Three jumbo Gulf shrimp with a signature spiced light crisp batter, served with sweet chili sauce, thai peanut sauce, and red cabbage slaw.
$
Trio of Jumbo Lump Mini Crab Cakes
Served with three mustard sauce and mediterranean tomato relish.
$
Chesapeake Oysters
Served on the half shell.
$
Baby Back Riblets
Half dozen grilled riblets with a choice of Sweet Baby Ray's Original or Chef's honey gold barbecue sauce.
$
Bruschetta
Chopped roma tomato with fresh basil, garlic, and red onion tossed with aged balsamic and Extra Virgin olive oil. Served with garlic, parmesan crostini.
$
Espresso & Guiness Glazed Pork Belly Lolly Pops
Served over German style sauerkraut 4pc. per order.
$
Oysters Rockefeller
Served in the shell with creamed spinach, applewood smoked bacon, and topped with broiled bèarnaise.
$
Shrimp Chartreuse
Old School House Specialty for 20 years, Four jumbo shrimp sauteed and flambeed with Gold Chartreuse and a touch of cream swerved over wild rice.
$
Salads
Mandarin Salad
This is a dish on your menu. Briefly describe it, e.g., Nachos, cheese, olives, jalapeno pepper, served with sour cream.
$
Insalata Caprese Napoleon
Fresh buffalo mozzarella, fresh basil, and Roma tomatoes served with balsamic syrup and basil infused oil.
$
Caesar Salad
Green Romaine lettuce, shaved parmigiano reggiano, croutons, and homemade dressing. Add a grilled 6 ounce chicken breast.
$
Wilted Spinach Salad
Spinach tossed with warm bacon vinaigrette, walnuts, and goat cheese.
$
Market Salad
Chef inspired seasonal ingredients. Ask your server for details.
$
From The Grill
12-14 oz. New York Strip
USDA choice cut.
$
Tenderloin Tornados
Twin 4 oz. tenderloin medallions pan seared to temperature, finished with a rich Madeira mushroom sauce.
$
Filet Mignon
USDA choice 8 oz filet charbroiled to taste.
$
South African Cold Water Lobster Tail
Grilled or broiled.
$
Salmon
Fresh seasonal salmon grilled to temperature.
$
Famous Baby Back Ribs
When you want the best ribs In town! Michael's has the secret to mouth watering baby back pork ribs. Half or full rack with your choice of Sweet Baby Ray's or Chef's honey gold barbecue sauce.
$
Petite Filet Mignon
USDA Choice 6oz. filet mignon is perfect for the smaller appetite. Charbroiled to taste.
$
Only On Friday's
Cod Filet
Only The Best Available - A Generous Portion. Lightly Breaded or Beer Batter and Deep fried.
$
Lake Perch
Wisconsin's Catch Prepared Just Right. Lightly Breaded and Deep-fried.
$
Sides
Seasonal Mashed Potato
$
Seasonal Risotto
$
American Fries or Lyonnais
$
Hot Bacon Dressing
$
Sautéed Mushrooms
$
New Potato Hash
$
Baked Potato
$
Wild Rice Medley
$
Fresh Baked Bread
$
Vegetable Medley
$
Bearnaise Sauce
$
Soups
Lobster Bisque
Garnished with lobster meat, always sure to please. Cup or Bowl.
$
Soup of the Day
Made fresh daily from seasonal ingredients. Cup or Bowl.
$
French Onion
Garnished with seasoned croutons and melted baby laced Swiss cheese.
$
Classic Entrees
Red Snapper
Pan seared and macadamia-cashew nut crushed, served with saffron basmati rice and Caribbean tropical salsa.
$
Chicken Saltimbocca
Chicken breast rolled with Prosciutto, roasted red pepper and shiitake panko stuffing. Sauteed to a perfect golden brown and served with new potato hash and caramelized garlic cream.
$
Fresh Seasonal Salmon
Served with saffron basmati rice and garlic dill cream. Grilled or broiled.
$
Duo of Maryland Crab Cakes
Chef Adam's Famous Recipe, two crab cakes served with three mustard and saffron basmati rice and Mediterranean tomato relish.
$
Sesame Crusted Ahi Tuna
Cast iron seared to temperature, served with sweet Thai chili plum sauce and soba noddles stir fried with bok choy, red onions and shiitake mushrooms.
$
Veal Scallopini
Veal sauteed with marsala wine in our fresh mushroom sauce, finished with a touch of lemon and fresh hand-cut pasta.
$
Jumbo Fresh Ravioli
A traditional Jamgochian family recipe for over 75 years. These homemade raviolis are stuffed with a mixture of fresh ground sirloin and ground pork married with three imported Italian cheese and fresh spinach, finished with Michael's own marinara sauce. Bolognese Sauce available.
$
Texas Golf Shrimp
On the grill to be served in a casserole dish with lemon garlic herb butter.
$
Linquini Bolognese
A traditional Italian meat sauce made with ground beef, pork and veal. Married together in a delicate tomato based sauce, finished with a touch of cream over a generous portion of fresh linquini pasta. Chef Adam's favorite comfort food.
$
Beef Wellington
Pan seared beef tenderloin, stuffed with roasted garlic, wrapped with wild mushroom duxelle and puff pastry. Prepared medium rare to medium, served with new potato hash and stuffed hollandaise sauce.
$
Chicken Breast Marsala
Skinless, boneless breast of chicken, sauteed and served in a marsala and mushroom sauce with fresh peas.
$
Veal Romano
Milk fed veal sauteed and flamed with Madeira wine, topped with prosciutto ham and fresh mozzarella cheese. Finished with sauteed spinach and mushroom sauce.
