Start your dinner with one of our classic appetizers such as Crab Cakes, Shrimp Cocktail, Steak Tartare or French Goat Cheese. Or maybe you would prefer the Seafood Fondue, Artichoke Fritters, Tuna Tartare or Grilled Baby Octopus.
Our entrée selections of oak-grilled steaks and chops, fresh fish and seafood, poultry, vegetarian and pasta are complimented by mouth-watering seasonal specials. Guest favorites include our Filet Mignon, Rib Eye, Veal Oscar, Chilean Sea Bass, Cajun Mahi Mahi, Door County Whitefish, Seafood Risotto and Rosemary Chicken. Our Roast Prime Rib of Beef is the absolute best around and featured every Tuesday, Friday and Saturday evening. And you can’t beat our Alaskan Red King Crab Legs featured every Monday, Tuesday and Wednesday.
Our seasonal specialty entrees for August/September/October 2014 include Wild Mushroom & Beet Risotto, Parmesan Crusted Lake Perch, Chicken Scaloppini and a Chipotle BBQ Short Rib. Our seasonal starters and soups include Seared Tuna & Heirloom Tomatoes and Gazpacho soup. A Ricotta Cheesecake topped with Michigan bing cherry sauces is our seasonal dessert.
Dinner entrees generally include both a salad (choice of baby field greens, classic Caesar or wedge salad) and side dish (choice of potato, creamed spinach or vegetable du jour).
Our extensive wine and specialty beer selection ensures a perfect pairing with your dinner. Half bottles and extensive wine by the glass offerings provide an opportunity to experiment.