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LOBSTER TAIL Two 5oz. cold water tails, delicately broiled 47
CRAB LEGS One pound steamed crab legs, with drawn butter 30
GULF SHRIMP One dozen sauteed or deep-fried in a light beer batter 26
STEAK & CRAB 5oz. Filet Mignon & a half-pound steamed crabMarket Price
FROG LEGSTender little legs either sautéed or lightly battered 27
STEAK & LOBSTERChoice hand-cut 5oz. Filet Mignon & 5oz. cold waterlobster tail Market Price
SEAFOOD FETTUCCINE ALFREDOA medley of shrimp, scallops, krab & clams tossed indouble cream & freshly ground Parmesan cheese,served with pasta and garnished with mussels and a bayou prawn 28
Seafood
SOUP DU JOURPrepared daily by Chef Dwayne 5
OYSTERS ROCKEFELLERSucculent oysters topped with creamed spinach &bacon 12.50
BAKED SWISS ONION SOUPCaramelized onions simmered in a rich, sweet beef& sherry stock topped with crispy croutons moundedand baked till golden with bubbling melted Swiss &Parmesan cheeses 6.50
GULF PORT SHRIMP One half dozen served with fresh lemon & cocktailsauce 11.50
CHICKEN FINGERSHand cut fresh chicken breast, lightly battered & fried, served with Nick’s barbeque sauce or ranchdipping sauce 9.50
EDGAR’S BEER CHEESEServed with garlic toast & crackers 8
NIBBLES & BITSA sampling of Oysters Rockefeller, shrimp cocktail,chicken fingers, fried mushrooms, cheese sticks & fresh fruit (in season) 20
OUR FAMOUS NEW ORLEANS STYLECRAB CAKESGuaranteed to be the Best!Fresh shrimp & crab meat delicately seasoned thenfried with shrimp veloute & chive oil 10.50
ESCARGOTOne half dozen fresh snails, baked in mushroom capswith burgundy wine, herb butter & provolone cheese.Served with a slice of homemade garlic bread 12
SMELTLightly battered & deep fried with homemade lemondill tartar sauce & a fresh lemon wedge 7.50
Appetizers
*Fish, especially walleye, may contain bones. *Cooked to order note: Consuming raw/undercooked meats, eggs, seafood or poultry may increase your risk for food-borne illness
FETTUCCINE ALFREDO Fresh pasta tossed in double cream & freshly groundParmesan cheese 20Add grilled or Cajun chicken breast 26
LASAGNATraditional lasagna prepared with house made Italiansausage finished with melted mozzarella, Parmesanand Italian spices and herbs accompanied byhomemade garlic Italian bread 20
Pasta
ALMOND CHICKEN CORDON BLEUBoneless breast of chicken stuffed with Swiss cheese& imported smoked ham, rolled in Italian breadcrumbs & almonds, baked until golden and served onhollandaise sauce 24
CHICKEN PHILADELPHIAFresh baby spinach blended with herbed Boursin andPhiladelphia cream cheese, rolled into a bonelessbreast of chicken, encrusted in spinach, herb &Parmesan panko and roasted to perfection; platedwith hollandaise sauce 24
Poultry
VeggiePLANKED VEGETABLE BOARDA medley of steamed vegetables, served withmushrooms and broiled tomatoes, topped with freshgrated Romano & Parmesan cheeses, surrounded bygolden duchess potatoes 20With breast of chicken 26
VEGAN SPAGHETTIZatar spiced noodles, blistered tomatoes & babyspinach tossed in a roasted garlic oil topped with acrumbled black bean, oats & red pepper cake 20*garlic bread & shredded parmesan upon request(contains dairy)
EntréesAll entrées include vegetable, potato or Armenian rice pilaf & fresh baked bread
Add one-half dozen shrimp or perch to any entrée: 7
HAND CUT STEAKS Closely trimmed, premium cut topped with a garlic herb butter rosette, accompanied with fresh mushrooms and broiled to your perfection
NEW YORK STRIP 8oz. or 12oz. Market Price FILET MIGNON 5oz. or 8oz. Market Price
HUNTER'S ELK Two medallions of elk loin sauteed with diced bacon, cherry wood smoked venison sausage,domestic mushrooms and a brunoise of peppers & onions flamed with brandy & cabernet, served over rice pilaf Market Price
BBQ BABY BACK RIBS Baby back pork ribs dry rubbed, slow roasted, thenoven-bronzed in homemade Kansas City style BBQsauce Full 23 • Half 20
BISON MEATLOAF Homemade and slow cooked, on homemade demi-glace with our duchess potatoes 21
Meat MarketDelivered daily from local fisheries, boneless Great Lakes Whitefish are a specialty
of these icy northern waters
BROILED WHITEFISH Lightly seasoned, served with fresh lemon 24
PLANKED WHITEFISH Served on a maple board and surrounded by duchesspotatoes & a medley of vegetables 26
STUFFED WHITEFISH Topped with a seafood dressing of shrimp, krab meat,clams, langostinos & scallops 26
ALMONDINE WHITEFISH Laced with toasted almonds 25
ENCRUSTED WHITEFISHHerb, panko & Parmesan encrusted fillet, oven roastedtill bronzed 25
NEW ORLEANS WHITEFISH Dusted with a delicate mixture of herbs & spices 25
CAJUN WHITEFISHA mix of peppers, thyme & spices to give a full Cajunflavor 25
