MENU
Traverse City Fine Dining Menu
EXPLORE OUR MENU
Download our current menu (PDF) or scroll below to discover the unique dishes we offer. Please note that items and prices are subject to change.
Menu Categories
RAW BAR & COLD STARTERS
(gf) – gluten free (gfo) - gluten free optional (v) – vegetarian (fav) - guest favorite
PLEASE NOTE
Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
DUELING FETA DIPS
(v) (gfo)
A vibrant contrast of fire-roasted spicy feta and whipped feta mousse, served with warm house pita
PINK MOON | PRINCE EDWARD ISLAND OYSTERS
For those who love oysters, our New London Bay oysters served your way Classic, Rockefeller, or Casino with Nueske’s bacon Half Dozen or Dozen
BURRATA
(v) (gfo)
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
AHI TUNA
(v) (fav)
Sushi-grade tuna layered with avocado and cucumber, finished with wasabi crème, sriracha aioli and aged soy reduction, served with wonton chips
HOT STARTERS
(gf) – gluten free (gfo) - gluten free optional (v) – vegetarian (fav) - guest favorite
CALAMARI
(fav)
A customer favorite made up of Panko-crusted Pacific squid, hand-cut and seasoned with pepper, served with lemon pepper and red pepper aioli
SPINACH ARTICHOKE DIP
(v)
Creamy five-cheese dip with baby spinach and marinated artichokes, served with warm, house-made pita
SIGNATURE MEATBALLS
(fav)
Prime beef, veal, and Italian sausage, slow-braised in San Marzano tomato sauce with fresh herbs, served with garlic bread
WELLINGTON BITES
(fav)
Prime beef tenderloin wrapped in prosciutto and wild mushroom duxelles, encased in golden puff pastry, served with a 48-hour veal demi-glace
GOAT CHEESE CROQUETTES
(v)
Golden-fried chèvre drizzled with Northern Michigan honey, house-made candied walnuts, a bourbon reduction and berries
LETTUCE WRAPS
Baby romaine boats with your choice of grilled chicken or tofu, tossed with julienned vegetables and a ginger-soy glaze
SOUPS & SALADS
(gf) – gluten free (gfo) - gluten free optional (v) – vegetarian (fav) - guest favorite
GOATS & GREENS
(gf) (v) (fav)
Mixed greens with creamy chèvre, candied walnuts, and dried cherries, dressed in cherry vinaigrette
CLASSIC CAESAR
(gfo) (v)
Crisp romaine, shaved Parmigiano-Reggiano, house croutons, and traditional Caesar dressing
MOREL BISQUE
(v)
Silky bisque infused with wild Michigan morels
LOBSTER BISQUE
A creamy classic, enriched with North Atlantic lobster
PRIME BEEF CUTS
(gf) – gluten free (gfo) - gluten free optional (v) – vegetarian (fav) - guest favorite
Only 2% of all beef earns the top-tier USDA Prime rating — and we go further. Each steak we serve is hand-selected and personally inspected by us. We reject any cut that doesn’t meet our exacting standards. Served with buttery Yukon Gold mashed potatoes with fresh seasonal vegetables.
Ask your server about our seasonal wine pairings, hand-selected to complement our Prime Cuts and signature entrées.
SIGNATURE FILET EXPERIENCE
(gf) (fav)
8 oz prime filet mignon finished with black truffle butter, served with a twice baked potato
PRIME FILET MIGNON
(gf)
Center-cut filet, with a delicate marble structure that creates our most buttery, elegant steak
NEW YORK STRIP
(gf)
14 oz bold and deeply marbled with an intense beef flavor
RIBEYE
(gf)
18 oz boneless, prized for its deep marbling and melt-in-your-mouth finish
COWGIRL RIBEYE
(gf)
Sushi-grade tuna layered with avocado and cucumber, finished with wasabi crème, sriracha aioli and aged soy reduction, served with wonton chips
VIEW PDF FOR ENHANCEMENTS AND SIDES
SIGNATURE ENTREES
(gf) – gluten free (gfo) - gluten free optional (v) – vegetarian (fav) - guest favorite
DUAL NORTH ATLANTIC TAILS
(gf)
Twin cold-water lobster tails, gently poached served with drawn butter, roasted potatoes, and seasonal vegetables
ELK MEDALLIONS
(gf) (fav)
New Zealand elk grilled to order, finished with our house whiskey-black garlic sauce, roasted potatoes, and seasonal vegetables
KUROBUTA PORK CHOP
(gf)
Heritage Kurobuta pork served with smoked gouda grits, bourbon apple sauce and fresh vegetable
FILET IN BLEU
(gfo)
Prime filet medallions tossed with spinach, mushrooms, and pasta in a velvety bleu cheese sauce
ALASKAN HALIBUT
(gf)
Line-caught halibut, pan-seared topped with prosecco beurre blanc and served with creamy parmesan risotto
LANGOUSTINE LOBSTER MAC & CHEESE
(gfo) (fav)
Cavatappi pasta folded with tender langoustine in a rich cheese béchame
SNOW CRAB
(gf)
Premium snow crab clusters, minimum one pound, gently steamed and served with drawn butter, roasted potatoes, and fresh seasonal vegetables
CAJUN LOBSTER BOIL
Lobster, shrimp, snow crab claws, and smoked sausage simmered with potatoes and baby corn in our house-made boil broth
PRIME FILET TIPS
(gf) (fav)
Tender USDA Prime beef tips, pan-seared and finished in a rich black garlic gravy, served with buttery Yukon Gold mashed potatoes and fresh vegetable
CHICKEN ROULADE
Cream cheese, spinach, roasted tomatoes, and artichokes wrapped in prosciutto with lemon pepper velouté, served with roasted potatoes and fresh vegetables
PRIME TENDERLOIN BURGER
(gfo)