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Dinner Menu

Soups

New England Clam Chowder – Cup 3 Bowl 6
Spicy Chicken Corn Chowder- Cup 3 Bowl 5
Soup Du Jour- Cup 3 Bowl 5

Appetizers

Chicken Wings- Chinese Five-Spice, Honey Hot, BBQ, or Buffalo style, served with celery and blue cheese dressing. 9

Steamed Clams or Mussels Prepared with a garlic and herb butter or a spicy fra diavolo.11

Portabella Florentine - Stuffed portabella with spinach,ricotta and asiago cheeses. 9

Tuna Sashimi - Pan-seared, sesame-encrusted tuna,accompanied with wasabi, pickled ginger, soy and nori. 12

Michael Arthur’s Sliders - Three Angus beef burgers with grilled onions, cheddar and our horseradish sauce. 9

Southwest Chicken Egg Roll - Served with sweet & spicy Asian and Pico de Gallo ranch dipping sauce. 10

Shrimp Cocktail - Four colossal shrimp with our house cocktail sauce 10

Louisiana Lump Crab Cake Lump Crab Cake - Homemade savory lump white crab cake with roasted red pepper New Orleans remoulade 12

Beefsteak Tomatoes - Seasonally ripe sliced tomato with crumbled gorgonzola, red onion and capers, drizzled with our house balsamic citrus vinaigrette.8

Salads

Caesar Avocado 9 Classic salad with an avocado Caesar dressing.
Add Chicken 4 Shrimp 5 Duck Breast 4 Salmon 5 Tuna 6

The Maria 8 Mixed greens tossed with sundried cranberries, apple,candied walnuts, gorgonzola and red onion with our house balsamic dressing. Add Chicken 4 Shrimp 5 Duck Breast 4
Salmon 5 Tuna 6

Pecan Chicken Orchard Salad- Mixed greens tossed with red onion, dried cranberries, dried cherries, apples, mandarin oranges, Feta cheese, and cabernet vinaigrette. Topped with pecan crusted chicken 12

Asian Chopped Salad - Julienned vegetables, chopped lettuce, mandarin oranges, and fried wontons. Served with a creamy orange sesame dressing 10, add grilled teriyaki chicken 12, add seared Ahi Tuna 14

Burgers - 8oz Certified Angus Beef, cooked to order with lettuce, tomato. Served with potato chips or coleslaw.

The Lakeside 9 Add cheese 50: American, Swiss, or cheddar.

The Buck Mountain 10 Sautéed mushrooms & onions and a horseradish sauce.

The Pilot Knob 10 With gorgonzola and bacon.

The Ultimate Salmon Burger 12 Salmon patty with white asparagus, lump crabmeat
and topped with hollandaise.

Sandwiches - All sandwiches served with potato chips or coleslaw, and pickles.

Dome Island-Grilled portabella with fresh spinach, roasted red peppers, grilled red onions, cheddar cheese, and a basil mustard mayonnaise 10

Braley Point- Pan-seared, breaded eggplant with tomato, spinach, mozzarella, and garlic mayonnaise. Served on a grilled baguette. 9

Crown Island - Smoked turkey, pastrami, Swiss cheese, coleslaw, and Russian dressing. Served on grilled rye bread 10

Shadow Bay French Dip - Warm, thinly sliced roast beef on French baguette with Swiss, horseradish and au jus 10

Fish Tacos - Served with zesty coleslaw and a tangy mango salsa with a hint of Thai chili sauce. 12

Lakeside Fish Fry - Served with creamy coleslaw, hush puppies and French fries.14

Vegetable Lasagna - Grilled summer vegetables with Italian cheeses,
béchamel and a touch of marinara. 14

Dome Island - Grilled portabella with fresh spinach, roasted red peppers,grilled red onions, cheddar cheese and a basil mustard mayonnaise. Served on ciabatta. 10

The New Yorker - Center cut sirloin served open faced with gorgonzola,caramelized onions, mushrooms and demi-glace.Served on a grilled baguette. 12

Chicken Parmesan Sandwich - Panko-encrusted chicken with our homemade marinaraand melted mozzarella and asiago cheeses.Served on a grilled baguette. 10

Jambalaya - New Orleans version of paella with sausage, chicken,clams and shrimp with Louisiana yellow rice, peppers, tomato and onion. 15

Pasta Bolognese - Rigatoni pasta prepared al dente in our savory tomato meat sauce. 14

Entrees - All entrees served with fresh bread. For an additional $2 enjoy our house salad with choice of dressing. (House-made: Italian, Blue cheese, Basil Balsamic, Thousand Island)

12oz NY Sirloin 26 Drizzled with herb butter and béarnaise, or with caramelized onions in a balsamic cream demi-glace.

Filet Mignon 27 Drizzled with herb butter and béarnaise, or with broiled gorgonzola and a portabella demi-glace.

Free Range Chicken 23 Marinated in olive oil with fresh herbs, and finished in a balsamic reduction with figs, olives and capers.

BBQ Baby Back Ribs 22 Slow roasted and then grilled. Served with coleslaw and sweet potato fries.

Lakeside Fisherman’s Stew 27 Clams, mussels, shrimp and scallops braised in a light tomato basil seafood broth. Served over a nest of fettuccini pasta.

Stuffed Chicken Parmesan 19 Panko-encrusted chicken breast, stuffed with a creamy blend of ricotta and spinach, topped with marinara and mozzarella. Served with fettuccini alfredo.

Roast Half Duckling 24 Rubbed with Chinese five-spice, accompanied with a mandarin orange reduction.

Veal Saltimbocca 19 Tender veal topped with prosciutto and Swiss on a bed of wilted spinach and thyme demi-glace.

Chicken Vera Cruz 19 Sautéed breast of chicken with artichoke hearts, mushroom and tomato with a light basil cream sauce.

Honey and Soy Glazed Salmon 24 Finished with a mango salsa.

Macadamia Nut-Encrusted Mahi 22 Accompanied with a light coconut curry cream.

Tuna Au Poivre 24 Sushi-grade tuna lightly encrusted with peppercorns and finished with a hoisin-laced seafood demi-glace.

The Oscar 26 Asian striped bass topped with white asparagus, lump crabmeat and béarnaise.