dinner

Michigan Butternut Squash and Gala Apple Bisque (VE) (GF) 6

Heirloom Carrot Bisque, House Curry Blend, Ginger, Honey, Hawaiian Coconut Milk (VE) 6

Michigan Sweet Summer Corn Chowder, Applewood Bacon, Yukon’s, Garden Chives 6

Why Not Play? Taste of Three Soups 7

Michigan Beet Stack, House Goat Boursin, Cass Basil, Larry Mawby “Sex” Vinaigrette (V) 9

CIA Caesar, Michigan Romaine, Wisconsin Parmesan, Challah Croutons, Heavy Garlic 6

Cass Arugula, Roasted Pear, Onion, Fresh Berries, Jalapeno, Goat Cheese, Lemon-Honey (V) 9

Summer Vegetable Nest, Roasted Turnip “Eggs”, Almond, Cilantro and Ginger Sambal (VE) 10

Wild and Exotic Mushroom Tagliatelle, Wisconsin Parmesan (V) 15

Butternut Squash Risotto 10

Root Vegetable Pot au Feu (Stew), Meaty Mushrooms, Horseradish Mash, Cabernet, Cipollini Confit, Pesto Coulis (VE) 12

Fried Florida Rock Shrimp, Chardonnay Butter Sauce, Local Pears, Yukon Mashed 8

Michigan King Salmon Tartare, Egg, Capers, Onion, Chive (GF) 7

Angus Tenderloin, Horseradish Mashed, Wild Mushroom Sauce, Chives (GF) 8

Country Pate Terrine, Cumberland Sauce, Crostini, Coarse Mustard, Treats 8

Sy Ginsberg Fritters, Russian Dressing Dipping Sauce  8

Sautéed Chicken Breast, Wild Mushrooms, Hash, Braised Red Cabbage (GF) 12

Chicken Liver Pate, Toasts, Pickled Onion, Beets 8

Roasted Indiana Duck, Michigan Cherries, Hash, Fall Vegetables 20

Chicken “Pot Pie” Turnovers, Tarragon Crema 10

Braised Michigan Lamb Shank, Yukon Golds, Fall Vegetables, Natural Jus (Large Plate) (GF) 24

Griddled Duck Confit, Blueberry Beurre Blanc, Wild Mushroom Tagliatelle, Spaghetti Squash 17

Cabernet Braised Angus Short Ribs with Horseradish Hash, Natural Jus, Braised Red Cabbage (GF) 18

Seared Medallion of Angus Tenderloin, Wild Mushroom Tagliatelle, Port-Duck Glace, Braised Cabbage 20

Paneed Paillard of Pork Loin, Pinconning Broccoli Fondue, Kickin’ Greens 12

Tempura Lake Superior Whitefish, Mucky Duck Mustard Glaze, Three Cats Hash, Kickin’ Greens 15

Grilled Michigan Farmed Trout, Black Beans, Pear Butter Sauce, Fall Vegetables 14

Horseradish Crusted Salmon, Mustard-Thyme Butter, Butternut Squash Risotto, Fall Vegetables 18

Florida Rock Shrimp, Local Black Bean Ragout, Local Pear, Buerre Blanc, Fine Herbs 18

George’s Bank Diver Scallops (Sea Candy), Vegetables, Sesame Almond and Cilantro Sambal 20


Selection of House Prepared Sorbets and Ice Creams (VE) (V) (GF) 5

Chocolate Three Ways – Pot au Crème, Milk Chocolate and White Chocolate Mousses (V) (GF) 7

Warm Michigan Cranberry Bread Pudding, Two James Bourbon Sauce (V) 8  

The Ultimate Adult Strawberry Milkshake for 4-6, White Chocolate and Irish Cream Liqueurs (V) (GF) 20

Pumpkin Crème Brulee (V) (GF) 7

Chocolate Pot au Crème Martini 7

*House Baked Breads and Rolls of the day are served upon request*

*Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meat, poultry, shellfish,  seafood or eggs may increase your risk of foodborne illness.