Served Dinners

Roasted Prime Rib
Tender aged and roasted to perfection. Presented with port wine au jus and horseradish

Filet Mignon
Char-broiled, center-cut tenderloin presented with mushrooms sautéed in Burgundy butter. 6-ounce.

New York Strip
Center-cut sirloin garnished with sautéed mushrooms and fried haystack onions.

London Broil
London broil marinated in apple marinade served with wild mushroom sauce.

Grecian Pork Loin
Delicate pork loins marinated overnight then char-broiled, served on a bed of three kinds of Orzo pasta.

Signature Chop
Grilled pork glazed with peaches and pecans.

Apple Mountain Chicken
Char-broiled chicken breast served on apple cherry confit, drizzled with tart cherry sauce.

Grilled Herbed Chicken Breast
Tender breast of chicken marinated in fresh herbs and grilled to perfection.

Chicken Breann
Santa Fe-style chicken breast topped with firecracker salsa.

Three Citrus Chicken
Boneless chicken breast sautéed in Parmesan egg batter and topped with three citrus Beurre blanc.

Chicken Kathleen
Breast of chicken stuffed with Swiss cheese, crabmeat and spinach topped with Boursin sauce.

Seared Yellow Fin Tuna
Pan-seared tuna on a bed of sautéed radicchio cabbage with fresh apple salsa.

Four Chop Rack of Lamb
Herb-crusted with pecan bourbon sauce.

Great Lakes Whitefish
Broiled and served with a crown of lemon and fresh capers.

Salmon Honey Garlic
Salmon grilled to perfection and glazed with honey garlic butter.

Salmon Shiitake
Grilled salmon basted in ginger-soy glaze served on a bed of sautéed spinach with shiitake mushrooms, and mango and forest berry coulis.

The Napoleon - A Vegetarian Entrée
A bed of linguine with marinara sauce, assorted stacked vegetables topped with melted provolone cheese and pesto sauce.

Veal Chop
Flame-grilled, 12-ounce, center-cut, bone-in chop topped with special mushroom sauce.

Chicken Marsala
Lightly floured and sautéed to perfection, finished with Marsala wine, veal demi, button mushrooms, and red onion.

Stuffed Chicken Parmesan
Spinach stuffed chicken breast lightly dusted with bread crumbs and flour, oven finished, basted with tomato sauce and topped with cheese.

Combination Plates

Two delicious entrées served on one plate. Choose a Petite Filet Mignon with mushrooms or Medallions of Tenderloin and one of the following:

Lobster Tail
Salmon Honey Garlic
Apple Mountain Chicken
Chicken Breann
Great Lakes Whitefish
Seared Yellow Fin Tuna

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.