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.

Fresh Brussels sprouts roasted with shallots, chilis, garlic, lime and fish sauce.

Served with tri-colored tortilla chips.

Bluegill filets soaked in buttermilk, tossed in Drakes and deep fried. Served with a side of Creole remoulade.

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

Housemade hummus, tabouli, spicy feta dip and pita chips.

Four flash fried Idaho potato halves filled with lobster, artichoke, spinach, cheddar and Monterrey Jack Cheese.

Jumbo shrimp wrapped in Applewood smoked bacon and basted with housemade bbq and local horseradish sauce. Served over a bed of tumbleweed onions.

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

Pesto, fresh mozzarella, Roma tomatoes, fresh basil, and roasted garlic oil on a handmade pizza crust.

Spit-roasted chicken, grilled pineapple, Black Forest ham, red onion and green pepper, Muenster, provolone and mozzarella cheese with house barbecue sauce.

Grilled pineapple, red pepper, red onion, Black Forest ham, applewood smoked bacon, chopped jalapeno, Muenster, provolone and mozzarella cheese with housemade barbecue sauce.

Mascarpone, wild mushrooms, proscuitto, spinach, dried cherries and white cheese on a hand rolled flatbread crust.

Spit-roasted chicken, caramelized onions, fennel, roasted garlic cream, fresh basil, white cheese, tomatoes and balsamic glaze on a hand rolled crust.

Grilled chicken, bacon, avocado, red peppers, spinach, white cheese, and chipotle ranch on a hand rolled flatbread crust.

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.

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.

Grilled choice sirloin, sliced and topped with caramelized onions and blue cheese. Served au jus on a grilled ciabatta bun.

Try it with Cajun spices! $ .75

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

Enchirto pulled pork, queso fresco, pico de gallo and shredded cabbage in flour tortillas.

Grilled chicken breast, chopped bacon, egg, avocado, tomato, cucumber, croutons and bleu cheese crumbles atop mixed greens.

Baby kale tossed with avocado ranch and topped with roasted baby beets, cashews and carrots.

Half portion $5.99

Baby kale, shaved Brussels sprouts, black quinoa, bacon, corn, dried cherries, ricotta salata, and candied walnuts tossed with balsamic vinaigrette.

Toasted walnuts, bleu cheese crumbles, pickled red onions, diced pears, mixed greens and Raspberry-Maple vinaigrette.

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

Fresh gourmet greens, grated carrot, pecans, dried tart cherries, feta cheese, grape tomatoes, Kalamata olives. Recommended dressing: Greek

Romaine heart drizzled with Tuscan dressing and topped with diced tomato, egg, red onion, chopped cucumber, parmesan cheese, grilled chicken breast and croutons.

Fresh gourmet greens with seasonal vegetables.
$3.99 small / $7.99 large

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

$3.00 cup/$5.75 bowl

$3.00 cup/$5.75 bowl

$3.00 cup/$5.75 bowl

Romaine heart topped with bleu cheese crumbles, croutons, red onion, sun-dried tomatoes, bacon and bleu cheese dressing.

Half portion $5.99

Lobster meat, jumbo sea scallops, shrimp, asparagus and roasted red pepper combined with organic Arborio rice in a white wine, cream and Parmesan sauce.

Hand-cut at Mert’s Meats served with whipped potato, Chef’s vegetable and veal demi-glace.

The king of steaks, chargrilled to perfection. Served with baked potato, Chef’s vegetable and veal demi-glace.

Baby kale and Asian vegetables tossed in chimichurri vinaigrette and diced raw tuna tossed in sweet mojo lime sauce over cold rice.

Pan seared center cut beef filet marrow crusted and topped with veal demi-glace. Served with whipped potato and Chef’s vegetables.

Grilled marinated hangar steak sliced and topped with roasted jalapeno cilantro chimichurri. Served with whipped potato and Chef’s vegetable.

All natural chicken, slowly spit-roasted. Served with whipped potato, housemade gravy and Chef’s vegetable.

Crispy fried eggplant, housemade marinara, mozzarella cheese and fresh herbs. Served atop linguini.

Sea to Table cod pan seared and topped with green Thai curry sauce. Served over wild rice and Asian vegetables.

Fresh whitefish crusted with crushed maple bacon kettle chips, pan seared and topped with adobe maple cream sauce. Served with wild rice and Chef’s vegetable.

Scottish salmon grilled and topped with orange horseradish honey glaze. Served with wild rice and Chef’s vegetable.

Flash fried Michigan perch served with steak fries and Chef’s vegetable.

Pork tenderloin grilled, sliced and topped with charred peach chutney. Served with whipped potato 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.

Pan seared beef tenderloin medallions sliced and served over wilted kale and butternut squash and bleu cheese risotto.

Pecan crusted chicken breast baked and topped with Creole honey butter. Served with whipped potato and Chef’s vegetable.

Blistered tomatoes, artichokes, wild mushrooms, baby kale, fresh herbs, and ricotta salata tossed in lemon garlic roasted vegetable broth with linguini.

Sauteed jumbo shrimp, hot peppers, lemongrass, ginger, peanut butter, chili garlic sauce, and lime juice tossed with linguini.