Mushroom SouffleMushrooms topped with a crab, three cheese, and garlic souffle mixture
Oyster RockefellerOysters topped with a creamy spinach, pernod sauce sprinkled with cheese
Smoked Trout Crème BruleeTrout smoked, baked in a custard with horseradish, bacon, and blue cheese
Shrimp CocktailChilled gulf coast shrimp served a cherry-kirsch cocktail sauce
Escargot BourguignonSnails baked in their shell in garlic and parsley butter - ½ dozen
Clams CasinoClams topped with a casino butter and served in the traditional style
Colassal Crab Meat CocktailFour oz. of colossal lump crab, served with a cherry brandy cocktail sauce, lemon, and Melba toast
Shrimp FondueJumbo shrimp and bread cubes served with a classic cheese fondue with bacon, cream, garlic, and Kirschwasser
Soups
Baked Swiss Gratinee
Crab Bisque
Salads
Cascade SaladMixed greens topped with mushrooms, vegetables and fruit with choice of shrimp, scallops, or crab with the cascade dressingOptions:
Shrimp, Scallops, Crab
Caesar SaladRomaine lettuce tossed in the classic caesar dressing
Caesar Chicken Salad
House SaladCombination of mixed greens, tomatoes, and pickled vegetables, tossed with the house dressing
Pasta
Chicken PenneChicken tossed with penne pasta in a tomato vodka cream sauce
Farelle and CrabBow-tie pasta tossed with crab, pesto, sliced almonds, and red pepper flakes
Germelli CarbonaraHam, and asparagus, tossed with pasta, parmesan cheese and heavy cream
Vegetable LasagnaAssorted vegetables, layered in lasagna noodles, with three cheeses and baked
Entrees
Crab Cakes Vol au VentLump crabmeat crab cake seasoned in the cascade style, and topped with a lemon butter sauce, and puff pastry
Shrimp AmarettoJumbo shrimp sauteed with shallots and shitake mushrooms, flamed with amaretto and finished with heavy cream
Maple Pecan Ice Cream PorkMedallions of pork sauteed in butter with shallots, and pecans, flamed with brandy, and finished with maple syrup dijon mustard, balsamic vinegar, and ice cream
Trout CascadeFresh rainbow trout from our springs, sauteed in butter with fennel, finished with lemon and heavy cream
Salmon PiccataNorth atlantic salmon medallions baked in butter and finished with lemon, capers, and mushrooms
Dinner
Appetizers
Mushroom SouffleMushrooms topped with a crab, three cheese, and garlic souffle mixture
Oyster RockefellerOysters topped with a creamy spinach, pernod sauce sprinkled with cheese
Smoked Trout Crème BruleeTrout smoked, baked in a custard with horseradish, bacon, and blue cheese
Shrimp CocktailChilled gulf coast shrimp served a cherry-kirsch cocktail sauce
Escargot BourguignonSnails baked in their shell in garlic and parsley butter - ½ dozen
Clams CasinoClams topped with a casino butter and served in the traditional style
Colossal Crab Meat CocktailFour oz. of colossal lump crab, served with a cherry brandy cocktail sauce, lemon, and Melba toast
Shrimp FondueJumbo shrimp and bread cubes served with a classic cheese fondue with bacon, cream, garlic, and Kirschwasser
Soups
Baked Swiss Gratinee
Crab Bisque
Salads
Cascade SaladMixed greens topped with mushrooms, vegetables and fruit with choice of shrimp, scallops, or crab with the cascade dressingOptions:
Shrimp, Scallops, Crab
Caesar SaladRomaine lettuce tossed in the classic caesar dressing
Caesar Chicken Salad
House SaladCombination of mixed greens, tomatoes, and pickled vegetables, tossed with the house dressing
Pasta
Chicken PenneChicken tossed with penne pasta in a tomato vodka cream sauce
Farelle and CrabBow-tie pasta tossed with crab, pesto, sliced almonds, and red pepper flakes
Germelli CarbonaraHam, and asparagus, tossed with pasta, parmesan cheese and heavy cream
Vegetable LasagnaAssorted vegetables, layered in lasagna noodles, with three cheeses and baked
Entrees
Crab Cakes Vol au VentLump crabmeat crab cake seasoned in the cascade style, and topped with a lemon butter sauce, and puff pastry
Shrimp AmarettoJumbo shrimp sauteed with shallots and shitake mushrooms, flamed with amaretto and finished with heavy cream
Maple Pecan Ice Cream PorkMedallions of pork sauteed in butter with shallots, and pecans, flamed with brandy, and finished with maple syrup dijon mustard, balsamic vinegar, and ice cream
Trout CascadeFresh rainbow trout from our springs, sauteed in butter with fennel, finished with lemon and heavy cream
Salmon PiccataNorth atlantic salmon medallions baked in butter and finished with lemon, capers, and mushrooms
