Scroll down to view Wine Dinner Menu
Bayside Dining
Sample Menu
8 oz Black Angus Beef Tenderloin
Asiago Scalloped Potatoes, Grilled Portobello Mushroom
& Red Wine Demi................................................................................................$27
Seared Halibut
Creamy Risotto, Mediterranean Seared Green Beans &
Lemon Beurre Blanc...........................................................................................$25
Pasta Bella Vino
House Made Fettuccini Pasta, Tomatoes, Peppers, Onions, Broccoli,
Asparagus with White Wine Garlic Cream Sauce.........................................$14
Add Chicken..........$6
Add Shrimp............$8
Add Scallops........$10
Grilled Baby Pork Tenderloin
Orange and Cranberry Wild Rice, Creamy Asparagus w/Nutmeg
Cracked Peppercorn Butter..............................................................................$21
Seared Sea Scallops
Roasted Garlic Linguini Pasta, Grilled Zucchini
w/Champagne Au Vin Sauce............................................................................$28
Grilled New Zealand Rack of Lamb
Mashed Irish Yukon Potatoes, Drummond Island Maple Glazed
Carrots w/Lamb Demi.......................................................................................$28
*Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs
may increase your risk of food-borne illness.
Please, no substitutions~split plate charge $10
Parties of 8 or more are on single check with automatic gratuity
included
Summer Wine Dinner
Sunday July 25th, 2010
6:00 pm Cocktails 7:00 pm Dinner
First Course- Appetizer
Smoked Whitefish Crostini
Red Onion Confit
Prepared By: Sous Chef Zachary Schroeder
Wine Selection: To Be Announced
Second Course- Salad
Spinach Salad
Goat Cheese, Dried Cherries, Candied Pecans, Traverse City Cherry
Vinaigrette
Prepared By: Garde Manger Chefs Alden Griffus, Mary Bonsall,
Rolinda Baareman
Wine Selection: To Be Announced
Third Course
Grilled Venison Chop
Drummond Island Ramps, Cranberry Marsala Cream Sauce,
Roasted Michigan Corn Relish
Prepared By: Chef Frank Jones
Wine Selection: To Be Announced
Palate Cleanser:
Cucumber Mint Granita
Italian Shaved Ice
Fourth Course-Entree
Chef Nathan's Award Winning Trout
Trout Schnitzel, Mohrengemuse Carrots, Sautéed Beet &
Celeriac,
Morel Mushroom Spaetzle, Riesling Beurre Blanc
Prepared By: Chef Nathan Mileski
Wine Selection: To Be Announced
Fifth Course-Dessert
Peach Blueberry Fromage Frais Tart
Michigan Peaches and Blueberries, Crisp Tart Shell, House Made
Fromage Frais
Prepared By: Pastry Chefs Alden Griffus, Mary Bonsall, Rolinda
Baareman
Wine Selection: To Be Announced
Executive Chef: Frank Jones
Guest Chef: Nathan Mileski CEC
Sous Chef: Zachary Schroeder
Dining Room and Banquet Manager: Angela Benson
Wine Commentator: Mike Ballard
