LOBSTER TAIL Two 5oz. cold water tails, delicately broiled 47

CRAB LEGS One pound steamed crab legs, with drawn butter 30

GULF SHRIMP One dozen sauteed or deep-fried in a light beer batter 26

STEAK & CRAB 5oz. Filet Mignon & a half-pound steamed crabMarket Price

FROG LEGSTender little legs either sautéed or lightly battered 27

STEAK & LOBSTERChoice hand-cut 5oz. Filet Mignon & 5oz. cold waterlobster tail Market Price

SEAFOOD FETTUCCINE ALFREDOA medley of shrimp, scallops, krab & clams tossed indouble cream & freshly ground Parmesan cheese,served with pasta and garnished with mussels and a bayou prawn 28

Seafood

SOUP DU JOURPrepared daily by Chef Dwayne 5

OYSTERS ROCKEFELLERSucculent oysters topped with creamed spinach &bacon 12.50

BAKED SWISS ONION SOUPCaramelized onions simmered in a rich, sweet beef& sherry stock topped with crispy croutons moundedand baked till golden with bubbling melted Swiss &Parmesan cheeses 6.50

GULF PORT SHRIMP One half dozen served with fresh lemon & cocktailsauce 11.50

CHICKEN FINGERSHand cut fresh chicken breast, lightly battered & fried, served with Nick’s barbeque sauce or ranchdipping sauce 9.50

EDGAR’S BEER CHEESEServed with garlic toast & crackers 8

NIBBLES & BITSA sampling of Oysters Rockefeller, shrimp cocktail,chicken fingers, fried mushrooms, cheese sticks & fresh fruit (in season) 20

OUR FAMOUS NEW ORLEANS STYLECRAB CAKESGuaranteed to be the Best!Fresh shrimp & crab meat delicately seasoned thenfried with shrimp veloute & chive oil 10.50

ESCARGOTOne half dozen fresh snails, baked in mushroom capswith burgundy wine, herb butter & provolone cheese.Served with a slice of homemade garlic bread 12

SMELTLightly battered & deep fried with homemade lemondill tartar sauce & a fresh lemon wedge 7.50

Appetizers

*Fish, especially walleye, may contain bones. *Cooked to order note: Consuming raw/undercooked meats, eggs, seafood or poultry may increase your risk for food-borne illness

FETTUCCINE ALFREDO Fresh pasta tossed in double cream & freshly groundParmesan cheese 20Add grilled or Cajun chicken breast 26

LASAGNATraditional lasagna prepared with house made Italiansausage finished with melted mozzarella, Parmesanand Italian spices and herbs accompanied byhomemade garlic Italian bread 20

Pasta

ALMOND CHICKEN CORDON BLEUBoneless breast of chicken stuffed with Swiss cheese& imported smoked ham, rolled in Italian breadcrumbs & almonds, baked until golden and served onhollandaise sauce 24

CHICKEN PHILADELPHIAFresh baby spinach blended with herbed Boursin andPhiladelphia cream cheese, rolled into a bonelessbreast of chicken, encrusted in spinach, herb &Parmesan panko and roasted to perfection; platedwith hollandaise sauce 24

Poultry

VeggiePLANKED VEGETABLE BOARDA medley of steamed vegetables, served withmushrooms and broiled tomatoes, topped with freshgrated Romano & Parmesan cheeses, surrounded bygolden duchess potatoes 20With breast of chicken 26

VEGAN SPAGHETTIZatar spiced noodles, blistered tomatoes & babyspinach tossed in a roasted garlic oil topped with acrumbled black bean, oats & red pepper cake 20*garlic bread & shredded parmesan upon request(contains dairy)

EntréesAll entrées include vegetable, potato or Armenian rice pilaf & fresh baked bread

Add one-half dozen shrimp or perch to any entrée: 7

HAND CUT STEAKS Closely trimmed, premium cut topped with a garlic herb butter rosette, accompanied with fresh mushrooms and broiled to your perfection

NEW YORK STRIP 8oz. or 12oz. Market Price FILET MIGNON 5oz. or 8oz. Market Price

HUNTER'S ELK Two medallions of elk loin sauteed with diced bacon, cherry wood smoked venison sausage,domestic mushrooms and a brunoise of peppers & onions flamed with brandy & cabernet, served over rice pilaf Market Price

BBQ BABY BACK RIBS Baby back pork ribs dry rubbed, slow roasted, thenoven-bronzed in homemade Kansas City style BBQsauce Full 23 • Half 20

BISON MEATLOAF Homemade and slow cooked, on homemade demi-glace with our duchess potatoes 21

Meat MarketDelivered daily from local fisheries, boneless Great Lakes Whitefish are a specialty

of these icy northern waters

BROILED WHITEFISH Lightly seasoned, served with fresh lemon 24

PLANKED WHITEFISH Served on a maple board and surrounded by duchesspotatoes & a medley of vegetables 26

STUFFED WHITEFISH Topped with a seafood dressing of shrimp, krab meat,clams, langostinos & scallops 26

ALMONDINE WHITEFISH Laced with toasted almonds 25

ENCRUSTED WHITEFISHHerb, panko & Parmesan encrusted fillet, oven roastedtill bronzed 25

NEW ORLEANS WHITEFISH Dusted with a delicate mixture of herbs & spices 25

CAJUN WHITEFISHA mix of peppers, thyme & spices to give a full Cajunflavor 25

CHARLEVOIX WHITEFISHDusted with Drake’s, sauteed till golden then toppedwith our lemon -dill & caper hollandaise sauce 26

WALLEYECanadian ‘Shore Lunch’ Style 10oz. fillet of fresh LakeSuperior Walleye!* Nick’s own specialty 25

