Menu Updates for 7/31-8/4Grilled Wild Gulf Shrimp with Local Watermelon, Sweet Corn and Basil with Fresh Burrata Cheese (a cream filled mozzarella!) and Grilled Baguette (this recipe was referred to us by Bunny Armstrong it is by chef Joseph Lenn) $14 
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
Mixed Local Greens and Kale with Summer Squash, Candied Walnuts, Dried Cranberries and Fresh Lemon and Extra Virgin Olive Oil Vinaigrette $8 
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
Morrocan Spiced Grilled Chicken Breast, served with Grilled Herb Polenta and garnished with a Lemon, Caper, Tomato and Olive Chutney $25
Grilled Filet of Beef
with Grilled Herb Polenta,
garnished with Truffle Butter $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
Desserts
Housemade Lemon Sorbet with Raspberry 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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