Tenderloin tips and Asian vegetables sautéed with fresh basil and tossed with sweet ginger soy glaze.

Tender Pacific calamari flash fried, served with raspberry-chipotle sauce

Roasted with bacon and shallots.

Coconut breaded chicken breast tenderloins fried and served with roasted mango chipotle dipping sauce.

Our daily selection of quality meats, cheeses, jam and mustard, served with Breadsmith baguette and assorted crackers.

Jumbo shrimp wrapped in applewood smoked bacon, grilled and basted with horseradish bbq sauce. Served over a bed of crispy fried onions

Buttermilk marinated filets, lightly battered and flash fried. Served with a side of Creole remoulade

Served with tri-colored tortilla chips

Florida pink shrimp dusted in seasoned flour, flash fried and tossed in sweet and spicy Thai chili cream sauce.

Lobster meat, cream cheese, lemon zest, and scallions stuffed and fried in wonton shells.  Served with horseradish orange sauce.

Crab claw meat tossed with diced vegetables and ginger Thai chili cream, pan seared and topped with spicy cucumber slaw.

Grilled chicken breast, chopped bacon, egg, avocado, tomato, cucumber, croutons and bleu cheese crumbles atop mixed greens. *Make it a side salad for $7.99

Blackened sirloin, hardboiled egg, Roma tomato, red onion, cucumber, bacon and croutons with bleu cheese dressing atop chopped romaine

Chopped romaine heart drizzled with Tuscan dressing and topped with diced tomato, egg, red onion, chopped cucumber, Parmesan cheese and grilled chicken breast. *Make it a side salad for $7.99

Fresh gourmet greens with seasonal vegetables.

Grilled salmon glazed with lemon pepper gastrique over mixed greens with carrots and cucumber wasabi dressing.

Sautéed jumbo shrimp, dried cherries, Mandarin oranges, candied pecans, goat cheese, sweet poppy dressing, and mixed greens

Grilled or fried chicken breast, fried goat cheese, blackberries, avocado, red onions and walnuts over mixed greens topped with blackberry balsamic vinaigrette.

In house, slow roasted prime rib topped with sautéed onions, mushroom and peppers with Swiss cheese on grilled sourdough. Served with horseradish cream sauce.

Fresh Mert’s ground chuck, chargrilled and topped with housemade BBQ sauce, applewood smoked bacon and pepperjack cheese. Served on a Breadsmith asiago encrusted bun.

Buttermilk battered fried chicken breast tossed in our sweet heat sauce, pickles, slaw and comeback sauce on a pretzel bun.

Pulled pork roast topped with cole slaw, sliced dill pickle and cheddar cheese. Served on a grilled ciabatta bun with a side of bbq sauce for dipping.

Pan seared sushi grade tuna with cucumber wasabi aioli, sunomuno pickles and seaweed salad served on grilled ciabatta bun.

Grilled chicken breast, roasted red peppers, goat cheese and roasted red pepper aioli on a toasted Breadsmith asiago encrusted bun.

Fried cod, guacamole, shredded cabbage and chipotle cream sauce in a flour tortillas.

Buttermilk marinated filets, lightly battered, flash fried on a toasted brioche bun with creole remoulade, lettuce, tomato and red onion.

Fresh Mert’s ground chuck chargrilled, bacon, Swiss cheese, slaw, pickles and comeback sauce. Served on a fresh baked Breadsmith asiago bun.  Shut the front door!

Grilled half pound Michigan craft and wagyu patty topped with smoked Gouda, bacon jam and crispy fried onions on a bacon brioche bun.

Grilled jumbo shrimp, lobster meat, asparagus and roasted red peppers combined with organic Arborio rice in a white wine, cream and Parmesan sauce.

Crab stuffed jumbo shrimp broiled and topped with parmesan oregano butter breadcrumbs. Served over linguini tossed in fresh tomato garlic white wine sauce.

Beer battered Pacific cod served with steak fries and Chef’s vegetables

Hand cut Copper Creek choice beef tenderloin, chargrilled and topped with torched parmesan butter and demi-glace. Served with smashed Yukon potatoes and Chef’s vegetables.

Hand cut Copper Creek choice petite beef tenderloin, topped with Parmesan herb butter and two crab stuffed jumbo shrimp. Served with smashed Yukon potatoes and Chef’s vegetables.

Michigan raised all-natural sirloin topped with Traverse City cherry whiskey sauce. Served with smashed Yukon potatoes and Chef’s vegetables.

Grilled pork ribeye dusted with Chinese five spice and topped Hoisin glaze. Served with brown rice and Asian vegetables.

Seared chicken breast simmered in maple mustard glaze. Served over roasted sweet potato wedges and wilted spinach.

Sweet and spicy seared salmon pieces or sesame seared tuna, avocado, cucumber, edamame and carrots over brown rice topped with sriracha mayo.

Grilled portobella, mushroom duxelles, basil pesto and goat cheese cream sauce over Mama Mucci cracked pepper portobella mushroom ravioli.

Add demi-glace beef tips $13.99 | Add Grilled Chicken $6.99

Fresh Scottish salmon grilled and basted with blood orange Agave glaze. Served over wild rice and Asian vegetables.

Pan seared rainbow trout simmered in smoked paprika tomato parmesan sauce. Served with wild rice and Chef’s vegetables.

Beef Tips, mushrooms, dried oven tomatoes, leeks, and fresh herbs simmered in light balsamic cream sauce with bowtie pasta, topped with feta cheese.

Sautéed jumbo shrimp, pancetta, peas, and grape tomatoes tossed in saffron vermouth cream sauce with lumache pasta.