YELLOW LAKE PERCH Sautéed or deep fried in a light beer batter 25

Great Lakes Fish

BABY SPINACHTopped with fresh mushrooms, chopped egg, realbacon bits, red onions, tomatoes & honey mustarddressing 10

SIGNATURECrisp baby spinach with homemade raspberrybalsamic vinaigrette, purple onions, candied pecans,tomatoes, sun-dried cranberries & a poppy seedcrescent 10

CAESARFresh chopped romaine, fresh grated Parmesan &homemade baked croûtons tossed with our owntraditional Caesar dressing, served with tomatoes & a poppy seed crescent 10

SaladsAdd to any entrée: 3.75 • Side of Stilton cheese crumbs: 1 • A breast of grilled or Cajun chicken to any salad: 6

Salad Dressing Selections: Homemade ranch, bleu cheese, raspberry balsamic vinaigrette, honeymustard, thousand island; fat free tomato basil vinaigrette, French & Italian

For parties of 8 or more, a 20% gratuity will be added to each check. We accept Visa, Discover & MasterCard. No personal checks. Drawings by local artist, Mary Kosorski

ROMAINE WEDGEWedge of romaine, fresh bleu cheese crumbles, realbacon bits, tomatoes & purple onions topped withhomemade bleu cheese dressing, homemade croûtons& tomatoes 10

MIXED FIELD GREENSAssorted field greens, toasted pine nuts, gratedcheddar, purple onions, grape tomatoes & homemadebaked croûtons topped with fat free tomato basildressing 10

SALAD BAR (Seasonal)Variety of fresh garden vegetables. Unlimited tripswith a cup of homemade soup & bread 17

THE DEVIL’S TEMPTATIONChocolate Bear Hug ice cream sandwiched in our owndevil’s food cake & topped with hot fudge & whippedcream 7

ICE CREAM Choose from the sinfully wonderful Hudsonville Sleeping Bear Dunes Bear Hug chocolate ice creamwith cashews & caramel, Nick’s Michigan Maple Pecanor rich, delightful full flavor Vanilla Bean 4.50

MICHIGAN MAPLE SUNDAENick’s maple ice cream swirled with real maple syrup candied pecans & topped with maple caramelsauce 6.50

SUNDAESChocolate, Strawberry, Hot Fudge or Raspberry 6

Homemade NEW YORK STYLE CHEESECAKESinfully rich, baked in a nutty crust, topped withraspberries or strawberries 7

Fresh From Our Bakery

From Around the World

SPANISHKahlua, Brandy & whipped cream

KEOKEBrandy, Kahlua & Dark Rum

FRENCH Grand Marnier

ITALIANFrangelico

JAMAICANDark Rum & Tia Maria

NUTTY IRISHMANIrish Cream & Frangelico

Coffee

Buffalo Trace • BulleitEagle Rare • 4 Roses

Jim Beam • Maker’s MarkWoodford Reserve • 4 Roses Small Batch

Hirsch Small Batch

Bourbons

Bulleit Rye • Canadian ClubGentleman Jack • High West Campfire

Jack Daniel’s • JamesonSeagram’s 7 • Seagram’s VO

Other Whisky

Dewar’s White Label • Johnnie Walker RedJohnnie Walker Black

Johnnie Walker Double Black

Blended Scotch Whisky

Dalwhinnie - aged 15 years

Glenkinchie - aged 10 years

Cragganmore - aged 12 years

Oban - aged 14 years

Talisker - aged 10 years

Lagavulin - aged 16 years

McCallan - aged 12 years

Glenfiddich - aged 12 years

Single Malt Scotch

COSMOPOLITANAbsolut Citron, Triple Sec & a

splash of cranberry juice

FRENCH MARTINI Grey Goose & Chambord

COCOA BERRY Raspberry Stolichnaya & Dark Crème de Cocoa

NILLA-NUTStoli Vanilla & Frangelico

LEMON DROP Absolut Citron chilled with a sugared rim &

garnished with a slice of lemon

PUCKERTINI Apple Pucker & Absolut

MACKINAW SUNSETAbsolut, Peach Schnapps & cranberry juice

MartinisCHIPPEWA WARRIOR

Cuervo Gold, Grand Marnier, a splash of OJ, salted rim & orange garnish

MACKINAC ISLAND FUDGE-TINIChocolate rimmed glass filled with

Godiva chocolate liqueur & Stoli Vanilla& a splash of Irish Creme

STRAITS OF MACK-A-TINI Vodka, Blue Curacao & a splash of

Sour & Seven

AUDIE’S AWESOME TINI Absolut, Kahlua, Baileys & Amaretto

PEACH MARTINIKettle One & Peach Schnapps

TURTLE PIEA smooth blend of Bear Hug ice cream folded withcaramel, peanuts & chocolate chips nestled in an Oreo crust 6

MUDD PIECoffee almond ice cream folded with fresh whippedcream in an Oreo cookie crust, topped with chocolate fudge 6

FLAMING PEACH MELBAPeaches flamed table-side with Kirsch & Peach brandy,vanilla bean ice cream & raspberry Melba sauce for 1: 9 for 2: 13

FLAMING BANANAS FOSTERSliced bananas sautéed in a concoction of butter,brown sugar & liquors, flamed table-side & servedover vanilla bean ice cream for 1: 9 for 2: 13

HEIDI’S HOMEMADE PIESA variety of fresh baked pies 5A la mode, add 2.50

FROZEN CREAM PUFF Filled with vanilla bean ice cream, smothered in hotfudge & whipped cream 7

Desserts

For parties of 8 or more, a 20% gratuity will be added to each check. We accept Visa, Discover & MasterCard. No personal checks. Drawings by local artist, Mary Kosorski