MAIN MENU (served for lunch and dinner)
Appetizers
Pier Bread Service 5
fresh baked crusty bread, herbed focaccia,
butter, evoo, balsamic (V)
Broccoli Rabe Salteado 12
parmesan, lemon, chili crunch (V)
Cauliflower Frito & Parsley 13
served with cherry mostarda & almond sauce (V)
Pier Michigan Whitefish Dip 14
crusty bread, green apple salad
Calamari Fritti 17
lemon & black pepper aioli, chili pepper aioli,
parsley, lemon
Jumbo Lump Crab Cakes 17
fire roasted red pepper coulis, herb oil,
fresh lemon, fried leeks
Classic Beef Tartare 17
shallot, caper, parsley, lemon, worcestershire,
cured egg yolk, dijon, black pepper,
grilled bread, sourdough
Soups
Winter Tomato Soup (cup 6 bowl 10)
mini grilled gruyere & cheddar cheese (V)
New England Clam Chowder (cup 7 bowl 10)
clams, potato, bacon, lemon, chive
Salads
Caesar Salad 12
white anchovy, parmesan, crouton
Spinach, Pear & Arugula Salad 12
vanilla poached pear, spiced pecans,
gorgonzola cheese, champagne dressing (V) (GF)
Butternut Squash & Cranberry Crunch Salad 13
maple roasted squash, dried cranberries, oranges
quinoa, spinach, baby kale, sunflower seeds
toasted pumpkin seeds, candied almonds,
“cranberries in the snow”, champagne-cranberry
vinaigrette (V) (GF)
add: salmon 11, shrimp 10, chicken 9
Mains
Butternut Squash Risotto 21
diced butternut, chevre, spinach, haystack squash (V)
Mediterranean House Made Pasta 23
spinach, garlic, white wine, roasted tomato, basil
oregano, kalamata olives, feta cheese
add: salmon 11, shrimp 10, chicken 9
Fresh Made Pasta with Fennel Italian Sausage
& Broccoli Rabe 25
white wine, crème, garlic, arugula
Great Lakes Whitefish 28
whipped potato, green bean, beurre blanc (GF)
Grilled Bakka Salmon 30
asian noodles, sesame ginger dressing
carrot slaw, herb salad (GF)
Bell’s Two Hearted Beer Battered Fish and Chips 23
walleye, lemon, herb caper remoulade, french fries
Crispy Boneless Half Amish Chicken 24
yukon pommes puree, swiss chard, green beans,
natural chicken jus lie
Red Wine Braised Short Rib 32
whipped potato, braised swiss chard, carrots (GF)
Filet Mignon* 44
steakhouse seasoned fingerlings, green beans
bacon onion demi
All American Burger* “Detroit Blend” 17
aged cheddar, lettuce, tomato, onion,
toasted potato bun, french fries
Enhancements
sauteed spinach & garlic, shallots, white wine 8
steakhouse seasoned fingerlings 8
yukon whipped potato 8
garlic green beans, brown butter 8
seasonal mushrooms 8
Dessert
Hotel Iroquois Peanut Butter Pie 10
pecan graham crust, Hotel Iroquois hot fudge
peanut brittle, raspberry coulis
chantilly cream, cherry
Baileys Irish Cream Cheesecake 10
oreo crust, coffee cream
chantilly cream, tuile, mint
Coffee Crème Brûlée 10
vanilla coffee, caramel, dark chocolate
fresh berry, mint
Kids
cheeseburger 10
grilled cheese 8
buttered noodles & parmesan 8
macaroni & cheese 7
chicken tenders 9
fruit cup 5
(GF)=Gluten Free (V)=Vegetarian (VE)=Vegan
All sandwiches (except for whitefish) can be made gluten free upon request
*Consuming raw or undercooked animal products may increase your risk of foodborne illness. Please inform your server of dietary preferences or allergies.
Our Michigan company supports John Cross Fisheries, Fustini’s, Carmela Foods, Coveyou Scenic Farm Mabs’ Atomic Mustard, Fairway Meat Packing, Bay View Inn Bakery, Bell’s Brewery
For ease of service, groups of 8 or more will be on one bill.
