Thyme On Pretty Lake

Sliced fresh roma tomatoes topped with mozzarella fresh and fresh basil chiffonade, then drizzled with extra virgin olive oil and balsamic vinegar & finished with freshly ground sea salt & cracked black pepper.

Shaved brussels sprouts and roasted fennel tossed with dried cranberries and hgerbed feta cheese in a light lemon - dijon dressing

Mixed greens with candied walnuts, dried cranberries, and diced apple, topped with julienne of grille citrus honey-mustard marinated chicken breast

Baby leaves of fresh spinach, chopped egg, pickled red onion and warm pancetta dressing. Add grilled chicken or shrimp add $4.00

Romaine tossed with creamy caesar dressing & topped dressing with a parmean tuille. Also available with guildess fat free, eggpless caesar dressing, add grilled chicken or shrimp add $4.00

Mixed greens and radicchio with cherry tomatoes, sliced cucumber, carrot ribbon, and shaved radish with your choice of dressing, served alongside. Add to any entree $3.00

Calamari rings and ntentacles flash fried in a seasoned tempura batter. Served with roasted garlic aioli

Yellow fin tuna, ahi crusted with an oriental 7-spiced blend and seared rare. Served on a bed of mixed greens with a sweet ginger-soy dipping sauce.

Six jumbo shrimp poached in seafood stock with white wine, lemon, and old bay seasoning. Chilled and served with a fiery fresh horseradish cocktail sauce

Four bones of our own soon-to be famous, mourth-watering house smoked baby back ribs. Served with extra dipping sauce

Six large shrimp, brushed with garlic butter and dusted with BBQ spice, then grilled of perfection. Served with lemon garlic butter

A trio of fresh house-made hummus for your dipping pleasure. dammed with roasted ed garlic, roasted red pepper, and traditional garbanzo. Served with house-made spiced pita chips

Skewered chicken breast strips marinated in rum beer, molasses, soy, lime juice, and spices, then grilled and served with fresh house-made chutney for dipping

house blend of soft cheeses, pressed with toasted almond snad pastachios and served wit assorted crackers

A classic blend of chopped spinach, artichoke hearts, and roasted garlic fold together with feta cheese, cream cheese, green onionskin and seasoning, with just a touch of brandy. Served with warm house-made spiced pita chips.

Large fresh sea scallops pan seared and finished with capers, dill, and fresh tomato concaveness in a light lemon-shallot butter sauce

Twelve large shrimp, brushed with garlic butter and usted wit BBQ spice, then grilled to perfection and served with lemon garlic sauce

Avoca yellow fin tuna steak, panseated in sesame oil and bronzed in a spicy-stew fruit juice glaze wit sambla, soy, honey, and seasoned rice wine

Wild-caught grouiper pan-seared in olive oil with white wine, lemon, garlic and tomatoes, then finishe3d with a touch of butter and fresh basil

Fresh idaho trout, butterflied and pan-seared with a potato, leek, and roasted mushroom crust. Topped with herb

Fresh boneless, skinless chicken breat, marinated in frujit juices with stone ground mustard, honey, garlic, and fresh herbs then grilled to tender perfection

Fresh semi-boneles 1/2 chicken, rubbed wit roasted garlic and crusted with dreid chanterelle mushrooms, then pan-dears and oven braised with fresh herb and roasted chicken stock. Served with pan juices

Fresh seaonal vegetables tossed in our houwse roasted garlic balsamic vinaigrette and finished in the oven

USDA prime beef tenderloin medallions pan seared to your taste and finished with a rich pan sauce eor beef stock, red wine, fresh herbs garlic and crumbled roquefort cheese

12 oz. hand-cut, 28-day aged USDA prime NY strips, pressed with crushed peppercorns and pan seared. Finished on the gril to your specifications and served with a green peppercorn pan demi-glace

Quite Possible the best NY strips your will ever have 12oz. 28-day aged, hand-cut USDA prime NY strips, impeccable seasoned and grilled to your specifications

8 oz. USDA prime aged beef tenderloin, hand-cu7t and grilled to your specifications. Served with a luxurious caramelzied shallot and zinfandel demi-glace

16 oz. USDA choice bone-in ribeye steak, brushed with herbed garlic butter and grilled to your specifications

12 oz. Center-cut veal chop grilled to your specifications and served wit sauteed wild mushrooms in a brandied cream sauce

Soon-to-be-famous tender, succulent baby back ribs, dry-burbled and house-smoked, then slow cooked in the chef's own top secret BBQ sauce. Grilled to order and served with apple-shallot corn bread. 1/2 or full rakc available

Boneless center-cut pork loin medallions, grilled to juicy perfections and topped with a spiced apple cidder glaze

Shrimp, scallops, and fresh fish sauteed in butter with white wine, lemon, and garlic. Tossed with a light clams sauce and served over fettuccine.

Cold-smoked atlantic salmon tossed with fresh asparagus and fettucine in a light lemon cream sauce

Julienne prosciutto and fresh sweet peas tossed with bowtie pasta in a rich roasted garlic alfredo sauce

Fresh grilled zucchini, summer squash, and red onions along with roasted with roasted eggplant, carrots, broccoli, asparagus, and wild mushrooms, all tossed with fresh basil, diced tomato, Cellini, and olive oil and finished with a drizzle or balsamic vinegar