dinner

Roasted Acorn and Butternut Squash Bisque with Gala Apple (V) 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

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

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

Local Broccoli Polonaise with Tart Traverse Plumped Cherries (V) 7                                                                     

Puffball Mushroom (Steak), Chanterelle and Chicken of the Woods (Champagne) Sauce 16

Cass Community Arugula, Romeo Peaches, Onion, Summer Berries, Goat Cheese, Lemon-Honey (V) 9

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

Wild and Exotic Mushroom Tagliatelle, Local Pea Puree, Wisconsin Parmesan, Braised Cipollinis (V) 15

Michigan Corn Raviolos, Beet-Horseradish Root Emulsion, Brown Butter and Sage (V) 12

Local Broccoli-Pinconning Cheddar Timbale, Shallot, Boursin Sauce, Micro Greens, Walnut Oil(V) 10

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

Fried Florida Rock Shrimp, Chardonnay Butter Sauce, Romeo Peaches, Yukon Mashed 8

Michigan Lake Trout and King Salmon Tartare, Egg, Capers, Onion, Tomato, Chive, Lemon Oil 7

Angus Tenderloin, Horseradish Mashed, Wild Mushroom Sauce, Frizzled Skins, Chives 8

Chicken Pot Pie Turnovers, Tarragon and Chive Crema Dipping Sauce 8

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

Indiana Duck Liver Terrine, American Brandy, Challah Toasts, Coarse Mustard, Pickled Beets 8

Jack Goldberg Fritters, Russian Dressing Dipping Sauce  8

Sautéed Sage and Thyme Brined Chicken Breast, Wild Mushroom Sauce, Three Cats Hash, Ratatouille 12

Griddled Duck Confit, Blueberry Beurre Blanc, Wild Mushroom Tagliatelle, Summer Vegetables 17

Cabernet Braised Angus Short Ribs with Horseradish Hash, Natural Jus 18

Seared Medallion of Angus Tenderloin, Wild Mushroom Tagliatelle, Port-Duck Glace 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 Rainbow Trout, Spicy Black Beans, Peach Butter Sauce, Kickin’ Greens 14

Lake Perch Stack, Yukon Mashed, Broccoli-Pinconning Fondue, LCH Pancho Sauce 18

Rare Grilled Michigan Wild Chinook Salmon, Michigan Wild Mushroom “Champagne” Sauce, Ratatouille 20

Wellington of Great Lakes’ Pickerel, Corn, Cremini and Morel Duxelle, Morel Fumet, Ratatouille 18

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

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

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

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

Farmer’s Cheese Blintz, Romeo Peach Compote (V) 6   

Michigan Gala Apple Brown Betty, House Made Caramel, Vanilla Bean Ice Cream 8

Warm Traverse Cherry Bread Pudding, Two James Bourbon Sauce 8

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

*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.