Wine
Cabernet Sauvignon
Trujillo Morisoli RSV, Rutherford Valley
Trujillo, Napa Valley
Nickel & Nickel, Quicksilver, Napa
Battuello, Stalla, Napa
Louis Martini, Napa
Faust, Napa
Oakville, Napa
Garage Wine Company, Chile
Post and Beam, Napa
Bianchi - Paso Robles
Pinot Noir
Merry Edwards, Olivet Lane, Russian River
Paul Hobbs, Cross Barn, Russian River
Ayres, Perspective, Ribbon Ridge
Admire by Dan Kosta, Sonoma
Cline, Sonoma
Merlot
Andrew Hill, Columbia Valley
Red Blend
Millkeeper, Napa
Bootleg, California
Banfi Centine Rosso, Tuscany
Beaujolais
Chateau de Pizay, France
Malbec
Catena, Argentina
Zinfandel
Marietta Angeli, California 88
Martinelli, Giuseppe & Luisa, Russian River
Chianti
Castello Di Volpaia, Italy
Tenuta di Arceno, Italy
Amarone
Carra Amarone della Valpolicella, Italy
Châteauneuf-du-Pape
Cascavel, France
Chardonnay
Merry Edwards, Olivet Lane, Russian River
Flowers, Sonoma Coast
Duckhorn, Napa Valley
Post and Beam, Carneros
Mer Soleil, California
Cave de Lugny, France
Sauvignon Blanc
Merry Edwards, Russian River
Pahlmeyer Jayson, Napa Valley
Duckhorn, California
Whitehaven, New Zealand
Sancerre
Henri Bourgeouis, France
Fournier, Sancerre Rosé
White Blend
Chateau Grand Plantey, France
Riesling
Moselland Arsvitis, Germany
Pinot Grigio
Anterra, Mazzacorona, Italy
Rosé
Domaines Ott de Selle, Côtes de Provence
Triennes, Côtes de Provence
Châteauneuf-du-Pape Blanc
Comte de Lauze, France
Moscato
Honey Bubbles, Italy
Champagne / Sparkling
Veuve Clicquot Yellow Label
Blu Dot Party Girl Sparkling Rosé
Domaine Chandon, Brut, Napa
La Marca, Italy
Domaine Chandon, Brut, Napa
Avissi Prosecco, Italy
Giuliano Rosati Prosecco, Italy
Valentine's Day
Friday, February 14, 2025
Regular Menu served from 11:30 a.m. - 4 p.m.
Prix Fixe Menu (shown below) offered Fri., Feb. 14 (4 - 8:30 pm)
and will also be an option on Sat., Feb. 15 (11:30 am - 8:30 pm)
Cost: $69 per person
Reservations Recommended: pierharborsprings.com or call 231-526-6201
FIRST COURSE
(Choice of )
Champagne & Lemon Poached Oishii Shrimp Cocktail
zesty cocktail sauce, fresh lemon
or
Classic Caesar Salad
romaine, reggiano, croutons, white anchovy
or
Charcuterie Board
grilled bread, salami, sausage, prosciutto,
grain mustard, olives, pickled red onion
ENTRÉE COURSE
(Choice of )
Filet & Bacon Wrapped Prawn
whipped potatoes, green beans, roasted tomato,
red wine demi, lemon beurre blanc
or
Lemon Herb Amish Chicken
stuffed with spinach, roasted tomato, feta cheese,
served with lemon thyme risotto, natural chicken jus
or
Mediterranean Style Fresh Pasta (V)
homemade semolina beet red pasta, spinach, arugula, olives,
oregano, basil, preserved lemon, kalamata olives, capers,
black garlic, artichokes, tomato, white wine butter
or
Potato Crusted Whitefish
whipped potatoes, green beans, roasted tomato, chive
dill white wine butter sauce
DESSERT
(Choice of )
“Chocolate Passion”
chocolate strip cake, with passionfruit mousse, raspberry coulis,
dark chocolate garnish, mint
or
Sweet Strawberry Cake
strawberry mousse, dark chocolate, candied almonds, basil
(v) = Vegetarian Dish
