TUESDAY

Monday, Tuesday, and Thursday: Basket Dinners OR Outside Cookout.

OUR WONDERFUL DINNER BASKETS:
COMPLETE WITH EVERYTHING FOR DINNER: rolls. salads, deserts, as well as a choice of steak, roast duck, or salmon. You need to order by mid afternoon. The baskets will be delivered to your guest home around six-ish and are designed for a microwave reheat if needed later. Many guests take their baskets for a sunset picnic on a pontoon boat. Also an option any night for those traveling late on arrival day, or needing to stay in the cabin because of sleeping babies or dogs.

• Roast Duck - half a duck glazed with homemade wild chokecherry jelly with a hint of almond and baked very hot.
• Alaskan Sock-Eye Salmon - baked to tender perfection with light lemon juice (the real stuff, squeezed by hand) and paprika for color or or "blackened" with Creole pepper seasoning.
  
• **Broiled Aged Rib-Eye Steaks - grilled to your tasted on the big kitchen grate, lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
• 2 Wisconsin Johnsonville Brats
• 2 Boiled Tomato Halves - British style, topped with Parmesan cheese and breadcrumbs.

In Basket:
Salad wedges with choice of dressing, and raw veggies
Red potatoes - boiled with butte and parsley (optional)
Choice of muffin, cranberry or bran
Choice of dessert

Outside Cookout: usually Tuesday or Thursday. When the weather and guest mix are right we may offer an outdoor cookout on the main lodge patio (great for meeting other guests). Our wonderful Steaks, bake potato, salads, rolls and dessert. Great time to meet everyone and enjoy a bonfire. Ask the office.

• **Rib-Eye steaks grilled to your taste over a gas outside grill. lightly seasoned with pepper and garlic or "blackened" with Creole pepper seasoning.
• Alaskan Sock-Eye Salmon - baked to tender perfection with light lemon juice (the real stuff, squeezed by hand) and paprika for color or or "blackened" with Creole pepper seasoning.
  
• Grilled Veggie Kabob. Lightly marinated sections of Onions, Peppers, Mushrooms, and Tomatoes.
• Served with a baked potato, a variety of salads, and rolls.

OR

Shoredinner: old-fashioned walleye shoredinner cooked over an open fire.

• Walleye fillets
• Shorelunch Apples with brown sugar and butter (don't ask how much, just enjoy!)
• Pan-fried potatoes
• Baked beans
• Bacon and onion sandwiches on fresh home baked bread
• Cookies
• Apples and oranges