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

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Soups
Baked Swiss Grantinee
Crab Bisque

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Salads
Cascade Salad
Mixed greens topped with mushrooms, vegetables
and fruit with choice of shrimp, scallops, or
crab with the Cascade dressing

Caesar Salad
Romaine lettuce tossed in the classic Caesar dressing

Caesar Chicken Salad

House Salad
Combination of mixed greens, tomatoes, and
pickled vegetables, tossed with the house dressing

Pasta
Chicken Penne
Chicken tossed with Penne pasta in a
tomato vodka cream sauce

Farelle and Crab
Bow-Tie pasta tossed with crab, pesto,
sliced almonds, and red pepper flakes

Germelli Carbonara
Ham, and asparagus, tossed with pasta,
parmesan cheese and heavy cream

Vegetable Lasagna
Assorted vegetabls, layered in lasagna
noodles, with three cheeses and baked

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Entrees
Crab Cakes Vol au Vent
Lump crabmeat crab cake seasoned in the
Cascade style, and topped with a lemon
butter sauce, and puff pastry

Shrimp Amaretto
Jumbo shrimp sautéed with shallots
and shitake mushrooms, flamed with amaretto
and finished with heavy cream

Maple Pecan Ice Cream Pork
Medallions of pork sautéed in butter
with shallots, and pecans, flamed with brandy,
and finished with maple syrup dijon mustard,
balsamic vinegar, and ice cream

Trout Cascade
Fresh Rainbow Trout from our Springs,
sautéed in butter with fennel,
finished with lemon and heavy cream

Salmon Piccata
North Atlantic Salmon medallions baked
in butter and finished with lemon, capers,
and mushrooms