THE LIBRARY RESTAURANT & PUB

Four jumbo butterflied shrimpshrimpshrimp shrimpshrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Six jumbo shrimp simmered in spices, chilled, and served with a zesty cocktail sauce

Eight quartered skins baked with a blend of cheeses and topped with bacon and scallions. Served with sour cream

Four crispy potato skins, four stuffed mushrooms, and four shrimp cocktail create the perfect beginning to your evening

Lightly breaded, sliced calamari steak with red and green bell peppers, onions, and drizzled with chipotle aioli sauce

Eight mushroom caps stuffed with Italian sausage and a white wine and cream cheese stuffing. Served over a light bed of marinara

Four pan-seared, fresh Atlantic salmon cakes served with remoulade sauce

A full serving of our delicious calamari, three mini salmon cakes, and completed with three of our delicious stuffed shrimp

Our soup du jour is prepared daily from scratch with fresh ingredients

Fresh spring mix topped with Monterey Jack cheese, tomatoes, cucumbers, croutons, carrots, and your choice of dressing or a classic Caesar salad

Half of a romaine heart seasoned then lightly grilled. Drizzled with extra virgin olive oil and topped with red onions, parmesan cheese, and served with a side of Caesar dressing

Crisp romaine lettuce topped with your choice of fried or grilled chicken, bacon, cheddar Jack cheese, tomatoes, scallions, egg, and served with hot bacon dressing

This classic, rich soup is flavored with caramelized onions, topped with a large crouton, and smothered with provolone cheese

Crisp wedge of iceberg lettuce smothered with bleu cheese dressing then finished with bleu cheese crumbles, diced tomatoes, and bacon

Crisp romaine lettuce and croutons tossed in our creamy Caesar dressing then topped with parmesan cheese

Sautéed blackened tenderloin tips over a bed of crisp romaine lettuce with tomato, bleu cheese crumbles, green onions, and croutons. Served with bleu cheese dressing

Aged in house and rubbed in a special blend of herbs and spices, our famous prime rib is slow roasted for a minimum of 18 hours to ensure the utmost tenderness. Served with ruby port au jus and creamy horseradish sauce. Available Tuesday through Saturday, while quantities last

Eight ounces of the most tender beef

Twelve ounces of this hearty and flavorful steak

Eleven ounces of beautifully marbled steak

A Portobello mushroom stuffed with an eight ounce tender filet mignon and topped with a port shallot red wine reduction and fried onion strings

Our twelve ounce New York Strip blackened and topped with melted bleu cheese and onion strings

Add three of our delicious stuffed shrimp to your fine steak

Seven jumbo shrimp either grilled or hand battered and fried. Served with our house made cocktail sauce

A house specialty, six jumbo butterflied shrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Flaky walleye filet baked with seasoned bread crumbs and drizzled with a lemon Chablis butter sauce

Fresh Atlantic salmon filet charbroiled and brushed with garlic butter

Roasted and stuffed with baby spinach, feta cheese, white wine Alfredo sauce, and topped with pesto and a sprinkle of feta cheese

Lightly breaded chicken breasts smothered in our house made Marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese

Sautéed chicken breasts with mushrooms and sliced Granny Smith apples in a brandy cream sauce

Ten ounce, thick cut frenched chop seasoned and charbroiled

Grilled ten ounce frenched chop smothered in our chef's maple bourbon glaze

Tender, fall off the bone pork ribs brushed in a sweet and tangy barbeque sauce

Fettuccine tossed in the chef's very best white wine Alfredo sauce. Topped with two grilled chicken breasts and parmesan cheese

Spicy Italian sausage, mushrooms, and penne pasta tossed in a vodka-tomato cream sauce and topped with a sprinkle of parmesan cheese

Sautéed beef tenderloin tips with roasted red peppers, onions, spinach, white wine Alfredo sauce, gorgonzola cheese, and fettuccine

Cajun sautéed jumbo shrimp tossed with hot linguini with a white wine Alfredo sauce, roasted red peppers, spinach, and mushrooms

Spinach, artichoke hearts, mushrooms, onions, and diced tomatoes sautéed with basil pesto, olive oil, garlic, and penne pasta. Finished with a sprinkle of parmesan cheese

