Grill One Eleven

Bruschetta points topped with balsamic marinated tomatoes and fresh mozzarella

Home style ale battered onion rings served with grill one eleven dipping sauces.

Baby spinach, white cheddar, mascarpone cheese, and artichokes served warm in a bread bowl with fried pita chips and house bread for dipping.

Roasted shrimp, boursin cheese, spinach, garlic, and butter served in a martini glass with dipping sauce.

Ale battered chicken tenders fried and tossed in a sweet and tangy buffalo sauce. served with celery strips, ranch, and gorgonzola dressing.

Pastry wrapped baked brie, concord grape marmalade, and a lemon saffron sauce. served with assorted hand selected fresh and crackers.

Hot fudge brownie, ice cream, whipped cream, and rainbow sprinkles.

Cart red wine broth and sauteed onions baked with croutons and aged swiss.

Blackened chicken breast in a sweet honey marinade tossed with organic mixed greens. fresh strawberries, cucumbers, onions, and grape tomatoes. served in a sweet poppy vinaigrette.

Mixed Greens, black forest ham, honey cured turkey, white cheddar, yellow cheddar, sliced roma tomato, red onion, avocado, and egg. Served with your choice of dressing.

Romaine tossed in our house caesar dressing and served with homemade croutons. Try adding some grilled chicken. Anchovies, blackened grouper or grilled shrimp.

Ale battered chicken tenders tossed in a sweet and tangy buffalo sauce. wrapped up in a warm flour tortilla with lettuce, tomato, onion, and white cheddar.

Fire roasted panko crusted salmon served chilled on toasted sourdough with organic greens, tomato, and a lemon saffron sauce.

Chef's double decker club served with black forest ham, apple smoked bacon, honey cured turkey, yellow cheddar, swiss, cool bib lettuce, roma tomato, and home made salad dressing.

Chef's traditional slow cooked, thick sliced corned beef placed on marble rye with aged swiss cheese and kraut. served with one eleven island dressing.

8oz grilled hereford ground beef built your own way. pick from any four items: olives, bacon, mushrooms, jalapeno, roasted peppers, cheddar, swiss, gouda or white cheddar. served on an onion bun with lettuce, tomatoes, and onion.

Fresh Atlantic salmon fillet dry-rubbed and char-grilled. smothered in a sweet michigan peach puree BBQ, placed on rosemary parmesan wedges and served with a seasonal vegetable.

Sauteed crab, shrimp, scallops, fresh fish pieces, garlic and shallots in a light wine butter sauce. placed on top a bed of linguine and garnished with capers.

Lightly blackened sea bass filet topped with a mango chive relish and strawberry butter. Served with a seasonal vegetable and rice blend.

Tender chicken breast wrapped up with fresh mozzarella, fire roasted portabella, and baby spinach. served in a light flakey bacon wrapped puff pastry on top a pool of red pepper hollandaise and accented with roasted garlic risotto and a seasonal vegetable.

Prosciutto and smoked gouda stuffed chicken breast baked and served on top of a sweet dijon mustard sauce. accented with our seasonal vegetable and rice blend.

Grilled marinated hereford top covered in an avalanche of roasted mushrooms and onions in a red pepper hollandaise. Served with rosemary parmesan wedges and a seasonal vegetable.

Grilled marinated hereford top covered in an avalanche of roasted mushrooms and onions in a red pepper hollandaise. Served with rosemary parmesan wedges and a seasonal vegetable.

Ale battered chicken tenders fried and tossed in a sweet but tangy buffalo sauce. served with ranch and gorgonzola dipping sauce.