Entrees
Shed Sirloin – 8-oz. of top sirloin prepared to your liking over an open flame finished with our coarse ground seasonings
London Broil – 12-oz. of marinated steak prepared to your liking, covered with homemade mushroom gravy.
Baby Back Ribs –slow roasted, fall-off-the-bone, tender baby back ribs finished with our homemade barbeque sauce.
Sesame Crusted Whitefish – a fresh, boneless fillet pan-seared with our sesame crust.
Scallops – five large pan-seared scallops over a bed of sauteed spinach with roasted red pepper.
Alaskan King Crab – a one pound serving steamed to perfection.
Honey Pecan Pacific Salmon – a boneless filet, hooked and line-caught, honey-glazed, grilled and finished with roasted pecans.
Ritz Crusted Walleye – great lakes walleyed topped with Ritz crust and sautéed.
Lake Perch – an up-north classic, lightly breaded and deep-fried.
Shed Shrimp – a heap of jumbo tender black tiger shrimp, battered and deep-fried.
Shrimp Scampi – lightly sauteed in garlic, butter and bread crumbs.
Smothered Boneless Chicken Breast –juicy charbroiled chicken breast under crispy bacon, sautéed onions and green peppers topped with melted mozzarella.
Pesto Penne – penne pasta tossed in creamy pesto sauce with sun-dried tomatoes, asparagus, pine nuts and chicken or shrimp..
Glarum Grille– open-faced flame broiled prime rib, sautéed onions and green peppers, and coarse ground mustard heaped with melted cheddar jack cheese.
Shed Burger –10-oz. and flame broiled to your liking, served with lettuce, tomato, and onion on ciabatta bread.
Bangers and Mash – a pub favorite, spicy charbroiled sausage served with our own garlic mashed potatoes.
Red Hot Steer – open faced flame broiled prime rib coated with Cajun seasonings.
Nacho Supreme – homemade tortilla chips covered with seasoned ground beef, refried beans, fresh veggies, and melted cheeses.
Wet Burrito – seasoned ground beef, refried beans, and fresh veggies rolled in a tortilla shell drenched with enchilada sauce and melted cheeses.
Grilled Vegetables on Rice – locally grown seasonal vegetables with balsamic vinaigrette on a bed of rice pilaf.
