Tuesday May 31

Chicken Marsala

chicken breast in a rich marsla wine sauce

accented with mushrooms, red onion and roasted grapes

served on penne pasta

w/ salad

Dijon Cashew Crusted Walleye

served on seasoned rice with a fresh vegetable saute

w/ salad

Sea Scallop Stuffed Salmon

highlighted with a carmelized leek vin blanc

served on seasoned rice with wilted baby spinach

w/ salad

16 oz Choice T Bone Steak

served with a baked potato and a fresh vegetable saute

accented with a compound herb butter

w/ salad

Saturday May 28

Dijon Cashew Crusted Walleye

served on seasoned rice and a fresh vegetable saute

w/ salad

Broiled Chicken Breast Monterey

accented with guacamole and fresh mozzerella

topped with a tarragon vin blanc

served on rice pilaf

w/ salad

Sea Scallop Stuffed Salmon

served on seasoned rice with wilted baby spinach

highlighted with a carmelized leek vin blanc

w/ salad

16 oz Choice T Bone Steak

served with a baked potato and a fresh vegetable saute

accented with a compound herb butter

w/ salad

Red Onion Smoker Combo

beef brisket with horseradish sauce, whiskey bbq pulled pork

served with roasted new potatoes and a fresh vegetable saute

w/ house made slaw

Friday May 27

Red Onion Smoker Combo

beef brisket with horseradish sauce, whiskey bbq pulled pork

served with roasted new potatoes and a fresh vegetable saute

w/ house made slaw

Broiled Chicken Breast Monterey

accented with guacamole and fresh mozzerella

topped with a tarragon vin blanc

served on rice pilaf

w/ salad

Sea Scallop Stuffed Salmon

served on seasoned rice with wilted baby spinach

highlighted with a carmelized leek vin blanc

w/ salad

16 oz Choice T Bone Steak

served with a baked potato and a fresh vegetable saute

accented with a compound herb butter

w/ salad

Dijon Cashew Crusted Walleye

served on seasoned rice and a fresh vegetable saute

w/ salad

Saute of Beef Tenderloin Tips

accented with a pocini mushroom sauce

served on seasoned rice with a fresh vegetable saute

w/ salad

Wednesday May 25

Sea Scallop Stuffed Salmon

served on seasoned rice with wilted baby spinach

highlighted with a carmelized leek vin blanc

w/ salad

Gorgonzola Crusted Choice Center Cut Filet Mignon

served with a baked potato and a fresh vegetable saute

drizzled with basil pesto

w/ salad

Broiled Chicken Breast Monterey

accented with guacamole and fresh mozzerella

topped with a tarragon vin blanc

served on rice pilaf

w/ salad

16 oz Choice T Bone Steak

served with a baked potato and a fresh vegetable saute

accented with a compound herb butter

w/ salad

Mango Coconut Curry Shrimp

served on seasoned rice

w/ salad

Tuesday May 24

Gorgonzola Crusted Choice Center Cut Filet Mignon

served with a baked potato and a fresh vegetable saute

drizzled with basil pesto

w/ salad

Broiled Chicken Breast Monterey

accented with guacamole and fresh mozzerella

topped with a tarragon vin blanc

served on rice pilaf

w/ salad

Sauteed Fresh Lake Walleye

served on seasoned rice with a fresh vegetable saute

highlighted with fresh herb oil and a tomato concasse

w/ salad

16 oz Choice T Bone Steak

served with a baked potato and a fresh vegetable saute

accented with a compound herb butter

w/ salad

Sweet Bourbon Praline Glazed Sea Scallops

served on seasoned rice

accented with a summer fruit compote

w/ salad

Friday May 20

Sweet Bourbon Praline Glazed Sea Bass

served on seasoned rice

accented with a summer fruit compote

w/ salad

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Choice Center Cut Filet Mignon

