From the Grill
Sizzling Fajita’s
Onions and peppers served with your choice of tequila lime chicken, marinated steak, or sautéed garden vegetables. Served with pico de gallo, sour cream, shredded lettuce, Spanish rice, cheddar cheese, and salsa.
Mixed Grill
Black pepper crusted tenderloin tips sautéed with onions, sweet bell pepper, zucchini and yellow squash and tossed in a Sherry Demi Glace. Served with Geno’s caramelized onion and roasted garlic mashed potatoes.
Broaster Chicken® Dinner
The most tender, moist and flavorful chicken you’ve ever eaten. Served with Geno’s caramelized onion and roasted garlic mashed potatoes, coleslaw, and a cheddar buttermilk biscuit.
Stella Cut 8oz Sirloin
Tender marinated sirloin slowly broiled to your desired temperature. Served with our seasonal chef’s vegetable and a freshly baked potato.
10oz Beef Tenderloin
Arguably the best cut of meat, we offer you the Filet Mignon. Lightly seasoned and broiled to your liking. Served with our seasonal chef’s vegetable and Geno’s caramelized onion and roasted garlic mashed potatoes.
12oz New York Strip
Rubbed with fresh rosemary, sea salt, cracked black Pepper, garlic oil, and broiled until perfect. Served with a balsamic reduction, broiled asparagus, and parmesan hash browns.
16oz Ribeye
Hand cut, lightly seasoned, and broiled to your desired temperature then topped with balsamic caramelized onions. Served with our seasonal chef’s vegetable and our famous parmesan hash browns.
From The Sea
Canadian Walleye
Canadian walleye lightly crusted, pan-fried to a golden brown, and topped with toasted almonds. Served with our seasonal chef’s vegetable and a baked potato.
Land and Lake
Our Stella Cut Sirloin and our famous Canadian walleye. Served with our seasonal chef’s vegetable and a baked potato.
Fettuccini Fra Diavolo
Black tiger shrimp, sea scallops, and langoustino sautéed with extra virgin olive oil and fresh garlic. Deglazed with sweet sherry and a buttery smooth and spicy lobster cream sauce and served over fettuccini.
Swordfish Salmoriglio
Flame broiled steak of swordfish topped with a cold olive-roasted red pepper tapenade and salmoriglio sauce(an emulsion of fresh lemon, oregano, parsley, garlic and extra virgin olive oil.) Served with our seasonal chef’s vegetable and a baked potato.
Cedar Plank Salmon
An 8oz Salmon Steak brined with brown sugar, bourbon, fennel, and rosemary. Glazed with a teriyaki-plum wine and ginger reduction and baked on a cedar plank until medium-well. Served with our seasonal chef’s vegetable and our pistachio-currant wild rice pilaf
