| Jumbo Lump Crab Cake |
|
avocado salsa, balsamic and chili oil |
| Shrimp Cocktail |
|
served with tomato basil horseradish sauce |
| Spinach and Artichoke Dip |
|
warm blend of creamy Spinach, artichokes, pepper-jack and cheddar cheese, tri-color corn tortilla chips |
| Grilled Pot Stickers |
|
oriental steamed pork dumpling with ginger soy marinade |
| Southwestern Style Roasted Corn and Crab Chowder |
|
a creamy blend with chipotle peppers and cilantro |
| Field Green Salad |
|
crisp greens, tomato, cucumbers and carrots tossed in red wine vinegar and extra virgin olive oil |
| Skies Spring Salad |
|
baby greens, roasted garlic granola, bacon, rashers, almonds, gorgonzola and lemon-herb vinaigrette |
| Tossed Chipotle Caesar |
|
Romaine lettuce, spicy dressing, sun-dried tomatoes, parmesan cheese and grilled focaccia toast |
| Sea Bass |
|
wasabi whipped potatoes, shrimp and sweet chili butter sauce |
| Mediterranean Roasted Walleye |
|
white wine, olives, roasted tomatoes, onions, capers and fingerling potatoes |
| Sauteed Prawns Pescatora |
|
tomatoes, garlic and basil sautéed in olive oil and whole grain pasta with parmesan cheese |
| vegetarian Entree |
|
chef's daily creation |
| Pan Fried Breast of Chicken |
|
andouille sausage potato cake with cajun crawfish cream sauce |
| Filet Mignon |
|
mesquite grilled filet of beef, center cut served with roasted garlic mashed potatoes and a merlot demi |
| Kc Strip Steak |
|
14 ounce kansas city strip topped with skies signature butter and served with roasted garlic mashed potatoes |
| Skies Prime Rib |
|
with roasted yukon fingerling potatoes and horseradish demi |
| Braised Beef Short Ribs |
|
braised red cabbage, pepper jack au gratin potatoes topped with demi glace and horseradish cream |
| Hickory Smoked Doubles Cut Pork Chop |
|
smoked and served with pepper jack au gratin potatoes and bbq demi |
| 'The Chef' s Tables |
|
additional entrees added to our menu |