served on a "fried caprese" of fresh mozzerella and tomatoes

drizzled with basil oil and a balsamic reduction

topped with a parmesan croustade

w/ salad

Fresh Herb Rubbed Lamb Chops

served with augratin potatoes

highlighted with fresh herb oil and a tomato concasse

w/ salad

Coconut Macadamia Crusted Sea Scallops

served on seasoned rice

finished with a tropical melon coulis

w/ salad

Wednesday May 18

Coconut Macadamia Crusted Sea Scallops

served on seasoned rice

finished with a tropical melon coulis

w/ salad

Chicken Scaloppini

Sauteed chicken with roasted portobello mushrooms,

Feta cheese, and diced tomatoes, served with linguine

accented with lemon caper butter sauce

w/ salad

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Whiskey Marinated Beef Striploin Kabobs

served with grilled redskin potatoes

on a bed of onion straws

w/ salad

Pan Seared Ahi Tuna

glazed with a madarin orange butter, stripped with wasabi sauce

served on a bed of rice

w/ salad

Tuesday May 17

Chicken Scaloppini

Sauteed chicken with roasted portobello mushrooms, Feta cheese,

and diced tomatoes, served with linguine

accented with lemon caper butter sauce

w/ salad

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Slow Smoked Beef Brisket

served with roasted redskin potatoes and a fresh vegetable saute

accented with a horseradish cream sauce

w/ salad

Pan Seared Ahi Tuna

glazed with a madarin orange butter, stripped with wasabi sauce

served on a bed of rice

w/ salad

Fresh Herb Marinated Mixed Grill Skewers

ahi tuna, shrimp, sword fish, and scallops on a bed of tabouleh

highlighted with lemon caper aioli and fresh herbs

w/ salad

Monday May 16

Chicken Strudel

tender minced chicken breast with oven roasted vegetables

nestled in a light puff pastry

accented with a button mushroom cream sauce

w/ salad

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Slow Smoked Beef Brisket

served with roasted redskin potatoes and a fresh vegetable saute

accented with a horseradish cream sauce

w/ salad

Tuscan Strip Steak

highlighted with a basil pesto and roasted tomatoes

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Fresh Herb Marinated Mixed Grill Skewers

ahi tuna, shrimp, sword fish, and scallops

on a bed of tabouleh

highlighted with lemon caper aioli and fresh herb salad

w/ salad

Saturday May 14

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Slow Smoked Beef Brisket

served with roasted redskin potatoes and a fresh vegetable saute

accented with a horseradish cream sauce

w/ salad

Fresh Herb Marinated Mixed Grill Skewers

ahi tuna, shrimp, sword fish, and scallops on a bed of tabouleh

highlighted with lemon caper aioli and fresh herb salad

w/ salad

Tuscan Strip Steak

highlighted with a basil pesto and roasted tomatoes

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Mandarin Sea Scallops

jumbo scallops pan seared

served on steamed rice

accented with a mandarin orange rum butter

w/ salad

Friday May 13

Grilled Fresh Swordfish Steak

on a bed of tabouleh

highlighted with lemon caper aioli and fresh herb salad

w/ salad

Pan Seared Duck Breast

highlighted with a port wine reduction and sweet potato straws

served on a bed of haricot vert tossed with carmelized shallots

w/ salad

Slow Smoked Beef Brisket

served with roasted redskin potatoes and a fresh vegetable saute

accented with a horseradish cream sauce

w/ salad

Tuscan Strip Steak

highlighted with a basil pesto and roasted tomatoes

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Mandarin Sea Scallops

jumbo scallops pan seared

served on steamed rice

accented with a mandarin orange rum butter

w/ salad

Thursday May 12

Smoked Brisket Tonight at the Onion!