Named after our beautiful statue of Venus in front of our building. A deliciously light crisp shell filled with vanilla bean ice cream. Cinnamon apples sautéed in a brandy reduction and walnuts smother this work of art. Please allow extra time due to the special preparation of this Library original dessert

Rich cheesecake topped with your choice of raspberry, caramel, or chocolate sauce

House made custard classic topped by a crispy caramelized shell

Warm, fudgy brownie stuffed with vanilla ice cream and then smothered in chocolate sauce. Try Vince's favorite version stuffed with raspberry sherbet instead of vanilla ice cream

Made with freshly grated carrots, nuts, and cream cheese icing

Patron XO Café, Frangelico, and Bailey's Irish Cream served chilled

Named after our favorite guest. Courvoisier VSOP, Gran Marnier, Graham's 10 year Tawny Port, sweet & sour, with a lemon twist, served on the rocks

Ridgemont Reserve 1792, sweet vermouth, Crème de Cocoa, and a splash of cranberry juice

Pearl Caramel Vodka, Patron XO Café, and cream

Pearl Caramel Vodka, Rose's Sour Apple, and Travis Hasse's Apple Pie Liqueur

Grey Goose Vodka, Bailey's Irish Cream, Dubochet Peppermint Schnapps, and chocolate syrup drizzle

Meyer's Dark Rum, orange juice, and a splash of Rose's Grenadine

Or-G, Pearl Pomegranate Vodka, cherry juice, and a splash of soda

Patron Reposado Tequila with Patron Citronge and a fresh squeeze of lime served on the rocks

Pearl Cucumber Vodka, all dressed up with The Library's special recipe for the classic cocktail

crispy potato skins topped with melted cheddar and monterey jack cheeses, fresh bacon, and scallions. served with house made ranch style dressing and sour cream

poached, chilled, and served with our house made cocktail sauce and wedges of lemon

mushroom caps stuffed with italian sausage and a white wine cream cheese stuffing. topped with melted monterey jack cheese

all of the best! italian stuffed mushrooms, potato skins, and shrimp cocktai

house made miniature fresh atlantic salmon cakes served with a remoulade sauce and lemon

8oz. cut of prime rib seared in an herb crust and slow roasted for 18 hours to ensure the most tender beef available. served with ruby port au jus, creamed horseradish, and a baked potato

the steak with the heartiest of beef flavor. served with a baked potato

our most delicately flavored and tender steak. served with a baked potato

lightly breaded chicken breasts smothered in our house made marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese. served with rice pilaf

sautéed chicken breasts with mushrooms and sliced granny smith apples in a brandy cream sauce. served with rice pilaf

grilled chicken breasts seasoned and marinated in our homemade teriyaki sauce. served with rice pilaf

a filet of fresh atlantic salmon brushed with garlic butter and served with rice pilaf

flakey walleye filet baked with seasoned bread crumbs and drizzled with a lemon-chablis butter sauce. served with rice pilaf

thick cut, bone in chop seasoned and charbroiled to perfection. served with a baked potato

thick cut, bone in chop brushed with a house made maple bourbon glaze. served with a baked potato

fettuccine tossed in the chef's very best white wine alfredo sauce. topped with two grilled chicken breasts and a sprinkle of parmesan cheese

italian sausage, mushrooms, and penne pasta, tossed in a vodka, tomato cream sauce

sautéed beef tenderloin with roasted peppers, spinach, in a house made alfredo sauce, gorgonzola cheese and fettuccini

fettuccine tossed in the chef's very best white wine alfredo sauce and topped with a sprinkle of parmesan cheese

spinach, artichoke heats, mushrooms, and tomato relish sautéed with basil pesto, olive oil, garlic, parmesan cheese, and penne pasta

a creamy new york style single layer cheesecake served with seasonal berries and topped with raspberry sauce and fresh whipped cream

an old favorite. made with freshly grated carrots, nuts, and cream cheese icing

Named after our beautiful statue of Venus in front of our building. A deliciously light crisp shell filled with vanilla bean ice cream. Cinnamon apples sautéed in a brandy reduction and walnuts smother this work of art. Please allow extra time due to the special preparation of this Library original dessert

Rich cheesecake topped with your choice of raspberry, caramel, or chocolate sauce

House made custard classic topped by a crispy caramelized shell

Warm, fudgy brownie stuffed with vanilla ice cream and then smothered in chocolate sauce. Try Vince's favorite version stuffed with raspberry sherbet instead of vanilla ice cream