CHARLEVOIX WHITEFISHDusted with Drake’s, sauteed till golden then toppedwith our lemon -dill & caper hollandaise sauce 26
WALLEYECanadian ‘Shore Lunch’ Style 10oz. fillet of fresh LakeSuperior Walleye!* Nick’s own specialty 25
YELLOW LAKE PERCH Sautéed or deep fried in a light beer batter 25
Great Lakes Fish
BABY SPINACHTopped with fresh mushrooms, chopped egg, realbacon bits, red onions, tomatoes & honey mustarddressing 10
SIGNATURECrisp baby spinach with homemade raspberrybalsamic vinaigrette, purple onions, candied pecans,tomatoes, sun-dried cranberries & a poppy seedcrescent 10
CAESARFresh chopped romaine, fresh grated Parmesan &homemade baked croûtons tossed with our owntraditional Caesar dressing, served with tomatoes & a poppy seed crescent 10
SaladsAdd to any entrée: 3.75 • Side of Stilton cheese crumbs: 1 • A breast of grilled or Cajun chicken to any salad: 6
Salad Dressing Selections: Homemade ranch, bleu cheese, raspberry balsamic vinaigrette, honeymustard, thousand island; fat free tomato basil vinaigrette, French & Italian
For parties of 8 or more, a 20% gratuity will be added to each check. We accept Visa, Discover & MasterCard. No personal checks. Drawings by local artist, Mary Kosorski
ROMAINE WEDGEWedge of romaine, fresh bleu cheese crumbles, realbacon bits, tomatoes & purple onions topped withhomemade bleu cheese dressing, homemade croûtons& tomatoes 10
MIXED FIELD GREENSAssorted field greens, toasted pine nuts, gratedcheddar, purple onions, grape tomatoes & homemadebaked croûtons topped with fat free tomato basildressing 10
SALAD BAR (Seasonal)Variety of fresh garden vegetables. Unlimited tripswith a cup of homemade soup & bread 17
THE DEVIL’S TEMPTATIONChocolate Bear Hug ice cream sandwiched in our owndevil’s food cake & topped with hot fudge & whippedcream 7
ICE CREAM Choose from the sinfully wonderful Hudsonville Sleeping Bear Dunes Bear Hug chocolate ice creamwith cashews & caramel, Nick’s Michigan Maple Pecanor rich, delightful full flavor Vanilla Bean 4.50
MICHIGAN MAPLE SUNDAENick’s maple ice cream swirled with real maple syrup candied pecans & topped with maple caramelsauce 6.50
SUNDAESChocolate, Strawberry, Hot Fudge or Raspberry 6
Homemade NEW YORK STYLE CHEESECAKESinfully rich, baked in a nutty crust, topped withraspberries or strawberries 7
Fresh From Our Bakery
From Around the World
SPANISHKahlua, Brandy & whipped cream
KEOKEBrandy, Kahlua & Dark Rum
FRENCH Grand Marnier
ITALIANFrangelico
JAMAICANDark Rum & Tia Maria
NUTTY IRISHMANIrish Cream & Frangelico
Coffee
Buffalo Trace • BulleitEagle Rare • 4 Roses
Jim Beam • Maker’s MarkWoodford Reserve • 4 Roses Small Batch
Hirsch Small Batch
Bourbons
Bulleit Rye • Canadian ClubGentleman Jack • High West Campfire
Jack Daniel’s • JamesonSeagram’s 7 • Seagram’s VO
Other Whisky
Dewar’s White Label • Johnnie Walker RedJohnnie Walker Black
Johnnie Walker Double Black
Blended Scotch Whisky
Dalwhinnie - aged 15 years
Glenkinchie - aged 10 years
Cragganmore - aged 12 years
Oban - aged 14 years
Talisker - aged 10 years
Lagavulin - aged 16 years
McCallan - aged 12 years
Glenfiddich - aged 12 years
Single Malt Scotch
COSMOPOLITANAbsolut Citron, Triple Sec & a
splash of cranberry juice
FRENCH MARTINI Grey Goose & Chambord
COCOA BERRY Raspberry Stolichnaya & Dark Crème de Cocoa
NILLA-NUTStoli Vanilla & Frangelico
LEMON DROP Absolut Citron chilled with a sugared rim &
garnished with a slice of lemon
PUCKERTINI Apple Pucker & Absolut
MACKINAW SUNSETAbsolut, Peach Schnapps & cranberry juice
MartinisCHIPPEWA WARRIOR
Cuervo Gold, Grand Marnier, a splash of OJ, salted rim & orange garnish
MACKINAC ISLAND FUDGE-TINIChocolate rimmed glass filled with
Godiva chocolate liqueur & Stoli Vanilla& a splash of Irish Creme
STRAITS OF MACK-A-TINI Vodka, Blue Curacao & a splash of
Sour & Seven
AUDIE’S AWESOME TINI Absolut, Kahlua, Baileys & Amaretto
PEACH MARTINIKettle One & Peach Schnapps
TURTLE PIEA smooth blend of Bear Hug ice cream folded withcaramel, peanuts & chocolate chips nestled in an Oreo crust 6
MUDD PIECoffee almond ice cream folded with fresh whippedcream in an Oreo cookie crust, topped with chocolate fudge 6
FLAMING PEACH MELBAPeaches flamed table-side with Kirsch & Peach brandy,vanilla bean ice cream & raspberry Melba sauce for 1: 9 for 2: 13
FLAMING BANANAS FOSTERSliced bananas sautéed in a concoction of butter,brown sugar & liquors, flamed table-side & servedover vanilla bean ice cream for 1: 9 for 2: 13
HEIDI’S HOMEMADE PIESA variety of fresh baked pies 5A la mode, add 2.50
FROZEN CREAM PUFF Filled with vanilla bean ice cream, smothered in hotfudge & whipped cream 7
Desserts
For parties of 8 or more, a 20% gratuity will be added to each check. We accept Visa, Discover & MasterCard. No personal checks. Drawings by local artist, Mary Kosorski