September 18-23: Buffalo Chicken Omelette
Three-egg omelette filled with shredded buffalo chicken, grilled onions and bleu cheese crumbles, topped with blue cheese dressing and fried onion straws. Served with potato cakes and choice of toast.
September 25-30: Farmers Omelette
Three-egg omelette with sausage, goat cheese, spinach, red onion and sundried tomatoes. Served with potato cakes and toast.
September 18-23: Cincinnati Style Chili
Our home-made chili made Cincinnati style, served over linguine, topped with onions, shredded cheese, and served with a side of oyster crackers and a salad.
September 25-30: Kentucky Hot Brown
An open face turkey sandwich on a thick slice of Tuscan bread topped with slices of tomatoes and mornay sauce, baked until golden brown and topped with bacon. Served with soup or salad.
Suggested Wine Pairing: Velvet Devil Merlot
September 18-23: Beef Brisket Pot Pie
Slow roasted beef brisket, gravy, potatoes, carrots, onions and green beans inside of a house-made cheddar pie crust. Served with a side of steamed broccoli.
Suggested Wine Pairing: Ava Grace Red Blend
September 25-30: Bacon Wrapped Meatloaf with Mac and Cheese
Bacon wrapped meatloaf with beef gravy, baked macaroni and cheese and sautéed green beans.
Suggested Wine Pairing: Mas Buscados Tempranillo Petit Verdot
September 20: Vegan Eggplant Parmesan
Breaded eggplant, stacked on top of linguine, covered with house-made marinara and fresh basil. We’ll sub out the parmesan and mozzarella for amazing herb and garlic marinated tofu. Served with salad and garlic bread.
Suggested Wine Pairing: 19 Crimes Cabernet Sauvignon
September 27: Grilled Vegetable Burrito Night
A fiesta of grilled vegetables – onions, peppers, zucchini and squash, with Spanish rice and black beans, stuffed in a tortilla and grilled. Served with a salad, tortillas and salsa.
Entrée - Spareribs of Pork, slowly roasted with Sauerkraut; with parsley boiled potatoes and green beans
Thursday, September 7th: Gore Bay, Ontario
Appetizer - Mushroom Dumpling Soup
Dessert: Fresh Baked Apple Pie
Entrée - Hill Family Farm free-range Chicken , glazed with chipotle peaches; with mashed sweet potatoes and a roasted vegetable medley.
Thursday, September 14th: Special Guest Chef Marishah Paddock
Appetizer - Bacon & Cheddar Croquettes with a sweet pepper relish
Dessert: Sopapilla Pie. A Mexican style pasty with a cream cheese and cinnamon filling.
Entrée - Walleye Pike Fillets, expertly fried in beer batter, with tartar sauce, au Gratin Potatoes, and softly seared broccoli.
Thursday, September 21st
Appetizer - Antlers Bar Salad. Seasonal Greens tossed with Dried Cherries, Feta, and Toasted Almonds. dressed with John’s gold balsamic vinaigrette.
Dessert: Banana Cream Pie
Entrée - Lamb Shanks, slowly braised in red wine and aromatic vegetables, with smashed Yukon Gold potatoes, roasted root vegetables, and excellent pan gravy. As good as the Grand Hotel, at a quarter of the price. ;)
Thursday, September 28th: Mackinac Island, Michigan
Appetizer - Pirate Caprese Salad. Cap’n John’s riff on an ancient classic: we garnish the local tomato slices, fresh mozzarella, and Italian onion slices with gorgonzola cheese, anchovies, and French dressing.
Dessert: Chocolate Cream Pie