ENTREES | STARTERS | DESSERTS

This is just a sampling of our Dinner Entrees...

Choice fillet cut placed on top of a caramelized onion-bacon combo and topped with marinated portobello mushrooms. Served with potato of the night.

Shrimp, scallops, clams, onion, red bell peppers, and carrots simmered in a mild Cajun sauce. Served over a bed of rice.

A roasted sweet red bell pepper and tomato based sauce tossed with shrimp and feta cheese. Served over penne pasta and topped with basil pesto and Parmesan cheese.

Tender inch thick chop mesquite grilled and topped with a maple bourbon sauce. Served with our potato and vegetable of the night

Grilled salmon served over linguine pasta, tossed with vegetables, roasted pine nuts and fresh basil leaves.

Mesquite grilled salmon basted with a dill butter glaze. Accompanied by a wild and basmati rice mixture and vegetable of the night.

(Entrees range from $16 - $30)

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Pear, Walnut & Blue Cheese Salad with a pear vinaigrette.

Roasted tomato and basil dip smothered over chevre cheese. Served with Cajun toast.

Spinach leaves tossed with red onions, tomatoes, bacon and hard-boiled egg. Topped with a balsamic vinaigrette.

Marinated chicken, Monterrey Jack cheese, homemade salsa, and sautéed onions melted in a tortilla.

Seared Monterrey Jack cheese, caramelized onions, and marinated portobellos with bread for dipping.

Stuffed with smoked trout, onions and cream cheese. Topped with a pesto cream sauce.

12 oz. of mussels served in broth with toasted baguette bread.

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(all homemade at Drakes)

Deep Dish Apple Pie with butter cream sauce

Three semi-sweet chocolate balls sitting in a pool of raspberry coulis

The loveliest cheesecake ever imagined. Graham cracker crust with a Bailey's / sour cream topping.

Chocolate ice cream dessert with Enstrom’s almond toffee and white chocolate chips. Decorated in decadence

Creamy Italian ice cream

Coconut ice cream dessert with chocolate and almonds in a toasted coconut crust

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