Pine Lake Trout Club








Salads


Grilled Salmon Salad

Salmon grilled to perfection served over fresh greens with cashews and Mandarin Oranges with

your choice of dressing.


Pine Lake Salad

Fresh Iceberg Lettuce, onions, tomatoes, hard cooked eggs, salad seasoning, Bleu Cheese tossed

in Italian Vinaigrette. Served with or without anchovies.


Soups


Soup of the Day

Check with your server for today's fresh soup creation.


Smoked Trout Chowder

Pine Lake's traditional recipe.


French Onion Soup

Red and white onions in a hearty beef stock with burgundy wine topped with

croutons and Provolone Cheese.




Sandwiches


Open Faced Sliced Tenderloin Sandwich

Sliced Tenderloin of beef topped with grilled mushrooms and onions served over grilled ciabatta.

Your choice of side.


Angus Bleu Steak

8 ounces of center-cut New York Strip Steak smothered in melted bleu cheese and served over grilled ciabatta.

Your choice of side.
Log Cabin Dining Room Hours for Dinner:

Tuesday - Thursday
5:30 P.M. - 9:00 P.M.

Friday and Saturday
5:30 P.M. - 10:00 P.M.

Sunday
5:00 P.M. - 8:00 P.M.


Appetizers

Smoked Trout Appetizer

The Smoke Trout we made famous. Served with herbed garlic cream cheese and croutons.


Tenderloin and  Black Bean Chili

A little hot, a little sweet but always made with the best ingredients.


Lobster Ravioli

Tender lobster filled ravioli served in succulent Lobster Bechamel.


Shrimp Cocktail

Chilled Jumbo Gulf Shrimp served with our homemade cocktail Sauce.

                            

Calamari

Lightly seasoned and fried, with a splash of lemon. Served with a side of marinara sauce.


Artichoke and Spinach Dip

Baked in a blend of four cheeses and served with fried pita bread.


Breaded Artichoke Hearts

Quartered artichoke hearts topped with goat cheese, battered and rolled in parmesan breading.


                     









Entrees


Entrees are served with fresh rolls and scones, your choice of soup of the day or tossed salad
 and also with a fresh vegetable or potato.


Rack of Lamb

A full 14 ounces with 7  bones of New Zealand Lamb. Broiled to perfection.

 

Rainbow Trout    

Your choice: broiled, sauteed, stuffed with

crab meat or walnut crusted.

 

Walleye Pike 

Fresh Walleye lightly breaded and sauteed and finished with lemon and white wine.

 

Lobster Tails 

Maine cold water Lobster Tails served
with fresh drawn butter.

 

Surf and Turf
Select either a 5 oz Filet or 14 oz Rack of Lamb to accompany two Maine Lobster Tails.

    
Chilean Sea Bass

Herb crusted and sauteed in olive oil, white wine

and lemon. One of our specialties.      

                       

Lemon Butter Prawns

Jumbo prawns sauteed with garlic, fresh herbs, white wine, butter and a touch of cream.


Filet Mignon

An eight ounce or petite cut Angus Tenderloin grilled to your preference.
 

Burgundy Tenderloin Tips

Lightly seasoned and sauteed beef tenderloin tips tossed with peppers, onions, mushrooms, fresh basil,

garlic and cream.

 

Chicken Roma

A tender chicken breast sauteed with artichoke hearts, sun dried tomatoes, mushrooms, fresh basil,

garlic and cream.

 

Alaskan King Crab Legs      

Succulent legs from the giant Alaskan Stone Crab. Gently steamed and served with fresh drawn melted butter.

Tuscan Shrimp and Tortellini
Shrimp sauteed in butter, garlic and white wine and tossed with cheese tortellini, artichoke hearts and mushrooms.

Veal Picatta
Tender veal cutlet sauteed with lemon, 
capers, garlic and Francaise sauce.

Slow-Roasted Duck
Half duck slow cooked and topped Sweet caramelized
onions and demi glace
   
Filet Mignon
            An eight ounce or petite cut Angus         
  tenderloin grilled to your  preference.

New York Strip
A 14 ounce cut of certified Angus
New York Strip Steak carefully  
prepared the way you like it.