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Hours of Operation
Spring Dining Room: Thursday-Saturday, 5-9 pm
Bar Service: Thursday-Saturday, 5-11 pm
Memorial Day Weekend Hours:
Saturday 5/24 11 am - 11 pm (lunch and dinner)
Sunday 5/25 11 am - 11 pm (lunch and dinner)
Monday 5/26 11 am - 7 pm (lighter menu)
Change to Summer Hours: Tuesday, May 27th. Typical summer hours are 11:30 am to 9 pm, with some exceptions, and bar service until 11 pm on weekends. Check back here later for official details.
Reservations: Are strongly recommended, especially on Friday & Saturday nights. Use the Reservations Link on 'Members Only' page.
Menu Links
Click any link below
Basket Night: Updated weekly/check date
Dinner Menu: Subject to change/availability
Kid's Menu: Guppy Menu
Dessert Menu: Now available
Lunch Menu: Lunch service begins May 24
Friendly Reminders
Please stop at the host station to register your guests. This year, the host/hostess will register your guests in an on-line tracker. Please provide the first and last name of your guest(s), along with your name and member number so it can be entered into the tracker. Thank you for your patience in helping us with this task.
Please remember to close out your bar tab either before or after dinner. Our technology does not allow your server to combine a bar and dinner tab on one check, and we want to make sure your server’s tip is allocated appropriately. Thank you.
Dinner Menu
Subject To Change Based On Availability
Bread and Butter / 8
French Baguette with House Butter Candle
Seared Tuna / 14
Seared Tuna, Shishito Peppers, Ponzu, Chili Crunch
Charcuterie / 20
Fig Jam, Pita Chips, Marinated Olives and House Meats & Cheeses
Signature Brussel Sprouts / 12
Fried Brussel Sprouts with Bacon Jam and Ludington Meat Company Smoked Bacon
Pimento Cheese / 12
Homemade Pimento Cheese, Fried Saltines
Club Cobb / 14
Romaine, Grilled Chicken, Bacon, Hard Boiled Egg, Tomato, Cucumber, Red Onion, Gorgonzola
Spring Spinach / 14
Baby Spinach, Strawberries, Housemade Mozzarella, Crispy Bacon, Red Onion, Strawberry Vin
- Add Seared Tuna / 10 - Add Grilled Chicken / 7
Kale Salad / 14
Kale, Toasted Pecans, Parmesan, Roasted Carrots and Lemon Vin
- Add Seared Tuna / 10 - Add grilled Chicken / 7
Specialty Burger / 15
Cheddar on a Wagyu Fat Infused Brioche Bun. Lettuce, Onion, Tomato, Pickle and served with House Fries
Bahn Mi / 15
Marinated Grilled Pork Cucumbers on a Toasted Bun with Pickled Carrots, Pickled Red Onions, Jalapenos, Cilantro, Miso Mayo with House Fries
Lobster Roll / 31
Fresh Herbs and Mayo on a Brioche Bun with House Fries
Steak Frites / 23
8 oz Wagyu Sirloin finished served with House Butter and House Fries
Burrata Ravioli / 21
Blistered Tomatoes/Roasted Garlic/Fresh Basil
- Add Maine Lobster / 14
Grilled Lamb Chops / 28
Herb Marinated Lamb, Tzatziki, Spring Veggie Risotto
Spring Risotto / 16
Creamy Risotto, Sweet Peas, Spring Veggies
- Add Maine Lobster / 14
Club Bowl / 17
Coconut Rice topped with Pickled Red Onion, Avocado, Edamame, Cilantro, Mayo, Chili Crunch, Sriracha, Sesame Seed and Nori
- Add Seared Tuna / 10 - Add Grilled Chicken / 7
Trout A La Meuniere / 24
With Brown Butter, Capers and Lemon, Sautéed Greens with garlic and chili
Pork Tenderloin / 20
Roasted and grilled served over Gorgonzola Bacon Polenta Cake and finished with Smoked Mustard Cream
Visiting Steak / Market Price
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
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