English Inn Restaurant and Pub

Mesclun greens tossed with our own balsamic vinaigrette and topped with a black olive tepanade and walnuts.

The Chef showcases one of his delicious recipes daily.

Fresh mixed greens tossed with a chipolata ranch dressing, accented with chopped tomatoes, monterey jack cheese, crisp tortilla strips and topped with grilled shrimp.

Grilled fresh salmon is served atop a bed of caesar dressed romaine lettuce. sprinkled with fresh parmesan cheese, diced roma tomato and croutons.

Fresh mixed greens are tossed with an oriental vinaigrette dressing, then topped with a grilled sliced chicken breast. Mandarin oranges, toasted almonds and crispy wontons complete the salad

Grilled chicken is sliced and tossed with chopped romaine lettuce, diced tomatoes, fresh parmesan cheese and our signature Caesar dressing then wrapped in a flour tortilla with your choice of steak fries or mashed potato salad.

Flavorful pieces of tenderloin are pan sauteed and served over wild rice in a mushroom enhanced marchand de vin

Grilled over an open flame to a perfect medium, served with a morel port sauce

Beer battered cod served English style with tartar sauce, fries and a side of malt vinegar

An English tradition of beef, gravy and vegetables topped with mashed potatoes and baked to a golden brown

Linguine tossed in a mushroom sage cream sauce, sprinkled with tomatoes and parmesan cheese and finished sliced grilled chicken.

Oven roasted salmon accentuated by a tomato rosemary sauce and accompanied by wild rice and garden fresh vegetables

Choose any one of the above entrees, add the soup of the day and finish your lunch with a selection from the dessert tray.

Grilled to perfection, topped with cheddar cheese, fresh tomato, red onion

Marinated and grilled, the chicken breast is topped with a wonderful roasted onion dijon sauce, swiss cheese and fresh tomato.

Crisp bacon, fresh tomato and pepperjack cheese are oven roasted then served with lettuce and mayo.

Thin sliced prime rib piled high and covered with sauteed onions and provolone cheese.

Thin sliced turkey, tomatoes, lettuce and bacon on toasted white bread.

Our homemade cranberry chicken salad topped with lettuce and tomato slice served on a kaiser roll.

Served on a soft baguette bread with a creamy horseradish spread

Baked chicken breast topped with a tomato, rosemary, onion and garlic sauce

Tossed with a wild mushroom marchand divan sauce.

Roasted pork loin with a pecan crust, served with a maple rum sauce.

A baked chicken breast served with a ginger peach chutney

A light lemon-scented breadcrumb encrusted baked cod topped with a spinach mornay sauce.

Seasonal vegetables tossed with linguine and a light mornay sauce.

Pork loin is roasted and finshed with a peppery sweet pineapple chutney.

Dill scented and served with lemon vinaigrette.

Brie cheese and candied pecans wrapped in flaky puff pastry and baked. Accented with morel sauce and seasonal fresh fruit.

Baked in pastry. Served with a maple-dijon dipping sauce.

Stuffed with a mixture of spinach, bacon and gruyere cheese. Oven baked until glazed.

Imported osetra caviar with traditional condiments

Plump jumbo shrimp served over ice with a traditional cocktail sauce and lemon

Prepared in the classic bourguignonne style with herb and garlic butter. Served with french braed

Topped with a toasted courton and melted swiss cheese

Traditional lobster bisque with cream brandy and sherry

Huge gulf shrimp sauteed in a velvety fragrant saffron sauce and served with a pesto tossed linguine

Delicately poached walleye wrapped around a lobster mousse and finished with a white wine sauce

Chicken breast filled with a blend of spinach, chives, sun-dried tomatoes, black olives and a variety of cheese. Encased in puff pastry and baked

Three beautiful medallions of filet mignon each topped with a different sauce, bearnaise, red wine and wild mushroom

A cornucopia of fragrant gems from the forest's floor, perfumed with brandy and fresh herbs. Laced with two cheeses. Baked inside phyllo pastry

Grilled 8 oz. center cut filet of beef served on a holland rusk. Enhanced with red wine, bacon and shallots sauce

A festival of seasonal vegetables tossed with linguine and a light mornay sauce. Drizzled with truffle oil. Topped with freshly grated parmesan cheese

Aged 14 oz. new york strip steak grilled to your specifications. Topped with savory cafe de Paris butter

A sumptuous half of duckling is roasted to golden brown and served with a michigan cherry compote

Roasted prime rib served au jus. Served with horseradish sauce and yorkshire pudding

Grilled center cut of beef tenderloin garnished with vegetables du jour and duchess potatoes. Served table-side

Slowly roasted beef served with yorkshire pudding

8 oz. Center cut tenderloin of beef grilled to perfection, served with a red wine, bacon and shallot sauce

12 oz. Center cut strip steak served with a marchand divan sauce

Spinach and Lobster stuffed filet mignon topped with a classic bearnaise

Baked breast of chicken wrapped around fresh asparagus served with a light champagne cream sauce.

Chicken topped with a roasted tomato, rosemary, onion and garlic sauce

Tender baked chicken served with a mushroom and marsala wine sauce

A baked breast of chicken topped with asparagus and crabmeat, finished with a classic bearnaise

A perfect glaze to complement a chicken breast

A cornucopia of fragrant gems from the forest's floor, perfumed with brandy and fresh herbs. Laced with two cheese and baked in phyllo pastry.

A festival of seasonal vegetables tossed with linguine and a light mornay sauce. Drizzled with truffle oil and topped with freshly grated parmesan cheese

Tender, light baked sea bass topped with a combination of capers, olives, tomato, onion and a hint of lemon.

Baked and served with a roasted garlic lemon and white wine sauce

A one half pound tail broiled to perfection and served in the shell with drawn butter, the best the sea has to offer

Baked and served with classic bearnaise.