Made with freshly grated carrots, nuts, and cream cheese icing

crispy potato skins topped with melted cheddar and monterey jack cheeses, fresh bacon, and scallions. served with house made ranch style dressing and sour cream

poached, chilled, and served with our house made cocktail sauce and wedges of lemon

mushroom caps stuffed with italian sausage and a white wine cream cheese stuffing. topped with melted monterey jack cheese

all of the best! italian stuffed mushrooms, potato skins, and shrimp cocktai

house made miniature fresh atlantic salmon cakes served with a remoulade sauce and lemon

8oz. cut of prime rib seared in an herb crust and slow roasted for 18 hours to ensure the most tender beef available. served with ruby port au jus, creamed horseradish, and a baked potato

the steak with the heartiest of beef flavor. served with a baked potato

our most delicately flavored and tender steak. served with a baked potato

lightly breaded chicken breasts smothered in our house made marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese. served with rice pilaf

sautéed chicken breasts with mushrooms and sliced granny smith apples in a brandy cream sauce. served with rice pilaf

grilled chicken breasts seasoned and marinated in our homemade teriyaki sauce. served with rice pilaf

a filet of fresh atlantic salmon brushed with garlic butter and served with rice pilaf

flakey walleye filet baked with seasoned bread crumbs and drizzled with a lemon-chablis butter sauce. served with rice pilaf

thick cut, bone in chop seasoned and charbroiled to perfection. served with a baked potato

thick cut, bone in chop brushed with a house made maple bourbon glaze. served with a baked potato

fettuccine tossed in the chef's very best white wine alfredo sauce. topped with two grilled chicken breasts and a sprinkle of parmesan cheese

italian sausage, mushrooms, and penne pasta, tossed in a vodka, tomato cream sauce

sautéed beef tenderloin with roasted peppers, spinach, in a house made alfredo sauce, gorgonzola cheese and fettuccini

fettuccine tossed in the chef's very best white wine alfredo sauce and topped with a sprinkle of parmesan cheese

spinach, artichoke heats, mushrooms, and tomato relish sautéed with basil pesto, olive oil, garlic, parmesan cheese, and penne pasta

a creamy new york style single layer cheesecake served with seasonal berries and topped with raspberry sauce and fresh whipped cream

an old favorite. made with freshly grated carrots, nuts, and cream cheese icing

Potato skins topped with bacon, cheddar jack cheese, and green onions. Served with sour cream

Six jumbo buffalo-style wings served with celery and your choice of hot or mild. Served with your choice of ranch or bleu cheese dressing

Four pan-seared, fresh Atlantic salmon cakes served with remoulade sauce

Eight mushroom caps stuffed with Italian sausage and a white wine cream cheese stuffing. Topped with melted Monterey Jack cheese and served over a light bed of marinara

Mixed baby greens, tomato, green onion, chopped egg, bacon bits, and hot bacon dressing topped with fried or grilled chicken

Crisp romaine lettuce and croutons tossed in our creamy Caesar dressing and then topped with parmesan cheese

Crisp wedge of iceberg lettuce smothered with bleu cheese dressing then finished with bleu cheese crumbles, diced tomatoes, and bacon

Sautéed and blackened tenderloin tips served over a bed of crisp romaine lettuce with tomato, bleu cheese crumbles, green onions, and croutons. Served with bleu cheese dressing

Our famous prime rib thinly sliced and served on a hoagie bun with melted provolone cheese. Served with Ruby Port au jus and creamy horseradish sauce. Limited availability

Slow roasted sliced prime rib blackened on the grill and topped with sautéed onions, peppers, and melted provolone cheese. Served on a hoagie bun

Grilled chicken breast served on sourdough with bacon, sautéed mushrooms, provolone cheese, and honey Dijon

Our house recipe chicken salad served on a fresh croissant

Tender pork tenderloin marinated and breaded in house and served on a Kaiser bun with lettuce, tomato, and onion

Sautéed corned beef on swirl rye with sauerkraut, Swiss cheese, and Thousand Island dressing

Alaskan Cod fried to a golden brown and served on a hoagie bun with tarter sauce on the side

Portobello mushroom, spinach cake, provolone cheese, and red onions served on a Kaiser bun

