with jasmine rice (recipe includes pork)
topped with lemon beurre blanc (recipe includes pork)
in white wine with tomatoes, garlic and fresh herbs
spicy mustard sauce
house cut tortilla chips
with honey mustard sauce
finest jumbo lump crabmeat with sweet corn cream
prepared southern-style in seasoned cornmeal breading with Remoulade sauce
made with five cheeses, 4oz. of lobster meat and topped with toasted breadcrumbs
tossed in a honey-cayenne sauce
made with heavy cream, lobster stock, herbs, saffron, sherry wine and chunks of lobster meat
a house specialty
three sea scallops sauteed in garlic and tomato with fume blanc, slow braised short ribs
deglazed in white wine with heavy cream and Tobasco sauce
marinated in Asian dressing and layered with avocado, mango and creme fresh
lightly dusted in seasoned flout; pan fried and served with jalapeno aioli
six fresh-shucked with cocktail sauce
grilled skewers of fresh chicken over Asian slow with Thai chili sauce
Seared in a cast iron skillet with Cajun spices then served over baby greens with Gorgonzola cheese, crispy bacon, bleu cheese, house-dried tomatoes and toasted almonds in a light balsamic vinaigrette
Grilled Atlantic salmon over mixed greens with mandarin oranges, Traverse City dried cherries, candied pecans, bleu cheese, tomatoes and tossed with lemon basil vinaigrette
Mixed greens, red onions, mushrooms, green olives, bacon, croutons, bleu cheese, lemon basil vinaigrette
Crisp romaine tossed with Romano cheese, garlic croutons, creamy Caesar dressing, shaved Parmesan cheese
Almonds, granny smith apples, goat cheese, Traverse City dried cherries, tomatoes and tossed in balsamic vinaigrette
lettuce, tomato, onion and choice of cheese
Chicken topped with Monterey Jack cheese, chives, tomato, and bacon
lettuce, tomato, onion
lettuce, tomato, onion
with mozzarella cheese, lettuce, tomato and basil pesto
Monterey Jack cheese, creamy coleslaw, and lime-avocado sauce. Prepared grilled or fried
with lettuce and tomato
2 shrimp, 2 scallops, catfish, fries and coleslaw
Broiled or fried with whipped potatoes, seasoned vegetables, and drawn butter
With seasoned vegetables, and Jasmine rice
Broiled and topped with Monterey Jack cheese, seasonal vegetables and rice
Fries, coleslaw and hot sauce
Fresh flounder stuffed with chef's famed Rockefeller mix (recipe includes bacon) and topped with beurre blanc sauce over sautéed vegetables
Mushrooms, garlic and white wine over jasmine rice
New England style deep water cod with fries and coleslaw
White wine, mushrooms, garlic and lemon with sautéed seasonal vegetables
With fresh fruit salsa over jasmine rice
Shrimp sautéed in Casino butter, Panko breaded, with seasonal vegetables and rice
Over fettuccine noodles with creamy Alfredo sauce
Gulf shrimp sautéed in olive oil with shallots, tomatoes, wild mushrooms and white wine sauce tossed with fettuccine
with jasmine rice (recipe includes pork)
made with heavy cream, lobster stock, herbs, saffron, sherry wine and chunks of lobster meat
a house specialty
topped with lemon beurre blanc {recipe includes park)
house cut tortilla chips
lightly dusted in seasoned flour, pan fried and served with jalapeno aioli
with honey mustard sauce
in white wine with tomatoes, garlic and fresh herbs
six fresh-shucked with house-made cocktail sauce
three sea scallops sauteed in garlic and tomato with fume blanc served with slow braised short ribs
made fresh daily with the finest jumbo lump blue crab meat with sweet corn cream
deglazed in white wine with heavy cream and Tabasco sauce
prepared southern-style in seasoned cornmeal breading with Remoulade sauce
made with five cheeses, 4oz. of lobster meat and topped with breadcrumbs. Enough for two
grilled skewers of fresh chicken over Asian slow with Thai chili sauce
tossed in a honey-cayenne sauce
marinated in Asian dressing and layered with avocado, mango and creme fresh
Grilled Atlantic salmon over mixed greens with mandarin oranges, Traverse City dried cherries, candied pecans, bleu cheese crumbles, tomatoes, tossed with lemon basil vinaigrette
Seared in cast iron skillet with Cajun spices, then served over baby greens with bleu cheese, crisp bacon, house-dried tomatoes and toasted almonds in a light balsamic vinaigrette
Crisp romaine tossed with Romano cheese, garlic croutons, creamy caesar dressing topped with shaved Parmesan cheese
Mixed greens, red onions, mushrooms, green olives, bacon, croutons, bleu cheese, lemon basil vinaigrette
Almonds, granny smith apples, goat cheese, Traverse City dried cherries, Tomatoes and tossed in balsamic vinaigrette
stuffed with chef's famed Rockefeller mix (recipe includes bacon) and topped with beurre blanc sauce over sauteed vegetables
stacked upon garlic whipped potatoes, seasonal vegetables
five jumbo sea scallops wrapped in applewood bacon and pan seared. Served with lemon beurre blanc, rice and seasonal vegetables
topped with lump crabmeat, panko bread crumbs, tomato concasse over jasmine rice and spinach
sautéed Rainbow Trout in a hotel butter meuniere sauce topped with slivered almonds, seasonal vegetables and jasmine rice
broiled deepwater lobster tails on a sizzle platter served over jasmine rice
pan seared in champagne truffle sauce and served over Jasmine rice with wild mushroom confit
lightly floured and pan seared. Topped with mushrooms, garlic and white wine over jasmine rice
only the finest jumbo lump blue crabmeat. Topped with dijon cream sauce served over jasmine rice
corn on the cab and redskin potatoes
blue crab and bay shrimp stuffing topped with lemon beurre blanc sauce, served with fresh vegetable
sauteed shrimp, catfish, chicken and beef tenderloin tips tossed with red pepper flakes, spinach and mushrooms over saffron rice
pan seared sea scallops and braised short ribs with demi glace served with batter fried asparagus
marinated in garlic, olive oil, rosemary and oregano served with seasonal vegetables and garlic whipped potatoes
today's fresh seafood tossed with fettuccine pasta and classic alfredo sauce
hand cut daily and marinated in oregano, rosemary, olive oil, garlic and lemon. Topped with a burgundy mushroom sauce and served with seasonal vegetables and garlic whipped potatoes
a marinated wing-in airline breast that is grilled and served with ratatouille and lemon pan jus
One pound bone-in Provimi veal chop marinated in lemon, garlic, olive oil and rosemary. Grilled and served with roasted garlic potatoes, hot and sweet cherry peppers
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.