SOUPS

Chefs selection of the day 
4~

Dearborn Inn three bean soup 
4~

SALADS

House salad with iceberg lettuce, cucumber, tomato, anti sliced red onion

6~

Hearts of romaine Caesar

7~

Poached chicken over bibb lettuce with a tarrragon vinaigrette

13~

Tuna Nicoise with tossed Romaine lettuce, boiled potatoes, French beans, olives and balsamic vinaigrette

14~

SANDWICHES

Thinly sliced roast beef and smoked cheddar on a grilled onion roll with a horseradish mayonnaise

9-

Slow roasted turkey with Swiss cheese and Mucky Duck mustard on pumpernickel

8~

Chicken salad with lettuce and tomato on a fresh baked cherry walnut roll

8~

ENTREES

Grilled tournedos of beef with a port wine demi glace, asparagus, roasted red peppers and Yukon mashed potatoes

16~

Baked BBQ chicken breast with roasted Yukon gold potato, red pepper, zucchini and yellow squash

13~

Steamed New England clams with tomato basil sauce, pine nuts and butter over angel hair pasta 12 -

Poached salmon with roasted red skin potatoes, asparagus, julienne tomato and tomato rosemary coulis

15~

Sauteed lake perch with maitre d' butter, asparagus, baby corn, carrots and cabernet rice

13~

Sauteed escalopes of veal with a white wine and lemon caper sauce, baby vegetables and cabernet rice

16~

Grilled pork tender with a honey mustard sauce, baby vegetables and roasted red skin potatoes

14~

Fresh seasonal vegetables tossed with fusilli pasta and a hearty vegetable brodo

11~

APPETIZERS 

Smoked salmon accompanied by 
traditional garnishes 
9~

Gulfshrimp cocktail 
8~

Baked escargot with a lemon garlic butter sauce

6~

Oven baked game bird strudel

8 ~

Wild mushroom ragout in a phylo beggar's purse

7~

SOUPS AND SALADS

Soup of the day

4~

Dearborn Inn three bean soup

4~

Baby leaf spinach with three berry vinaigrette

4~

Field green salad with Carragon dressing

6~

Heart of romaine Caesar salad

6~

Beefsteak tomatoes with mozzarella cheese, fresh basil and extra virgin olive oil

6 ~

ENTREES

Slow roasted prime rib with 
Yorkshire pudding and garlic 
mashed potatoes 

8 ounce 19~ 12 ounce 22 ~

New York strip steak au poivre 
with Cognac demi cream sauce and 
garlic mashed potatoes

24 ~

Filet mignon with mushroom ragout and dauphinoise potatoes

26 ~

Double cut pork chops with sweet mashed potatoes

21 ~

Duck breast and confit leg, black currant sauce and cabernet rice

25~

Roasted half chicken with sweet mashed potatoes

19~

Roast rack of lamb with mint infused demi glace and dauphinoise potatoes

26 ~

Seared sea scallops with fusilIi pasta and a seafood fume

22~

Grilled yellow fin tuna with a plum wine sauce and cabernet rice

23 ~

Twin Dover sole filets stuffed with crabmeat, julienne vegetables and Champagne truffle sauce

21~

Fresh vegetable strudel over a tomato basil sauce 15 ~