Chef Jason's Dinner Menu

To Place a Carryout Order call the Club at 810-231-3000.

  • Appetizers
    • TENDERLOIN TIPS*

      crimini mushrooms, caramelized onions, demi glace 18 gf

      POPCORN LOBSTER

      crispy langustino, hot honey drizzle, mango salsa 19

      POLPETTES

      mozzeralla stuffed meatballs, heirloom tomato sauce, shaved parmesan, garlic butter baguette 16

      CALAMARI FRITTIA

      tender squid steak julienned, roasted garlic aioli, red onion, plum tomatoes, banana peppers 17

      CLASSIC SHRIMP COCKTAIL

      jumbo shrimp poached in court bouillon, cocktail sauce, fresh lemon 19 gf

      TAVERN ONION SOUP

      caramelized sweet onion, stout ale, fresh herbs, sourdough garlic crouton, brule’ gruyere and parmesan cheese 11

      BANG BANG SHRIMP

      hand battered, fried golden brown, radish slaw, bang bang sauce 20



  • Entrees
    • SPRING SALMON*

      Farro Island salmon, pan seared, wild rice pilaf, spring fennel slaw 28 gf

      ANGUS RESERVE FILET*

      8oz. filet, char grilled, roasted garlic pommes puree, baby broccolini, garlic butter, maitre d’ butter 44 gf

      THAI PEANUT CHICKEN

      skewered chicken thighs, Thai peanut sauce, ginger scented jasmine rice, fresh lime, roasted peanuts, micro cilantro 25 gf

      ROASTED CAULIFLOWER

      oven roasted cauliflower steak, romesco sauce, almonds, feta 20 gf v

      PASTA ROSE

      penne pasta, peppers, broccoli, asparagus tips, dried cherries, fresh herbs, olive oil, garlic, parmesan 22 V (add protein++)

      YANKEE POT ROAST

      slow braised beef, heirloom carrots, potatoes, pearl onions, natural sauce 25

      BARRAMUNDI

      pan seared, creamy tomato and spring pea risotto 26 gf

      -Club Favorites-

      MICHIGAN LAKE PERCH

      flash fried, wild rice pilaf, baby broccolini 30

      BERKSHIRE PORK CHOP

      hand trimmed, white cheddar mac & cheese, cherry jam, onion jus 27 gf

      CHICKEN ALA VODKA

      hand breaded chicken breast, served crisp, mozzarella asiago stuffed gnocchi, house-made vodka sauce & alfredo 25


      Add any salad or a cup of soup for $4
      *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
      GF = gluten free V = vegetarian V+ = vegan | We are happy to accommodate dietary restrictions whenever possible
  • Salads
    • SPINACH

      baby spinach, button mushrooms, hard cooked egg, shaved red onion, crumbled bacon full 14, half 11, petite 7 gf V

      CAESAR

      romaine hearts, parmesan, anchovy caesar dressing, crispy hebr baguette croutons full 13, half 10, petite 6

      LAKELANDS HOUSE

      field greens, cucumbers, tomatoes, match stick carrots, white balsamic vinaigrette full 13, half 10, petite 6 gf

      MAURICE

      chopped iceberg lettuce, julienne ham, turkey, and swiss cheese, sweet gherkins, green olives, classic Maurice dressing. full 18, half 14 gf

      ICEBERG WEDGE

      lettuce, crispy bacon, diced red onion, heirloom grape tomatoes, cheddar cheese, hard cooked egg, ranch dressing full 14, half 11, petite 7

      Add grilled chicken, salmon, steak*, shrimp ++
      *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
  • Sandwiches
    • PUB CHICKEN SANDWICH

      grilled chicken breast, swiss cheese, thick cut bacon, icicle lettuce, tomato, dijon honey mustard, pretzel roll 15

      CALIFORNIA TURKEY CLUB

      hand sliced turkey, thick cut bacon, icicle lettuce, tomato, avocado, herb aioli 16

      BLACK ANGUS BURGER*

      angus reserve beef, brioche roll, fresh toppings, choice of cheese half lb. 16, quarter lb. 14

      Choice of side; chips, fruit, cottage cheese, coleslaw. Upgrade to fries, waffle fries, sweet potato fries, or onion rings+
      *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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