February 15th, 2020

Appetizer:                                             
Pan Seared Salmon Cake
Pan seared Salmon cake over balsamic wild greens topped with a roasted garlic dill aioli   

Entrees:                                            
Roast Prime Rib
Slow roasted 12oz Prime Rib with au jus, grilled asparagus and a baked potato     
                              
Sea Scallops Tomato Verde
Pan-seared Sea Scallops with tomatoes, roasted red peppers, onions and fresh spinach in a basil garlic white wine sauce over pasta  
                                          
Fresh Broiled Walleye
Fresh broiled Walleye with crabmeat hollandaise over asparagus with a side of rice     

Chicken & Crabmeat Stir-fry
Sautéed chicken breast, surimi crabmeat in a light ginger teriyaki stir-fry and
garden vegetables over rice, dusted with sesame seeds  

Herb Crusted Chicken
Pan-seared herb crusted chicken breast with a wild mushroom burgundy sauce
served over rice  
                                                     
Roasted Garlic Asiago Shrimp
Jumbo Tiger Shrimp sautéed with mushrooms, zucchini, roasted red peppers and broccoli in an asiago roasted garlic cream sauce over pasta                                              
                                 
Fresh Haddock
Fresh Haddock filet broiled with lemon pepper butter