RH House

Pine nuts, Michigan applewood smoked bacon, Parmesan, and lemon honey glaze

Sautéed with onions and Hungarian peppers, tossed with house marinara, and served with potato chips

Steak tips grilled and served with zip sauce and bread

Flash-fried shrimp tossed in boom-boom sauce

Wakame, wasabi, and ponzu sauce

Jumbo shrimp served with cocktail sauce

Flash-fried with zucchini and served with house marinara or lemon-caper-dill beurre blanc

Burrata cheese served with baby arugula, heirloom tomatoes, olive oil, and balsamic glaze

Spinach and artichoke hearts mixed with cream cheese and served with pita chips

French fries, truffle oil, parsley, and Parmesan served with garlic aioli

House recipe creamy tomato basil

Caramelized onion, Gruyère, and crostini

Chefs daily, seasonal preparation

Romaine, house Caesar dressing, and garlic-herb breadcrumbs

Mixed greens, sliced apple, feta cheese, dried cherry, candied pecan, shaved red onion, tangerine oranges, and honey balsamic vinaigrette

Mixed greens, turkey, ham, Swiss, gherkin, tomatoes, green olives, and Hudson's Maurice dressing

Kale, quinoa, shaved red onion, cucumbers, tomato, crumbled goat cheese, and honey balsamic vinaigrette

Hot Italian sausage with cremini and shiitake mushrooms tossed in tomato-basil cream and pappardelle noodles

Sautéed broccolini, onions, mushrooms, sun-dried tomatoes, and artichoke hearts tossed with pesto sauce on a bed of fettuccine

Jumbo shrimp with garlic, white wine, and butter served over a bed of angel hair pasta

Cheese tortellini tossed in a creamy tomato vodka sauce

Chicken breast, garlic, Parmesan, and cream served with broccolini on a bed of fettuccine

Jumbo scallops served over fettuccine with a creamy Parmesan-garlic sauce, egg yolk, prosciutto, and asparagus

Battered and deep-fried cod served with French fries, and house tartar sauce

Sautéed scallops and Swiss chard with romesco sauce served with creamy risotto

Teriyaki glazed salmon filet served on a bed of sticky rice with asparagus

Chilean sea bass pan-seared and served over sautéed Swiss chard and creamy risotto with a lemon-caper-dill beurre blanc

Crispy Michigan perch with lemon caper sauce and creamy risotto

36 oz. creekstone farms prime 28-day dry-aged bone-in tomahawk served with vegetable medley and roasted red skin potatoes

16 oz herb-encrusted prime rib served with vegetable medley and roasted red-skin potatoes. Available Friday, Saturday, and Sunday after 3 pm

8 oz center-cut beef tenderloin served with vegetable medley and roasted red-skin potatoes

16 oz black angus ribeye served with vegetable medley and roasted red-skin potatoes

18 oz USDA prime 28-day dry-aged served with vegetable medley and roasted red skin potatoes

Herb-marinated and grilled lamb chops, blood orange glaze, served with vegetable medley and roasted red skin potatoes

16 oz. pork chop with grilled Granny Smith apple and glazed with garlic butter, served with vegetable medley and roasted red skin potatoes

Two chicken breasts, lightly floured and pan-seared with classic marsala sauce and wild mushrooms, served with mashed potatoes and asparagus

Two chicken breasts, pan-seared, and served with lemon-caper sauce served on a bed of angel hair pasta

Crispy breaded chicken breast, house marinara, mozzarella, and Parmesan cheese served with angel hair pasta and garlic toast

Grilled chicken, fresh avocado, baby spinach, Gruyère cheese, and tomato with garlic aioli in a flour tortilla wrap

1/2 lb of Wagyu beef, lettuce, tomato, pickle, caramelized onion, special sauce, and aged white Cheddar

Flash-fried chicken breast, spicy ranch, and broccoli slaw served on a brioche bun

Parmesan atop

Cavatappi, house cheese sauce, and cheese blend with Gruyère

Arborio rice, cream, garlic, white wine, and Parmesan cheese