Weber’s Restaurant
Restaurant Week Menu
Lunch
Enjoy a three course meal for only $12
Appetizer
Chef Tye’s Soup of the Day
Weber’s House Salad
Entree
Weber’s London Broil – Thinly sliced marinated flank steak served with rice a traditional favorite!
Fresh Lake Superior Whitefish – Served with garden vegetable
Seafood Farfalle – Rock shrimp, scallops, mussels, fresh fish and mushrooms sauteed with a lobster-tomato sauce and brandy.
Rock Shrimp Quesadilla – Sauteed shrimp and melted monterey jack and cheddar cheeses with diced tomato in a flour tortilla. Served with corn and black bean salsas.
Coconut Shrimp – Fried coconut encrusted shrimp served with rice and plum sauce.
Tuscan Chicken – Sauteed breast of chicken over linguine with andouille sausage, mushrooms, red onion, cilantro, and tomatoes in a white clam cream sauce.
Honey-Mustard Salmon – Glazed salmon on a bed of lo mein noodles and stir-fried vegetables.
Salmon Farm Raised Atlantic – Suggested: oven broiled, chargrilled, and barbecued.
Walleye Fresh from Lake Erie – Suggested: fried and sauteed
Walnut Chicken Gorgonzola Salad – Grilled chicken, mixed greens, Gorgonzola cheese, sun-dried cranberries, red onion, and walnut vinaigrette.
Apple, Bacon and Roquefort Salad – Red leaf lettuce, granny smith apples, Roquefort bleu cheese, and bacon tossed in a sherry vinaigrette.
The “K W” Beet Salad – Red leaf lettuce with goat cheese, toasted walnuts and sweet beets tossed in a red wine walnut vinaigrette.
Dessert
served with choice of Weber’s Special Blend Coffee or Hot Tea
Ice Cream or Italian Sorbet – Ask your server for selections of the day.
Mini Fudge Brownie Sundae
Cannoli – Traditional Italian pastry with sweet cheese and chocolate.
Dinner
Enjoy a four course meal for only $25
Appetizer
Steamed Garlic Mussels – Steamed Garlic Prince Edward Island Mussels served in a garlic clam broth, with cheese bread and drawn butter.
Escargot – Served in a crock with garlic butter, white wine, and parsley.
Spinach Bread – Toasted French bread filled with mozzarella cheese, sauteed spinach and grated romano cheese. Brushed with garlic butter and served with Ranch dressing for dipping.
Calamari – Flash fried to retain flavor. Served with scallion aioli and lemon.
Second Course
Chef Tye’s Soup of the Day
Weber’s House Salad
Entree
Prime Rib of Beef* – Our Specialty of the
house since 1950 10 oz Reserve cut
Honey – Mustard Glazed Salmon – Glazed salmon on a bed of lo mein noodles and stir – fried vegetables
Tuscan Chicken – Sautéed Breast of Chicken over Linguine with Andouille Sausage, Mushrooms, Red Onion, Cilantro, and Tomatoes in a White Clam Cream Sauce
Seared Scallops* – Jumbo sea scallops with sun dried tomatoes, spinach, mushrooms, red pepper, garlic,
and shallots
Roasted Half Duck – With cranberry glaze, house blend rice,
and fresh vegetable
Coconut Shrimp – Fried Coconut Encrusted Shrimp served with Rice and Plum Sauce
London Broil* – Marinated steak served with
house blend wild rice and fresh vegetable
Seafood Farfalle – Rock shrimp, scallops, mussels, fresh fish and mushrooms sautéed with a lobster-tomato sauce and brandy
Lake Superior Whitefish – Sautéed, blackened, or oven broiled
Salmon* Farm Raised Atlantic – Chargrilled, barbequed, or poached
Dessert
Served with your choice of Weber’s Special Blend Coffee or Hot Tea
Ice Cream or Italian Sorbet
Mini Fudge Brownie Sundae
Cannoli
No Substitutions
