BOAT CLUB SPRING FLAVORS ENTRÉES RESTAURANT & LOUNGE Executive Chef Thomas Newton & the Boat Club team are Seared Alaskan Salmon 34 proud to introduce their new Spring menu flavored with fresh, seasonal ingredients & regional specialties served at Fava Bean. Pickled Strawberry Vinaigrette House Smoked Salt Cure, Kohlrabi Puree, Charred Asparagus, Beet, the only lakefront dining venue in Whitefish. Seared Scallops | 36 Spring Onion Puree, Roasted Red Potato, Leek, Pancetta, Pepperoncini, Passion Fruit Buerre Blanc Stuffed Chicken Supreme | 27 Bone-in Chicken Breast with Thigh, Spinach & Boursin Stuffing. Mashed Yukon Potatoes, Mushroom Herb Vin Blanc Sauce STARTERS Steamed Mussels I1 12 Garlic, Shallot, Spring Onions, Parsley, Chardonnay. Butter, Baguette Elk Meatballs | 13 Huckleberry BBQ Glaze, White Chocolate Parsnip Puree Crispy Calamari Strips | 15 Citrus Cilantro Gremolata, Chipotle Aioli Shrimp Scampi 13 Sautéed Jumbo Shrimp, Chili Flake, Arugula, Artichoke Pesto Wild Mushroom Frites. Red Zinfandel Glaze Burrata I 12 Sautéed Jumbo Shrimp, Chili Flake, Arugula, Artichoke Pesto House Made Tagliatelle Noodles, Fresh Peas, Broccoli, Lamb Chop l 30 Herb Crusted, Pan Seared, Boursin Potato Croquet, Sweet Peas Confit Shallot, Marsala Pan Jus, Honey Greek Yogurt Vinaigrette Grilled Elk Tenderloin* 1 39 Parsnip White Chocolate Puree, Vanilla Dusted Fingerlings Spring Pasta | 24 Wild Mushroom, Asparagus, Basil Pesto Blackened Ribeye 14 oz. I 40 Aged Blue Cheese Crust, Crispy Leeks, Baked Potato, Vegetable du Jour SOUPS & SALADS Small House Salad" 1 5 Mixed Greens, Tomato, Cucumber, Red Onion, Pepperoncini.Confit Shallot & Chive Butter, Baked Potato, Asparagus Crouton, Blue Cheese Dressing Traditional Caesar15 Herbed Crouton, Fried Caper, Aged Parmesan, Caesar Dressing Beet Salad I 11 Roasted Beets, Carrots, Parsnips, Candied Walnuts Feta Cheese, Blood Orange Honey, Arugula Petite Filet Mignon Certified Angus Beef" 6 oz. 1 37 Classic Filet Mignon USDA Prime 9 oz. I 53 Confit Shallot & Chive Butter, Mashed Yukon Potatoes, Asparagus Balsamic Steak Au Poivre 12 oz. I 40 Pan Seared CAB T-Bone Steak, Peppercorn Crust, Parmesan Red Potato, Balsamic Reduction, Tarragon, Radish Accompaniments Buttermilk Blue Cheese Crust 14 Roasted Red Potatoes 1 4 Sweet Peas & Shallots 1 4 Scampi Prawns' 1 7 French Onion Soup l 9 Caramelized Onion, Beef Stock, Cognac, Toasted Crostini, Aged Parmesan, Swiss Soup du Jour | 8 Featured soup of the day Crispy Fingerling Potatoes 14 Boursin Potato Croquet | 4 INFORMATION 406.863.4040 DINNER RESERVATIONS 406.863.4017 Gluten free Located inside The Lodge at Whitefish Lake | 1380 Wisconsin Avenue I Whitefish, Montana | lodgeatwhitefishlake.com f