Charbroiled freshly ground steakburger served on a Kaiser bun with lettuce, tomato, and onion. Add your choice of Swiss, Pepper Jack, Provolone, American, or Cheddar Cheese $8.49

Blackened steakburger with sautéed onions, bacon, and melted bleu cheese topped with fresh spinach and served on a Kaiser bun

Charbroiled steakburger on a Kaiser bun with two bacon strips, BBQ sauce, cheddar cheese, and crispy fried onion strings

Charbroiled steakburger on a Kaiser bun with ham, Swiss cheese, grilled pineapple, and mango sauce

Charbroiled steakburger on a Kaiser bun topped with Avocado salsa and pepper jack cheese

Charbroiled steakburger topped with melted Swiss cheese, sautéed onions, and Thousand Island dressing served on rye bread

Grilled chicken with onion, red and green peppers, lettuce, and guacamole

Buffalo style fried chicken with bacon, lettuce, tomato, and bleu cheese dressing

Grilled chicken, lettuce, tomato, cheddar-jack cheese, and ranch

Four jumbo butterflied shrimpshrimpshrimp shrimpshrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Six jumbo shrimp simmered in spices, chilled, and served with a zesty cocktail sauce

Eight quartered skins baked with a blend of cheeses and topped with bacon and scallions. Served with sour cream

Four crispy potato skins, four stuffed mushrooms, and four shrimp cocktail create the perfect beginning to your evening

Lightly breaded, sliced calamari steak with red and green bell peppers, onions, and drizzled with chipotle aioli sauce

Eight mushroom caps stuffed with Italian sausage and a white wine and cream cheese stuffing. Served over a light bed of marinara

Four pan-seared, fresh Atlantic salmon cakes served with remoulade sauce

A full serving of our delicious calamari, three mini salmon cakes, and completed with three of our delicious stuffed shrimp

Our soup du jour is prepared daily from scratch with fresh ingredients

Fresh spring mix topped with Monterey Jack cheese, tomatoes, cucumbers, croutons, carrots, and your choice of dressing or a classic Caesar salad

Half of a romaine heart seasoned then lightly grilled. Drizzled with extra virgin olive oil and topped with red onions, parmesan cheese, and served with a side of Caesar dressing

Crisp romaine lettuce topped with your choice of fried or grilled chicken, bacon, cheddar Jack cheese, tomatoes, scallions, egg, and served with hot bacon dressing

This classic, rich soup is flavored with caramelized onions, topped with a large crouton, and smothered with provolone cheese

Crisp wedge of iceberg lettuce smothered with bleu cheese dressing then finished with bleu cheese crumbles, diced tomatoes, and bacon

Crisp romaine lettuce and croutons tossed in our creamy Caesar dressing then topped with parmesan cheese

Sautéed blackened tenderloin tips over a bed of crisp romaine lettuce with tomato, bleu cheese crumbles, green onions, and croutons. Served with bleu cheese dressing

Aged in house and rubbed in a special blend of herbs and spices, our famous prime rib is slow roasted for a minimum of 18 hours to ensure the utmost tenderness. Served with ruby port au jus and creamy horseradish sauce. Available Tuesday through Saturday, while quantities last

Eight ounces of the most tender beef

Twelve ounces of this hearty and flavorful steak

Eleven ounces of beautifully marbled steak

A Portobello mushroom stuffed with an eight ounce tender filet mignon and topped with a port shallot red wine reduction and fried onion strings

Our twelve ounce New York Strip blackened and topped with melted bleu cheese and onion strings

Add three of our delicious stuffed shrimp to your fine steak

Seven jumbo shrimp either grilled or hand battered and fried. Served with our house made cocktail sauce

A house specialty, six jumbo butterflied shrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Flaky walleye filet baked with seasoned bread crumbs and drizzled with a lemon Chablis butter sauce

Fresh Atlantic salmon filet charbroiled and brushed with garlic butter

Roasted and stuffed with baby spinach, feta cheese, white wine Alfredo sauce, and topped with pesto and a sprinkle of feta cheese

Lightly breaded chicken breasts smothered in our house made Marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese

Sautéed chicken breasts with mushrooms and sliced Granny Smith apples in a brandy cream sauce

Ten ounce, thick cut frenched chop seasoned and charbroiled

Grilled ten ounce frenched chop smothered in our chef's maple bourbon glaze

Tender, fall off the bone pork ribs brushed in a sweet and tangy barbeque sauce

Fettuccine tossed in the chef's very best white wine Alfredo sauce. Topped with two grilled chicken breasts and parmesan cheese

