Phone 248-360-0190

Open 11 am to 9 pm Mon. thru Sat. (closed Sunday)

Entrees

All entrees are served with your choice of soup or salad.salmon-slide

Daily Special

  • QUICHE DU JOUR: Served with rice pilaf vegetable and chervil cream

Chicken

  • CHERRY CHICKEN: Boneless breast meat, sauteed with dried cherries, honey and demi sauce served with rice pilaf and vegetable
  • GARLIC CHICKEN: Sauteed boneless breast meat with fresh garlic and mushrooms, then finished with egg noodles and a demi sauce. Served with vegetable
  • CHARBROILED CHICKEN FLORENTINE: Charbroiled chicken served on a bed of sauteed spinach, topped with Havarti cheese and finished with chervil cream. Served with rice pilaf
  • CHICKEN MONIQUE: Sauteed boneless breast meat topped with Canadian bacon, cheddar cheese and a mushroom cream sauce, served with rice pilaf & vegetable
  • CHICKEN and SHRIMP: Sauteed boneless breast meat, topped with gulf shrimp, Havarti cheese & chervil cream. Served with rice pilaf & vegetable

Pasta

  • SPINACH TORTELLINIS: Cheese filled spinach tortellini tossed in a cream sauce with Swiss cheese. Your choice of gulf shrimp or char»broiled chicken. Served with vegetable
  • CHICKEN FETTUCCINE: Char-broiled chicken, tossed with spinach noodles and mushrooms. Finished with a Parmesan cream sauce, served with a vegetable

Beef

  • FILET MIGNON *: Two 4 oz pieces of char-broiled tenderloins with a mushroom cream sauce. Served with rice pilaf and vegetable
  • TENDERLOIN TIPS *: Thin slices of beef tenderloin sauteed with fresh mushroom, onions & finished with a demi—sauce. Served with rice pilaf& vegetable

Veal

  • VEAL PICCANTI: Medallions of veal sauteed, deglazed with lemon butter, parsley and demi sauce. Served with rice pilaf & vegetable
  • LINGONBERRY VEAL: Medallions of veal sauteed then finished with imported Iingonberries and a demi sauce. Served with rice pilaf & vegetable
  • VEAL AMARETTO: Medallions of veal sauteed, deglazed with amaretto, finished with a demi sauce, & topped with toasted almonds. Served with rice pilaf & vegetable
  • GARLIC VEAL: Medallions of veal sauteed with fresh garlic & lemon, finished with a demi sauce. Served with rice pilaf and vegetable

Fish

  • SALMON FLORENTINE: Broiled Atlantic salmon served on a bed of sauteed spinach finished with chervil cream. Served with rice pilaf
  • SALMON DIJON: Atlantic salmon brushed with Dijon mustard, topped with seasoned bread crumbs, placed on a bed of sauteed spinach, & finished with chervil cream. Served with rice pilaf
  • FRESH LAKE SUPERIOR WHITEFISH: Broiled to perfection & glazed with chervil cream. Served with rice pilaf & vegetable

 

 

* The Filet Mignon, Chefs Ground Sirloin, Tenderloin Tips, Children's Cheeseburger & Hamburger are cooked to order. Consuming raw or under-cooked meats increase your risk of food borne illness.