The parking lot concrete project has been completed and the river is back where it is supposed to be (if you weren’t in Vermilion over the weekend water levels were a bit on the high side!) so come on out and join us for dinner at the VBC on Tuesday and/or Wednesday night. Our chefs have a fantastic menu planned featuring a bone-in ribeye with korean bbq compound butter, lobster risotto, roasted chicken pinot noir with wild mushrooms & fresh basil, and homemade stuffed peppers. The cuban is this week’s sandwich special and we’ll also have plenty of lake erie yellow perch, appetizers, fresh salads and bar sandwiches plus homemade cabbage roll soup. Bar specials include yuengling and yuengling light for $2.50, jackie o’s mystic mama ipa (16 oz draft) for $5 and a rosemary lemon mule is this week’s featured cocktail.
Partial raffle winner last week we need to rebuild that pot!!!
Italian Breaded Pork Chops & Cedar Plank Salmon on the buffet @ the VBC this Friday night!!!
Tuesday, Apr. 17 - Wednesday, Apr. 18
Fried Ravioli w/ marinara – 8.5
Chicken Wings (baker's dozen) w/ celery, bleu cheese or ranch & side of buffalo sauce – 10 [1/2 order 6]
Cabbage Roll – 4.5 (bowl) | 3 (cup)
Wedge – 9.5 | 12.5
[iceberg wedge, bacon, diced tomato, red onion, crumbled bleu cheese & homemade bleu cheese dressing]
Buoy Burger w/ choice of side – 9
Grilled Chicken Club w/ choice of side – 10
Grown Up Grilled Cheese w/ choice of side – 9
Lake Erie Yellow Perch w/ choice of side – 10
Cuban w/ fresh cut fries – 11
[pulled pork, ham, swiss, homemade spicy pickles, whole grain mustard aioli & ciabatta]
Bone-In Ribeye with Korean BBQ Compound Butter (14 oz) w/ home fries, spicy korean slaw & house salad – 22
Lobster Risotto w/ diced tomato, asparagus tips & house salad – 19
Roasted Chicken Pinot Noir with Wild Mushrooms & Fresh Basil w/ rice pilaf & house salad – 16
Homemade Stuffed Red Peppers w/ mashed potatoes & house salad – 13 | half order 10
Lake Erie Yellow Perch w/ cole slaw & choice of side – 15 [1/2 order 11.5]
N.Y. Style Cheesecake with Reese’s Peanut Butter Sauce – 4.5
HOURS OF OPERATION