A refreshing blend of Grey Goose La Poire, fresh squeezed lemon and simple syrup.
Maestro Dobel reposodo, Solerno blood orange liquor, blood orange bitters, fresh squeezed lime with cayenne infused rim.
Hendrick’s gin, St Germain and fresh squeezed lime.
New Holland gin, St Germaine, fresh squeezed lemon juice, grapefruit juice and basil.
Goslings‘s Black Seal rum, fresh squeezed lime and ginger beer on the rocks.
Grand Marnier, Baileys and Frangelico
Zonin Prosecco and peach nectar.
Fresh fruit, red wine, orange liqueur, fresh squeezed juices and soda water.
Zonin Prosecco, St Germaine and fresh squeezed lemon juice.
Asked for often by name, a fruity mix of Malibu rum, Three Olives watermelon vodka, cranberry juice and pineapple juice.
Rain organic cucumber vodka, Cointreau, basil, cucumber and fresh squeezed lime with a basil-sugar rim.
New Holland Vodka, ginger beer and fresh squeezed lime juice on the rocks in a copper mug.
New Holland beer barrel bourbon, sweet vermouth and angostura bitters.
Made with all Michigan made vodka, rum and gin
An invigorating blend of Patron, Cointreau and Grand Marnier with fresh squeezed lime juice and a splash Orange Juice. Straight up or on the Rocks.
John’s world famous recipe served with a spicy Mandingo pickle, 45thParallel asparagus and a jumbo shrimp.
Ketel One Citron, Patron Cointreau, fresh lime and a splash of cranberry juice.
Locally distilled Valentine vodka, olive juice and gorgonzola stuffed olives.
Grand Traverse Bourbon, local maple syrup, orange juice, lemon juice and a splash of soda on the rocks.
Innocent Bystander Moscato, Raspberry Stolichnaya, a splash of Sprite and fresh raspberries.
The Wrought Iron Grill signature drink made with Raspberry Stoli, Cointreau, splash of cranberry juice and fresh squeezed lime.
Balanced hops, rich color and fruity flavor.
Fresh floral strawberry aroma and citrus while not being too sweet.
Bourbon barrel stout with a roasty malt and deep vanilla tones all dancing in an oak bath!
Made with chocolate malt and brewed with coffee beans with natural flavor added.
Chocolate malts and four varieties of hops make this a very full flavored ale.
Dark ruby in color and brewed with ten varieties of imported malts.
The IPA to which all others are judged, enormous hops, yet well balanced.
An all-day IPA brewed with a complex array of malts, grains and hops.
A roasty, chocolatey ale finishing with a creamy coconut flavor.
Light bodied, floral and orange peel. Gluten removed!
The ultimate Belgian style tripel.
A bright straw color, slightly sweet with crushed orange peel and coriander.
A clean natural tasting brew with undertones of fresh raspberries.
A light ale made with 100% real raspberries in every batch.
Our Pear Hard Cider was made from juicy Bartlett Pears grown right here in Michigan. Semi-dry and sparkling with carbonation, it’s uncommonly refreshing.
Full-flavored, crisp and refreshing with just the right amount of carbonation.
Toasted grain, light caramel and clean bitterness.
A light, crisp, clean American lager.
Some selections may have limited availability
Pastry-Imported brie cheese wrapped in puff pastry and baked. Served with fig onion relish, fresh sliced green apples and crackers.
Grilled Scottish salmon glazed with kimchee honey sriracha sauce. Served with wild rice and Asian vegetables.
Fried chicken breast, Asian vegetables, roasted peanuts and wonton strips tossed in sweet Thai peanut dressing in a spinach wrap. | or with shrimp add $2.00
Sesame encrusted ahi tuna, sautéed Asian vegetables, avocado, wakame with Thai peanut dressing.
Grilled chicken breast, roasted sweet potatoes, charred broccoli over brown rice drizzled with honey basil vinaigrette.
Grilled salmon, charred broccoli, avocado over brown rice with citrus aioli.
Sautéed tenderloin tips, mushrooms, wilted spinach over brown rice with roasted garlic Caesar dressing.
Grilled chicken breasts topped with charred peach chutney. Served with smashed Yukon potatoes and Chef’s vegetables.
Choice center-cut sirloin, chargrilled and topped with morel mushroom demi butter. Served with smashed Yukon potatoes and Chef’s vegetables.
Beef tips, artichokes, oven dried tomatoes, leeks, and fresh herbs simmered in light balsamic cream sauce with bowtie pasta, topped with feta cheese.