DINNER TABLE

STARTERS

SOUP DU JOUR
8/12
LEELANAU RACLETTE*
Local Melted Raclette Served with Toasted Baguette, Roasted Potatoes and Cornichon
15
EGGPLANT PARMESAN
Parmesan and Panko Breaded Eggplant Pan Fried and Served with Burrata, Basil and Tomato Sauce
15
ASPARAGUS AND MUSHROOM FLATBREAD
Sautéed Asparagus, Local Shiitake and Oyster Mushrooms with Leelanau Cheese Fromage Blanc and Drizzled with Creamy Peppercorn Dressing
15
MARTHA’S SALAD OF THE DAY*
12

ENTREES

LOBSTER WELLINGTON^
6 oz. Lobster Tail Stuffed with Local Oyster and Shiitake Mushrooms and Fresh Organic Spinach Wrapped in Puff Pastry and Drizzled with Limoncello Cream Sauce
36

JUMBO LUMP CRAB CAKES^
One or Two Jumbo Lump Crab Cakes on a Bed of Greens with Remoulade
20/28

PAN SEARED SALMON*^
Norwegian Salmon and Blackened Shrimp Topped with a Tomato Basil Cream Sauce
32

BACON WRAPPED WALLEYE*^
Herb Butter and Fresh Thyme Layered Between Two Halves of a Walleye Filet, Wrapped in Bacon, Pan Seared and Topped with a Whole Grain Dijon Cream Sauce
30 

STUFFED CHICKEN BREAST*^
Spinach, Artichoke Hearts and Leelanau Cheese Herbed Fromage Blanc Stuffed in a Chicken Breast and Wrapped in Bacon
26

FILET MIGNON OSCAR*
8 oz. CAB Filet Mignon Topped with Hollandaise Sauce, Jumbo Lump Crab and Asparagus and Served with Three Cheese Gratin Potatoes and Roasted Vegetables
45

ITALIAN MEATLOAF^
Ground Beef, Pork and Veal Mixed with Parmesan and Italian Herbs Wrapped in Bacon and Served with a Red Wine and Tomato Reduction
24
VEAL OSSO BUCO
Classic Italian Dish of Veal Shanks Braised with Olive Oil, Red Wine, Onions, Tomatoes, Garlic and Carrots Served on a Bed of Parmesan Polenta
38

FALL HARVEST BOWL*
Roasted Carrots, Potatoes, Butternut Squash and Brussel Sprouts on Quinoa with a Tahini Maple Dressing
Add Maple Bourbon Glazed Chicken or Salmon
22/30

*DENOTES ITEMS THAT ARE OR CAN BE GLUTEN FRIENDLY, PLEASE ALERT YOUR SERVER
^INCLUDES BUTTERMILK MASHED REDSKINS AND ROASTED VEGETABLES
Ask your server about menu items that are cooked to order
NOTICE: The consumption of raw or under cooked eggs, meat, poultry, seafood or shellfish, may increase your risk of food borne illness
Entrée split plate charge $5

Hours of Operation

Take Out and Delivery
4:00 - 9:00 pm
Tues - Sat

Dining
4:00 - 9:00 pm
Tues - Sat

Take Out Orders

Phone

231-271-2344

Contact Us

Let us know if you have any questions.