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

Imported brie cheese wrapped in puff pastry and baked. Served with Vidalia onion fig relish, fresh sliced green apples, and crackers.

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

Crab claw cakes topped with black bean salsa and Creole remoulade.

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

Sushi grade ahi, pan seared rare atop mixed greens, julienne carrot, edamame, water chestnuts, bean sprouts and cashews.

Fresh gourmet greens with seasonal vegetables.

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

Grilled 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 ½ lb. ground bison, venison, boar and wagyu patty topped smoked tomato truffle jam and melted blue cheese crumbles on a toasted bacon Brioche bun

Broiled portabella mushroom stuffed with Boursin cheese and served over wild mushroom risotto.

Add demi-glace beef tips for additional $12.99

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

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

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

Surf and Turf – 6oz filet mignon, topped with Parmesan herb butter and two crab stuffed jumbo shrimp. Served with smashed Yukon potatoes and Chef’s vegetables.

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

Michigan raised all natural 8 oz sirloin topped with Traverse City cherry whiskey sauce. Served with smashed Yukon potatoes and vegetables.

Almond crusted grouper baked and topped with roasted red pepper sherry sauce. Served with wild rice and Chef’s vegetables.

Boneless pork chop dusted with sweet and smoky seasonings, grilled and topped with mango agave glaze. Served with smashed Yukon potatoes and Chef’s vegetables.

Pecan crusted chicken breast baked and topped with Creole honey butter. Served with smashed Yukon potatoes and Chef’s vegetables.

Grilled Scottish salmon topped with buttery tomato truffle glaze. Served with Moroccan couscous and wilted spinach.

Fresh Michigan rainbow trout pan seared and topped with lemon brown butter sauce. Served with smashed Yukon potatoes and Chef’s vegetables

Blackened tenderloin beef tips sautéed with peppers, mushrooms, and onions in blue cheese cream sauce tossed with penne pasta.

Prosciutto wrapped jumbo shrimp broiled and served over linguini tossed with mushroom Marsala sauce.