Spicy Italian sausage, mushrooms, and penne pasta tossed in a vodka-tomato cream sauce and topped with a sprinkle of parmesan cheese

Sautéed beef tenderloin tips with roasted red peppers, onions, spinach, white wine Alfredo sauce, gorgonzola cheese, and fettuccine

Cajun sautéed jumbo shrimp tossed with hot linguini with a white wine Alfredo sauce, roasted red peppers, spinach, and mushrooms

Spinach, artichoke hearts, mushrooms, onions, and diced tomatoes sautéed with basil pesto, olive oil, garlic, and penne pasta. Finished with a sprinkle of parmesan cheese

Patron XO Café, Frangelico, and Bailey's Irish Cream served chilled

Named after our favorite guest. Courvoisier VSOP, Gran Marnier, Graham's 10 year Tawny Port, sweet sour, with a lemon twist, served on the rocks

Ridgemont Reserve 1792, sweet vermouth, Crème de Cocoa, and a splash of cranberry juice

Pearl Caramel Vodka, Patron XO Café, and cream

Pearl Caramel Vodka, Rose's Sour Apple, and Travis Hasse's Apple Pie Liqueur

Grey Goose Vodka, Bailey's Irish Cream, Dubochet Peppermint Schnapps, and chocolate syrup drizzle

Meyer's Dark Rum, orange juice, and a splash of Rose's Grenadine

Or-G, Pearl Pomegranate Vodka, cherry juice, and a splash of soda

Patron Reposado Tequila with Patron Citronge and a fresh squeeze of lime served on the rocks

Pearl Cucumber Vodka, all dressed up with The Library's special recipe for the classic cocktail

Named after our beautiful statue of Venus in front of our building. A deliciously light crisp shell filled with vanilla bean ice cream. Cinnamon apples sautéed in a brandy reduction and walnuts smother this work of art. Please allow extra time due to the special preparation of this Library original dessert

Rich cheesecake topped with your choice of raspberry, caramel, or chocolate sauce

House made custard classic topped by a crispy caramelized shell

Warm, fudgy brownie stuffed with vanilla ice cream and then smothered in chocolate sauce. Try Vince's favorite version stuffed with raspberry sherbet instead of vanilla ice cream

Made with freshly grated carrots, nuts, and cream cheese icing

crispy potato skins topped with melted cheddar and monterey jack cheeses, fresh bacon, and scallions. served with house made ranch style dressing and sour cream

poached, chilled, and served with our house made cocktail sauce and wedges of lemon

mushroom caps stuffed with italian sausage and a white wine cream cheese stuffing. topped with melted monterey jack cheese

all of the best! italian stuffed mushrooms, potato skins, and shrimp cocktai

house made miniature fresh atlantic salmon cakes served with a remoulade sauce and lemon

8oz. cut of prime rib seared in an herb crust and slow roasted for 18 hours to ensure the most tender beef available. served with ruby port au jus, creamed horseradish, and a baked potato

the steak with the heartiest of beef flavor. served with a baked potato

our most delicately flavored and tender steak. served with a baked potato

lightly breaded chicken breasts smothered in our house made marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese. served with rice pilaf

sautéed chicken breasts with mushrooms and sliced granny smith apples in a brandy cream sauce. served with rice pilaf

grilled chicken breasts seasoned and marinated in our homemade teriyaki sauce. served with rice pilaf

a filet of fresh atlantic salmon brushed with garlic butter and served with rice pilaf

flakey walleye filet baked with seasoned bread crumbs and drizzled with a lemon-chablis butter sauce. served with rice pilaf

thick cut, bone in chop seasoned and charbroiled to perfection. served with a baked potato

thick cut, bone in chop brushed with a house made maple bourbon glaze. served with a baked potato

fettuccine tossed in the chef's very best white wine alfredo sauce. topped with two grilled chicken breasts and a sprinkle of parmesan cheese

italian sausage, mushrooms, and penne pasta, tossed in a vodka, tomato cream sauce

sautéed beef tenderloin with roasted peppers, spinach, in a house made alfredo sauce, gorgonzola cheese and fettuccini

fettuccine tossed in the chef's very best white wine alfredo sauce and topped with a sprinkle of parmesan cheese

spinach, artichoke heats, mushrooms, and tomato relish sautéed with basil pesto, olive oil, garlic, parmesan cheese, and penne pasta

a creamy new york style single layer cheesecake served with seasonal berries and topped with raspberry sauce and fresh whipped cream

an old favorite. made with freshly grated carrots, nuts, and cream cheese icing

Potato skins topped with bacon, cheddar jack cheese, and green onions. Served with sour cream

