로트・아이언・그릴
Wrought Iron Grill
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
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Sliced heirloom tomatoes, yellow peaches, basil, fresh mozzarella, balsamic glaze and extra virgin olive oil.
Tender Pacific calamari flash fried and served with raspberry chipotle sauce.
Roasted with bacon and shallots.
Spicy feta hummus served with fried pita chips.
Jumbo shrimp wrapped in applewood smoked bacon, grilled and basted with horseradish bbq sauce. Served over a bed of crispy fried onions.
Buttermilk marinated filets, lightly battered and flash fried. Served with a side of Creole remoulade.
Served with tri-colored tortilla chips.
Pulled lobster meat, cream cheese, lemon zest, and scallions stuffed and fried in wonton shells. Served with horseradish orange sauce.
Chicken breast coconut breaded and fried. Served with chipotle mango sauce.
Tenderloin tips and Asian vegetables sautéed with fresh basil and tossed with sweet ginger soy glaze.
Wild caught rock shrimp dusted in seasoned flour, flash fried and tossed in sweet and spicy Thai chili cream sauce.
Buttermilk fried chicken breast, mixed greens Asian vegetables, sliced carrots, red peppers, cucumbers, cashews and edamame topped with a Thai Peanut Dressing.
Grilled or fried chicken breast, fried goat cheese, blackberries, avocado, red onions and walnuts on a bed of mixed greens topped with blackberry balsamic vinaigrette.
Grilled salmon glazed with lemon pepper gastrique over mixed greens tossed with carrots and cucumber wasabi dressing.
Grilled chicken breast, chopped bacon, egg, avocado, tomato, cucumber, croutons and bleu cheese crumbles atop mixed greens.
Chopped romaine heart drizzled with Tuscan dressing and topped with diced tomato, egg, red onion, chopped cucumber, Parmesan cheese and grilled chicken breast.
Blackened beef tenderloin tips, harboiled egg, Roma tomato, red onion, cucumber, bacon and croutons with bleu cheese dressing atop chopped romaine.
Beer battered Atlantic cod served with steak fries and Chef’s Vegetables.
Grilled Scottish salmon topped with a dill cream sauce, served with wild rice and Chef’s vegetables.
Crab stuffed jumbo shrimp topped with parmesan oregano butter bread crumbs, broiled, and served over linguini tossed in fresh tomato garlic white wine sauce.
Grilled jumbo shrimp, lobster meat, asparagus and roasted red peppers combined with Arborio rice in white wine, cream and parmesan sauce.
Petite Michigan Craft sirloin grilled and topped with morel demi-glace. Served with steak fries and Chef’s vegetables.
PROTEINS (pick 1) | Grilled Shrimp, Seared Ahi Tuna, Sauteed Beef Tips, Grilled Chicken, Grilled Salmon, Grilled Sirloin SIDES (pick 2) | Charred Broccoli, Sauteed Mushrooms, Sauteed Spinach, Asian Vegetables, Avocado, Roasted Sweet Potatoes SAUCE (pick 1) | Citrus Aioli, Roasted Garlic Caesar, Honey Basil Vinaigrette, Chipotle Cream, Cucumber Wasabi ALL SERVED WITH BROWN RICE
Smoked Gouda, goat cheese, sweet tomato relish, everything bagel seasoned butter and bacon jam on griddled brioche toast. Served with a side of basil pesto cream sauce.
Michigan Craft grilled sirloin sliced and topped with caramelized onions, melted blue cheese crumbles and morel demi-glace on griddled ciabatta bun.
Pan seared ahi tuna with wasabi aioli, wakame and sunamono pickles served on a toasted ciabatta bun.
Buttermilk marinated filets, lightly battered, flash fried on a toasted brioche bun with Creole remoulade, lettuce, tomato and red onion.
Buttermilk battered fried chicken breast tossed in our sweet heat sauce, pickles, slaw and comeback sauce on a pretzel bun.
Grilled chicken breast roasted red peppers, goat cheese and roasted red pepper aioli. Served on a toasted brioche bun.
Michigan raised sliced turkey breast, coleslaw, Swiss cheese and 1000 Island dressing on griddled pumpernickel.
Pulled pork, bbq, coleslaw, pickle, cheddar on grilled ciabatta.
Slow roasted prime rib topped with sautéed onions, mushrooms and peppers with Swiss cheese on grilled sourdough. Served with horseradish cream sauce.
Grilled half pound Michigan Craft and wagyu patty topped with smoked Gouda, bacon jam and crispy fried onions on a bacon brioche bun.
Grilled half pound Michigan Craft and wagyu patty and topped with housemade BBQ sauce, applewood smoked bacon and pepperjack cheese. Served on a toasted brioche bun.
Grilled half pound Michigan Craft and wagyu patty, bacon, Swiss cheese, slaw, pickles and comeback sauce. Served on a toasted brioche bun.
Fried or grilled chicken breast, avocado, tomato, spinach, bacon, and chipotle cream in a sundried spinach wrap.
Michigan raised sliced turkey breast and ham with bacon, cheddar jack cheese, mayo, spring mix, onion and tomato in a sundried tomato wrap.
Michigan raised sliced turkey breast, sliced avocado, bacon, chopped romaine and diced tomato with avocado ranch in a sun-dried tomato wrap.
Sweet and spicy seared salmon, avocado, cucumber, edamame, carrots and sriracha cream sauce in a sundried spinach wrap.
Fried cod, guacamole, shredded cabbage and chipotle cream sauce in flour tortillas.
