Freshly prepared and made with Maryland lump crab, fresh dill, shallots and fresh lemon. Served with stone ground mustard remoulade on a bed of baby lettuce.
Tossed together with bacon, garlic, shallots, and a maple gastrique.
Hand-breaded in our seasoned flour, fried golden brown and tossed in a white wine and lemon caper sauce.
Tender pieces of braised short ribs topped with Irish cheddar, pickled red onion and horseradish spread on mini brioche buns.
Artichokes minced sweet onion, garlic, shallots and a blend of imported cheeses place atop toasted french baguette slices and baked to perfection.
Waffle cut potatoes topped with house-made chorizo, white cheddar cheese, scallions, diced tomatoes, salsa ranch, sliced jalapeno peppers, and sour cream.
Pan-seared Atlantic salmon placed atop chopped kale, brussels sprouts, chicory, pickled red onions with feta and sweet and spicy pecans. Tossed together with a white balsamic vinaigrette.
Grilled chicken, bacon, tomato, egg, Irish cheddar, blue cheese crumbles, black olives, avocado tossed together with romaine lettuce and ranch dressing.
Chopped romaine and kale, roasted red peppers, red onion, chopped bacon, parmesan cheese, and croutons, tossed in a caesar vinaigrette.
Chopped kale, Brussel sprouts, chicory, and field greens garnished with mandarin oranges, mung bean sprouts, toasted coconut, rice noodles and sliced almonds with slices of grilled chicken teriyaki.
Choice of American, Swiss or cheddar cheese, sauteed mushrooms, sauteed onion, jalapenos, avocado or bacon garden burger also available.
Grilled Atlantic salmon, pesto aioli, shaved green cabbage, and parmesan cheese grilled on rye bread.
Grilled breast of chicken topped with smoked bacon, ripe tomato, sliced avocado, and melted Swiss cheese.
Herbed flatbread filled with slices of seared chicken breast, pesto, fresh mozzarella, and sun-dried tomatoes.
Pan-seared Atlantic cod lightly seasoned and presented in warmed flour tortillas and garnished with cilantro, Roma tomato, crisp slaw, shredded Monterey jack cheese and a wedge of lime. Served with stone ground mustard remoulade.
Corned beef, sauerkraut, and swiss cheese grilled on rye bread. Available with smoked turkey.
Grilled sliced JA, and turkey topped with gruyere cheese placed on a grilled pretzel bun with a Michigan sun-dried cherry aioli and baby greens.
Grilled marinated portabella mushroom layered with onion, provolone cheese, lettuce, and tomato.
Choice of tuna salad, smoked ham, turkey breast or roast beef. Available as a whole sandwich.
A selection of fine imported cheese including fontina, Boursin, gruyere and goat cheese melted atop sliced 9-grain whole wheat bread and topped with crisp pancetta and Roma tomato.
Freshly prepared and made with Maryland lump crab, fresh dill, shallots, and fresh lemon. Served with stone ground mustard remoulade on a bed of baby lettuce.
Green lip mussels with garlic, bacon, and shallots. Steamed in craft ale and serve with crusted bread.
Hand-tossed whole wheat crust topped with sun-dried tomato marinara, fresh mozzarella, asiago, parmesan and provolone cheese, prosciutto, and fresh basil.
Hand-breaded in our seasoned flour, fried golden brown and tossed in white wine and lemon caper sauce.
Tender pieces of braised short ribs topped with cheddar cheese, pickled red onion and horseradish spread on mini brioche buns.
Tossed together with bacon, garlic, shallots, and a maple gastrique.
Artichokes, minced sweet onion, garlic and a blend of imported cheeses place atop toasted french baguette slices and baked to perfection.
Waffle cut potatoes topped with house-made chorizo, white cheddar cheese, scallions, diced tomatoes, salsa ranch, sliced jalapeno peppers, and sour cream.
Pan-seared Atlantic salmon placed atop chopped kale, brussels sprouts, chicory, pickled red onions with feta and sweet and spicy pecans. Tossed together with a white balsamic vinaigrette.
Grilled chicken, bacon, tomato, egg, cheddar and blue cheese crumbles, black olives, avocado tossed together with romaine lettuce and ranch dressing.
