We are now opening our Grand Lodge on Saturday evenings, by reservation, for people to enjoy intimate dining and entertainment . Join us as we begin our summer dining events.
Dine on sup
erb cuisine prepared by our own Chef Patrick O’Connor and relax after dinner listening to musical entertainment or socializing. Reservations are required; attire is Business Casual. Our greeter will meet you at the gates and as you drive the 1/2 mile or so to our Grand Lodge, view Muy Grande Whitetail bucks, does and fawns in our fields and woods. Upon arrival at the Lodge, your vehicle will be valet parked.
Every Saturday evening – May through August
Arrive 5:30′ish, Dinner and Entertainment 6:00 pm – ??
$60 per person (plus tax and gratuities)
Call 989-733-7132, 8-4 pm Monday-Friday to reserve your table. A credit card will be required to hold your reservation. Reservations cancelled after Friday 12 pm (noon) or “No Shows” on Saturday evening will be charged full $60.00 per person fee.
Menu Selections:
Saturday, May 26th (Memorial Weekend) – Booked for Private Event
Saturday, June 2nd -
Entree choice: Pan Seared Ahi Tuna served with Long Grain & Wild Rice & Vegetable Cluster OR Filet Mignon served with White Cheddar Mashed Potatoes & Vegetable Cluster.
Begin with Panko Crab Cakes, followed with Arugala Salad and Chef Patrick’s House Soup. Save room for dessert and coffee/tea.
Saturday, June 9th -
Entree choice: Chicken & Kale Rigatoni with Red Pepper Cream Sauce and steamed Asparagus OR Tuscan Herb Pork Loin served with Long Grain & Wild Rice and steamed Asparagus.
Begin with Saganaki Cheese, followed by Caesar Salad and Chef Patrick’s House Soup. Save room for dessert and coffee/tea.
Saturday, June 16th -
Entree choice: Grilled Salmon with Mango Salsa OR Prime Rib Au Jus served with White Cheddar Mashed Potatoes and Grilled Vegetables.
Begin with Shrimp Cocktail, followed by Hot Bacon Spinach Salad and Chef Patrick’s House Soup. Save room for dessert and coffee/tea.
Saturday, June 23rd-
Entree choice: Shrimp and Vegetable Fettucini OR Leg of Lamb served with Garlic Redskin Mashed Potatoes and steamed Vegetables.
Begin with Venison Carrpaccio, followed by Arugala Salad and Chef Patrick’s House Soup. Save room for dessert and coffee/tea.
Saturday June 30th (weekend before July 4th holiday) -
Entree choice: Vegetable Stuffed Chicken Breast OR Lobster & Filet Mignon served with Rosemary Red Potatoes & Corn on the Cob.
Begin with Stuffed Portabella Mushroom, followed by Arugala Salad and Chef Patrick’s House Soup. Save room for dessert and coffee/tea.