Nestled between thick cured bacon, red onions, and hard boiled eggand topped with parmesan tuile. Served with hot bacon dressing.

Spring mix and chopped romaine with 5-grain blend quinoa, fire roasted vegetables, hummus and feta cheese.

For a quick lunch try a cup of homemade soup and met salad.

Created by our chef buddy up in detroit, this is a terrific blend of kale, carrots, radicchio, brussel sprouts, Napa cabbage, red cabbage, cucumber, red onion, beets, jalapeno and goat cheese with buttermilk cusa-pear dressing.

Served with Parmesan peppercorn and topped with red onions, tomatoes and candied nuts.

Homemade chicken noodle, beer cheese, clam chowder, chef's choice.

Fresh spring mix with shredded Italian Parmesan cheese, onions, tomatoes and Parmesan peppercorn dressing.

House smoked pulled pork with homemade Barbeque sprinkled with savory cheeses and scallions. Topped with a hint of sriracha.

Fresh, never frozen chicken breast, bacon, peppercorn ranch and a 5-cheese blend.

Rob and nicole's favorite was discovered while they meandered the back alleys of heidelberg. Thick sliced bacon, caramelized onions, homemade creme fraiche, a blend of cheeses and freshly ground nutmeg.

Daily artisanal cheeses, meat and bread.

Met Favorite! Created in house and served with homemade fried tortilla chips.

Eat like it's the big game every day! Shredded never frozen chicken rolled with Wisconsin cheese, an ample dribbling of our zesty homemade blue cheese buffalo sauce and served with our homemade fried tortilla chips.

Quickly becoming a house favorite! Our oxymoronic combination of a healthy cruciferous vegetable meets our delectable spiced seasoning with a side of cucumber and wasabi dipping sauce.

Created at Uncle Jimbo's Lakehouse after a few Gin and tonics. Shrimp with house made dry rub Barbeque blend, garlic, butter, a little more butter and a fresh baguette to dip the goodness.

Lightly battered buttermilk Southern fried shrimp on a French baguette, shredded spring mix, tomatoes, and spicy chili aioli with horseradish.

Fresh, never frozen, hormone free grilled chicken, craisins, celery, garden fresh herbs and lauren's secret sauce (almonds on request).

Chicken, pesto, blended Italian cheeses, red onions, roasted red peppers and garlic aioli.

Grilled flank steak with garlic, black pepper, zesty blue cheese sauce, and caramelized mushroomsand onions. Pairs great with a locally brewed beer from moeller brew barn.

(Met favorite). Back by popular demand these two fresh, never frozen, hormone, and additive free chicken breasts wrapped with fresh sage and Italian prosciutto from the veneto are finished in a delectable California chardonnay with Wisconsin butter sauce served over our hallmark smashed red skinned potatoes.

Served with red skinned smashed potatoes, our fresh seasonal vegetable and housemade compound butter. Make it a surf 'n turf with shrimp or scallops.

Potato pasta served in a chardonnay alfredo sauce.

Marinated, fresh farm to table never frozen, chicken stir fried with fire roasted red peppers, mushrooms and red onions. Served with romaine lettuce leaves for wrapping and topped with almonds. Served with sweet chili and toasted sesame for dipping. Available as vegetarian or with shrimp!

Flown in fresh each week, the tender and juicy ocean salmon will make your mouth water with each bite. Ask your server how we are preparing it today.

Served with rosemary and prosciutto, atop our Italian Polenta with daily vegetable.

Two flour tortillas with 8 sauteed jumbo shrimp, mixed greens, cheddar cheese, red onions, garnished with sour creamand a Met side salad.

Perfectly seared, never frozen and caramelized ever so slightly, nestled atop risotto and our fresh seasonal vegetable.

House favorite served with garlic, Old Bay, crushed red pepper, butter, white wine and a freshly baked French baguette.

Fresh spring mix with shredded Italian Parmesan cheese, onions, tomatoesand Parmesan peppercorn dressing.

Spring mix and chopped romaine with 5-grain blend quinoa, fire roasted vegetables, hummus and feta cheese.

Potato pasta served in chardonnay alfredo sauce.

Served atop of our seasonal veggie and quinoa.

A flour tortilla with hummus, pico de gallo, quinoa, chopped spinach, red onions, tomatoes and roasted red peppers. Grilled with sriracha. Served with French fries or kettle chips.

Yep, you read it right, fried cauliflower, we are resting our rep on an oxymoronic combination of a healthy cruciferous vegetable and our unique aggregate of frying dippy sauce.

Served with French fries or kettle chips.

Served with parmesan peppercorn and topped with red onion, tomatoes and candied nuts.

Sauteed vegetables and quinoa with a sweet soy glaze and topped with almonds. Served with fresh romaine, toasted sesame dressing and sweet chili sauce.

Created by our chef buddy up in detroit, this is a terrific blend of kale, carrots, radicchio, brussel sprouts, Napa cabbage, red cabbage, cucumber, red onion, beets, jalapeno and goat cheese with buttermilk cusa-pear dressing.