Appetizers

Jumbo Gulf Shrimp Steamed. Chilled. Shelled. Minimum of four. 1.75 each

Olive Tapenade & Hummus
House made spreads.
Toasted Pita wedges.  7 

Fried Calamari Hand-cut squid rings & tentacles. Roasted garlic aïoli & marinara sauce on side. 10

Potato Skins With bacon, chives and Cheddar. Ranch dressing. 7
½ order 4

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

Crabcakes Hand-picked Alaskan King & Blue lump crabmeat. Sauce Louis. 10

Shrimp Tempura Delicately battered
½ dozen. Sweet & sour sauce. 13

Vegetarian Quesadillas Cheddar, Pepper Jack, black beans,
onions, peppers. 7
With grilled Chicken. 10

Soups & Salads

Soup du Jour House made daily. 6

Seafood Chowder The Co.'s classic New England style with four seafoods. 8

Caesar Salad Traditional preparation
of garlic, olive oil, anchovy
and Parmesan. 7
Dinner sized 9
with grilled Chicken 12
with grilled Salmon 15

Our Exceptional Salad Bar Fresh mixed greens. Twenty-four toppings. 10 With entrée 6

Sandwiches

Burger Deluxe* ½ lb. ground sirloin, lettuce, tomato, onion.
Choice of cheese. 9

Co. Combination Grilled chicken breast with bacon, lettuce, tomato. 9

Hawaiian Combo Marinated chicken breast with bacon, pineapple and Swiss cheese. 10

Fried Fish Sandwich  Tavern battered halibut. Jalapeno caper sauce. 10
 
Fish Tacos With shredded letuce, cheeses, fresh salsa, special sauce
on soft flour tortillas.10

Barbequed Beef Shaved roast beef simmered in our own Co. sauce.
Topped with Melted Cheddar. 9

Steak Sandwich* 7 oz. ball-tip sizzler. Garlic toast. 14

All sandwiches include french fries.

*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 both the Dining Room and Tavern as smoke free environments.

Company Specialties

Prime Rib* Slow roasted,
boneless, close trimmed.

Short Cut, 8 oz. 20
 Standard Cut, 10 oz. 23
Extra Cut, 14 oz. 28

Pasta Primavera Sautéed garden veggies over penne pasta in an
Italian cream sauce. 19

Liver & Onions Two broiled
calves’ liver cutlets under a pile
of sautéed onions. 18

Almond Chicken Sautéed marinated breast with sliced almonds & oriental vegetables. 19

Chicken Dijonaise Sautéed breast with mushrooms in a mustard chive sauce over penne pasta. 19

Chicken Marsala  Sautéed breast with mushrooms in a sweet marsala wine sauce over penne pasta.  19

Chicken Cordon Bleu Baked breast rolled with ham and Swiss topped with Mornay sauce. 20

Roast Half Duckling Oven baked, tender and moist, crispy skin. Plum sauce on side. 26

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.  21

Tournedoes Bluegrass* Two 3 oz. sautéed tenderloins. Bourbon sauce. 23

    New York Strip* The Co. classic.      10 oz. centercut. Zip sauce. 27

Steak au Poivre* 10 oz. strip sautéed with cracked pepper, onion and mushrooms.  Green peppercorn
sauce on side. 29

Tenderloin Filet* 8 oz. center cut, heart of the tenderloin. Zip sauce. 34

Fish & Seafood

Great Lakes Whitefish Pin boned and broiled with California citrus butter. 20

Fried Lake Perch Lightly breaded. Jalapeno caper sauce. 24

Salmon Grilled, Broiled
or Blackened. 22

Schrod in Parchment Baked in herb butter with shrimp and scallops. 22

Shrimp Tempura Delicately battered,  quick fried. Sweet and sour sauce. 22

Canadian Walleye Lightly breaded, pan-fried, mustard chive sauce. 25

Diver Scallops Huge, hand-harvested. Sauteed with lemon, tomato, capers. 29

  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.