Today's Features

Saturday November 18th, 2017

Fresh catch:

Chilean Sea Bass– Fresh from Honolulu, #1 seller for 9 years, 8 oz. portion rubbed with our house seasonings & Grilled! 45  

Halibut- Wild caught Alaskan Halibut has soft meaty flakes with mild flavor, 8oz portion encrusted with a Maui onion potato crust, pan fried & drizzled with Sweet mustard sauce. 36

King Salmon- Fresh from New Zealand Ora King Salmon, velvety texture & sweet citrus flavor 8oz portion blackened & served with honey soy glaze. 34,

Perch Dinner– Fresh Michigan butterflied perch marinated in white wine, then lightly breaded & fried served with mashed potato of the day, house made coleslaw & house made tartar sauce. 26

Features:    

Waseda Ribeye- Local & Organic Waseda Farms 14oz Ribeye rubbed in our house grill seasoning, grilled to your liking & topped with red wine-shallot butter. 38

Cowgirl Ribeye- CAB 15oz bone in Ribeye medallion trimmed lean, rubbed in our house seasoning & grilled to your liking topped with roasted tomato butter sauce. 37

Dry Aged Ribeye- CAB 45-day dry aged 18oz bone in ribeye rubbed with our house grill seasoning & grilled to your liking then smothered with truffle wild mushrooms & onions. 40

Small Plates                                              

Lobster Ravioli- Maine Lobster & ricotta cheese filled raviolis tossed with sautéed peppers & onion in a Hungarian bacon cream sauce. 16   

 

 

Food For Fuel Program

Organic Waseda Farms Pork Tenderloin grilled medium served with WAGS bourbon barrel maple whipped sweet potatoes & drizzled with Door County cranberry buerre blanc.29

Wild caught Atlantic Salmon wrapped with prosciutto & pan seared served with grilled vegetable stuffed portabella & organic house smoked tomato coulis. 34

Sautéed Sea scallops, Gulf shrimp, Maine lobster & fresh vegetables tossed with sweet potato noodles in white wine piri piri sauce. 32

 

Mon-Thurs 11am-9pm | Fri 11am-10pm | Sat 4pm-10pm- Reservations are suggested