DINNER MENU
MOTOR CITY OYSTERS * 4 PER
mignonette, cocktail sauce, lemon
TUNA POKE BOWL* 21
avocado, cucumber, tomato, yellow pepper, wasabi soy glaze, vermicelli salad
BURRATA 14
arugula pesto, fig jam, honey drizzle, baguette
KARAAGE CHICKEN 16
honey soy glaze, chili garlic aioli, julienne carrot and onion, sticky rice
CRISPY WINGS 17
choice of buffalo, BBQ, dry rub, lemon pepper, honey mustard BBQ, or sweet chili
ROASTED BRUSSELS 12
bacon, honey, sriracha, parmesan
SWEET POTATO AND BLACK BEAN QUESADILLA 15 mexican cheese, peppers, onion, ‘dilla sauce
SOUP
SOUP DU JOUR MKP
seasonal and fresh, changed daily
LOBSTER BISQUE 12
crème fraîche, tender lobster
HOUSE 4
mixed greens, carrot, cucumber, cherry tomato, pickled red onion, white balsamic vinaigrette
PEACH SALAD 12 / 18
arugula, red onion, bleu cheese, roasted almonds, crispy prosciutto, champagne vanilla vinaigrette
THAI PEANUT SALAD 17
bibb, cabbage, quinoa, snap peas, carrot, red onion, celery, avocado, wonton strips, peanut lime dressing
BIRCHBARK SALAD 28
SALAD
COUNTRY CLUB CHILI 9
cheddar, scallions, sour cream
FRENCH ONION 9
gruyere and swiss cheese, rye crouton
ITALIAN CHOP 8 / 15
romaine, chicory, cucumber, tomato, red onion, chickpea, chopped banana peppers, shaved parmesan, red wine vinaigrette
MICHIGAN 9 / 16
bibb lettuce, spinach, red onion, dried cherries, candied pecans, gorgonzola, julienne apple, raspberry vinaigrette
CAESAR 7 / 13
romaine, parmesan, butter croutons, white anchovy
iceberg lettuce, crumbled bleu cheese, cucumber, tomato, hard boiled egg, lump crab meat, poached shrimp, bleu cheese dressing
ADD PROTEIN*
chicken 8 steak 16 salmon 13 shrimp 15 lump crab 10 tuna 14 lobster 12 dressings: bleu cheese, ranch, white balsamic, caesar, raspberry vinaigrette, red wine vinaigrette, champagne vanilla, peanut lime dressing wasabi soy, celery seed selection of sugar and fat free dressings: balsamic vinaigrette, raspberry vinaigrette, honey dijon, poppy seed, chipotle ranch, lemon sumac
SOY GLAZED SEABASS 45
sesame ginger bok choy and asparagus, sticky rice, chili crunch
fromthe “ORCHARD”
PORTOBELLO FRENCH DIP 18
roasted portobello caps, swiss and gruyere cheese, caramelized onion, mushroom jus *add steak 16
ZOODLE SAUTEE 18
GF W30
peppers, carrot, onion, baby corn, broccoli, sesame, ginger coconut cream
choice of grilled chicken 8 or shrimp 15
ROASTED BABY CARROTS 22
GF V
avocado, pistachio, sweetie drop pepper, carrot top salsa verde, curry yogurt
fromthe “LAKE”
MICHIGAN LAKE PERCH 38
garlic sautéed green beans, asparagus, whipped potato, lemon caper butter sauce, potato hay
GRILLED SALMON 35
GF
root vegetable melange, toasted garlic rice citrus honey glaze
CAJUN GROUPER 42
andouille maque choux, crispy okra, creole beurre blanc, rice, paprika oil
wednesday: chicken 25 thursday: short rib 34 friday: brisket 32 saturday: ribs 32 sunday: grilled sausage 26 offthe
8 OZ PRIME CREEKSTONE FILET* 58
butter whipped potato, mushroom, onion and wilted spinach, OLCC steak sauce
16 OZ AUSTRALIAN WAGYU RIBEYE* 73
porcini dust, herb butter yukon wedges, charred asparagus, chive creme fraiche
GRILLED BERKSHIRE PORK CHOP* 44
citrus zest seasoning, roasted corn salsa, whipped potato, chili peach glaze
GF
SIGNATUREPRIMEBURGER*18
lettuce,tomato,onion,tallowfries,pickles TURKEYBURGER17 BLACKBEANBURGER15 IMPOSSIBLEBURGER15 CHICKENBREAST15
bun:brioche,pretzel,ryebread,glutenfree cheese:american,cheddar,swiss,gouda pepperjack,muenster,provolone,bleu toppings:sautéedmushrooms,caramelizedonions premium:$1eachsugarcuredbacon, friedegg,avocado,crispyonion
substituteonionrings,trufflefriesor sweetpotatowedges$250
DAILY BBQ PLATE
rotating selection of chef’s prepared barbeque proteins served with coleslaw, potato salad and corn bread, house bbq sauce and pickles
FRESH PASTA STATION
CAVATELLI BOLOGNESE 24
wagyu beef, tomato, basil, fresh parmigiano
CAPRESE RAVIOLI 18
SHRIMP SCAMPI 28
linguine, garlic, white wine cream, tomato relish
blistared tomato, mozzerella pearls, balsamic glaze V
ON THE SIDE 7
butter whipped potato, toasted garlic rice pilaf, roasted yukons, baked potato, bok choy, asparagus, green beans, roasted brussels, corn salsa, root vegetable melange, zoodles, sauteed spinach, roasted baby carrot
fromthe PRESIDENT EricSchwab
BAKED MAC AND CHEESE & SHOESTRING TRUFFLE FRIES