Knight's

 

Seven jumbo shrimp, hand-battered and flash fried golden brown

 

Fresh Atlantic salmon char-grilled, served atop a classic Caesar salad with tomatoes, red onion, croutons and parmesan cheese

 

Tender chicken breast strips, lightly breaded and oven fried. Served with mashed potatoes and chicken gravy

 

Two thick, 6 oz. chops prepared plain, or brushed with barbeque sauce

 

Two bamboo kebobs skewered with marinated chicken breast, bell peppers, red onions, and pineapple. Presented on a bed of rice pilaf

 

Vegetarian dish featuring fresh vegetables sautéed with an Alfredo cream sauce over fettuccine pasta

 

 

 

Boneless chicken breast pan seared, finished with either a sweet marsala and mushroom sauce, or lemon and garlic sauce

 

Grilled marinated flank steak sliced thin and finished with sautéed mushrooms. Served with a baked potato

 

 

Tender, boneless chicken breast char-grilled and served atop a classic Caesar salad with tomatoes, croutons, red onion and parmesan cheese

 

Great lakes whitefish topped with a blend of fresh herbs, garlic, breadcrumbs and butter then oven baked.

 

 

 

Knight’s Market’s premium pork tenderloin is seasoned, roasted and presented thinly sliced. Enhanced with tart cherries in a port wine simple syrup

 

Slow Roasted Prime Rib with Au Jus-12 oz. cut

 

Great lakes whitefish filet sprinkled with a layer of aged Asiago cheese and fresh basil, and then oven baked

 

Hand prepared with Swiss cheese, Black Forest ham and asparagus, served with fresh pasta and marinara sauce

 

Fresh vegetables and jumbo shrimp sautéed until tender, tossed in an Alfredo cream sauce with Fettuccine pasta

 

Fresh Canadian salmon is baked with a flavorful horseradish crust, and garnished with a dill sour cream

 

Lump blue crab mixed with spring onion, roasted red pepper and seasonings, pan sautéed until golden, and drizzled with an “Old Bay” mayonnaise

 

 

 

 

Grilled boneless chicken breast on a bed of asparagus, topped with lump crab meat and finished with
sauce béarnaise

 

Large sea scallops caramelized in a hot pan, and accompanied by a light, white wine butter sauce

 

 

 

One full pound of legs and claws, steamed to perfection and partially split. Served with drawn butter

 

Elegantly presented on the tops of their shells and served with drawn butter

 

Filet Mignon served over a Portobello mushroom then topped with asparagus, crab meat and sauce béarnaise

 

Featuring a 6 oz. filet mignon grilled to your specifications, along with a 5 oz. Maine lobster tail served with drawn butter