Jumbo Gulf Shrimp

steamed. chilled. shelled. minimum of four

Olive Tapenade & Hummus

house made spreads. toasted pita wedges

Fried Calamari

hand-cut squid rings & tentacles. roasted garlic aïoli & marinara sauce on side

Potato Skins

with bacon, chives and cheddar. ranch dressing

Artichoke Dip

with mushrooms, spinach and toasted almonds. toasted pita wedges

Crabcakes

hand-picked alaskan king & blue lump crabmeat. sauce louis

Shrimp Tempura

delicately battered 1/2 dozen. sweet & sour sauce

Vegetarian Quesadillas

cheddar, pepper jack, black beans, onions, peppers

Soup Du Jour

house made daily

Seafood Chowder

the co.'s classic new england style with four seafoods

Caesar Salad

traditional preparation of garlic, olive oil, anchovy and parmesan

Our Exceptional Salad Bar

fresh mixed greens. twenty-four toppings

Burger Deluxe

1/2 lb. ground sirloin, lettuce, tomato, onion. choice of cheese

Co. Combination

grilled chicken breast with bacon, lettuce, tomato

Hawaiian Combo

marinated chicken breast with bacon, pineapple and swiss cheese

Fried Fish Sandwich

tavern battered halibut. jalapeno caper sauce

Fish Tacos

with shredded letuce, cheeses, fresh salsa, special sauce on soft flour tortillas

Barbequed Beef

shaved roast beef simmered in our own co. sauce. topped with melted cheddar

Steak Sandwich

7 oz. ball-tip sizzler. garlic toast

Prime Rib

slow roasted, boneless, close trimmed

Pasta Primavera

sautéed garden veggies over penne pasta in an italian cream sauce

Liver & Onions

two broiled calves’ liver cutlets under a pile of sautéed onions

Almond Chicken

sautéed marinated breast with sliced almonds & oriental vegetables

Chicken Dijonaise

sautéed breast with mushrooms in a mustard chive sauce over penne pasta

Chicken Marsala

sautéed breast with mushrooms in a sweet marsala wine sauce over penne pasta

Chicken Cordon Bleu

baked breast rolled with ham and swiss topped with mornay sauce

Roast Half Duckling

oven baked, tender and moist, crispy skin. plum sauce on side

Top Sirloin

9 oz. perfectly trimmed, club steak. zip sauce

Tournedoes Bluegrass

two 3 oz. sautéed tenderloins. bourbon sauce

New York Strip

the co. classic. 10 oz. centercut. zip sauce

Steak Au Poivre

10 oz. strip sautéed with cracked pepper, onion and mushrooms. green peppercorn sauce on side

Tenderloin Filet

8 oz. center cut, heart of the tenderloin. zip sauce

Great Lakes Whitefish

pin boned and broiled with california citrus butter

Fried Lake Perch

lightly breaded. jalapeno caper sauce

Salmon

grilled, broiled or blackened

Schrod In Parchment

baked in herb butter with shrimp and scallops

Shrimp Tempura

delicately battered, quick fried. sweet and sour sauce

Canadian Walleye

lightly breaded, pan-fried, mustard chive sauce

Diver Scallops

huge, hand-harvested. sauteed with lemon, tomato, capers

King Crablegs

finest available. one pound split & steamed. d. m. p. (8-10 oz. half order available to complement a steak.)