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