Soup
Chicken Vegetable
Broccoli Cheese
Catch of the Day $ 10.95
Sautéed Orange Bourbon Tilapia
Flaky fillet with zesty glaze,
rice and fresh vegetable.
Cold Plate $ 12.95
Cherry Shrimp Chèvre Salad
Fresh greens with French goat cheese,
honey roasted pecans & red onions, topped
with cherry glazed grilled shrimp.
Chef’s Daily Feature $ 8.95
Crispy Chicken Picatta
Panko breaded chicken served over angel hair pasta with vegetable & lemon pan sauce.
Beverage Features:
Ask about our Bells Beer Selection
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soups
Southwest Chicken Chili
Broccoli Cheese
Entrées:
Oven roasted Pesto Crusted Tilapia
Oven roasted with Parmesan-pesto crust. Served with pasta & fresh vegetable. $17
Sautéed Orange Bourbon Salmon
Fresh Canadian fillet with zesty glaze,
rice and fresh vegetable. $19
Grilled Pork Chop
Served with creamy wild mushroom sauce, mashed potato and fresh vegetable. $17
Sautéed Madagascan Chicken
Over angel hair pasta with brandy-green peppercorn cream sauce, Parmesan cheese & vegetable $16
Crispy Chicken Picatta
Crispy Panko breaded chicken with lemon-caper pan sauce, pasta and fresh vegetable. $16
Sautéed Butternut Squash Tortellacci
with Caramelized apple, fresh sage,
sweet red pepper and Parmesan. $15
Char Grilled Vegetables
Italian Squash, Peppers, Portobello & onion served with creamy roasted garlic-Parmesan gnocchi. $ 15
Soup
Bisque of Butternut Squash
Southwestern Chicken Chili
Broccoli Cheese
Catch of the Day $ 12.95
Sautéed Orange Bourbon Salmon
Fresh Canadian fillet with zesty glaze,
rice and fresh vegetable.
Hot Plate $ 12.95
Mediterranean Shrimp Tortellini Pasta
Sautéed wild caught shrimp with ricotta filled pasta tossed with basil pesto, sun dried tomato, artichokes, fresh mozzarella and spinach. Topped with
Parmesan cheese and pine nuts.
Chef’s Daily Feature $ 8.95
Crispy Chicken Picatta
Panko breaded chicken served over angel hair pasta with vegetable & lemon pan sauce.
Beverage Features:
Ask about our Bells Beer Selection
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soups
Southwest Chicken Chili
Bisque of Butternut Squash
Entrées:
Pan Seared Jamaican Pork Chop
Jerk spiced pork chop served with pickled watermelon relish, rice & vegetable. $17
Oven roasted Pesto Crusted Tilapia
Oven roasted with Parmesan-pesto crust. Served with pasta & fresh vegetable. $17
Sautéed Madagascan Chicken
Over angel hair pasta with brandy-green peppercorn cream sauce, Parmesan cheese & vegetable $16
Crispy Chicken Picatta
Crispy Panko breaded chicken with lemon-caper pan sauce, pasta and fresh vegetable. $16
Sautéed Butternut Squash Tortellacci
with Caramelized apple, fresh sage,
sweet red pepper and Parmesan. $15
Char Grilled Vegetables
Italian Squash, Peppers, Portobello & onion served with creamy roasted garlic-Parmesan gnocchi. $ 15
Beverage Features:
Ask about our Bells Beer Selection
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soups
Southwest Chicken Chili
Bisque of Butternut Squash
Entrées:
Pan Seared Jamaican Pork Chop
Jerk spiced pork chop served with pickled watermelon relish, rice & vegetable. $17
Pork Schnitzel
Crispy pork scaloppini with potato pancake, vegetable & lemon pan sauce. $17
Oven roasted Pesto Crusted Tilapia
Oven roasted with Parmesan-pesto crust. Served with pasta & fresh vegetable. $17
Sautéed Madagascan Chicken
Over angel hair pasta with brandy-green peppercorn cream sauce, Parmesan cheese & vegetable $16
Crispy Chicken Picatta
Crispy Panko breaded chicken with lemon-caper pan sauce, pasta and fresh vegetable. $16
Sautéed Butternut Squash Tortellacci
with Caramelized apple, fresh sage,
sweet red pepper and Parmesan. $15
Char Grilled Vegetables
Italian Squash, Peppers, Portobello & onion served with creamy roasted garlic-Parmesan gnocchi. $ 15
Soup
Bisque of Butternut Squash
Southwestern Chicken Chili
Catch of the Day $ 10.95
Sautéed Strawberry Tilapia
Flaky fillet with Balsamic
strawberries, rice and fresh vegetable.
