A house blend of baked spinach, artichoke hearts, herbs, and Parmesan cheese. Served with tortilla chips.

Our house recipe made with jumbo lump crab meat. Served over a lobster cream sauce.

Grilled portabella mushroom topped with a blend of gulf shrimp, garlic, artichoke hearts, and mushrooms. Topped with crumbled Bleu cheese. Served with aspen chips.

A generous sampling of some of our favorites: spinach dip, potato sleds, chicken quesadillas, and baby back ribs.

Jumbo shrimp hand crusted with sweetened coconut and deep-fried. Served with a jezebel sauce.

Tenderloin tips seared with Cajun spices served with aspen chips and a side of zip sauce.

Traditionally created with our home-made Caesar dressing, Parmesan cheese, and croutons.

Baby spinach topped with crisp bacon, Bleu cheese, red onion and sun-dried cherries.

Atlantic salmon dusted with Cajun spices and char-grilled to a bronze hue. Served over mixed greens with avocado, diced tomatoes, blue cheese, cucumbers and red onion.

Almond crusted chicken breast atop mixed greens finished with dried cranberries, red onion, bacon, and diced tomatoes.

Pecan breaded chicken breast served on a bed of mixed greens enhanced with sun-dried Michigan cherries, pineapple, pecans, mandarin oranges, and red onions.

Tender chicken breast hand crusted with sweetened coconut and deep-fried to golden perfection. Served over mixed greens with fresh seasonal fruit.

Slow-smoked beef brisket, stacked in a hoagie roll and topped with melted Muenster cheese. Served with a side of tiger sauce.

Grilled chicken breast and our house Caesar salad wrapped with a wheat lavash bread. Served with a side of Caesar salad.

Breaded chicken breast with our house buffalo sauce. Wrapped in sun-dried tomato wrap with lettuce, tomato and Cheddar cheese. Served with a side of Bleu cheese dressing.

Grilled house-smoked pork, shaved ham, Swiss cheese, pickles on ciabatta bread. Served with a side of siracha mustard.

Thinly sliced prime rib simmered in our house au jus, stuffed in a hoagie roll and topped with Provolone cheese. Served with au jus.

Breaded chicken breast grilled and topped with honey ham and Cheddar cheese. Served on an aspen roll with a side of roasted garlic aioli.

Grilled chicken breast, diced tomatoes, lettuce, bacon, Swiss cheese and a roasted garlic aioli wrapped in a whole wheat lavash bread.

Cajun bronzed salmon fillet char-grilled and served on a brioche bun. Served with lettuce, tomato, and a tomato caper remoulade sauce.

Topped with Pepper Jack cheese, Jack daniels Barbeque sauce, jacked-up onion strings. Served on a hand made a roll.

Served on an aspen roll with American cheese, sliced tomatoes, shredded lettuce and seasoned mayonnaise.

Ground buffalo sirloin grilled to medium well and topped with sauteed onions and Swiss cheese. Served on an aspen roll.

Topped with crispy bacon strips and velveeta cheese. Served on a handmade roll.

Topped with bacon, sauteed onions and jack daniels Barbeque sauce. Served on a hand made a roll.

Parmesan breaded chicken breast, sauteed mushrooms, tomatoes, and spinach served over angel hair pasta tossed with a lemon garlic sauce.

A healthy mix of garlic, herbs, mushrooms, roasted red peppers, diced tomatoes, onions, broccoli tossed with a light olive oil sauce. Served over linguini.

Our house Velveeta sauce tossed with bacon, diced tomatoes, broccoli, and penne pasta.

Cajun bronzed chicken breast served over linguini pasta tossed with onion, mushrooms, roasted red bell peppers, and diced tomato. Finished with a creamy red sauce.

Tender gulf shrimp and Maine lobster tossed with onion, broccoli, tomato, and penne pasta. Finished with a rich 4 cheese lobster cream sauce.

Sauteed jumbo shrimp tossed with mushrooms, diced tomatoes, basil, garlic, and creamy scampi butter sauce. Served over linguini.

Parmesan breaded chicken breast topped with melted Mozzarella cheese and served with a side of angel hair pasta topped with marinara sauce and Parmesan cheese.

Parmesan crusted chicken breast served over penne pasta tossed with alfredo sauce. Topped with tomato garlic and herb melange.

Tender Canadian fillet blessed with our house aspen spice and broiled to perfection. Topped with a garlic tomato melange and Parmesan cheese.

Hand-battered with an almond crust and deep-fried. Topped with a raspberry drizzle and served with a side of jezebel sauce.

Fresh Atlantic salmon fillet baked on a cedar plank and finished with a pumpkin butter glaze.

Jumbo shrimp stuffed with our house shrimp, crab, and seafood stuffing. Finished with melted Provolone cheese.

Lightly breaded and deep-fried. Served with tartar sauce and lemon.

Prepared roadhouse style and served with lemon and tartar sauce.

Fresh Atlantic salmon fillet broiled and topped with a sweet pecan, honey glaze, and traverse city sun-dried cherries.

Icelandic cod hand-battered in our special crunchy recipe and deep-fried. Served with French fries.

House dry-rubbed and slow-smoked baby back ribs, glazed with our house jack daniels Barbeque sauce.

Slow roasted with garlic and herbs, prepared to your liking and served with tiger sauce.

Center cut 10-ounce strip, prepared to your liking and topped with sauteed mushrooms and onions with a side of zip sauce.

6 single bone chops marinated and char-grilled to your liking. Served over onions straws with a side of zip sauce.

Center cut 8-ounce tenderloin fillet prepared to your liking, served over a potato pancake with a side of zip sauce.

Sauteed chicken breast tossed with roasted Hungarian peppers, julienne onions, diced tomatoes, and spinach. Served over a rustic potato pancake.

Sauteed chicken breast tossed with traverse city cherries and a sweet cherry glaze. Topped with toasted almonds.

A tender chicken breast hand crusted with sweetened coconut and deep-fried to golden perfection. Served with a pineapple pina colada sauce.

Sauteed chicken breasts tossed with sun-dried tomatoes, fresh basil, mushrooms, artichoke hearts, and a lemon cream sauce.

Venison and wild boar sausage tossed with roasted banana peppers, julienne onions, diced tomatoes, and spinach. Served with a potato pancake.