Made in-house and served with house-made tortilla chips.

Tossed with shaved parmesan, pecans, and maple-balsamic glaze.

Flash fried, served with saffron aioli and lemon.

Sweet chili-ginger sauce, cashews, scallions, and a sesame cream drizzle.

Flash fried, thin cut yellow lake perch served with house made tartar sauce.

Flash fried lobster and asparagus, served with sriracha sauce.

Served with chipotle aioli.

Sushi-grade seared and sliced ahi tuna, with teriyaki, wasabi, pickled ginger, and wonton strips.

Served with piña-colada sauce.

Grilled flour tortillas filled with lightly spiced haddock, chipotle slaw, roasted corn pico de gallo, and avocado crema.

A toasted roll stacked high with thinly sliced prime rib, topped with melted provolone cheese and served with au jus.

Served with lettuce, tomato, and onions on a brioche bun.

Fresh natural Dijon marinated chicken breast, bacon, avocado, spinach, and homemade honey mustard on sourdough.

Thick cut smoked turkey, sauerkraut, swiss cheese, russian dressing, on sourdough bread.

Albacore tuna salad with white and golden cheddar, and tomato on grilled sourdough.

Mixed greens, dried Michigan cherries, toasted pecans, grape tomatoes, bleu cheese crumbles, and honey-cider dijon vinaigrette.

Mixed greens, tomato, cucumber, red onion, and croutons served with your choice of dressing.

Tossed with shaved parmesan and garlic croutons.

Fresh kale and South American quinoa tossed in apple cider vinaigrette, finished with oven roasted butternut squash, roasted shallots, Michigan dried cherries, and blackened spiced almonds.

Grilled chicken, mixed greens, dried Michigan cherries, toasted pecans, grape tomatoes and bleu cheese crumbles with honey-cider dijon vinaigrette.

Spring mix, shredded cheddar, diced bacon, sliced boiled egg, diced avocado, grape tomatoes, and ranch dressing.

Grilled Atlantic salmon, mixed greens, bleu cheese crumbles, grilled red peppers, candied pecans, fresh strawberries, and pineapple-coconut vinaigrette.

Fresh salmon fillet filled with chef's roasted pepper, crab, and spinach stuffing, served with lemon-caper beurre blanc, rice pilaf, and broccolini.

Pan seared scallops, balsamic-brown butter sauce, yukon gold mashed potatoes, and green beans.

Grilled teriyaki salmon fillet served with rice, cashews, stir fried snow peas, mushrooms, and red peppers.

Maple glazed North Atlantic salmon, yukon gold mashed potatoes, and green beans.

Fat tire beer battered haddock served with crispy "chips".

George's bank sole served with yukon gold mashed potatoes, green beans and a lemon-caper butter sauce.

Served with green beans, yukon gold mashed potatoes, and a honey-whole grain mustard sauce.

Fettuccine tossed with a creamy sour cream enriched sauce of braised short rib, caramelized onion, and roasted mushrooms.

Classic fettuccine alfredo,

Served with mustard sauce, yukon gold mashed potatoes, and green beans.

Breaded and seasoned fresh chicken tenders served golden brown with sweet potato fries.

Try them dry rubbed or bbq glazed. Served with fries.

Roasted chicken, boursin cheese, crispy pancetta, corn-parmesan custard, and cherry-fig mostarda.

Sautéed chicken breast tossed with fresh garlic, herbs, fettuccine, and tomato cream sauce.

Slow roasted USDA choice of prime rib served with au jus.

Lightly seasoned 10oz. center cut sirloin.

12oz. USDA choice served with cabernet demi-glace and crispy fried onion strings.

Hand cut steak, served with cabernet demi-glace and crispy fried onion strings.

Tenderloin tip skewers marinated in our signature sauce.

8oz. USDA choice, our most tender cut! Served with cabernet demi-glace and crispy fried onion strings.

House-made warm butter cake paired with cream cheese anglaise, strawberries, vanilla ice cream.

Vanilla bean sweet custard, with a turbinado sugar crust and fresh fruit garnish.

Fresh chocolate cake filled with a rich warm ganache center, served with vanilla ice cream, raspberry sauce, and fresh berries.

Warm bread pudding with caramelized local apples, dried cherries, Michigan maple syrup, pecans, topped with a scoop of vanilla ice cream, and a drizzle of caramel sauce.

Ask your server for this season's flavor.

House-made banana and pineapple layer cake with pecans and cream cheese frosting.

A chocolate frosted brownie and French vanilla ice cream topped with rich hot fudge and whipped cream. Enough to share.