Come join us at the club this week and enjoy what Chef Carey and his staff have cooked up!
Start the night off right with some Oberon Summer Ale Steamed Cherrystone Clams or....
Michigan Hardwood Smoked Trout and Deviled Egg Sampler.
Both are perfect to share, or keep to yourself, we won't tell.
On to the Main Course
Pan Seared Alaskan Halibut
Topped with fresh tomato dill buerre blanc.
Slow Roasted Baby Back Ribs
Served with the famous Sweet Baby Ray's BBQ dipping sauce.
Paupiettes of Flounder
Delicately rolled fillet of flounder, finished with a fresh spinach dry sherry creme.
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