PARMESAN-CRUSTED WALLEYE RIVERSIDE INN SUPPER CLUB

On the menu: Parmesan-crusted walleye with wild rice pilaf and sauteed vegetables.

The main: A 6- to 8-ounce filet of Canadian walleye coated with a parmesan crust.

Parmesan is high in glutamates, which provide an umami taste to dishes. According to the Umami Information Center, hard cheeses with a balanced taste between umami and saltiness are widely used in powdered or grated forms as a seasoning in cooking.

The mainstay: Every banquet or buffet catered by Riverside Inn must have the parmesan-crusted walleye, but don’t sleep on the fried chicken and prime rib at the family-owned Crosslake eatery.

Side options: All entrees include a choice of soup or salad and include a choice of wild rice pilaf, twice baked potato, baked potato, au gratin potatoes, french fries and sauteed vegetables.

The river beside the Riverside Inn Supper Club stays open year long and tubes can be rented for an enjoyable float.

Post 49 Mess Hall

On the menu: Mexican omelet with hash browns and toast.

Packed full: This omelet is packed with taco-seasoned beef, tomatoes, onions, black olives and jalapenos. And don’t forget the cheese.

A rarity: First, finding a good breakfast spot can be a chore in the lakes area, especially during the week. Finding one that serves all of its dishes for under $10 is even more of a find.

The Pequot Lakes American Legion also has a full bar so don’t be afraid to spice up your breakfast with a mimosa or bloody Mary.