Owosso’s original three piece wing is not extinct! Choice of: Chuck Norris, Buffalo, Sweet and Spicy or Srirach-maple-bourbon with bleu cheese or ranch dressing.

Tender, crispy Florida pink shrimp tossed in in a Thai sweet chili cream sauce.

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

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

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

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

Roasted with bacon and shallots.

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

Sliced peaches, heirloom tomatoes, basil, fresh mozzarella, balsamic glaze and extra virgin olive oil.

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

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.

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

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

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

Chopped romaine heart topped with bleu crumbles, croutons, red onions, sun-dried tomatoes, bacon and bleu cheese dressing.  *Make it a side salad for $7.99

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.

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.

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

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

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 to your liking, placed 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 chicken, bacon, ham, housemade cole slaw, Swiss cheese and BBQ aioli on grilled ciabatta.

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!

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

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

Grilled choice New York strip steak topped with morel mushroom cream sauce. Served with smashed Yukon potatoes and Chef’s vegetables.

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

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

Tenderloin beef tips, grape tomatoes, and broccoli tossed in Boursin cheese cream sauce with herbed pappardelle.

Fresh walleye pan seared and topped with lemon white wine caper butter sauce. Served with wild rice and Chef’s vegetables.

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

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

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

Marinated pork ribeye grilled and topped with sweet pomegranate balsamic shallotsauce.  Served with smashed Yukon potatoes and vegetables.

Grilled chicken breasts topped with charred peach chutney. Served with Yukon potato 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.

Pan seared fresh Scottish salmon topped with honey almond crust and strawberry rhubarb citrus beurre blanc.  Served with wild rice and Chef’s vegetables.

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

Sautéed jumbo shrimp, diced eggplant, zucchini, yellow squash, and tomatoes sautéed, simmered, and tossed with tricolor fettuccini.