Baked to tender perfection and complemented by a white wine sauce

A fillet of fresh cod is seasoned with herbs and baked. Finished with a tropical fruit chutney.

A petite filet mignon and a broiled lobster tail

A combination of our two house favorites

Tender baked chicken accompanied by our petite filet mignon, a marchand divan sauce complements both.

Fabulous combination of one quarter maple leaf farms duckling and petite filet mignon. Sour cherry compote accents the duck and marchand divan for the filet.

With our own maple rum glaze

A full pound rack brushed with olive oil and cracked black pepper baked to a tender medium. Served with a dijon and thyme scented demi-glaze

Two seasoned quail stuffed with roasted garlic and caramelized onions topped with and herb scented port reduction

sumptuous half of maple leaf farms duckling is roasted to a golden brown and served with a michigan sour cherry compote

Twin cornish game hens are stuffed with an apple raisin herb stuffing and baked. Topped with a spicy apple glaze

A combination of eggs, cream, ham, bacon, onions and swiss cheese is lightly seasoned and baked in a pie crust until golden brown

This popular favorite is a pie crust filled with eggs, cream, fresh broccoli, and cheddar cheese, all lightly seasoned and baked to perfection.

Lightly seasoned and sauteed seasonal fresh vegetables, eggs and cream fill a pie crust and are finished in the oven.

Mushrooms, onions, bell peppers, tomatoes, fresh herbs, and chorizo sausage combined in an egg casserole and baked.

A unique blend of black olives, tomatoes, feta cheese, and mediterranean seasonings are combined in an egg casserole and baked.

Fresh oregano and basil flavor this wonderful combination of italian sausage, mozzarella cheese, and tomatoes, all baked in an egg casserole.

A chicken breast is lightly breaded and baked, topped with a white port mushroom sauce, and served with wild rice and sauteed seasonal vegetables.

A light lemon scented breadcrumb encrusted baked codtopped with a spinach mornay sauce. Wild rice and seasonal vegetables accompany this entree.

Flavorful pieces of beef tenderloin are pan sauteed and served with wild rice, a mushroom marchand de vin sauce and sauteed seasonal vegetables.

Pecan encrusted tenderloin of pork pork tenderloin is encrusted with toasted pecans, and presented with our maple rum sauce. Accompanied by our whipped potatoes and sauteed seasonal vegetables.

A marinated chicken breast is baked and topped with a peppered pineapple walnut chutney then served with wild rice and sauteed seasonal vegetables.

Tender baked fillet of salmon served with a refreshing lemon caper sauce and accompanied by wild rice and sauteed seasonal vegetables.

A chicken breast is lightly breaded and baked, topped with a white port mushroom sauce, and served with wild rice and sauteed seasonal vegetables.

A light lemon scented breadcrumb encrusted baked new england cod topped with a spinach mornay sauce. Wild rice and seasonal sauteed vegetables accompany this entree.

Slowly roasted angus prime rib of beef is served au jus with traditional Yorkshire pudding and accompanied with whipped potatoes, sauteed seasonal vegetables, and horseradish sauce.

Pork tenderloin is encrusted with toasted pecans, and presented with our maple rum sauce. Accompanied by our whipped potatoes and sauteed seasonal vegetables.

A marinated chicken breast is baked and topped with a peppered pineapple walnut chutney then served with wild rice and sauteed seasonal vegetables.

Baked chicken topped with a roasted tomato, rosemary, onion and garlic sauce. This savory entree is accompanied by wild rice and sauteed seasonal vegetables.

Grilled center cut angus beef new york strip is served with a morel mushroom sauce. Our whipped potatoes and sauteed seasonal vegetables accompany this wonderful entree.

Tender fillet of salmon is baked and served with a classic bearnaise sauce. Served with wild rice and sauteed seasonal vegetables.

A sumptuous half of maple leaf farms duckling is roasted to a golden brown and served with a michigan sour cherry compote.

Slowly roasted prime rib of beef is served au jus with a traditional yorkshire pudding and accompanied by whipped potatoes, sauteed seasonal vegetables and horseradish sauce.

This popular combination features tender baked chicken and our petite filet mignon served with a morel mushroom sauce that complements both. Whipped potatoes and sauteed seasonal vegetables finish this wonderful entree.

Twin cornish game hens are stuffed with an apple raisin herb stuffing and baked. Topped with a spicy apple glaze and served with sauteed seasonal vegetables and whipped potatoes.

A chicken breast is wrapped around ham and fresh green asparagus, then baked and topped with a lemon essence supreme sauce. This specialty is accompanied by wild rice and sauteed seasonal vegetables.

A baked chicken breast is topped with fresh green asparagus and crab meat and finished with a classic hollandaise sauce. Sauteed seasonal vegetables and wild rice add the final touch.

Chef's spinach and lobster stuffing enhance our angus filet mignon. The entree is grilled to perfection and topped with bearnaise sauce. Served with whipped potatoes and sauteed seasonal vegetables.

Two of the house favorites come together to create a perfect combination dinner. A grilled petite filet mignon with a morel mushroom sauce and a baked salmon fillet with bearnaise are served with whipped potatoes and sauteed seasonal vegetables.

A center cut angus beef tenderloin is grilled to perfection and served on a holland rusk with a morel mushroom sauce. Seasonal sauteed vegetables and whipped potatoes finish this entree.

A full pound lamb rack is brushed with olive oil and cracked black pepper, then baked to a tender medium. Served with a dijon and thyme-scented demi-glaze, whipped potatoes, and sauteed seasonal vegetables.

The best the sea has to offer. A lobster tail is broiled to perfection and served in the shell with drawn butter and lemon. Finished with whipped potatoes and sauteed seasonal vegetables.