 Our menu is inspired by the season, utilizing local ingredients whenever possible and featuring loads of meats and vegetables from nearby farms. Fish is flown in fresh daily, with our chefs on a constant quest to find unusual treats from our rivers, lakes and seas. Whether you enjoy your protein well-done, raw or anything in between, you will find it here.
We are passionate about our food here and it shows. We are also passionate about sharing our knowledge and expertise with our guests so all you really have to do is sit back and enjoy the show. Allow us to do what we do best, create a great meal and an entertaining evening for you.
Our menu is updated daily so please contact us for more information.
Your table is ready...
Italian Features
Week of February 17-February 23
made fresh daily lunch & dinner
chopped italian salad 2
iceberg, sausage, pepperoni, olives, eggs, pepperoncini, parmesan, mozzarella
served family style with our special vinaigrette dressing
prosciutto de parma flat bread 12
ricotta, asiago, fontina & mozzarella cheeses topped with fresh arugula salad
spaghetti & meatball 12
1 pound meatball on a bed of spaghetti with our signature red sauce
pasta fresco 15
buffaletta mozzarella served with pasta, fresh san marzano tomato sauce, finished with parsley & basil
diavolo francese pasta 17
12 shrimp in spicy garlic butter sauce
veal carbonara 22
pan seared veal cutlets, crispy prosciutto, spaghetti tossed in carbonara sauce topped with a poached egg
steak sinatra 22
new york strip encrusted in garlic butter breadcrumb served with a side of spaghetti
italian walleye romesco 28
almond crusted walleye, roasted red pepper tomato sauce served with wild mushroom risotto
Lunch Features
February 20 ~ February 24
fiorano trebbiano d’abruzzo $3 glass
fiorano montepulciano d’abruzzo $3 glass
meatball sandwich 12
1 pound meatball with our signature red sauce accompanied by cheesy garlic bread
chopped italian salad 9
sausage, pepperoni, olives, eggs, pepperoncini,
parmesan, mozzarella, lettuce
served with our special vinaigrette dressing
add 6 oz’s of filet mignon medallions 6
prosciutto de parma flat bread 12
ricotta, asiago, fontina & mozzarella cheeses
topped with fresh arugula salad
pasta fresco 9
fresh mozzarella served with angel hair, fresh san marzano tomato sauce, finished with fresh parsley & basil
diavolo francese pasta 12
shrimp in spicy garlic butter sauce
**************************************************************************************************************************************************************************************
~BIG AL'S BURGER BAR~
jane burger 3.00 ~ lettuce, tomato, pickle
royale with cheese 3.50 ~ american, lettuce, tomato & pickle
mary squared 7.50 ~ double-decker, american, bacon, lettuce, onion, & gio special sauce
lt. 333 4.75 ~ (in memory of lt. kelly ingardona) pepperjack, egg, sriacha, roasted poblano, lettuce, tomato & pickle
kansas city kate 4.50 ~ bbq sauce, cheddar, bacon & onion straws
fun-guy 4.00 ~ sauteed mushrooms & onions & swiss
BURGER ADD-ONS:
HOMEMADE CHIPS 1
HAND-CUT FRIES 2
TATER TOTS 2
SWEET POTATO FRIES 3
FRIED EGG 1
***************************************************************************************************************************************************************************************
FRIDAY
All entree specials served with chef's potato & vegetables and side salad
ALL YOU CAN EAT BEER BATTER COD 9.95
BAKED COD 12.95
CRAB STUFFED TILAPIA 13.95
FILET MIGNON 28.95
SATURDAY
All entrees served with chef's potato & vegetables and choice of soup or side salad
FILET MIGNON 28.95
CRAB STUFFED TILAPIA 13.95
(Menu items and prices are subject to change)
Main Dining Room Menu's
Banquet Menu's
Buffet Menu's
Banquet Menu's
Other Menu's
|
