First Plates
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Pesto Bruschetta
garlic crostini fresh pesto and traditional tomato tapenade with toasted pine nuts |
$6.50 |
| Recommended: Zind-Humbrecht, Gewurztraminer Wintzenheim 2000 | |
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Jumbo Shrimp Cocktail
with chunky tomato and lemon cocktail sauce |
$7.95 |
| Recommended: Argiolas, Costamolino 2001 | |
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Butternut Squash Ravioli
tender butternut squash in a light sage cream sauce, topped with parmigiano-reggiano, asiago and romano cheeses |
$7.00 |
| Recommended: The Steven Kent Winery, Folkendt Vineyard Chardonnay 1999 | |
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Andalusian-Style Mussels
sauteed with julienne leeks, chervil, tomato concasse and white wine with crumbled gorgonzola |
$7.25 |
| Recommended: Remoissenet, Corton Charlemagne Grand Cru 1996 | |
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Artisan Cheese Platter
a trio of select artisan cheeses with grapes and assorted flatbreads |
$8.50 |
| Recommended: Château Boutisse, Grand Cru 1999 | |
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House Maple-Smoked Salmon
with toast points and traditional garnish |
$7.95 |
| Recommended: Domaine Salvard, Cheverny 2001 | |
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Grilled Chicken Quesadilla
crisp flour tortilla filled with grilled chicken, scallions, monterey jack cheese and diced tomatoes |
$6.50 |
| Recommended: Kelham Vineyards,Sauvignon Blanc Oakville 2000 | |
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Crab and Artichoke Sauté
lump crabmeat sauteed with baby artichokes, garlic, white wine and topped by parmigiano-reggiano cheese |
$9.50 |
| Recommended: Josef Leitz, Riesling Kabinett 2001 | |
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Soup
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Tasso Chilli
balance of sweet and spice using a unique pepper-smoked ham, with herbed tortilla chips for dipping |
$4.25 |
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State Room Soup Du Jour
an ever-changing selection of the finest ingredients from our kitchen ask your server for details |
$3.00 |
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Michigan Bean Soup
a hearty soup with Michigan beans, roasted tomatoes, onions, carrots, celery, spices and cured ham |
$3.00 |
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A La Carte
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Classic Caesar Salad
crisp romaine lettuce tossed with croutons, creamy caesar dressing and parmigiano-reggiano cheese |
$8.00 |
| add char-grilled chicken | $3.00 |
| add char-grilled salmon | $4.50 |
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State Room Salad
field greens tossed with fennel, roma tomatoes and lemon tarragon vinaigrette topped with goat cheese crostini |
$9.50 |
| add char-grilled chicken | $3.00 |
| add char-grilled salmon | $4.50 |
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Dinner Burger
char-grilled certified Angus beef topped with sauteed mushrooms, crisp onions, cheddar cheese |
$9.50 |
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Grilled Flatbread Pizza
thinly sliced prosciutto di parma, buffalo mozzarella, and red onion, drizzled with house-made remoulade sauce |
$9.00 |
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Lamb, Poultry and Vegetarian
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Slowly Braised Lamb Shanks
roasted root vegetables, oven fired roma tomatoes and rosemary reduction |
$16.50 |
| Recommended: Château du Maine, Graves 1996 | |
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Grilled Chicken Breast
baby spinach, roasted pepper, goat cheese and a sweet chili dressing |
$16.00 |
| Recommended: Black Star Farms, "Arcturos” Pinot Noir 1999 | |
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Grilled Center Cut Pork Chop
rubbed with roasted garlic and fresh thyme, wild mushroom demi and wheatberry pilaf |
$17.00 |
| Recommended: Artadi, Viñas de Gain Rioja 1998 | |
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Pan-Seared Duck Breast
cranberry melon relish, sweet corn puree and cilantro oil infusion |
$18.50 |
| Recommended: Delectus, Syrah 1998 | |
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Portobello Romano
sauteed with fresh garlic, spinach, goat cheese, mushroom triangoli pasta and a rich roasted tomato sauce |
$16.00 |
| Recommended: Brolio, Chianti Classico 1999 | |
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Sensational Seafood
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State Room Tuna
grilled sashimi-grade tuna atop fresh vegetables, with smoked tomato coulis |
$19.50 |
| Recommended: Delectus, Stanton Vineyard Merlot 1998 | |
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Shrimp Frangelico
jumbo shrimp sauteed with julienne peppers, onions, cheese tortellini, walnuts and hazelnut cream sauce |
$21.00 |
| Recommended: Bethel Heights, Reserve Chardonnay 1997 | |
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Pecan-Crusted Lake Superior Whitefish
pan-seared and served with the five best winter foods: kale, sweet potatoes, garlic, ginger and barley |
$17.00 |
| Recommended: Domaine Mireille & Vincent Cotes du Rhone 1998 | |
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