Torn leaves of romaine lettuce roasted red peppers, red onion, chopped bacon, parmesan cheese, and croutons, tossed in a caesar vinaigrette.
Chopped kale, Brussel sprouts, chicory, and field greens garnished with mandarin oranges, mung bean sprouts, toasted coconut, rice noodles and sliced almonds with slices of grilled chicken teriyaki
Sauteed chicken breast rolled in sour cream and herbed bread crumbs served with chardonnay sauce, wild rice pilaf, and sauteed broccolini.
Ground beef and pork combined with pancetta, parmesan cheese, and fresh herbs. Topped with demi-glace and served with horseradish mashed potatoes and sauteed broccolini.
Tender strips of chicken breast slow-simmered with onions, artichokes, carrots and celery in a rich creamy broth and topped with a flakey pie crust and baked golden brown. Served with our house salad.
Center cut sirloin marinated in pineapple juice, red wine, garlic, and spices. Served with roasted red skin potatoes and sauteed broccolini.
Braised beef short ribs ladled with a Guinness. Demi-glace with colcannon mashed potatoes, grilled asparagus, and fried leeks.
Irish ale battered Atlantic cod served with waffle fries, coleslaw, stone-ground mustard remoulade, and a lemon crown.
Chargrilled 6oz cut filet placed atop of nest of crispy shredded potatoes with burgundy button mushrooms and grilled asparagus.
Pan-seared Chilean sea bass topped with a cilantro mojo and accompanied with roasted vegetable gnocchi and sauteed kale.
Pan-seared breast of chicken topped with Michigan sun-dried cherries, dry vermouth, and fresh basil cream sauce and served with sauteed broccolini and roasted potatoes.
A bountiful selection of fresh seafood, green mussels, littleneck clams and shrimp, sauteed with white wine, cream, saffron, butter, leeks, and garlic and placed over a bed of fettuccini noodles.
12oz center cut NY strip served with roasted red skin potatoes and sauteed broccolini.
Brown sugar-whiskey, glazed Atlantic salmon char-grilled and served with rice pilaf and grilled asparagus.
Tender bay scallops splashed with sweet vermouth, butter, and shredded parmesan cheese. Served with sauteed broccolini and wild rice pilaf.
Free-range breast of airline chicken stuffed with pesto, sun-dried tomatoes, and fresh mozzarella and topped with seasoned bread crumbs. Served with sauteed broccolini and roasted vegetable gnocchi.
Hand-tossed whole wheat crust topped with sun-dried tomato marinara, fresh mozzarella, asiago, parmesan and provolone cheese, prosciutto, and fresh basil.
Loaded with cheese, bacon and green onions served with sour cream.
Hand-breaded in our seasoned flour, fried golden brown and tossed in white wine and lemon caper sauce.
Served with marinara sauce.
Served with your choice of sauces BBQ, honey mustard, sweet and sour or ranch.
Served with onion and dill dip.
Tossed buffalo style served with blue cheese dressing and celery sticks.
Served with guacamole, salsa, and sour cream.
Waffle cut potatoes topped with house-made chorizo, white cheddar cheese, scallions, diced tomatoes, salsa ranch, sliced jalapeno peppers, and sour cream.
Served with a zesty dipping sauce.
Served with salsa ranch dip.
Choice of American, swiss or cheddar cheese, sauteed mushrooms, sauteed onion, jalapenos, avocado or bacon garden burger also available
Grilled Atlantic salmon, pesto aioli, shaved green cabbage, and parmesan cheese grilled on rye bread.
Grilled breast of chicken topped with smoked bacon, ripe tomato, sliced avocado, and melted swiss cheese.
A selection of fine imported cheese including fontina, Boursin, gruyere and goat cheese melted atop sliced 9-grain whole wheat bread and topped with crisp pancetta and Roma tomato.
Corned beef, sauerkraut, and swiss cheese grilled on rye bread available with smoked turkey.
Grilled sliced JA, and turkey topped with gruyere cheese placed on a grilled pretzel bun with a Michigan sun-dried cherry aioli and baby greens
Pan-seared Atlantic cod lightly seasoned and presented in warmed flour tortillas and garnished with cilantro, Roma tomato, crisp slaw, shredded Monterey jack cheese and a wedge of lime. Served with stone ground mustard remoulade.