Dinner Menu
Shared Plates
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CRAB CAKES 20
lump crab, seasonings, corn butter, remoulade, frisée slaw
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CALAMARI 19
tomato confit, banana peppers, roasted red peppers, white balsamic butter sauce, parmesan, balsamic glaze
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TUSCAN DIP 17
pureed white beans, goat cheese, panko parmesan crust, grilled naan bread, tortilla chips, vegetable crudité
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WILD MUSHROOM CROSTINI (V) 17
Pebble Creek mushrooms, brandy cream sauce, pesto brushed crostini
Salads
ADD ON PROTEINS: SAUTEED OR BLACKENED SHRIMP + 10 | GRILLED OR BLACKENED CHICKEN + 6 | GRILLED SALMON + 15 | SESAME ENCRUSTED AHI TUNA + 16
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BALSAMIC GRILLED STEAK 18
grilled prime sirloin, artisan lettuce, sliced pears, red onion, goat cheese, heirloom tomatoes, walnuts, honey balsamic
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MARTHA’S VINEYARD (V) 16
artisan mixed greens, goat cheese, granny smith apples, cashews, golden raisins, candied pecans, red onions, balsamic glaze, berry vinaigrette
BURGERS & HANDHELDS
served with house-made chips
SUBSTITUTE FRENCH FRIES, WAFFLE FRIES, SWEET POTATO FRIES, FRUIT CUP, OR HOUSE-MADE COLESLAW + 3
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CLASSIC BURGER 16
lettuce, tomato, onion, brioche bun
ADD CHEESE OR EGG + 1 EACH | ADD BACON + 2 -
50/50 BURGER 17
blend of house ground short ribs and smoked applewood bacon, onion jam, melted white cheddar, lettuce, tomato, toasted brioche bun
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CLUB WRAP 16
chicken, bacon, tomato, lettuce, cheddar
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SALMON BLT 19
tomato, smokey bacon, bleu cheese dressed arugula, grilled bread
ENTREES
available after 4PM
ADD TO ENTREE: CUP OF SOUP + 3 | SIDE GARDEN OR CAESAR SALAD + 3
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WALLEYE 29
dijon-rubbed, pretzel-crusted and pan-seared walleye, hot honey, wild rice pilaf, house vegetable, grilled lemon
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SALMON RISOTTO (GF) 34
roasted red peppers, red onion, asparagus, creamy risotto, grilled salmon
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PORK PORTERHOUSE (GF) 26
ginger-apple chutney, spinach, whipped potatoes
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FILET MIGNON 41
6oz hand-selected and grilled filet mignon, Pebble Creek mushroom demi, whipped potatoes, asparagus
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LAKE PERCH 28
breaded and flash-fried, fries, house slaw, grilled lemon
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SEAFOOD PASTA 36
mussels, shrimp, scallops, linguine, tomato-saffron broth
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VEGETABLE RISOTTO (GF, V) 21
carrots, golden beets, brussel sprouts, parmesan
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CHICKEN FARFALLE 28
chicken, bowtie pasta, pesto cream, roasted red peppers, red onion, parmesan
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NEW YORK STRIP (GF) 42
14oz new york strip, house vegetable, whipped potatoes, three lily butter
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SCALLOPS (GF) 32
spice-rubbed and seared scallops, saffron risotto, petite arugula salad
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SNAPPER (GF) 36
pan-seared snapper, lobster-macadamia butter, wild rice pilaf, vegetable
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FRESH CATCH
ask your server for today’s fresh catch options
GF – gluten free | V – vegetarian | VV – vegan
NOTICE: ask your server about menu items that are served raw or undercooked. consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Parties of 8 or more will be subject to an 20% automatic gratuity.