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The Chippewa Room Menu

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The Chippewa Room Menu Entrées All entrées include vegetable, potato or Armenian rice pilaf & fresh baked bread Add one-half dozen shrimp or perch to any entrée: 7 Great Lakes Fish Delivered daily from local fisheries, boneless Meat Market Great Lakes Whitefish are a specialty of these icy northern waters HAND CUT STEAKS Closely trimmed, premium cut topped with a BROILED WHITEFISH garlic herb butter rosette, accompanied with Appetizers Lightly seasoned, served with fresh lemon 24 fresh mushrooms and broiled to your perfection SOUP DU JOUR Prepared daily by Chef Dwayne 5 PLANKED WHITEFISH NEW YORK STRIP 8oz. or 12oz. Market Price Served on a maple board and surrounded by duchess FILET MIGNON 5oz. or 8oz. Market Price OYSTERS ROCKEFELLER potatoes & a medley of vegetables 26 Succulent oysters topped with creamed spinach & HUNTER'S ELK bacon 12.50 STUFFED WHITEFISH Two medallions of elk loin sauteed with diced Topped with a seafood dressing of shrimp, krab meat, bacon, cherry wood smoked venison sausage, BAKED SWISS ONION SOUP clams, langostinos & scallops 26 domestic mushrooms and a brunoise of peppers Caramelized onions simmered in a rich, sweet beef & onions flamed with brandy & cabernet, served & sherry stock topped with crispy croutons mounded ALMONDINE WHITEFISH over rice pilaf Market Price and baked till golden with bubbling melted Swiss & Laced with toasted almonds 25 Parmesan cheeses 6.50 BBQ BABY BACK RIBS ENCRUSTED WHITEFISH Baby back pork ribs dry rubbed, slow roasted, then GULF PORT SHRIMP Herb, panko & Parmesan encrusted fillet, oven roasted oven-bronzed in homemade Kansas City style BBQ One half dozen served with fresh lemon & cocktail till bronzed 25 sauce Full 23 • Half 20 sauce 11.50 NEW ORLEANS WHITEFISH BISON MEATLOAF CHICKEN FINGERS Dusted with a delicate mixture of herbs & spices 25 Homemade and slow cooked, on homemade Hand cut fresh chicken breast, lightly battered & demi-glace with our duchess potatoes 21 fried, served with Nick’s barbeque sauce or ranch CAJUN WHITEFISH dipping sauce 9.50 A mix of peppers, thyme & spices to give a full Cajun flavor 25 EDGAR’S BEER CHEESE Seafood Served with garlic toast & crackers 8 CHARLEVOIX WHITEFISH LOBSTER TAIL Dusted with Drake’s, sauteed till golden then topped Two 5oz. cold water tails, delicately broiled 47 NIBBLES & BITS with our lemon -dill & caper hollandaise sauce 26 A sampling of Oysters Rockefeller, shrimp cocktail, CRAB LEGS chicken fingers, fried mushrooms, cheese sticks & WALLEYE One pound steamed crab legs, with drawn butter 30 fresh fruit (in season) 20 Canadian ‘Shore Lunch’ Style 10oz. fillet of fresh Lake Superior Walleye!* Nick’s own specialty 25 GULF SHRIMP OUR FAMOUS NEW ORLEANS STYLE One dozen sauteed or deep-fried in a light beer CRAB CAKES YELLOW LAKE PERCH batter 26 Guaranteed to be the Best! Sautéed or deep fried in a light beer batter 25 Fresh shrimp & crab meat delicately seasoned then STEAK & CRAB fried with shrimp veloute & chive oil 10.50 5oz. Filet Mignon & a half-pound steamed crab Poultry Market Price ESCARGOT One half dozen fresh snails, baked in mushroom caps ALMOND CHICKEN CORDON BLEU FROG LEGS Boneless breast of chicken stuffed with Swiss cheese with burgundy wine, herb butter & provolone cheese. Tender little legs either sautéed or lightly battered 27 & imported smoked ham, rolled in Italian bread Served with a slice of homemade garlic bread 12 crumbs & almonds, baked until golden and served on STEAK & LOBSTER SMELT hollandaise sauce 24 Choice hand-cut 5oz. Filet Mignon & 5oz. cold water Lightly battered & deep fried with homemade lemon lobster tail Market Price dill tartar sauce & a fresh lemon wedge 7.50 CHICKEN PHILADELPHIA Fresh baby spinach blended with herbed Boursin and SEAFOOD FETTUCCINE ALFREDO Philadelphia cream cheese, rolled into a boneless A medley of shrimp, scallops, krab & clams tossed in breast of chicken, encrusted in spinach, herb & double cream & freshly ground Parmesan cheese, Parmesan panko and roasted to perfection; plated served with pasta and garnished with mussels and a with hollandaise sauce 24 bayou prawn 28 Pasta FETTUCCINE ALFREDO Salads Fresh pasta tossed in double cream & freshly ground Add to any entrée: 3.75 • Side of Stilton cheese crumbs: 1 • A breast of grilled or Cajun chicken to any salad: 6 Parmesan cheese 20 Add grilled or Cajun chicken breast 26 BABY SPINACH ROMAINE WEDGE LASAGNA Topped with fresh mushrooms, chopped egg, real Wedge of romaine, fresh bleu cheese crumbles, real Traditional lasagna prepared with house made Italian bacon bits, red onions, tomatoes & honey