Wednesday May 11

Roasted Beef Portobello Stack

layered w/ grilled vegetables, topped with pommes frites

finnished w/ a roasted pepper coulis

w/ salad

Tequilla Lime Grilled Shrimp

served with black bean cakes

accented with a sweet chili pineapple chutney

w/ salad

Couqilles St. Jacque

jumbo scallops pan seared

served on rice and accented with a mushroom cognac sauce

w/ salad

Fresh Herb Rubbed Lamb Chops

on a bed of tabouleh

highlighted with tzatziki sauce and a tomato concasse

w/ salad

Tuesday May 10

Tequilla Lime Grilled Shrimp

served with black bean cakes

accented with a sweet chili pineapple chutney

w/ salad

Couqilles St. Jacque

jumbo scallops pan seared

served on rice and accented with a mushroom cognac sauce

w/ salad

Roasted Beef Portabello Stack

layered w/ grilled vegetables, topped with pommes frites

finished w/ a roasted pepper coulis

w/ salad

Fresh Herb Rubbed Lamb Chops

on a bed of tabouleh

highlighted with tzatziki sauce and a tomato concasse

w/ salad

Monday May 9

Fresh Grilled Mahi Mahi Fish Tacos

topped with a cilantro slaw

served with rice and a black bean salsa

w/ salad

Couqilles St. Jacque

jumbo scallops pan seared

served on rice and accented with a mushroom cognac sauce

w/ salad

Whiskey Marinated N.Y Strip Steak

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Fresh Herb Rubbed Lamb Chops

on a bed of tabouleh

highlighted with tzatziki sauce and a tomato concasse

w/ salad

Crab Stuffed Salmon Fillet

stuffed with lump crabmeat and roasted vegetables

served on a herbed rice with a lemon cream sauce

w/ salad

Friday May 6

Pan Seared Seabass

on a bed of fire roasted tomatoes, baby spinach and lump crabmeat

finnished with roasted garlic vin blanc and fresh basil pesto

w/ salad

Beef Bourguignon

tender braised beef striploin with mushrooms and onions

served on amish noodles

w/ salad

Whiskey Marinated N.Y Strip Steak

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Fresh Herb Rubbed Lamb Chops

on a bed of tabouleh

highlighted with tzatziki sauce and a tomato concasse

w/ salad

Fresh Salmon Fillet

tossed with penne pasta and sweet peas

in a lemon cream sauce

w/ salad

Cinco de Mayo

Baja Chicken with Tomatillo Sauce

accented with roasted red pepper coulee

served on rice with a roasted corn salsa

w/ salad

Grilled Southwestern Strip Steak

highlighted with salsa verde

served on rice and a black bean salsa

w/ salad

Fresh Grilled Mahi Mahi Fish Tacos

topped with a cilantro slaw

served with rice and a black bean salsa

w/ salad

Crabmeat Stuffed Salmon

stuffed with lump crab and roasted vegetables

served on rice with a roasted tomato vin blanc

w/ salad

Wednesday May 4

Beer Battered Fresh Lake Perch

accented with our homemade tartar sauce

served with french fries

w/ homemade cole slaw

Chicken Roulade

accented with roasted red pepper coulee

served with au gratin potatoes and a fresh vegetable saute

w/ salad

Beef Bourguignon

tender braised beef striploin with mushrooms and onions

served on amish noodles

w/ salad

Crabmeat Stuffed Salmon

stuffed with lump crab and roasted vegetables

served on rice with a roasted tomato vin blanc

w/ salad

Tuesday May 3

Beer Braised Porkloin

accented with crispy fried green beans

served on au gratin potatoes

w/ salad

Beef Bourguignon

tender braised beef striploin with mushrooms and onions

served on amish noodles

w/ salad

Crabmeat Stuffed Salmon

stuffed with lump crab and roasted vegetables

served on rice with a roasted tomato vin blanc

w/ salad

Blackened Ahi Tuna

accented with a grape tomato and fresh herb concasse

served on herbed rice

w/ salad

Gorgonzola Crusted Choice Center Cut Filet Mignon

accented with onion straws

served with a baked potato and a fresh vegetable saute

w/ salad

BBQ Baby Back Ribs

served with a baked potato and a fresh vegetable saute

w/ salad

Monday May 2

Beef Bourguignon

tender braised beef striploin with mushrooms and onions

served on amish noodles

w/ salad

Crabmeat Stuffed Salmon

stuffed with lump crab and roasted vegetables

served on rice with a roasted tomato vin blanc

w/ salad

Blackened Ahi Tuna

accented with a grape tomato and fresh herb concasse

served on herbed rice

w/ salad

Choice Center Cut Filet Mignon

accented with onion straws

served on a morel mushroom risotto and a fresh vegetable saute

w/ salad

BBQ Baby Back Ribs

served with a baked potato and a fresh vegetable saute

w/ salad