Hot Plate $ 8.95
Pork Schnitzel
Crispy pork scaloppini with potato pancake,
vegetable & lemon pan sauce.
Chef’s Daily Feature $ 8.95
Crispy Chicken Picatta
Panko breaded chicken served over angel hair pasta with vegetable & lemon pan sauce.
Soup
Shrimp Bisque
Southwestern Chicken Chili
Catch of the Day $ 12.95
Sautéed Strawberry Salmon
Fresh Canadian salmon with Balsamic
strawberries, rice and fresh vegetable.
Hot Plate $ 8.95
Pork Schnitzel
Crispy pork scaloppini with potato pancake,
vegetable & lemon pan sauce.
Chef’s Daily Feature $ 8.95
Creamy Roasted Garlic-Parmesan Gnocchi
with grilled chicken and fresh spinach.
Featured Beverages:
Bell’s Hell Hath No Fury Ale. $4.50
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soups
Southwest Chicken Chili
Shrimp Bisque
Entrées:
Crab Cake Caesar Salad
Our classic entrée size Caesar salad, topped
with sautéed crab cakes with lemon
and Parmesan cheese. $12
Pan Seared Jamaican Pork Chop
Jerk spiced pork chop served with pickled watermelon relish, rice & vegetable. $17
Pork Schnitzel
Crispy pork scaloppini with potato pancake, vegetable & lemon pan sauce. $17
Grilled Crusted Pork Chop
Hand cut boneless chop topped with Moody Blue cheese and Bacon crust with mashed potato and fresh Michigan asparagus. $17
Oven roasted Pesto Crusted Tilapia
Oven roasted with Parmesan-pesto crust. Served with pasta & fresh vegetable. $17
Sautéed Madagascan Chicken
Served over angel hair pasta with brandy-green peppercorn cream sauce, Parmesan cheese & vegetable $16
Crispy Chicken Picatta
Crispy Panko breaded chicken
scaloppini with lemon-caper pan sauce,
pasta and fresh vegetable. $16
Sautéed Strawberry Salmon
with Balsamic strawberries, rice and fresh Michigan asparagus. $19
Sautéed Butternut Squash Tortellacci
with Caramelized apple, fresh sage,
sweet red pepper and Parmesan. $15
Char Grilled Vegetables
Italian Squash, Peppers, Portobello mushrooms & onion served with creamy roasted garlic-Parmesan gnocchi
and asparagus. $ 15
Soup
Shrimp Bisque
Southwestern Chicken Chili
Catch of the Day $ 12.95
Sautéed Strawberry Salmon
Fresh Canadian salmon with Balsamic
strawberries, rice and fresh vegetable.
Hot Plate $ 8.95
Pork Schnitzel
Crispy pork scaloppini with potato pancake,
vegetable & lemon pan sauce.
Chef’s Daily Feature $ 8.95
Creamy Roasted Garlic-Parmesan Gnocchi
with grilled chicken and fresh spinach.
Featured Beverages:
Bell’s Hell Hath No Fury Ale. $4.50
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soups
Southwest Chicken Chili
Shrimp Bisque
Entrées:
Crab Cake Caesar Salad
Our classic entrée size Caesar salad, topped
with sautéed crab cakes with lemon
and Parmesan cheese. $12
Sautéed Pretzel Crusted Tilapia
Flaky fillet topped with Dijon pretzel crust, rice and fresh vegetables. $17
Sautéed Strawberry Salmon
with Balsamic strawberries, rice and fresh Michigan asparagus. $19
Grilled Crusted Pork Chop
Hand cut boneless chop topped with Moody Blue cheese and Bacon crust with Dauphinoise potato and fresh Michigan asparagus. $17
Sautéed Madagascan Chicken
Served over angel hair pasta with brandy-green peppercorn cream sauce, Parmesan cheese & vegetable $16
Char Grilled Vegetables
Italian Squash, Peppers, Portobello mushrooms & onion served with creamy roasted garlic-Parmesan gnocchi and asparagus.
Pork Schnitzel
Crispy pork scaloppini with
potato pancake, vegetable
& lemon pan sauce. $17
Sautéed Butternut Squash Tortellacci
with Caramelized apple, fresh sage,
sweet red pepper and Parmesan. $15