Our certified Angus beef burger char-grilled with American cheese. It may be cooked to order.

Just like mom makes. Grilled white bread with lots of American cheese.

Macaroni smothered in cheese.

Homemade meat sauce served over a bed of linguini pasta.

Crispy deep-fried chicken tenders.

As entree.

As entree.

Served in a bowl.

Made in house by our pastry chef. This rich recipe is a classic.

A classic preparation of french custard.

Classic east coast recipe made with a lump, crabmeat pan-fried and served with an ancho chili aioli.

Calamari strips lightly breaded and fried. Served with a spicy dipping sauce.

Portabella, cremini and shiitake mushrooms blended with herbed goat cheese wrapped in a flakey crust served with zip sauce.

Traditional buffalo wings, hot or mild, served with bluE cheese dressing and celery sticks.

Creamy spinach and artichoke mixture served with toasted pita.

Crisp potato skins smothered in cheese topped with bacon and chives. Served with ranch dressing.

Beef tenderloin tips sauteed with wild mushrooms and served over toast and a whiskey cream sauce.

Thick-cut onions beer-battered and fried golden brown and seasoned.

Breaded mozzarella sticks served with marinara sauce.

A 1/2 LB of certified Angus beef, cajun seasoned topped with melted blue cheese.

A 1/2 LB of certified Angus beef topped with American cheese, sauteed mushrooms and onions.

A 1/2 LB of certified Angus beef topped with sauteed mushrooms, onions and swiss cheese.

A 1/2 LB of certified Angus beef basted with our homemade bbq sauce, smoked bacon and American cheese.

A 1/2 LB of certified Angus beef topped with American, swiss AD mozzarella cheeses.

Tender chicken medallions sauteed then topped with an apricot bourbon glaze. Served with vegetable and potato of the day.

Tender chicken medallions sauteed in white wine basil sauce served with an array of fresh vegetables on a bed of saffron and wild mushrooms risotto.

Sauteed chicken medallions topped with a Michigan cherry sauce and toasted almonds.

Sauteed chicken medallions laced with a light cream sauce with fresh basil, spinach, and roasted red peppers.

A chicken breast Italian breaded and pan-fried and topped with mozzarella cheese, served over a bed of linguini pasta.

A 7 oz. Chicken breast with the skin on for all of the flavor, marinated in garlic and herbs then roasted.

A roasted chicken breast stuffed with sauteed wild mushroom and herbed goat cheese, laced with a chardonnay sauce.

Poached North Atlantic salmon mixed with sauteed onions and seasonings rolled in bread crumbs, pan-fried served with a dijon mustard horseradish sauce.

A bayou favorite, shrimp slow cooked with herbs and cajun seasonings simmered with red and green peppers and onions in a spicy sauce served over a bed of white rice.

Japanese tempura-battered shrimp lightly fried. Served with stir-fried vegetables and sesame garlic dipping sauce.

A marinated char grilled chicken breast topped with sauteed mushrooms, mozzarella and bacon.

Deli smoked turkey, sliced ham, bacon, tomatoes, mayo and lettuce stacked high on toasted white bread.

A half-pound certified Angus beef patty seasoned and cooked to your temperature on a bun with lettuce, tomatoes, onions, and a pickle.

Fresh cold water salmon seasoned and char-grilled on a toasted roll with tangy caper mayonnaise.

Chicken salad served on a croissant.

Fresh tuna salad served on a croissant.

Smoked turkey sliced thin and piled high on marbled rye with swiss cheese and thousand island dressing.

Half of our American bistro club served with choice of soup or salad.

Garden tossed romaine tossed with chicken in our chef's house recipe Caesar dressing with garlic croutons and Parmesan cheese.

Garden tossed romaine tossed with chicken in our chef's house recipe Caesar dressing with garlic croutons and Parmesan cheese. Substitute shrimp.

Baby greens tossed with raspberry vinaigrette and topped with crumbled bleu cheese, toasted macadamia nuts, dried cranberries, and pickled beets.

Baby spinach tossed with poppy seed dressing and topped with smoked turkey, toasted nuts, dried cranberries, and hard-cooked eggs

Baby greens tossed with riesling vinaigrette and topped with apple smoked chicken, sugar-glazed pecans, white raisins, and red onions.

Our blackened salmon filet atop a bed of fresh baby greens tossed in a lemon vinaigrette dressing with fresh red peppers and fresh oranges.

Szechwan marinated char-grilled chicken on a bed of mixed greens tossed with Asian vinaigrette with blood oranges topped with ground macadamia nuts.

Marinated char-grilled chicken placed atop a salad or mixed greens, two slices of cheese, tomatoes and hard-boiled eggs

Tender chicken sauteed with smoked ham, caramelized onions and peas tossed in alfredo cream sauce over a bed of fettuccini pasta.

Ricotta cheese ravioli topped with chef's homemade meat sauce then baked with parmesan cheese on top.

Sauteed chicken tossed with a lemon-butter sauce with fresh spinach, diced tomatoes, artichokes and pine nuts over linguini pasta.

Old world red sauce slowly simmered with Italian seasonings and served over a bed of linguini pasta.

Chef's creamy alfredo sauce tossed with al dente. Cooked fettuccine pasta topped with Parmesan cheese.

Tender sauteed chicken seasoned with spicy house essence and creole seasonings tossed with sweet peppers and chicken broth served over a bed of pasta.

Our midwestern beef tenderloin filet cooked to your temperature. Served with fresh vegetable of the day and choice of potato.

Farm-raised lamb marinated in olive oil and rosemary. Chargrilled to your temperature and served with fresh vegetable of the day and choice of potato.

A 7 oz. Sirloin steak boldly seasoned and char-grilled to your temperature served with fresh vegetable of the day and choice of potato.

A half-pound of slow-roasted prime rib cooked to your temperature. Served with jus, horseradish sauce, and choice of potato.

11 oz. Of slow-roasted prime rib cooked to your temperature. Served with au jus, horseradish sauce, and choice of potato.

24 oz. of slow-roasted prime rib cooked to your temperature. Served with au jus, horseradish sauce, and choice of potato.

Great Lakes whitefish broiled and basted with lemon garlic butter, topped with roasted Roma tomatoes, shrimp and parmesan cheese. Served with vegetable of the day.

Kalindi's favorite. A fresh grouper fillet sauteed with a tangy lime caper sauce served with fresh vegetable of the day.

Coldwater salmon filet char grilled and rubbed with house essence. Topped with our seasoned butter and served with vegetable of the day.

Our famous Maryland crab cake served with a marinated grilled shrimp kabob, salmon filet, and fresh vegetable of the day and choice of potato.

New york's favorite little Italian dish. Italian breaded shrimp fried and served with a lemon garlic sauce on a bed of fettuccine pasta.

Our baby back ribs are rubbed with lots of seasonings then slow-roasted until fork-tender, then finally basted with our homemade barbeque sauce. Served with vegetable of the day, choice of potato and cornbread

Pork lion with a cherry stuffing topped with port wine demi-glace accompanied by homemade apple sauce and spaetzle. Served with fresh vegetable of the day and choice of potato

Chef's homemade meat lasagna topped with red sauce and mozzarella cheese oven-baked

Marinated beef tenderloin pieces, shrimp and chicken skewered and char-grilled served over a bed of white rice with roasted vegetables.

Chef's homemade meatloaf with green peppers and mushrooms wrapped in a flaky puff pastry dough baked and served with mushroom gravy and mashed potatoes.