Select Michigan Turkey Mignon

An incredibly tender and juicy 8-ounce Michigan-raised turkey tenderloin, wrapped in applewood smoked bacon, seasoned and char-grilled and presented with our very appropriate sweet Michigan cherry chutney.

Hawaiian Chicken

Fire-grilled chicken breast, marinated in oriental spices. Served over confetti rice with grilled pineapple, sweet and sour sauce.

Asiago Chicken

Crispy Panko breadcrumbs and flavorful Asiago cheese envelops this boneless breast of chicken, seared to golden brown and presented with a sauce made from the best Italian San Marzano tomatoes served with Potato Anna Casserole and Marshmallow Acorn Squash.

Applause Stuffed Chicken Portofino

Plump chicken breast stuffed with Italian-style prosciutto ham, fresh spinach and mild Gorgonzola cheese, oven-baked and topped with a creamy Alfredo sauce.

Fresh Rosemary-scented Balsamic Chicken

Grilled breast of chicken lightly brushed with aromatic fresh rosemary and Tuscan olive oil topped with a freshly prepared lemon buerre blanc sauce and lightly drizzled with a balsamic reduction.

Champagne Chicken

Lightly floured and baked breast of chicken served with delightfully creamy champagne cream sauce with sliced grapes . . . prepared in a classical French presentation.

Chicken Piccata

A lovely dish that begins with a delicately seasoned breast of chicken, lightly grilled and capped with our homemade zesty lemon butter sauce accented with piquant caper berries.

Honey Lemon Thyme Chicken

Breast of boneless chicken dusted lightly with Herbs de Provence rolled in sweet and zesty honey-mustard sauce and baked to a delicious golden finish. Drizzled with a honey-citrus sauce.

Chicken Marsala with Portobello Mushrooms

Seasoned and grilled chicken breast topped with a delicious medley of sautéed prosciutto, chunky Portobello mushrooms and married together with a sweet Marsala wine sauce.

Beef

Filet Mignon Ala Bordelaise

The classic 8-ounce ultra-tender filet cut simply seared and roasted. Complemented with a traditional bordelaise sauce with roasted portobello topped with frizzle-fried onions.

Lasagne di Pietro

This made-from-scratch Tuscan meat sauce lasagne follows Pietro’s secret family recipe.

Applause Black Angus Sirloin

Grilled Aged Black Angus Sirloin lightly seasoned. Grilled to medium. Garnished with frizzled onions.

New York Strip

Tender, nicely marbled, 12-ounce New York Strip steak lightly seasoned and char-grilled to perfection garnished with burgundy wine and thyme infused onion confit.

Herb-Encrusted Prime Rib

Seasoned with fresh herbs and spices, slow-roasted and chef-carved into generous 8-ounce portions. Accented with caramelized red onions, au jus and a dollop of zesty horseradish sauce. Three-quarter pound cut available.

Gorgonzola Encrusted Top Sirloin

Eight-ounce USDA top sirloin grilled to medium and topped with a melting pot of either gorgonzola, spinach and bacon or fresh herb butter along with frizzle-fried onions.

Pork

Stone-Ground Encrusted Pork Loin

A half pound of tender pork loin, hand-rubbed with stone ground mustard, seasoned with fresh aromatic herbs, slow-roasted and chef-carved into mouthwatering slices. Accented with our signature apple cider sauce and cranberry chutney.

Grilled Pork Tenderloin with Pinot Plum Sauce

Tasty slices of grilled pork tenderloin perfectly paired with a savory pinot noir wine, and fresh chopped plum sauce, laced with touches of fresh rosemary and thyme.

Orange Chipolte Pork Tenderloin

Hints of citrus and spice scent the ever-tender pork tenderloin. Served on a bed of creamy corn polenta, studded with hints of a jalapeno Jack cheddar cheese for the ultimate Southwestern flair.

Fish

Maple Glazed Salmon

Atlantic salmon (8 ounce) fillet rubbed with a subtle blend of Southwestern spices and oven-glazed with luscious Vermont maple syrup. An amazing pairing of sweet and salty.

Citrus Encrusted Tilapia

A subtle citrus crumb crust envelops a mild tilapia fillet, splashed with a delicate orange and lemon citrus sauce.

Almond Crusted Whitefish

A nutty almond crust envelops an 8-10-ounce Door County Lake Superior whitefish fillet, pan seared in creamery butter to a golden finish and laced with a lemon and vermouth buerre blanc sauce.

Florida Grouper with Provencal

A delightful mild Grouper fillet lightly seasoned and pan-seared to a flaky doneness and laced with a white wine, tomato Provencal sauce.

Portobello Mushroom Bake

A large Portobello mushroom cap, lightly breaded, sautéed and then topped with creamy mashed Yukon potatoes and finished with a flavorful wild mushroom sauce. Served with seasonal fresh vegetable.

Portobello Parmesan

Portobello mushroom lightly dusted, layered with mozzarella and Parmesan-Reggiano.

Lasagne Primavera

Tangy blend of cheese, fresh garden vegetables and spinach. Oven-baked with a béchamel and creamy Alfredo sauce.

Five Cheese Manicotti

Fresh, tender pasta sheets, hand-rolled around a fresh mixture of creamy ricotta and fresh chopped herbs and scallions, blended with grated Asiago, Parmesan, Mozzarella and Muenster topped with your choice of chunky tomato Marinara or rich Alfredo sauce.

DINNER ACCOMPANIMENTS

Fresh Vegetables

Green Beans Amandine
Glazed Amaretto Carrots
Summer Squash Medley
Italian Blend Medley
Fresh Steamed Asparagus (in season)
Steamed Broccoli w/Herb Butter
Fresh Vegetable Medley
Creamy Corn Casserole
Confetti Corn

Potato or Rice

Asiago Smashed Potatoes
Oven-roasted Red-skins (quartered)
Herb-roasted Golden Yukons
Duchess Potatoes
Twice-baked Potato (¢ extra)
Long Grain Wild Rice
Roasted Garlic Mashed Potatoes