Appetizers
Sliced filet of calamari pan sautéed with sweet onions and bell peppers, finished with fresh lemon and garlic butter.
Imported escargot prepared old world style with garlic butter and herbs.
Four colassal fresh water shrimp served with cocktail sauce.
Sirloin steak cooked to order served on toast points with au jus.
Spinach and artichoke hearts blended with assorted cheeses and seasonings served with our house toaasted pita chips.
Served with seasonal fruits, finished with a touch of raspberry sauce.
Buffalo, Spicy, Mild, or Plain.
Buffalo, Spicy, Mild, or Plain.
Steaks & Chops
Served with a side salad (substitute soup for $1.50), potato and vegetable du jour
5 single bone lamb chops grilled to perfection.
Tender and juicy 12 oz. steak grilled to perfection.
Prime 8 oz. center cut tenderloin grilled to perfection, finished with your choice of compliments.
Prime 12 oz. ribeye grilled to perfection, topped with bleu cheese, caramelized onions, finished with Crossing steak sauce.
Seven ounce sirloin mounted on a shredded potato cake with homemade hollandaise drizzled atop served with asparagus..
A traditional 7oz Midwest grain fed choice sirloin grilled to order, brushed with our sprcialty house made steak butter.
Pasta
Served with a side salad or soup
Rigatoni pasta tossed with ground Italian sausage, finished with our special marinara sauce topped with mozzarella cheese, baked to golden brown.
Grilled Chicken breast tossed with linguini in house made alfredo sauce.
Grilled colassal fresh water shrimp tossed in house made Alfredo sauce and served with linguini.
Ravioli stuffed with portabella, mozzarella, and spices, pepperd and tossed in a vodka rose sauce and ganished with parmesan and fresh basil.
A La Carte
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Soups
Homemade onion soup topped with croutons, provolone and swiss cheese then baked until golden brown.
Ask your server for today's specialty.
Salads
Fresh romaine lettuce tossed with red onions, bleu cheese, tomatoes, bacon bits, toasted pine nuts served with our special house dressing.
Mixed lettuces topped with chopped egg, bacon bits, tomatoes, diced turkey, cucumbers, red onions, and bleu cheese crumbles.
Thinly sliced sirloin steak, prepared to your liking, with fresh romaine lettuce, bleu cheese, and walnuts tossed in our house basalmic dressing topped with crispy onion straws.
Fresh hearts of romaine, chopped red onions, fresh tomatoes tossed in Caesar dressing toped with croutons and dusted with Parmesan cheese.
Fresh iceberg, romain and radicchio, roma tomatoes, cucumbers, red onions ttossed with our house dressing.
Add Chicken...$4.00 Add Salmon...$5.00
Grilled Shrimp...$5.00 each
Dressings: Ranch, Bleu Cheese, White Balsamic Zinfandel Vinaigrette, Balsamic Wine Vinaigrette, Raspberry Vinaigrette, Honey Mustardi
Veal
Scallopini of Provimi veal breaded in seasoned crumbs sautéed and topped with shredded mozzarella and marinara, baked to a golden brown, served with a side of pasta.
Scallopini of Provimi veal sautéed with white wine, fresh lemon and capers, served with vegetable and potato.
Scallopini of Provimi veal sautéed with garlic, mushrooms, marsala wine finished with a touch of veal demi-glace, served with vegetable and potato.
Chicken
Served with a side salad (substitute soup for $1.50), potato and vegetable du jour.
Chicken breast sautéed with artichoke hearts, sun-dried tomatoes, asparagus tips, finished with white wine, lemon and caper sauce.
Grilled chicken breast and topped with shredded mozzarella and marinara, baked to a golden brown, served with a side of pasta.
Seafood
Served with side salad (substitute soup for $1.50), potato and vegetable du jour
Grilled 8 oz. center cut Ahi Tuna served on a bed of braised spinach, laced with a wasabi cucumber sauce.
Lemon Panko encrusted filet of salmon pan sautéed served on a bed of warm Japanese cole slaw, finished with a ginger miso glaze.
Filets of perch tossed in seasoned flour pan sautéed, finished with lemon thyme butter.
Fresh Lake Supierior whitefish dredged in a walnut and panko mixture then baked to a golden brown.
Five colassal fresh water shrimp served scampi style or battered and fried.
Michigan's own Bell's Amber beer battered Icelandic cod fried to a golden brown. Served with cole slaw and french fries..
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A Chef Favorite