Lightly pan-seared with lemon zest, green scallions and diced red pepper served with red curry sauce.

Gently sauteed with lemon garlic butter and celery root salad, served with fresh tarragon sauce.

French style with garlic butter and a splash of brandy.

Delaware oysters baked with a delicate mix of fresh baby spinach. Applewood smoked bacon, heavy cream and a hint of pernod.

Prime strip steak with classic garnishes: capers, chives, red onions and whole grain mustard.

Maine lobster meat, Alaskan king crab legs, jumbo shrimp cocktail, tabiko caviar oysters, jumbo lump crab meat and ceviche, with spicy cocktail and mignonette sauces.

Jumbo prawns lightly breaded, golden brown with spicy firecracker sauce, garnished with chef's fresh napa slaw.

Lemon pepper linguini with shrimp, calamari, fresh daily fish, sweet peppers, arugala, garlic, and spicy tomato broth.

Handmade in a creamy madeira wine sauce with sweet peas, grape tomatoes, and woodland mushrooms.

Double-thick cut, grilled and served with braised napa cabbage and apples with Chef's special dried cherry sauce.

Handmade in a creamy Madeira wine sauce with sweet peas, grape tomatoes and woodland mushrooms.

Tender with pan gravy and traditional vegetables.

Lemon pepper linguini with shrimp, calamari, fresh daily fish, sweet peppers, arugula garlic, and a spicy tomato broth.

Double-thick cut, grilled and served with braised napa cabbage and apples with Chef's special dried cherry sauce.

Cool shrimp, calamari, jumbo lump crabmeat on top of Boston butter lettuce garnished with tomato and avocado with a creamy lime vinaigrette.

Iceberg lettuce topped with chopped tomatoes, diced cucumbers and red onions, drizzled with our homemade blue cheese dressing.

Fresh romaine lettuce tossed with Chef's garlicky dressing topped with grana padano parmesan, homemade garlic croutons and Tuscany white anchovy filets.

Grilled chicken breast, tomatoes, green beans, bacon, radishes, hearts of palm, artichoke, avocado, crumbled blue cheese and Thousand Island dressing.

Broiled filet tips with romaine lettuce, sauteed mushrooms, grape tomatoes, red onions, Maytag blue cheese and Dijon mustard vinaigrette.

Fresh baby greens, tossed with spicy pecans, Maytag blue cheese and sherry vinaigrette.

Sauteed mushrooms, smoked applewood bacon, charred onions with your choice of cheese. Served with Firehouse French fries.

Michigan apples, raisins, and carrots, on a croissant. Served with Firehouse French fries.

With smoked applewood bacon, portobello mushrooms, and boursin cheese. Served with Firehouse French fries.

Lightly sauteed with lemon, capers, in a beurre blanc sauce. Served with roasted fingerling potatoes.

Sushi grade, seared with black sesame seeds on a bed of frisee greens, radicchio with tomatillo jam, salsa verde and wasabi tabiko caviar.

Steamed and split with lemon and drawn butter.

Broiled to perfection, tender and sweet, 6 ounces.

Garden fresh.

Traditional favorite.

Homemade.

Sliced potatoes covered with cheese and baked.

Creamy, homemade potatoes with fresh-cooked, smokey bacon stirred in.

Maine lobster with fresh chives, corn niblets, sherry wine and fresh cream. Topped with a delicate golden puff pastry cap.

Rich and smooth with caramelized onions and port wine, garnished with lightly toasted Gruyere cheese.

Maine lobster with fresh chives, corn niblets, sherry wine and fresh cream, topped with a delicate golden puff pastry cap.

Available in Maytag bleu cheese-crusted, parmesan-crusted, horseradish-crusted, and black peppercorn-crusted.

Available in Maytag bleu cheese-crusted, parmesan-crusted, horseradish-crusted, and black peppercorn-crusted.

Blue cheese crusted boneless rib-eye, 16 ounces.

Petite filet mignon topped with jumbo lump crabmeat, asparagus and classic bearnaise sauce.