Captain's Table - Sauk Centre, MN

pan roasted shiitake and portabella mushrooms sauteed with shallots, garlic, basil, port wine and balsamic vinegar served with grilled country bread

a captains table favorite, 4 oysters rockefeller, 4 oysters casino & 4 oysters on the half shell- like youre in new orleans

sauteed with tomatoes, mushrooms, white wine and garlic and served on top of a homemade puff pastry roll---our version and its fantastic

prince edward island mussels sauteed in butter with shallots, fresh herbs and chardonnay wine, served with grilled country bread

vine ripened tomato, fresh mozzarella cheese, fresh basil, drizzled with olive oil and a touch of balsamic vinegar

five of our jumbo gulf shrimp chilled and served with our homemade zesty cocktail sauce

lightly fried calamari tossed in a sweet & spicy thai glaze and drizzled with wasabi sauce

lightly fried calamari tossed in a sweet & spicy thai glaze and drizzled with wasabi sauce

sesame crusted punta gorda homemade crab cake, pan seared served with kentucky bourbon teriyaki drizzle and pickled ginger

fresh lobster, shrimp, and corn in a delectable cream base from the chesapeake bay area served in a crock

boneless breast of chicken sauteed with mushrooms, shallots, sun-dried tomatoes, sherry wine and finished in a creamy pesto sauce over fettuccine

chicken, shrimp, andoulle sausage, peppers , onions, roma tomatoes and garlic sauteed and finished in a cajun basil parmesan cream sauce served over linguini this comes right from the bayou

chicken breast stuffed with ricotta cheese and baked with marinara sauce, mozzarella cheese and pepperoni served over linguini

fresh gulf shrimp, scallops, mussels, calamari and clams sauteed with sherry wine , roma tomatoes, garlic special herbs in a di mara red sauce, served over linguini mouth watering fruit of the sea

half of duck, roasted and served with chambord infused berry reduction sauce

chicken breast sauteed in lemon white wine capers and fresh herbs

fresh gulf shrimp, scallops, prince edward island mussels and clams sauteed in a light sherry, butter and herb sauce served over fettuccine

a generous portion of lobster meat stuffed ravioli with a delicate shiitake mushroom and brandy cream sauce

marinated center cut pork tenderloin grilled and served with a mango kentucky bourbon bbq sauce this pork will melt in your mouth

breast of chicken sauteed with mushrooms, shallots, diced tomatoes and fresh spinach in a sherry wine a demi reduction sauce

handed rubbed with crushed walnuts, special seasonings oven roasted and served with a dijon brown sauce and mint jelly----this is the best rack around

sauteed chicken breast topped with fresh asparagus, lump crabmeat and bearnaise sauce

baked filet of gulf grouper stuffed with our special crabmeat mixture and topped with our decadent lobster sauce a punta gorda favorite

pan-seared filet of wild atlantic salmon served with a kentucky bourbon teriyaki sauce jim beam loved it

two 6oz maine lobster tails broiled with a touch of wine and butter famous in kennebunkport

stuffed with crabmeat and scallops, and served with a lobster sauce

sauteed half lobster, grouper, shrimp, scallops, green peppers, &tomatoes, sauteed in brandy & butter, with a touch of marinara sauce ponce de leon brought this one ashore

fresh coconut crusted mahi baked and topped with fresh fruit salsa and jamaican rum pineapple glaze

the classic french dish with sauteed clams, mussels, lobster, scallops and shrimp in our own chefs bouillabaisse stock with hint of saffron a great classic dish returns

lightly blackened, pan seared grade a fresh ahi tuna served with a sesame ginger sauce and cucumber wasabi. recommended served medium-rare

horseradish crusted tilapia served with a white wine lemon beurre blanc sauce

fresh new bedford jumbo sea scallops marinated overnight and served with saffron risotto and drizzled with a grand marnier sauce the whaling city would be proud

a broiled or grilled platter of fresh grouper, scallops and shrimp topped with crab meat served over a lobster cream sauce a captains table favorite

tender sea scallops, pan seared with butter, shallots, garlic, herbs and cream, then baked with panko and parmesan cheese

char-broiled first choice center cut n.y.sirloin strip steak served with a red wine and soy demi-glaze topped with homemade onion straws---the king of steaks served our way

hand cut first choice tenderloin steak charbroiled and served with your choice of blush bearnaise, port wine reduction or gorgonzola demi glaze sauce

charbroiled ny sirloin, topped with jack daniels bourbon butter and served with a tennessee whiskey sauce

tender 16oz first choice steak dry rubbed with our 13 spice signature rub, char-broiled the way you like it---flavors that dance in your mouth

char-broiled center cut filet mignon and a 6oz broiled maine lobster tail-- the ultimate dinner of land and sea

filet mignon dry rubbed with our special seasoning stuffed with imported gorgonzola cheese finished with a port wine reduction sauce wow need we say more

fresh granny smith apples and buttery caramel baked into a shortbread crust

shortbread crust pie filled with traditional southern style caramelized georgia pecans with a touch of kentucky bourbon

layer upon layer of a rich dark chocolate cake sandwiched with our silkiest smooth chocolate filling

vanilla genoise, lemon mousse and a hint of raspberry preserves

indulgent rich creamy gourmet ice cream enrobed in a rich chocolate shell.

zabaione cream divided by three layers of espresso soaked sponge cake, dusted with cocoa powder.

a creamy mix of mascarpone and ricotta cheese, between sponge cake layers, topped with wild strawberries

traditional florida key lime pie made with fresh key limes

a layer of marble cake lined with fresh pineapple mousse. a second layer topped with strawberry mousse. each layer topped with fresh bananas and iced with chocolate fudge and topped with roasted walnuts, whip cream, strung chocolate ganache, & maraschino cherries