Appetizers
Mushroom Soufflé
Mushrooms topped with a crab, three
cheese, and garlic soufflé mixture

Oyster Rockefeller
Oysters topped with a creamy spinach,
pernod sauce spinkled with cheese

Smoked Trout Crème Brûlée
Trout smoked, baked in a custard with
horseradish, bacon, and blue cheese

Shrimp Cocktail
chilled Gulf Coast shrimp served
a cherry-kirsch cocktail sauce

Escargot Bourguignon
snails baked in their shell in
garlic and parsley butter - ½ dozen

Clams Casino
Clams topped with a casino butter and
served in the traditional style

Colassal Crab Meat Cocktail
Four oz. of Colossal lump crab, served
with a cherry brandy cocktail Sauce,
lemon, and melba toast

Shrimp Fondue
Jumbo shrimp and bread cubes served
with a classic cheese fondue with
bacon, cream, garlic, and kirschwasser

~~~

Soups
Baked Swiss Grantinee
Crab Bisque

~~~

Salads
House Salad
Mixed greens with pickled vegetables, served
with a creamy onion garlic dressing

Caesar Salad for two tossed tableside

Entrees Cooked in the Kitchen
**Lobster Tail
16 oz. Lobster Tail broiled and
served with drawn butter

New York Sirloin Steak
16oz. aged New York sirloin steak grilled and
topped with a horseradish, butter crust

Crab Cakes Vol au Vent
Lump crab cakes seasoned in the Cascade
Lodge style baked and topped with sun-dried
tomato sauce and a Puff pastry shell

Chicken Wellington
Chicken breast filled with a three cheese,
garlic Florentine mix, wrapped in puff pastry
served with sauce supreme

Maple Pecan Ice Cream Duck
Duck half sauteed’ in butter with
pecans, and garlic, flamed with brandy
finished with maple syrup, balsamic vinegar,
Dijon mustard and vanilla ice cream

Rack of Lamb
Rack of lamb seared, with dijon
mustard and seasoned bread crumbs

North Atlantic Salmon
Salmon filet lightly coated with cracker
crumbs, and corn flakes, baked and served
over rice noodles tossed, and served with
a Peppercorn, sherry, crab sauce.

~~~

Entrees Cooked Tableside
Steak Dianne
Medallions of filet mignon sautéed in
butter with shallots, and mushrooms, flamed
with brandy finished with heavy cream, and
Dijon mustard

Trout Cascade
Fresh rainbow trout sauteéd in butter,
flamed with brandy finished with lemon, fennel
and heavy cream

Scallops and Shrimp Coq Au Vin
Jumbo sea scallops and shrimp sautéed
in butter with garlic, bacon, pearl onions,
shitake mushrooms, flamed with brandy and
finished with sauce supreme

~~~

An 18% gratuity will be added to parties of six and more

All entrees served with a salad, potato, and vegetables

** We will not honor any discount cards or coupons
on entrees marked with an asterisk