julienne iceberg lettuce, baby spinach and romaine hearts tossed with red onions, mushrooms, chopped kalamata olives, bacon, eggs, croutons, bleu cheese, roma tomatoes, mixed bell peppers, balsamic vinaigrette dressing, and crispy fried parsnips

mixed ?eld greens, michigan dried cherries, candied walnuts, crisp cucumbers, bell peppers, and bleu cheese crumbles with raspberry vinaigrette dressing

a traditional caesar salad with a small twist grilled romaine hearts served with caesar dressing, parmesan cheese and roma tomatoes

mixed ?eld greens topped with generous portions of chicken breast, bacon, hard boiled eggs, tomatoes, and bleu cheese

pan seared ahi tuna over a bed of fresh mixed ?eld greens, bell peppers, and drizzled with our cusabi dressing

mixed ?eld greens with mandarin oranges, candied toasted almonds, cabbage, scallions, and chow mein noodles tossed with grilled chicken and orange poppy seed dressing

smaller appetite? choose between the michigan salad, chopped salad, or vegetarian mandarin orange salad

a bowl of today’s featured soup

a mixed green or caesar salad with your choice of dressing

soup du jour, side salad, and a basket of fresh baked bread

grilled portabella mushrooms topped with a blend of mozzarella, parmesan, and asiago cheese served with roasted red bell peppers and fresh basil with balsamic vinegar and olive oil

served with our hand-made lawash chips

jumbo sea scallops served over baby spinach dressed with a vin blanc pan sauce

a variety of ?nely chopped olives and capers in a blend of red wine and olive oil served with asiago crustini

tender strips of chicken coated with chef’s secret coconut recipe and served with grilled pineapple

fresh salmon skewered and coated with chef’s secret coconut recipe and presented over baby ?eld greens

jumbo lump crab seasoned with fresh herbs served with sweet roasted red bell pepper sauce

three certi?ed angus beef burgers with caramelized grilled onions, crumbled gorgonzola cheese, and portabella mushrooms

served in a unique parmesan crisp cone and topped with our special balsamic glaze

grilled calamari steak served with sauteed red onions, kalamata olives, fresh tomatoes, artichoke hearts, and fresh herbs

lightly breaded calamari strips seasoned and ?ash fried served with a side of marinara or bistro sauce

one full pound of steamed mussels in a garlic wine sauce and served with french bread

domestic and imported cheeses accompanied by seasonal fruit, fresh vegetables, and a variety of crackers

sushi-grade tuna seared rare and served in a martini glass over baby mixed ?eld greens and fresh bell peppers and topped with a cusabi-sesame drizzle

gulf shrimp coated with chef’s secret coconut recipe and served with sweet and sour sauce

chilled gulf shrimp served in a martini glass with fresh lemon and hand-made cocktail sauce

gulf shrimp char-grilled and basted with a jack daniel’s bourbon glaze served over grilled vegetables

hand-made blue corn tortilla chips with aged gorgonzola cheese, portabella mushrooms, roasted red bell peppers, jalapenos, and pico de gallo

our famous bleu cheese nachos with some extras along with the standard toppings we add generous portions of grilled chicken breast, cheddar and mozzarella cheese, and shreded lettuce

three grilled portabella mushrooms topped with fresh mozzarella, ripe tomato, fresh spinach, and basil served on a toasted bun with balsamic vinegar and extra virgin olive oil

tender ?let tips rubbed with cajun spices and served with bearnaise sauce or bleu cheese dressing

yamaha’s traditional recipe made from scratch and served with grilled pita and our hand-made lawash chips

thinly sliced eggplant breaded with italian bread crumbs and ?lled with a mixture of ricotta, parmesan, and mozzarella cheeses, fresh spinach, and a hint of basil topped with marinara sauce and cheese and baked until golden brown

make any tapa an entree and receive a basket of fresh baked bread and soup or salad

a center cut usda choice beef served over roasted garlic smashed potatoes with fresh spinach and topped with mushrooms in a burgundy wine sauce

a 12 ounce center cut usda choice beef served with fresh asparagus and roasted garlic smashed potatoes

breaded chicken breast or veal lightly pan fried and topped with marinara sauce, mozzarella, asiago, and parmesan cheese and placed over angel hair pasta pomodoro

tender scallops of chicken or veal sauteed with fresh mushrooms in a sweet marsala wine sauce with angel hair pasta and a touch of parmesan

pan-seared sea scallops served with fettucini pasta sauteed with sweet roasted red bell peppers, baby spinach, and garlic in a light vin blanc sauce

fresh scottish salmon prepared pan-seared or teriyaki glazed served with angel hair pasta and an assortment of fresh grilled vegetables

a 12 ounce fresh michigan white?sh breaded in japanese panko breadcrumbs and pan-fried served with wasabi garlic smashed potatoes

tender veal sauteed in extra virgin olive oil and garlic and topped with bearnaise sauce server with our jumbo lump crab cake, fresh asparagus, and angel hair pasta

chef’s family recipe of sauteed mushrooms, red onions, artichoke hearts, spinach, roma tomatoes, asiago cheeese, and fresh herbs tossed with fettuccini pasta

porcini and wild mushroom ?lled ravioli smothered with sauteed vegetables in a mild cajun cream sauce

an assortment of garden fresh vegetables sauteed and glazed with a teriyaki sauce and tossed with angel hair pasta

ask your server which of our favorite cheesecakes are available tonight

rich and creamy like grandma used to make with a little rum sauce

fresh strawberries dipped in couverture chocolate

one brownie-pop, one red velvet cake-pop, and one moist white cake-pop all three uniquely decorated with tasting frosting and chocolate drizzles and served in our own custom flight presentation

a decadent chocolate dense soufflé served warm straight from the oven and garnished with chef’s homemade raspberry sauce, whipped cream, and chocolate shavings. baked individually, so order fifteen minutes before you are ready to fall in love