All dinners are served with fresh bread, a house salad, our veggie saute and
your choice of rice pilaf, baked potato, french fries or american fries.
Dressings: honey-french, ranch, blue cheese, parmesan peppercorn, balsamic vinaigrette
FRESH FISH & SEAFOOD
WHITEFISH ON THE ROCK
A fresh whitefish fillet broiled and topped with a smooth sour cream and cheddar cheese sauce with fresh lemon juice
and a touch of cayenne pepper.
A fresh whitefish fillet broiled and topped with our homemade pesto sauce of basil, garlic, and olive oil.
Finished with fresh parmesan cheese.
A fresh whitefish fillet broiled and topped with sauteed roma tomatoes, crushed garlic, fresh herbs, lemon zest,
cracked pepper and fresh parmesan cheese.
A fresh whitefish fillet broiled and served in its own natural juices with a lemon wedge and tartar sauce.
Four lake perch butterfly fillets lightly floured and fried to a golden brown. Served with a lemon wedge and tartar sauce.
PECAN ENCRUSTED WALLEYE WITH ASIAN DIPPING SAUCE
A tender fillet of walleye coated with crushed pecans and breadcrumbs, pan-fried crispy and glazed to a golden brown; served over long grain and wild rice with a spicy ginger and soy dipping sauce.
SAUTEED FIVE BERRY SALMON
An 8 oz. salmon fillet lightly seasoned, pan roasted and topped with our five berry butter (raspberry, blueberry, cranberry, cherry, and strawberries) “an unbelievable combination”
GRILLED AHI TUNA WITH CREAMY LIME SAUCE
An 8 oz. sashimi grade red ahi tuna lightly seasoned with cajun spices and grilled to your desired temperature.
Served over shoestring sweet potato fries and topped with a fresh creamy lime sauce.
BREADED GULF SHRIMP DINNER
Nine golden fried gulf coast shrimp served with cocktail sauce and a lemon wedge.
CHICKEN & THE GRILL
THAI CURRY VEGGIE STIR FRY
Fresh zucchini, snap peas, yellow squash, carrots, sweet potato, red onions, bell peppers, mushrooms, and leeks in a thai curry sauce.
Served over your choice of rice or pasta.
CHICKEN AND SCALLOP PESTO PASTA
Grilled chicken breast and sea scallops tossed in a creamy pesto sauce with fresh tomatoes and onions.
Served on a bed of pasta and finished with fresh parmesan and romano cheeses.
Broiled chicken breast topped with a creamy chive, garlic and lemon sauce.
RIB EYE STEAK
Certified angus beef 14 oz. steak broiled to your desired temperature.
Add sauteed mushrooms and onions.
THURSDAY: CRABMEAT PASTA SEASHELLS
Three plump pasta shells stuffed with crabmeat, a blend of cheeses, tomatoes, garlic, tarragon, and a hint of red pepper,
topped with a cream sauce.
TUESDAY; COCONUT SHRIMP TEMPURA
Seven jumbo gulf shrimp in tempura batter and served with our seat mustard sauce.
WEDNESDAY: MAMA'S SPAGHETTI
Mama's own spaghetti marinara with meatballs and Italian sausage over a bed of fresh pasta
THURSDAY: CRABMEAT PASTA SHELLS
Three plump pasta shells stuffed with crabmeat, a blend of cheeses. tomatoes, garlic, tarragon, and a hint of red pepper.
Topped with a cream sauce.
FRIDAY: FISH FRY
FRESH WHITEFISH PLATE
All served with beer battered french fries, coleslaw, and rye bread.
SATURDAY: MICHAEL’S VEGGIE LASAGNA
Fresh zucchini, yellow squash, bell peppers, baby spinach, mushrooms, onions layered with mozzarella, ricotta, parmesan, romano, pasta and a zesty tomato sauce. Served with garlic bread.
SUNDAY: SHORELINE’S SEAFOOD PLATTER
Fresh whitefish with jumbo gulf shrimp, tender sea scallops, lightly dusted with buttered breadcrumbs and broiled to perfection.
WHEN YOU ARRIVE AT THE RESTAURANT BE SURE TO CHECK OUT OUR ADDITIONAL NIGHTLY FEATURES MENU AS WELL!