The Tasting Room Restaurant Menu

WELLINGTON BITES

Prime beef tenderloin wrapped in prosciutto and wild mushroom duxelles, encased in golden puff pastry, served with a 48-hour veal demi-glace

DUELING FETA DIPS

A vibrant contrast of fire-roasted spicy feta and whipped feta mousse, served with warm house pita

CALAMARI

Panko-crusted Pacific squid, hand-cut and seasoned with pepper, served with lemon pepper and red pepper aioli

SPINACH & ARTICHOKE DIP

Creamy five-cheese dip with baby spinach and marinated artichokes, served with warm, house-made pita

GOAT CHEESE CROQUETTES

Golden-fried chèvre drizzled with Northern Michigan honey, house-made candied walnuts, a bourbon reduction and berries

SIGNATURE MEATBALLS

House blend of prime aged beef | veal | Italian sausage | San Marzano tomato sauce | crostini

PINK MOON | PRINCE EDWARD ISLAND Oysters

New London Bay oysters served your way Classic, Rockefeller, or Casino with Nueske’s bacon

AHI

Sushi-grade tuna layered with avocado and cucumber, finished with wasabi crème, sriracha aioli and aged soy reduction, served with wonton chips

BURRATA

Silky burrata, made from water buffalo milk in Colombia, with basil pesto, vine tomatoes, and balsamic glaze

U8 SHRIMP COCKTAIL

Colossal wild-caught shrimp, chilled and paired with our signature spiced cocktail sauce

LETTUCE WRAPS

Baby romaine boats with your choice of grilled chicken or tofu, tossed with julienned vegetables and a ginger-soy glaze

GOATS & GREENS

Mixed greens with creamy chèvre, candied walnuts, and dried cherries, dressed in cherry vinaigrette

Caesar Salad

Crisp romaine, shaved Parmigiano-Reggiano, house croutons, and traditional Caesar dressing

Morel Bisque

Silky bisque infused with wild Michigan morels

Lobster Bisque

A creamy classic, enriched with North Atlantic lobster

NEW YORK STRIP

14 oz Bold and deeply marbled with an intense beef flavor

PRIME FILET MIGNON

Center-cut filet, with a delicate marble structure that creates our most buttery, elegant steak

RIBEYE

USDA PRIME 18 oz Boneless, prized for its deep marbling and melt-in-your-mouth finish

DUAL NORTH ATLANTIC TAILS

Twin cold-water lobster tails, gently poached and served with drawn butter, roasted potatoes, and seasonal vegetables

ALASKAN HALIBUT

6 oz Line-caught halibut, pan-seared topped with prosecco burre blanc and served with creamy parmesan risotto

CAJUN LOBSTER BOIL

Lobster, shrimp, show crab claws, and smoked sausage simmered with potatoes and baby corn in our house-made boil broth

KUROBUTA PORK CHOP

10 oz Heritage Kurobuta pork served with smoked gouda grits, bourbon apple sauce and fresh vegetable

ELK MEDALLIONS

New Zealand elk grilled to order, finished with our house whiskey-black garlic sauce, roasted potatoes, and seasonal vegetables

CHICKEN ROULADE

Cream cheese | spinach | artichokes | tomato | prosciutto | lemon pepper veloute | roasted potatoes | fresh vegetables

LOBSTER MAC & CHEESE

Cavatappi pasta folded sweet Maine lobster meat in a rich cheese béchamel, finished with buttered panko crumbs

FUSILLI AL BLEU WITH PRIME FILET

Prime filet medallions, spinach, mushrooms, and fusilli pasta in a velvety bleu cheese sauce

PRIME TENDERLOIN BURGER

House-ground tenderloin with your choice of cheddar or smoked gouda, garlic aioli, and house pickles on brioche

Au Gratin Potatoes

Twice Baked Potato

Brûléed Sweet Potato

Wild Mushroom Medley

Roasted Brussels Sprouts with Butternut Squash