Soup
Chicken Corn Chowder
Bisque of Butternut Squash

Catch of the Day $ 12.95
Pan Seared Florida Grey Grouper
Served with tomato fennel relish, lemon,
rice and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce.

Chef’s Daily Feature $ 7.95
Egg Salad & Ham Sandwich
Egg salad and natural ham served on grilled marble rye bread with onion, iceberg lettuce
and choice of accompaniment.

Soup
Spicy Asian Chicken
Bisque of Butternut Squash

Catch of the Day $ 9.95
Andy’s Famous Salmon Cakes
Served with tomato-fennel relish, lemon, rice medley and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh vegetable and lemon pan sauce.

Chef’s Daily Feature $ 7.95
Egg Salad Sandwich
Served on toasted honey amber bread with crispy iceberg lettuce.

Featured Wine:

Cabernet Franc, Tabor Hill, Lake Michigan Shores, `07; $7g | $30b (take home only $25)

Soup

Spicy Asian Chicken
Bisque of Butternut Squash

Entrées:
Oven Roasted Winter Vegetables
Assorted winter vegetables oven roasted and served with Parmesan-herb polenta and tomato vinaigrette. $14

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

Grilled Boneless Indiana Pork Chop
Hand cut and served with mashed potato, mushroom ragout and vegetable. $17

Orange Bourbon Salmon
Fresh Scottish fillet with zesty orange-bourbon glaze, rice and fresh vegetables. $19

Sautéed Creole Style Shrimp & Tilapia
Flaky Tilapia fillet with wild caught shrimp with house Creole seasonings cooked in a Cajun pan sauce with rice and vegetable. $19

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

Dessert:

Warm Pumpkin Bread Pudding
with butter rum caramel and vanilla ice cream. $4.25

Soup
Spicy Asian Chicken
Bisque of Butternut Squash

Catch of the Day $12.95
Creole Style Crab Cakes
Cajun seasoned crab cakes with Creole shrimp pan sauce, rice medley and fresh vegetable.

Hot Plate $ 9.95
Chicken Fiesta Wrap
Southwestern seasoned chicken with pepper-jack beans, sour cream, lettuce & tomato in a grilled wrap.

Chef’s Daily Feature $ 7.95
Egg Salad Sandwich
Served on toasted honey amber bread
with crispy iceberg lettuce

Amuse: Deviled Eggs

Starter Choices:

Bisque of Butternut Squash & Apple Soup

Harvest Salad
Garden greens tossed with
maple-mustard vinaigrette with
tart apple slices, toasted walnuts, and crumbled gorgonzola cheese.

Chicken Corn Chowder

Asian Pot Stickers
Veggie filled wontons tossed with a hot,
sweet and sour sauce.

Entrée Selections:

Oven Roasted Otto’s Turkey
Your choice of white or dark meat (or both) with mashed potatoes and gravy, dressing, fresh vegetable and cranberry chutney.

Sautéed Salmon Cakes
Andy’s famous salmon cakes with
tomato fennel relish, jasmine &
wild rice, and fresh vegetable.

Grilled Boneless Pork Chop
Hand cut Indiana chop, served with
creamy mushroom ragout,
fresh vegetable and mashed potatoes.

Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable.

Oven Roasted Autumn Vegetables
Served with grilled Portobello,
roasted tomato vinaigrette
and fresh vegetable.

Desserts:

Pumpkin Pie
with cinnamon whipped cream.

Chocolate Crème Brûlée
with fresh berries.

Warm Apple Crisp-
with vanilla ice cream.

Featured Wine:

Cabernet Franc, Tabor Hill, Lake Michigan Shores, `07; $7g | $30b (take home only $25)

Soup

Spicy Asian Chicken
Potato Leek

Entrées:
Entrée Cherry Shrimp Chèvre Salad
with fresh greens, cherry vinaigrette, onions, honey roasted pecans, red onion, French goat cheese & wild caught shrimp. $15

Pesto Crusted Chicken
Oven roasted and served with angel hair
pasta and fresh vegetable. $16

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

Grilled Boneless Indiana Pork Chop
Hand cut and served with mashed potato, mushroom ragout and vegetable. $17

Orange Bourbon Salmon
Fresh Scottish fillet with zesty orange-bourbon glaze, rice and fresh vegetables. $19

Sautéed Creole Style Shrimp & Tilapia
Flaky Tilapia fillet with wild caught shrimp with house Creole seasonings cooked in a Cajun pan sauce with rice and vegetable. $19

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

Dessert:

Warm Pumpkin Bread Pudding
with butter rum caramel and
vanilla ice cream. $4.25

Soup
Spicy Asian Chicken
Potato Leek

Catch of the Day $12.95
Orange Bourbon Salmon
Scottish salmon fillet pan seared with zesty orange-Bourbon glaze, with rice medley and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh vegetable and lemon pan sauce.

Chef’s Daily Feature $12.95
Cherry Shrimp Chèvre Salad
Entrée Salad with fresh greens and cherry vinaigrette, topped with onions, honey roasted pecans, red onion, French goat cheese and wild caught shrimp.

Soup
Spicy Asian Chicken
Potato Leek

Catch of the Day $12.95
Oven Roasted Pesto Crusted Whitefish
With rice medley and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce.

Chef’s Daily Feature $12.95
Cherry Shrimp Chèvre Salad
Entrée Salad with fresh greens and cherry vinaigrette, topped with onions, honey roasted pecans, red onion, French goat cheese and wild caught shrimp.

Featured Wine:

Cabernet Franc, Tabor Hill, Lake Michigan Shores, `07; $7g | $30b (take home only $25)

Soup

Spicy Asian Chicken
Potato Leek

Entrées:

Pesto Crusted Chicken
Oven roasted and served with angel hair
pasta and fresh vegetable. $16

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

Grilled Boneless Indiana Pork Chop
Hand cut and served with mashed potato, mushroom ragout and vegetable. $17

Orange Bourbon Salmon
Fresh Scottish fillet with zesty orange-bourbon glaze, rice and fresh vegetables. $19

Sautéed Creole Style Shrimp & Tilapia
Flaky Tilapia fillet with wild caught shrimp with house Creole seasonings cooked in a Cajun pan sauce with rice and vegetable. $19

Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce. $17

Dessert:

Warm Pumpkin Bread Pudding
with butter rum caramel and
vanilla ice cream. $4.25

Soup
Spicy Asian Chicken
Potato Leek

Catch of the Day $ 12.95
Oven Roasted Pesto Crusted Whitefish
With rice medley and fresh vegetable.

Hot Plate $ 9.95
Pork Schnitzel
Served with potato pancake, fresh
vegetable and lemon pan sauce.

Chef’s Daily Feature $ 8.95
Vegetable Rigatoni
Seasonal fresh vegetables sautéed and served with tomato cream sauce. Add chicken or shrimp $3