| Jumbo Shrimp and Blue Mussels | |||||||
| served in a spiced coconut broth | |||||||
| accompanied with tandoori rice | |||||||
| w/ salad | |||||||
| Herb Encrusted Fresh Lake Erie Walleye | |||||||
| highlighted with a lemon riesling vin blanc | |||||||
| served on a bed of roasted tomato cous cous | |||||||
| w/ salad | |||||||
| Grilled Choice Filet Mignon with a Gorgonzola Crust | |||||||
| accented with a balsamic glaze | |||||||
| served with a baked potatoe and a fresh vegetable saute | |||||||
| w/ salad | |||||||
| Pan Seared Sea Scallops in Fresh Sage Butter | |||||||
| served with a toasted garlic a cannellini bean puree | |||||||
| and a hericot vert tossed in a red wine shallot cream | |||||||
| w/ salad | |||||||
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