Six jumbo buffalo-style wings served with celery and your choice of hot or mild. Served with your choice of ranch or bleu cheese dressing

Four pan-seared, fresh Atlantic salmon cakes served with remoulade sauce

Eight mushroom caps stuffed with Italian sausage and a white wine cream cheese stuffing. Topped with melted Monterey Jack cheese and served over a light bed of marinara

Mixed baby greens, tomato, green onion, chopped egg, bacon bits, and hot bacon dressing topped with fried or grilled chicken

Crisp romaine lettuce and croutons tossed in our creamy Caesar dressing and then topped with parmesan cheese

Crisp wedge of iceberg lettuce smothered with bleu cheese dressing then finished with bleu cheese crumbles, diced tomatoes, and bacon

Sautéed and blackened tenderloin tips served over a bed of crisp romaine lettuce with tomato, bleu cheese crumbles, green onions, and croutons. Served with bleu cheese dressing

Our famous prime rib thinly sliced and served on a hoagie bun with melted provolone cheese. Served with Ruby Port au jus and creamy horseradish sauce. Limited availability

Slow roasted sliced prime rib blackened on the grill and topped with sautéed onions, peppers, and melted provolone cheese. Served on a hoagie bun

Grilled chicken breast served on sourdough with bacon, sautéed mushrooms, provolone cheese, and honey Dijon

Our house recipe chicken salad served on a fresh croissant

Tender pork tenderloin marinated and breaded in house and served on a Kaiser bun with lettuce, tomato, and onion

Sautéed corned beef on swirl rye with sauerkraut, Swiss cheese, and Thousand Island dressing

Alaskan Cod fried to a golden brown and served on a hoagie bun with tarter sauce on the side

Portobello mushroom, spinach cake, provolone cheese, and red onions served on a Kaiser bun

Charbroiled freshly ground steakburger served on a Kaiser bun with lettuce, tomato, and onion. Add your choice of Swiss, Pepper Jack, Provolone, American, or Cheddar Cheese $8.49

Blackened steakburger with sautéed onions, bacon, and melted bleu cheese topped with fresh spinach and served on a Kaiser bun

Charbroiled steakburger on a Kaiser bun with two bacon strips, BBQ sauce, cheddar cheese, and crispy fried onion strings

Charbroiled steakburger on a Kaiser bun with ham, Swiss cheese, grilled pineapple, and mango sauce

Charbroiled steakburger on a Kaiser bun topped with Avocado salsa and pepper jack cheese

Charbroiled steakburger topped with melted Swiss cheese, sautéed onions, and Thousand Island dressing served on rye bread

Grilled chicken with onion, red and green peppers, lettuce, and guacamole

Buffalo style fried chicken with bacon, lettuce, tomato, and bleu cheese dressing

Grilled chicken, lettuce, tomato, cheddar-jack cheese, and ranch

Four jumbo butterflied shrimpshrimpshrimp shrimpshrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Six jumbo shrimp simmered in spices, chilled, and served with a zesty cocktail sauce

Eight quartered skins baked with a blend of cheeses and topped with bacon and scallions. Served with sour cream

Four crispy potato skins, four stuffed mushrooms, and four shrimp cocktail create the perfect beginning to your evening

Lightly breaded, sliced calamari steak with red and green bell peppers, onions, and drizzled with chipotle aioli sauce

Eight mushroom caps stuffed with Italian sausage and a white wine and cream cheese stuffing. Served over a light bed of marinara

Four pan-seared, fresh Atlantic salmon cakes served with remoulade sauce

A full serving of our delicious calamari, three mini salmon cakes, and completed with three of our delicious stuffed shrimp

Our soup du jour is prepared daily from scratch with fresh ingredients

Fresh spring mix topped with Monterey Jack cheese, tomatoes, cucumbers, croutons, carrots, and your choice of dressing or a classic Caesar salad