mustard bacon bits, tomatoes & purple onions topped with sausage finished with melted mozzarella, Parmesan dressing 10 homemade bleu cheese dressing, homemade croûtons and Italian spices and herbs accompanied by & tomatoes 10 homemade garlic Italian bread 20 SIGNATURE Crisp baby spinach with homemade raspberry MIXED FIELD GREENS balsamic vinaigrette, purple onions, candied pecans, Assorted field greens, toasted pine nuts, grated Veggie tomatoes, sun-dried cranberries & a poppy seed cheddar, purple onions, grape tomatoes & homemade crescent 10 baked croûtons topped with fat free tomato basil PLANKED VEGETABLE BOARD dressing 10 A medley of steamed vegetables, served with CAESAR mushrooms and broiled tomatoes, topped with fresh Fresh chopped romaine, fresh grated Parmesan & SALAD BAR (Seasonal) grated Romano & Parmesan cheeses, surrounded by homemade baked croûtons tossed with our own Variety of fresh garden vegetables. Unlimited trips golden duchess potatoes 20 traditional Caesar dressing, served with tomatoes & with a cup of homemade soup & bread 17 With breast of chicken 26 a poppy seed crescent 10 VEGAN SPAGHETTI Salad Dressing Selections: Zatar spiced noodles, blistered tomatoes & baby Homemade ranch, bleu cheese, raspberry balsamic vinaigrette, honey spinach tossed in a roasted garlic oil topped with a mustard, thousand island; fat free tomato basil vinaigrette, French & Italian crumbled black bean, oats & red pepper cake 20 *garlic bread & shredded parmesan upon request (contains dairy) *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 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 Desserts Fresh From Our Bakery TURTLE PIE THE DEVIL’S TEMPTATION A smooth blend of Bear Hug ice cream folded with Chocolate Bear Hug ice cream sandwiched in our own caramel, peanuts & chocolate chips nestled in an devil’s food cake & topped with hot fudge & whipped Oreo crust 6 cream 7 MUDD PIE ICE CREAM Coffee almond ice cream folded with fresh whipped Choose from the sinfully wonderful Hudsonville cream in an Oreo cookie crust, topped with Sleeping Bear Dunes Bear Hug chocolate ice cream chocolate fudge 6 with cashews & caramel, Nick’s Michigan Maple Pecan or rich, delightful full flavor Vanilla Bean 4.50 FLAMING PEACH MELBA Peaches flamed table-side with Kirsch & Peach brandy, MICHIGAN MAPLE SUNDAE vanilla bean ice cream & raspberry Melba sauce Nick’s maple ice cream swirled with real maple for 1: 9 for 2: 13 syrup candied pecans & topped with maple caramel sauce 6.50 FLAMING BANANAS FOSTER Sliced bananas sautéed in a concoction of butter, SUNDAES brown sugar & liquors, flamed table-side & served Chocolate, Strawberry, Hot Fudge or Raspberry 6 over vanilla bean ice cream for 1: 9 for 2: 13 Homemade HEIDI’S HOMEMADE PIES NEW YORK STYLE CHEESECAKE A variety of fresh baked pies 5 Sinfully rich, baked in a nutty crust, topped with A la mode, add 2.50 raspberries or strawberries 7 FROZEN CREAM PUFF Filled with vanilla bean ice cream, smothered in hot fudge & whipped cream 7 Single Malt Scotch Martinis Dalwhinnie - aged 15 years Glenkinchie - aged 10 years COSMOPOLITAN CHIPPEWA WARRIOR Absolut Citron, Triple Sec & a Cuervo Gold, Grand Marnier, a splash of OJ, Cragganmore - aged 12 years splash of cranberry juice salted rim & orange garnish Oban - aged 14 years FRENCH MARTINI Talisker - aged 10 years Grey Goose & Chambord MACKINAC ISLAND FUDGE-TINI Chocolate rimmed glass filled with Lagavulin - aged 16 years COCOA BERRY Godiva chocolate liqueur & Stoli Vanilla Raspberry Stolichnaya & Dark Crème de Cocoa & a splash of Irish Creme McCallan - aged 12 years Glenfiddich - aged 12 years NILLA-NUT STRAITS OF MACK-A-TINI Stoli Vanilla & Frangelico Vodka, Blue Curacao & a splash of Sour & Seven LEMON DROP Blended Absolut Citron chilled with a sugared rim & AUDIE’S AWESOME TINI garnished with a slice of lemon Absolut, Kahlua, Baileys & Amaretto Scotch Whisky PUCKERTINI PEACH MARTINI Dewar’s White Label • Johnnie Walker Red Apple Pucker & Absolut Kettle One & Peach Schnapps Johnnie Walker Black Johnnie Walker Double Black MACKINAW SUNSET Absolut, Peach Schnapps & cranberry juice Other Whisky Bulleit Rye • Canadian Club Gentleman Jack • High West Campfire Coffee Jack Daniel’s • Jameson From Around the World Seagram’s 7 • Seagram’s VO SPANISH Kahlua, Brandy & whipped cream Bourbons KEOKE Buffalo Trace • Bulleit Brandy, Kahlua & Dark Rum Eagle Rare • 4 Roses FRENCH Jim Beam • Maker’s Mark Grand Marnier Woodford Reserve • 4 Roses Small Batch Hirsch Small Batch ITALIAN Frangelico JAMAICAN Dark Rum & Tia Maria NUTTY IRISHMAN Irish Cream & Frangelico 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.
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