bread Company flat bread spread with a basil pesto mascarpone cheese, baby spinach & dried currants rolled & sliced with a orange honey drizzle $7 BEEF TENDERLOIN CARPACCIO TWO WAYS - House cured, crusted with cumin & herbs, then lightly smoked beef tenderloin, paired with a red wine & rosemary marinated tenderloin sliced thin & served with capers, shaved red onion, grape tomatoes, aged parmesan cheese, olive oil, balsamic reduction & crostini $12 LOBSTER RAVIOLIS & DIVER SCALLOP - Served with a coconut milk-lobster cream sauce $15 COCONUT SHRIMP - Three jumbo shrimp crusted in coconut, pan fried in butter, served with a apricot-horseradish sauce $12 GREEK WILD MUSHROOM, ARTICHOKE & FETA LOUISIANA STUFFED OYSTERS - 4-5 Oysters on the half shell stuffed with a spinach, lemon, Cajun spiced bread, red pepper & mascarpone stuffing, baked and topped with Creole tomato sauce $12 CAJUN CRAB CAKES - Two 3oz blue crab meat cakes with a roasted garlic-tarragon aioli dipping sauce $10
Appetizer Night | Dinner | Dessert | Wine
APPETIZER NIGHT
Come sit at our new high top tables in our lounge. Our appetizers change frequently and are simply small plates of our entrees. This is the perfect night to try a bit of everything. We also serve our regular sized entrees for those who want a traditional dining experience. Remember, friends share. Live entertainment provided by pianist, Dan Hansen of Washington Island during summer season.
Appetizer Night menu last updated June 16, 2009.
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Our desserts are preparted nightly and change frequently.
Dessert menu last updated June 16, 2009.
Duet of Blood Orange & Blackberry-Cabernet Sorbets served in a Chilled Cocktail Glass $6
Classic French Vanilla Bean Crème Brûlée $8
Chocolate Pate with Blueberry-Blackberry Compote & Chantilly Whipped Cream $8
Coconut Cream Pie Trifle Layered in a Cocktail Glass with Whipped
Try a Port or Sherry for a nice pairing with one of our Desserts