Appetizers

Jumbo Gulf Shrimp Steamed. Chilled. Shelled. Minimum of four. 1.50 ea.

Fried Calamari Hand-cut squid rings & tentacles. Roasted garlic aïoli & marinara. 8

Potato Skins With bacon, chives and Cheddar. Ranch dressing. 6 ½ order 4

Artichoke Dip With mushroom, spinach and toasted almonds. Toasted Pita wedges. 7

Crabcakes Hand-picked Alaskan King & Blue lump crabmeat. Sauce Louis. 9

Shrimp Tempura Delicately battered ½ dozen. Sweet & sour sauce. 11

Vegetarian Quesadillas Cheddar, Pepper Jack, black beans, onions, peppers. 6

With grilled Chicken. 10

Soups & Salads

Soup du Jour House made daily. 5

Seafood Chowder The Co.'s classic New England style with four seafoods. 6

Caesar Salad Traditional preparation of garlic, olive oil, anchovy and Parmesan. 5

Dinner sized 7  with grilled Chicken 10  with grilled Salmon 12

Our Exceptional Salad Bar Fresh mixed greens. Twenty-four toppings. 7 With entrée 4

Sandwiches

Burger Deluxe* ½ lb. ground sirloin, lettuce, tomato, onion. Choice of cheese. 8

Co. Combination Grilled chicken breast with bacon, lettuce, tomato. 8

Hawaiian Combo Marinated chicken breast with bacon, pineapple and Swiss cheese. 9

Fried Fish Sandwich  Tavern battered halibut. Jalapeno caper sauce  9

Barbequed Beef Shaved roast beef simmered in our own Co. sauce. Topped with Melted Cheddar. 8

Steak Sandwich* 7 oz. ball-tip sizzler. Garlic toast. 13

Prime Rib Sandwich* 7 oz. slice of slow roasted rib, open face on rye, au jus. 16

Extra Cut, 10 oz. 19

*Item can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

For groups of 10 or more, we will include an 18% gratuity.

We accept American Express,  MasterCard, Visa, Discover & U.S. Currency.

We maintain the Dining Room as a smoke free environment.

While the smoking of cigarettes is permitted in the Tavern, the smoking of pipes and cigars is strictly prohibited.

Company Specialties

Prime Rib* Slow roasted. Boneless, close trimmed. Yorkshire popover.

Short Cut, 8 oz. 16 Standard Cut, 10 oz. 19 Extra Cut, 14 oz. 24

Pasta Primavera Sautéed garden veggies, penne pasta, Italian cream sauce. 15

Liver & Onions Two broiled calves’ liver cutlets under a pile of sautéed onions. 15

Almond Chicken Sautéed marinated breast, sliced almonds, oriental vegetables. 16

Chicken Dijonaise Sautéed breast with mushrooms, mustard chive sauce, pasta. 16

Chicken Cordon Bleu Baked breast rolled with ham and Swiss. Mornay sauce. 17

Roast Half Duckling Oven baked, tender and moist, crispy skin. Plum sauce on side. 20

Barbequed Brisket Slow roasted, slightly smoky, fork tender with our classic barbecue sauce. 19

Aged Custom Cut Steaks

Hand-cut, USDA Choice and aged four weeks for maximum flavor and natural tenderness.

Top Sirloin* 9 oz. perfectly trimmed, club steak. Zip sauce.  19

Tournedoes Bluegrass* Two 3 oz. sautéed tenderloins. Bourbon sauce. 19

    New York Strip* The Co. classic.      10 oz. centercut. Zip sauce. 23

Steak au Poivre* 10 oz. strip sautéed with cracked pepper, onion and mushrooms. 26

Tenderloin Filet* 8 oz. center cut, the heart of the tenderloin. Zip sauce. 33

Fish & Seafood

Great Lakes Whitefish Pin boned and broiled with pecan citrus butter. 16

Fried Lake Perch Lightly breaded. Jalapeno caper sauce. 16

Salmon Broiled with garlic-dill sauce. 17

Schrod in Parchment Baked in herb butter with shrimp and scallops. 18

Shrimp Tempura Delicately battered,  quick fried. Sweet and sour sauce. 17

Canadian Walleye Lightly breaded, pan-fried, mustard chive sauce. 21

Diver Scallops Huge, hand-harvested. Sauteed with lemon, tomato, capers. 24

  King Crablegs Finest available.   One pound split & steamed. D. M. P.   (8-10 oz. half order available to complement a steak.)

All entrees include fresh baked bread and your choice of the daily potato or vegetable.