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Menu for the Week of July 24
Starters
Escargot Gratin - Sauteed Mushrooms, Garlic and Spinach with a little White Wine, topped with Mozzarella and Parmagiano Reggiano, served with Grilled Baguette $12
Three Cheese Ravioli with a Creamy Sage and Sun Dried Tomato Sauce, topped with Toasted Pine Nuts and Basil Chiffonade and garnished with Oven Roasted Roma Tomatoes $12
Maryland Style Lump Crab Cakes
with Remoulade Sauce $12 
Summer Gazpacho with Tiny Diced Vegetables $9
Salads Shaved Summer Squash Salad with Feta, Basil and Toasted Pumpkin Seeds in a Lemon Oil Vinaigrette $9
Roasted Golden and Ruby Beets from Bill's Farm
with Fresh Feta, Toasted Walnuts and French Lentils
over Baby Arugula, Raspberry Vinaigrette $10
Tony's Classic Caesar's Salad $8
Main Course Selections
Served with Local Vegetables
Grilled Filet of Beef
with a Local Mulberry Gastrique $28
New Zealand Rack of Lamb
Sour Cherry Green Peppercorn Sauce with Fresh Mint $28
Grilled Farm Raised Duck Breast
on a bed of Chinese Forbidden Black Rice $26
Pan Seared Walleye Filet
with a Vibrant Summer Herb Sauce in a Lemon Oil Vinaigrette with tiny Diced Tomato
on a bed of Chinese Forbidden Black Rice $26
Roasted Salmon Filet
with a Lemon Herb Beurre Blanc or
Spicy Asian BBQ Glaze
on a bed of Chinese Forbidden Black Rice $25
Pork Tenderloin Tournedo Fritters
with Cuban Mole Sauce, Sweet Corn and Black Bean Relish and Cilantro Pesto $21
Desserts
Coconut Cake with Fresh Lime Curd and a Grilled Pineapple Compote $8 Housemade Lemon Sorbet with Strawberry Sauce $8 Blueberry Cobbler with Vanilla Ice Cream $8 Delice de Chocolat, Sauce Caramel $8 Hummer, a Northern Michigan Classic $9
Full Premium Bar and Wine Selection and
Petoskey Brewing Company Beers
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