Imported Greek cheese flamed table-side with metaxa brandy.
Blackened and blue cheese crusted with a Cabernet wine sauce.
Topped with 3 cheeses; served with homemade garlic rounds.
6 jumbo shrimp topped with a homemade dejonghe butter crust baked to perfection.
Tender all white meat chicken with melted cheddar and Monterrey Jack cheeses; served with salsa, guacamole and sour cream.
Served with a tomato basil sauce.
Crisp tortilla chips covered with melted jack and cheddar cheeses. Topped with fresh tomatoes, jalapenos and green onions, guacamole, sour cream and salsa served on the side.
Toasted garlic rounds with fresh roma tomatoes. Red onions, basil, olive oil and goat cheese heaped atop.
Lightly dusted in seasoned flour and fried golden brown, served with cocktail sauce.
5 jumbo shrimp served with cocktail sauce.
Grilled chicken, roma tomatoes, basil. Red onions and chopped garlic topped with Monterey Jack and provolone cheese baked on a homemade flatbread.
Fresh tuna served rare on a bed of julienne vegetables topped with a teriyaki ginger sauce.
Mozzarella sticks. Grilled chicken quesadilla. Bruschetta and fried calamari.
Made from scratch with homemade garlic rounds, topped with melted mozzarella and Parmesan cheeses.
Fresh iceberg lettuce loaded with blue cheese crumbles, bacon and tomatoes.
Baby spinach, tomatoes, cucumbers, red onions, traverse city dried cherries, blue cheese crumbles and candied walnuts served with a raspberry vinaigrette.
8 oz. grilled sirloin (cooked to your liking) atop mixed greens, tomatoes, cucumbers, red onions, and blue cheese, with your choice of dressing.
Mixed greens tossed with feta cheese, Kalamata olives, tomatoes, cucumbers, red onions and oregano with homemade Greek dressing.
Crisp romaine lettuce tossed in Caesar dressing, topped with grated Parmesan cheese and homemade garlic croutons.
Fresh tuna served blackened and rare atop mixed greens, tomatoes, onions and cucumbers with a side of homemade wasabi ranch.
Beer battered cod filet with lettuce and tomato on a toasted bun; served with a side of homemade tartar sauce.
9 oz. rib eye (cooked to your liking) topped with sauteed mushrooms and onions; served on garlic-buttered French bread.
Grilled chicken breast topped with cheddar cheese and bacon with lettuce and tomato; served on a toasted bun.
Slow-roasted corned beef piled high with sauerkraut, melted Swiss cheese and homemade Thousand island dressing; served on marbled rye.
Marinated and grilled fresh portabella mushroom with fire-roasted red pepper and goat cheese; served on French bread.
Beer battered chicken breast brushed with spicy buffalo sauce, topped with melted mozzarella cheese; served with lettuce and tomato on a toasted bun (spicy).
Served on toasted French bread topped with homemade BBQ and onion straws.
Certified organic free-range chicken served with your choice of a BBQ or a rosemary and garlic demi glaze.
Sauteed chicken breast with jumbo shrimp and homemade bruschetta in a brown butter balsamic sauce topped with Parmesan cheese.
Sauteed tender breast of chicken in a white wine lemon herb sauce.
Cashew crusted chicken breast atop linguine tossed with roasted red peppers in a cashew cream sauce baked with mozzarella and provolone.
Grilled chicken with fresh roma tomatoes, red onions, basil and olive oil, tossed with linguine and topped with Parmesan cheese.
8 oz. char-broiled sirloin (cooked to your liking) atop marinated portabella mushrooms, broccoli spears and penne pasta with creamy alfredo.
Blackened chicken breast, roasted red peppers and broccoli spears with penne pasta in a creamy Cajun sauce.
Jumbo cheese filled ravioli and Italian sausage, tossed with homemade tomato basil cream sauce and baked with mozzarella cheese.
Sauteed spinach, artichokes, tomatoes and Kalamata olives, tossed with linguine in herb infused extra virgin olive oil, topped with feta cheese.
Jumbo shrimp, pan-seared with crushed red pepper, fresh garlic, broccoli florets, scallions and a hint of lime served on a bed of linguine.
Grilled Angus meatloaf, topped with your choice: BBQ glaze or French onion.
2, 10 oz. hand-cut pork chops, seasoned to perfection.
Dry-rubbed, slow-roasted, slathered in our house BBQ sauce and caramelized under our 800 degree broiler.
Served with lettuce, tomato, french fries and a pickle spear.
Aged in our 10 oz. spice marinade with Texas shiner bock beer and grilled to perfection.
Two 4 oz. filets with asparagus spears and portabella mushrooms, topped with a bold Cabernet reduction.
14 oz. New York strip topped with three Dijon butter crusted jumbo shrimp.
Fresh Alaskan cod filet, hand-battered and served with French fries, tartar sauce and lemon.
Fresh hand-cut filet of salmon grilled and drizzled with a white wine lemon sauce.
Tilapia filet crusted in our house blackened seasoning atop fresh vegetables.
Jumbo shrimp, fried golden brown:served with homemade cocktail sauce.
9 oz. walleye fillet crusted with sliced almonds and panko style bread crumbs, drizzled with browned lemon butter.
Tilapia filet sauteed and topped with spinach. Artichokes, tomatoes and Kalamata olives in a herb infused extra virgin olive oil, topped with feta cheese.
Melted cheddar, bacon and chives.
Melted cheddar, bacon and chives.
Served with vanilla ice cream.
Strawberry or cherry.
Served with vanilla ice cream.
Sweetened.