Grilled Michigan Craft sirloin dusted in chili lime seasoning grilled and topped with sauteed peppers and onions, guacamole and queso fresco.
Sliced heirloom tomatoes, yellow peaches, basil, fresh mozzarella, balsamic glaze and extra virgin olive oil.
Tender Pacific calamari flash fried and served with raspberry chipotle sauce.
Roasted with bacon and shallots.
Spicy feta hummus served with fried pita chips.
Jumbo shrimp wrapped in applewood smoked bacon, grilled and basted with horseradish bbq sauce. Served over a bed of crispy fried onions.
Perch filets soaked in buttermilk, tossed in Drakes and deep fried. Served with a side of Creole remoulade.
Served with tri-colored tortilla chips.
Pulled lobster meat, cream cheese, lemon zest, and scallions stuffed and fried in wonton shells. Served with horseradish orange sauce.
Coconut breaded chicken breast fried golden and served with mango chipotle sauce.
Tenderloin tips and Asian vegetables sautéed with fresh basil and tossed with sweet ginger soy glaze.
Our daily selection of quality meats, cheeses, jam and mustard, served with toasted baguette and assorted crackers.
Wild caught rock shrimp dusted in seasoned flour, flash fried and tossed in sweet and spicy Thai chili cream sauce.
Buttermilk fried chicken breast, mixed greens Asian vegetables, sliced carrots, red peppers, cucumbers, cashews and edamame topped with a Thai Peanut Dressing.
Grilled or fried chicken breast, fried goat cheese, blackberries, avocado, red onions and walnuts over mixed greens topped with blackberry balsamic vinaigrette.
Grilled salmon glazed with lemon pepper gastrique over mixed greens tossed with carrots and cucumber wasabi dressing.
Grilled chicken breast, chopped bacon, egg, avocado, tomato, cucumber, croutons and bleu cheese crumbles atop mixed greens.
Chopped romaine heart drizzled with Tuscan dressing and topped with diced tomato, egg, red onion, chopped cucumber, Parmesan cheese and grilled chicken breast.
Blackened beef tenderloin tips, hardboiled egg, Roma tomato, red onion, cucumber, bacon and croutons with bleu cheese dressing atop chopped romaine.
Pan seared ahi tuna with wasabi aioli, wakame and sunamono pickles served on a toasted ciabatta bun.
Buttermilk marinated filets, lightly battered, flash fried on a toasted brioche bun with Creole remoulade, lettuce, tomato and red onion.
Buttermilk battered fried chicken breast tossed in our sweet heat sauce, pickles, slaw and comeback sauce on a pretzel bun.
Grilled chicken breast roasted red peppers, goat cheese and roasted red pepper aioli on a toasted brioche bun.
Pulled pork, bbq, coleslaw, pickle and cheddar on grilled ciabatta.
Slow roasted prime rib topped with sautéed onions, mushrooms and peppers with Swiss cheese on grilled sourdough. Served with horseradish cream sauce.
Grilled half pound Michigan Craft and wagyu patty topped with smoked Gouda, bacon jam and crispy fried onions on a bacon brioche bun.
Grilled half pound Michigan Craft and wagyu patty topped with housemade bbq sauce, applewood smoked bacon and pepper jack cheese. Served on a toasted brioche bun.
Grilled half pound Michigan Craft and wagyu patty, bacon, Swiss cheese, slaw, pickles and comeback sauce. Served on a toasted brioche bun.
Fried cod, guacamole, shredded cabbage and chipotle cream sauce in flour tortillas.
Hand cut Copper Creek choice beef tenderloin, chargrilled and topped with horseradish parmesan butter and demi-glace. Served with smashed Yukon potatoes and Chef’s vegetables.
Hand cut Copper Creek choice petite beef tenderloin, topped with Parmesan herb butter and two crab stuffed jumbo shrimp. Served with smashed Yukon potatoes and Chef’s vegetables.
Michigan raised all natural 8 oz sirloin topped with morel mushroom demi-glace. Served with smashed Yukon potatoes and Chef’s vegetables.
Boneless pork ribeye grilled and topped with fresh cherry balsamic salsa. Served with smashed Yukon potatoes and Chef’s vegetables.
Grilled marinated chicken breasts topped with honey crisp mango chutney. Served with smoked Gouda bacon grits and Chef’s vegetables.
Sweet and spicy seared salmon pieces or sesame seared tuna, avocado, cucumber, edamame and carrots over brown rice topped with sriracha mayo.
Crab stuffed jumbo shrimp broiled and topped with Parmesan oregano butter crumbs. Served over linguini tossed in fresh tomato garlic white wine sauce.
Beer battered Pacific cod served with steak fries and Chef’s vegetables.
Grilled portobella, grape tomatoes, roasted red pepper, spinach, mushroom duxelles, basil pesto and goat cheese cream sauce over Mama Mucci cracked pepper portobella mushroom ravioli.
Grilled fresh Scottish Salmon topped with cucumber dill salad. Served over saffron rice Jewel Salad.
Fresh perch pan seared and topped with lemon white wine caper butter sauce. Served with wild rice and Chef’s vegetables.
Diced lobster meat and penne pasta tossed in smoked pancetta Gouda cheese sauce and topped with a demi-glazed beef tenderloin tips.
Grilled jumbo shrimp, pulled lobster meat, asparagus and roasted red peppers combined with organic Arborio rice in a white wine, cream and Parmesan sauce.
Wild caught rock shrimp, peppers, onions, cilantro, garlic, and key lime butter sautéed and tossed with linguini.
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