- Tender aged and roasted to perfection. Presented with port wine au jus and horseradish
Roasted Prime Rib
- Char-broiled, center-cut tenderloin presented with mushrooms sautéed in Burgundy butter. 6-ounce.
- Center-cut sirloin garnished with sautéed mushrooms and fried haystack onions.
New York Strip
- London broil marinated in apple marinade served with wild mushroom sauce.
- Delicate pork loins marinated overnight then char-broiled, served on a bed of three kinds of Orzo pasta.
Grecian Pork Loin
- Grilled pork glazed with peaches and pecans.
- Char-broiled chicken breast served on apple cherry confit, drizzled with tart cherry sauce.
Apple Mountain Chicken
- Tender breast of chicken marinated in fresh herbs and grilled to perfection.
Grilled Herbed Chicken Breast
- Santa Fe-style chicken breast topped with firecracker salsa.
- Boneless chicken breast sautéed in Parmesan egg batter and topped with three citrus Beurre blanc.
Three Citrus Chicken
- Breast of chicken stuffed with Swiss cheese, crabmeat and spinach topped with Boursin sauce.
- Pan-seared tuna on a bed of sautéed radicchio cabbage with fresh apple salsa.
Seared Yellow Fin Tuna
- Herb-crusted with pecan bourbon sauce.
Four Chop Rack of Lamb
- Broiled and served with a crown of lemon and fresh capers.
Great Lakes Whitefish
- Salmon grilled to perfection and glazed with honey garlic butter.
Salmon Honey Garlic
- Grilled salmon basted in ginger-soy glaze served on a bed of sautéed spinach with shiitake mushrooms, and mango and forest berry coulis.
- A bed of linguine with marinara sauce, assorted stacked vegetables topped with melted provolone cheese and pesto sauce.
The Napoleon – A Vegetarian Entrée
- Flame-grilled, 12-ounce, center-cut, bone-in chop topped with special mushroom sauce.
- Lightly floured and sautéed to perfection, finished with Marsala wine, veal demi, button mushrooms, and red onion.
- Spinach stuffed chicken breast lightly dusted with bread crumbs and flour, oven finished, basted with tomato sauce and topped with cheese.
Stuffed Chicken Parmesan
- Two delicious entrées served on one plate. Choose a Petite Filet Mignon with mushrooms or Medallions of Tenderloin and one of the following:
- Entrées served with starch selection, chef’s choice of vegetable, dinner rolls with butter and non-alcoholic beverages. House or Caesar salad may be added for an additional cost.