July 5th Menu

Cheddar and Pepper Jack cheese battered and fried to order. 
Served with your choice of dipping sauce.

Cheddar and Pepper Jack Curds served over Homemade Fries
 topped with Canadian style Beef Gravy.

Fresh from Peterson’s Fish Market in Hancock, Michigan. 
Our creamy homemade recipe served with our crispy pita chips.

Mixed Greens topped with Grape Tomatoes, Cucumbers, Red Onions, Toasted Almonds, Mandarin Oranges, Radishes, Strawberries, House Croûtons & Champagne Vinaigrette.

Mixed Greens topped with Dried Cranberries, Mandarin Oranges, Toasted Almonds, Avocado, Red Onions, Cucumbers, Radishes, & Grape Tomatoes.
Served with Homemade Avocado Citrus Vinaigrette.

6 oz. Succulent Burger on Brioche topped with Lettuce,Tomato & Onion. 
Served with Fresh-cut Fries.

Add choice of Cheese $1 : Cheddar, Swiss, or Bleu

Classic BLT with Ham and Chipotle Mayo. Served with Fresh-cut Fries.

Black Beans, Jalapeno Peppers, Red Onions, Corn Salsa, Lettuce, Tomato, Cilantro, & Lime.

Zucchini, Squash, Mushroom, Onion, Eggplant, Tomato, Bell Pepper.
Served in Herbes De Provence with Lavender in an Herb Broth. 

Dijon Garni 14 oz Bone-in Ribeye, Chef’s Vegetable, Loaded Baked Potato.
Served with a dinner salad and rolls.

Grilled Veal Shank with Squash, Zucchini, Mushroom sautéed over Butter Herb noodles with Lemon Tarragon Sauce.  Served with a dinner salad and rolls.

Noodles, Nutritional Yeast, Squash, Tomato, Mushroom and our special vegan sauce. 

Pan-fried Lake Superior Whitefish infused with Iron Fish Bourbon Barrel Maple Syrup.
Topped with Thimbleberry cabbage coleslaw, Pico & fresh lime.

Peanut Butter & Jelly Sandwich dipped in dessert batter and fried. Topped with Ice Cream.