We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Bouillabaisse Provencal
with Maine Lobster, Shrimp, Haddock, Clams, Mussels & Scallops, Chicken Marsala or Grilled Flat Iron Steak. Each entree served with Garlic Linguini and Haricots Verts .
Archives for February 2017
Chef’s Dinner - Saturday, February 11th
We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Bouillabaisse Provencal
with Maine Lobster, Shrimp, Haddock, Clams, Mussels & Scallops, Stuffed Pork Tenderloin or Pan Braised Chicken with Dried Fruits. Each entree served with Garlic Linguini and Portabella Mushrooms stuffed with Zucchini and Yellow Squash .
WDF Cares - Tupper Lake Bandshell Fundraiser
We’re partnering with ADK Bloody Mary Tonic and Big Tupper Brewing to raise funds for the new Tupper Lake Bandshell on Saturday, February 11th.