April 15th - 20th: Ham and Sweet Potato Hash
Crispy coated diced sweet potatoes with chopped ham, topped with choice of eggs and served with a side of toast.
April 22nd - 27th: Stuffed and Smothered Omelette
Three egg omelette with two hash browns and cheddar cheese inside, topped with choice of gravy and served with a side of toast.
April 15th - 20th: Cincinnati Style Chili Spaghetti
Classic Cincinnati style chili over linguine, topped with chopped white onions and shredded cheese. Served with garlic bread and a side salad.
April 22nd - 27th: Roasted BBQ Pulled Chicken Sandwich
Pulled barbecue chicken sandwich over leaf lettuce, topped with grilled onions on a corn dusted Kaiser roll. Served with wedge cut ranch seasoned fries.
April Burger of the Month: “The Benj”
An all natural, hand pattied beef burger, topped with southwest bbq sauce, bacon, grilled onions, and fried cheese curds, all on a bakery fresh brioche bun. Served with seasoned curly fries.
April 15th - 20th: Buttermilk Country Fried Chicken
Cajun seasoned and breaded fried chicken breast with country gravy, served with sour cream and scallion whipped potatoes beside southern style sautéed Brussels sprouts.
April 22nd - 27th: Parmesan Herb Baked Pork Chop
Parmesan and herb breaded pork chop seared then baked and sauced with a beurre vin blanc. Served beside sand dollar fries and sautéed cabbage with bacon.
Wednesday, April 17th: Sweet Potato and Black Bean Enchiladas
Sweet potato, black beans, roasted red peppers and spinach, rolled in flour tortillas and topped with enchilada sauce and avocado over cilantro lime rice.
Wednesday, April 24th: Pita Bread Pesto Pizza
Roasted broccoli, brussels sprouts, peppers and shallots on a grilled pita spread with pistachio pesto, served with soup and salad.
Entrée –Trout Leelanau. Fillets of red trout, strictly fresh from Ontario, gently cured with Ohio maple syrup and pan roasted, served with wild rice pilaf and softly seared broccoli.
Thursday, April 18th: Chef Cap’n John
Appetizer – Mushroom and Dumpling Soup
Dessert – Fudge Bottom Cream Pie, famous at the University of Wisconsin.
Fish Course – Scallop Mignonette. A large sea scallop, wrapped in Applewood smoked Bacon, grilled and drizzled with Thai Sweet Chili Sauce . Beef Course – Steak au Poivre. Filet of choice beef, with Brandy Sauce, Double-Baked Potato and grilled fresh Asparagus.
Thursday, April 25th: Everybody, Thinking Pink!
Appetizer – Kakuni (Japanese Braised Pork Belly). The pork will be very slowly roasted with sake, honey, and apple cider until tender and succulent, then sliced and served with steamed Jasmine rice.
Dessert – Chocolate Torte Scaramouche. Rich devil’s food cake layers filled with strawberry mousse and frosted with dark chocolate buttercream.
Gluten Free Taco Tuesday
Tuesday, April 16th: Mango Salmon Tacos
Flaked salmon topped with mango slaw in soft shell corn tortillas, served beside baked beans mole.