Fresh, Michigan's Lake Fish, Smoked, and blended w/ Cream Cheese and Chives, served cold with a Wood Fired FlatBread.

Fresh, Mild Anaheim Peppers, halved and stuffed with a blend of Cream Cheese, Fresh Herbs and House made Sausage, then Smoked.

Fresh Cut Round Eye Steak, lean and boneless, weighing on average of 8 - 10 oz. Served with sides of the day and cornbread with maple syrup for dipping.

Flank Steak t’s a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty. It comes from the cow’s lower chest or abdominal muscle. It weighs on average of 12-14 ounces. Served with sides of the day and cornbread with maple syrup for dipping.

Skirt Steak is one of the most flavorful cuts of beef, and even though it's also one of the tougher cuts with a lot of connective tissue. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. They weigh on average of 10-12 ounces. Served with sides of the day and cornbread with maple syrup for dipping.

Denver steaks are relatively tender, with nice beefy flavor, and they usually feature a good amount of marbling and cut boneless steak. It comes from the meat that come from the beef chuck primal cut. Weighing on average of 12 - 14 oz. Served with sides of the day and cornbread with maple syrup for dipping.

Chuck Eye Steak shares many of the characteristics of a Rib-Eye. It comes from the upper shoulder of the cow, the region butchers refer to as the chuck primal. Weighing in on average of 10 - 12 ounces. Served with sides of the day and cornbread with maple syrup for dipping.

Flat Iron steak is nicely marbled with lots of beefy flavors. It is cut from the shoulder of the cow (called the chuck). Weighing on average of 10 - 12 oz. Served with sides of the day and cornbread with maple syrup for dipping.

House made Seasoned Pork Patty, topped with Pesto Mayo, MG Sauce, Tomato, and Lettuce, on a Brioche Bun. Served with sides of the day and cornbread with maple syrup for dipping.

Fresh, Local Chicken Breast, Grilled and topped with Pesto Mayo, BBQ Sauce, Onions and Cheddar. Served with sides of the day and cornbread with maple syrup for dipping.

Fresh, Local Chicken Breast, Wood Fired Grilled, topped with Pesto Mayo, Tomato and Lettuce. Served with sides of the day and cornbread with maple syrup for dipping.

Fresh Cut, Locally Raised Chicken, Wood Fire Grilled, with House made MG BBQ Sauce. Served with sides of the day and cornbread with maple syrup for dipping.

4 Whole, Fresh cut, Locally Raised Chicken Wings, Smoked and topped with House made Hot Sauce, House made BBQ, or Plain. Served with sides of the day and cornbread with maple syrup for dipping.

Lightly Breaded, Fresh, Michigan WhiteFish with house made Tartar, Cheddar, Tomato and Lettuce. Served with sides of the day and cornbread with maple syrup for dipping.

Lightly Breaded, Fresh, Michigan WhiteFish, Pan fried in a cast iron skillet until golden, with House made Tartar and a lemon wedge. Served with sides of the day and cornbread with maple syrup for dipping.

Fresh Michigan Great Lakes Fish, choose WhiteFish or Walleye, lightly coated in flour and cast iron pan fried, then Wood fired oven baked, topped with sautéed onions, mozzarella, and house made Alfredo sauce with a crispy bread crumb topping. Served with sides of the day and cornbread with maple syrup for dipping.

Pan Fried White Fish in two soft corn shells, topped with Lettuce, and Salsa on the side. Served with sides of the day and cornbread with maple syrup for dipping.

Wood Fired Grilled, Michigan Lake Trout, with House made Fresh Garden Tomato Salsa on the side, and a lemon wedge. Served with sides of the day and cornbread with maple syrup for dipping.

House Smoked Trout with Fresh Herbs, in a patty, Cast Iron Pan Fried, on a Brioche Bun, topped with House made Tartar Sauce, Lettuce, Onions and Tomato. Served with sides of the day and cornbread with maple syrup for dipping.