Leathem Smith Lodge

	Summer Dinner Menu (May through October)
French Onion Cup, bowl or baked crock	*Soups* Baked Onion Soup au Gratin Crock		Potage ala Maison Soup of the day: Cup or bowl
*Salads*
Cottage Cheese or Dinner Salad Assorted Fresh Greens, tomato, onion and dressing		Caesar Salad Chef prepared for one or prepared tableside for two or more
Leathem Smith's Salad Our house salad made with fresh greens tossed with baby shrimp, eggs, olives, croutons, cheese and peppercorn dressing
*Wine and Champagnes* Our extensive Wine List is comprised of a full range of Champagnes, red and white wines from around the world. We have made suggestions to accompany various entrees . Of course cocktails, beer and after dinner liqueurs are available from our Waitstaff.
Appetizers Our Champagne or Asti Spumante would be a wonderful enhancement.
Escargots Bourguignonnes Served with garlic bread.		Baked Brie Served with a homemade apple crème sauce.
Maryland Crab Cake Coastal seafood served with a tarragon and mustard cream sauce.		Stuffed Portabella A large baked Portabella mushroom filled with our homemade crab meat stuffing.
Shrimp Cocktail Five jumbo shrimp, twin 6 oz. broiled lobster tails. Served with lemon and cocktail sauce.
Light Appetite
Tenderloin Steak Sandwich Served on Texas toast with choice of starch, then garnished.		Chopped Sirloin Steak Served on toast points with sautéed mushrooms and onions.
Leathem Burger Served with all the fixin’s and choice of starch, then topped with choice of Wisconsin cheese.		Stir Fry Your choice of chicken or beef with fresh vegetables, served over a bed of rice.

Dinners All dinners include fresh baked rolls and butter, your choice of soup or salad, fresh seasonal vegetables and choice of pasta, rice or potato. *From the Land*
New York Strip Steak A 12 oz. prime cut of choice sirloin.		Porterhouse Steak A 22 oz. steak fit for a king.
Choice Ribeye Steak A 12-14 oz. Steak seasoned and char-broiled as you desire. Cajon (blackened) or regular.		Leathem’s Filet Served with Irish Mist oyster mushroom pepper sauce.
French Peppercorn Filet Mignon Served with a brandied Shitake mushroom demi-glaze.		Cherry Pork Loin Roasted pork loin served with our own smokey-cherry BBQ sauce.
Roasted Rack of Lamb Diablo A 16-18 oz. lamb rack Au Gratin with garlic and herbs, served with a whole grain mustard sauce.		Baby Back Ribs Slow roasted with our cherry BBQ sauce. Half Rack Full Rack
Served Tuesday and Saturday evenings. Chef’s Pride Prime Rib Slow roasted in its natural beef juices. Served with horseradish, mustard, au jus or seasoned Cajon style. The King Cut...16 oz. The Queen Cut...12 oz. The Regular Cut...10 oz. Prime Rib ala Oscar The King, Queen and Regular cut can be also served. Topped with asparagus, crab meat and Béarnaise sauce extra. The Sandwich Cut Served on toasted French bread.
Veal A German Riesling or Australian Shiraz is like a nectar with dinner.
Veal Lemonada Sautéed with lemon pepper, shallots, capers, white wine and lemon juice.		Shitake Veal Sautéed veal slices with Shitake mushrooms and a brandy crème sauce.
Veal Marsala Sautéed veal slices with shallots, mushrooms and green onions with a Marsala wine sauce.		Veal Liver Sliced young veal liver sautéed with onions, bacon, black pepper and fresh parsley. Half order or Full order.
Poultry A Chardonnay, Chablis or Riesling is a perfect match with dinner.
Roast Duckling With our Door County cherry or àla orange sauce.		Stuffed Chicken Breast Baked boneless breast of chicken filled with broccoli, bacon and cheddar cheese, topped with a mushroom supreme sauce.
Chicken Lemonada Sautéed boneless breast of chicken with lemon pepper, shallots, capers, white wine and lemon juice.		Chicken Frangelico Pan roasted boneless breast of chicken served with a Frangelico crème sauce.
Beverages Coffee, decaf, tea, iced tea or milk		Desserts Our Waitstaff will tempt you with a tray of offerings.
From The Water May we suggest a Chardonnay, Chablis or Riesling as an accompiment. Walleye Dusted with seasoned flour then pan-fried or broiled with a lemon dill butter
Broiled Whitefish Fillet of Whitefish broiled with a light topping of butter and herbs.		Whitefish Dijonaise Fillet of Whitefish baked with dijon mustard and Italian bread crumbs.
Atlantic Salmon A fillet of Salmon broiled in white wine and topped with raspberry butter. Stuffed Trout Baked farm-raised trout with a shrimp, mushroom, spinach and cream cheese stuffing. Shrimp Kabob Broiled jumbo shrimp and fresh vegetables, brushed with an herb butter. Rock Lobster Tail Twin 6 oz. broiled lobster tails. Served with lemon and drawn butter. Market Price
Pastas A Merlot or Cabernet Sauvignon is a wonderful compliment with pastas.
Scampi Six jumbo shrimp sautéed with garlic, shallots, green onions, tomatoes, white wine and lemon juice, served over a bed of linguine.		Pasta Primavera A bountiful selection of fresh vegetables sautéed in olive oil and garlic. With Alfredo sauce
Chicken Pesto Sautéed boneless breast of chicken with garlic and shallots, then finished with a pesto cream sauce and served with linguine.