Featured Wines:
Viognier, Oak Grove, California, Reserve, ‘08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Chicken Corn Chowder
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice and vegetable. $19

Soup
Creamy Spinach Chicken
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95
Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50
Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans.

Chef’s Daily Feature $ 10.95
Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Featured Wines:
Viognier, Oak Grove, California, Reserve, ‘08
$17 B / $4G (take home only $11)

Shiraz, Wilderness Estate “Reserve”,
Australia, `08 $16 B / $4G
(take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Cherry Glazed Shrimp Chèvre Salad
Seasonal greens tossed with Michigan cherry vinaigrette, French goat cheese, dried cherries, wild caught shrimp, red onion and sweet pecans. $14

Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable. $16

Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce on angel hair pasta and vegetable. $14

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18

Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Sautéed Creole Shrimp
Wild caught Mexican white shrimp with house Cajun spices, served with rice and vegetable. $19

Soup
Creamy Spinach Chicken
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95
Classic Sautéed Skate Beurre Noir
Fresh Florida Skate wing, with brown butter-lemon pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50
Grilled Blueberry Barbecue Chicken Salad
Fresh greens tossed with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries
and toasted almonds.

Chef’s Daily Feature $ 10.95
Sautéed Mexican Bay Scallops
Fresh dry pack scallops in a pesto cream sauce with angel hair pasta and vegetable.

Featured Wine:
Shiraz, Wilderness Estate “Reserve”, Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue
Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18
Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon
with marinated strawberries, rice
and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Soup
Creamy Spinach Chicken
Irish Potato
Summer Gazpacho w/sour cream & Cilantro

Catch of the Day $ 12.95
Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish,
rice and fresh vegetable.

Blue Plate $ 9.50
Grilled Blueberry Barbecue Chicken Salad
Fresh greens tossed with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries
and toasted almonds.

Chef’s Daily Feature $ 10.95
Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable.

Featured Wine:
Shiraz, Wilderness Estate “Reserve”, Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue
Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18
Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon
with marinated strawberries, rice
and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Featured Wine:
Shiraz, Wilderness Estate “Reserve”, Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato
Gazpacho with Sour Cream & Cilantro

Entrées:

Grilled Blueberry Barbecue
Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18
Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon with marinated strawberries, rice and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16

Soup
Creamy Spinach Chicken
Irish Potato
Gazpacho

Catch of the Day $ 12.95
Sautéed Creole Crab Cakes & Shrimp,
Crab cakes with wild caught shrimp, Cajun pan sauce, rice and fresh vegetable.

Blue Plate $ 9.50
Grilled Blueberry Barbecue Chicken Salad
Fresh greens tossed with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds.

Chef’s Daily Feature $ 8.95
Italian Foccacia Patty Melt
Cooked to order and served with fresh Mozzarella, sweet pepper onion relish and choice of accompaniment.

Featured Wine:
Shiraz, Wilderness Estate “Reserve”, Australia, `08 $16 B / $4G (take home only $10)

Soup Selections:
Creamy Spinach & Chicken
Irish Potato

Entrées:

Grilled Blueberry Barbecue Chicken Salad
with tangerine vinaigrette, and topped with blueberry bbq glazed chicken, red onions, fresh Mozzarella cheese, fresh blueberries and toasted almonds. $12

Pork Schnitzel
Sautéed with lemon pan sauce, potato pancake and fresh vegetable. $16

Pan Seared Whitefish
with lemon pepper, roasted corn-fennel relish, rice and fresh vegetable. $18
Strawberry Balsamic Salmon
Sautéed wild caught Canadian salmon
with marinated strawberries, rice
and fresh vegetable. $19

Butternut and Sage Ravioli
with Parmesan, caramelized apple, red pepper, and fresh vegetable. $16

Orange Bourbon Tilapia
Flaky fillet sautéed with savory orange-Bourbon glaze, rice and vegetable. $18

Pan Seared Indiana Pork Loin Chop
Boneless chop with Gorgonzola-walnut crust, natural jus, mashed potato and vegetable. $16