Half of a romaine heart seasoned then lightly grilled. Drizzled with extra virgin olive oil and topped with red onions, parmesan cheese, and served with a side of Caesar dressing

Crisp romaine lettuce topped with your choice of fried or grilled chicken, bacon, cheddar Jack cheese, tomatoes, scallions, egg, and served with hot bacon dressing

This classic, rich soup is flavored with caramelized onions, topped with a large crouton, and smothered with provolone cheese

Crisp wedge of iceberg lettuce smothered with bleu cheese dressing then finished with bleu cheese crumbles, diced tomatoes, and bacon

Crisp romaine lettuce and croutons tossed in our creamy Caesar dressing then topped with parmesan cheese

Sautéed blackened tenderloin tips over a bed of crisp romaine lettuce with tomato, bleu cheese crumbles, green onions, and croutons. Served with bleu cheese dressing

Aged in house and rubbed in a special blend of herbs and spices, our famous prime rib is slow roasted for a minimum of 18 hours to ensure the utmost tenderness. Served with ruby port au jus and creamy horseradish sauce. Available Tuesday through Saturday, while quantities last

Eight ounces of the most tender beef

Twelve ounces of this hearty and flavorful steak

Eleven ounces of beautifully marbled steak

A Portobello mushroom stuffed with an eight ounce tender filet mignon and topped with a port shallot red wine reduction and fried onion strings

Our twelve ounce New York Strip blackened and topped with melted bleu cheese and onion strings

Add three of our delicious stuffed shrimp to your fine steak

Seven jumbo shrimp either grilled or hand battered and fried. Served with our house made cocktail sauce

A house specialty, six jumbo butterflied shrimp stuffed with a blend of cheeses, bacon, fresh jalapeño, and smothered with melted Monterey Jack cheese

Flaky walleye filet baked with seasoned bread crumbs and drizzled with a lemon Chablis butter sauce

Fresh Atlantic salmon filet charbroiled and brushed with garlic butter

Roasted and stuffed with baby spinach, feta cheese, white wine Alfredo sauce, and topped with pesto and a sprinkle of feta cheese

Lightly breaded chicken breasts smothered in our house made Marsala mushroom wine sauce and topped with a sprinkle of parmesan cheese

Sautéed chicken breasts with mushrooms and sliced Granny Smith apples in a brandy cream sauce

Ten ounce, thick cut frenched chop seasoned and charbroiled

Grilled ten ounce frenched chop smothered in our chef's maple bourbon glaze

Tender, fall off the bone pork ribs brushed in a sweet and tangy barbeque sauce

Fettuccine tossed in the chef's very best white wine Alfredo sauce. Topped with two grilled chicken breasts and parmesan cheese

Spicy Italian sausage, mushrooms, and penne pasta tossed in a vodka-tomato cream sauce and topped with a sprinkle of parmesan cheese

Sautéed beef tenderloin tips with roasted red peppers, onions, spinach, white wine Alfredo sauce, gorgonzola cheese, and fettuccine

Cajun sautéed jumbo shrimp tossed with hot linguini with a white wine Alfredo sauce, roasted red peppers, spinach, and mushrooms

Spinach, artichoke hearts, mushrooms, onions, and diced tomatoes sautéed with basil pesto, olive oil, garlic, and penne pasta. Finished with a sprinkle of parmesan cheese

Patron XO Café, Frangelico, and Bailey's Irish Cream served chilled

Named after our favorite guest. Courvoisier VSOP, Gran Marnier, Graham's 10 year Tawny Port, sweet & sour, with a lemon twist, served on the rocks

Ridgemont Reserve 1792, sweet vermouth, Crème de Cocoa, and a splash of cranberry juice

Pearl Caramel Vodka, Patron XO Café, and cream

Pearl Caramel Vodka, Rose's Sour Apple, and Travis Hasse's Apple Pie Liqueur

Grey Goose Vodka, Bailey's Irish Cream, Dubochet Peppermint Schnapps, and chocolate syrup drizzle

Meyer's Dark Rum, orange juice, and a splash of Rose's Grenadine

Or-G, Pearl Pomegranate Vodka, cherry juice, and a splash of soda

Patron Reposado Tequila with Patron Citronge and a fresh squeeze of lime served on the rocks

Pearl Cucumber Vodka, all dressed up with The Library's special recipe for the classic cocktail