Lucy's Tavern On The Hill

with jack Daniel's barbecue & ranch sauces for dipping

presented with two sauces, marinara & lemon chive beurre blanc, garnished with capers and diced roma tomato

accompanied by black bean com pancakes, sherried wild mushrooms, golden pineapple mango salsa & sweet potato gaufrettes, accented with basil and chili oil's

layered with aged cheddar, monterey jack, tomatoes, scallions & ripe olives, oven baked with a choice of southwest chicken or beef, served with fresh tomato salsa & sour cream

featuring artichoke hearts, baby spinach, garlic and cheddar cheese, set with a gratin of parmesan cheese, presented with crostini

cold smoked with a Meyer's dark rum & brown sugar glaze, accompanied with capers, diced egg, slivered Bermuda onion, salmon cream cheese & garlic crostini

steamed in white wine with shallots, garlic, chorizo, brunoise sweet peppers, tomatoes and basil in a saffron infused cream

featuring our house made hummus, tabouleh, fresh roasted beets, calamata olives, feta cheese & tomato caprese, with warm pita bread

of southwest chicken or beef, grilled between flour tortillas with scallion, tomatoes and a blend of cheeses, presented with pico de gallo & sour cream

featuring our traditional meatloaf, baked in a puffy pastry crust, presented with cabernet brown sauce

sauteed to a golden brown and presented over imperial sauce with sweet peppers, scallions, shallots, sherry & a touch of cream

pan fried with artichoke hearts, tomato, capers, and fresh snipped chives in lemon beurre blanc

with snow white alaskan cod, fried in our fuller's London Ale beer batter, served with tartar sauce, lemon and malt vinegar upon request

seasoned and broiled to perfection, painted with our honey soy syrup

grilled over an open fire and presented with potato farmer cheese pierogi, braised red cabbage, michigan apple & dried cherry compote, with sour cream and chive brown sauce

painted with Jack Daniel's barbecue sauce, accompanied with aromatic wehani rice braised with shiitake mushrooms, sundried tomatoes and fresh basil, garnished with julienne vegetables

with hand rolled pasta, sweet peppers, tomato, wild mushrooms, and lemon zest, accented with balsamic syrup basil and chili oils

of tender chicken, bokchoy, nappa, snow peas, peppers, carrot and mushrooms in a sauce of minced ginger, garlic toasted sesame, sherry & soy, presented over rice and crowned with fried wontons

chargrilled & presented over mafaldine pasta tossed with sundried tomatoes, portobella mushrooms and toasted pinenuts in a sauce of vodka, roasted garlic, reggiano & a touch of cream

featuring our hand trimmed specially seasoned beef tenderloin, finished with red wine jus lie and frizzled onions can be cooked to order

coated with our chef's unique cracked peppercorn and aromatic spice blend, grilled over an open fire, finished with red wine jus lie and frizzled onions can be cooked to order

filled with a three cheese blend, presented with marinara sauce & parmesan, bechamel drizzle, crowned with chargrilled jumbo shrimp, garnished with crumbled chevre, toasted pinenuts & house roasted peppers

featuring jumbo shrimp, sea scallops mussels, chicken chorizo, haricot vert, artichoke, tomato & calasparras rice in a saffron infused broth

featuring boneless chicken sauteed in parmesan lemon egg batter accompanied by wild mushroom risotto, along with sauteed baby spinach, tomato & garlic, finished with a rich madeira glace

featuring a half-pound of fresh ground beef, served on a toasted sesame seen bun with lettuce, tomato & Bermuda onion: sauteed onions, mushrooms, bacon or cheese available for an additional .50 each can be cooked to order

with smoked turkey, ham, cheese, crisp bacon, lettuce, tomato & mayonnaise on toasted marble rye bread

finished with honey mustard glaze, served on a lightly toasted kaiser roll with lettuce, tomato & Bermuda onion

featuring ham, mortadella, sandwich pepperoni & provolone, served warm on herb ciabatta bread with shredded lettuce, sliced tomato & our chef's olive spread

of sauteed sweet peppers, broccoli florets, zucchini, yellow squash, wild mushrooms, beef steak tomatoes & melted provolone cheese on grilled pita bread, garnished with steamed julienne vegetables, served with a side of bleu cheese or honey ranch dressing

on grilled marble rye, with steamed corned beef, sauerkraut, swiss cheese and a side of Thousand Island

served on a toasted kaiser roll with baby greens, sliced tomato & key lime mustard remoulade sauce

presented on a light flaky croissant with leaf lettuce & tomato or substitute our michigan chicken salad upon request

marinated & grilled over an open fire, served on a kaiser roll with caramelized onion, tomato and a gratin of smoked mozzarella & parmesan cheese, crowned with jullienne vegetables and served with a side of mushroom glace

with chargrilled chicken breast, house roasted peppers, fresh buffalo mozzarella, tender baby greens, plum tomato & roasted garlic basil mayonnaise

with bacon, melted brie cheese, baby greens & sliced tomato, wrapped in spinach & tomato flat bread with habanero mayonnaise

with carmelized spanish onions simmered in beef broth, dry sherry & herb sachet, finished with garlic crostini and a gratin of provolone cheese

with egg noodles & vegetables in our house made chicken broth

a house specialty

presented over mesclun greens with sundried cranberries, crumbled gorgonzola, golden pineapple salsa & slivered red onion, served with a side of raspberry vinaigrette

with torn romaine hearts, seasoned croutons & shredded parmesan cheese, tossed in our house recipe caesar dressing

featuring tender diced chicken, celery sundried traverse city cherries & toasted walnuts in a seasoned honey mayonnaise, over select baby greens with a garnish of sweet potato gaufrettes

with rows of diced chicken, crumbled bacon, tomato, chopped egg, cucumber, blue cheese & guacamole, presented over baby greens

served warm over baby greens with feta cheese, fresh roasted beets, calamata olives, roma tomato cucumber & slivered Bermuda onion, with a side of oregano scented vinaigrette

coated with our chef's house made pastrami spices, presented over mesclun greens with fresh buffalo mozzarella, roasted sweet peppers, toasted pinenuts, roma tomato, cucumber, calamata olives & red onion served with a side of balsamic vinaigrette

featuring featuring french pastry cream between yellow chiffon, coasted with chocolate ganache & set in a pool of vanilla bean sauce, with a garnish of fresh seasonal berries

with a double scoop of vanilla bean ice cream between a pate' choux pastry shell, smothered with sanders hot fudge, a dollop of whipped cream & a maraschino cherry

with the motschall's raspberry chambord sauce & a pirouette cookie

featuring yellow chiffon soaked with espresso syrup, layered with mascarpone cheese, dusted with cocoa & presented over vanilla bean sauce

presented warm with chocolate & vanilla bean ice cream's sanders hot fudge, whipped cream & caramel drizzle

a Michigan classic with two scoops of vanilla bean ice cream, sanders hot fudge, whipped cream & caramel drizzle

a taste of the classic

chocolate or vanilla

presented in a sugared martini glass with appropriate gami