East Bay Grille Restaurant
The East Bay Grille offer a casual, but an intimate dining atmosphere serving only the freshest & finest food available.
Our chef will be happy to accommodate any special dietary requirements that you might have.
EAST BAY GRILLE
Located in the Springbrook Inn
(1 mile east of Houghton Lake on M-55)
(June, July & August)
Wednesday - Saturday: 5:00-8:00pm
(Closed Sunday - Tuesday)
(September thru May)
Thursday - Saturday: 5:00-8:00pm
(Closed Sunday - Wednesday)
Open everyday Christmas Week (12/26 - 12/31, 2017)
Reservations Suggested ~ (989) 366-6347
Beer, Wine & Liquor Available
Our superb wine list is designed for the novice wine enthusiast as well as the most discriminating sommelier. Our knowledgeable wait staff will be happy to assist you in selecting a wine.
Welcome to the East Bay Grille. We hope your evening is a memorable one.
Your entrée will include: Fresh baked bread with flavored butter, fresh daily vegetable and choice of potato (excluding pasta entrees).
Teriyaki Tenderloin Tips
Beef tenderloin tips, sautéed with red pepper, onions, shitake mushrooms and a sweet teriyaki sauce. Served with wild rice blend. – 15.
Caprese Portabella Cap
Portabella mushroom cap, fresh mozzarella and cherry tomatoes, baked to perfection and topped with fresh minced basil and balsamic glaze. Served with crostini. – 14.
New England Crab Cakes
Two New England style crab cakes served over field greens and adorned with chili-lime aioli. – 15.
Sesame Ahi Tuna*
Yellowfin Tuna, Grilled to Medium-Rare, served beside udon noodles with an Asian inspired sauce including red peppers, carrots and green onions. – 15.
Baked Brie with Apples
Imported brie cheese wrapped in puff pastry with sliced apples, diced pecans and brown sugar. – 14.
Beef & Lamb
All beef and lamb cooked to order, we recommended Rare to Medium*
Rare - Cool deep red center, Medium Rare - Warm red center, Medium - Warm pink center,
Medium Well - Warm light-brown center, Well - Fully cooked
House does not guarantee any beef or lamb medium-well or above
Spice crusted and slow roasted to tender perfection. USDA certified Choice beef. Served with au jus.
Queen Cut – 28. King Cut – 33.
New Zealand Lamb Rack
22oz. rack, herb rubbed & grilled to order. Adorned with mint-balsamic reduction. - 45.
Michigan Craft Beef
Proudly serving you Michigan craft beef, sustainably farmed, NON-GMO, hormone and antibiotic free. Amazing flavor and quality, ask your server for more details.
Lingonberry New York Strip
Michigan craft New York Strip, dressed with lingonberry demi-glace and lemon infused shitake mushrooms. A true delight.
10oz. – 28. Dressed OR 10oz. Plain – 25. -- 14oz. – 31. Dressed OR 14oz. Plain– 29.
Michigan Tenderloin Filet
7oz. Michigan craft tenderloin filet, dressed with Michigan cherry demi-glace and served over a bed of sautéed spinach. – 35. Dressed OR Plain Filet – 31.
Poultry - Pork - Vegetarian
Chicken Cordon Bleu
A lightly breaded chicken breast stuffed with ham and a blend of cheeses, white wine cream sauce, topped with Swiss and parmesan cheese. – 23.
Baby Back Ribs
Slow cooked for hours to tender perfection, finished with house BBQ Sauce.
Half Rack – 22. Full Rack – 31.
Two sautéed chicken breasts, served with roasted portabella mushrooms, in a decadent marsala wine sauce. – 24.
Pan fried eggplant, stacked in layers with sautéed spinach, feta cheese, fresh mozzarella, imported parmesan cheese, fresh minced basil, marinara sauce and finished with balsamic glaze. Served with garlic toast over a bed of angel hair pasta, includes your choice of a house or Caesar salad. – 23.
(Not Served with choice of potato or fresh daily vegetable)
Soup & Salad
Soup Du Jour
Cup – 3. Bowl – 5.
French Onion Au Gratin
Cup – 4. Bowl – 6.
Romaine lettuce, field greens, shredded carrots, English cucumber, cherry tomatoes, croutons nad your choice of dressing. – 4.
Romaine lettuce, cherry tomatoes, croutons, parmesan cheese and house made Caesar dressing. – 4.
Berry Spinach Salad
Fresh spinach, red onions, sliced strawberries, blueberries, feta cheese and toasted almonds with poppy seed dressing. – 5.
(Served with garlic toast and fresh daily vegetable)
Bourbon Street Fettucine
Shrimp, chicken and Andouille sausage sautéed with red peppers, green onions and Cajun spices tossed with Alfredo sauce and fettucine noodles. – 26.
Artichoke hearts, Kalamata olives, spinach, garlic and feta cheese, tossed in fettucine noodles, sun dried tomato pesto and a touch of cream.
Vegetarian – 24. Chicken – 26. Shrimp – 28.
A tender breaded veal cutlet, pan fried and topped with red wine marinara and mozzarella cheese. Served atop angel hair pasta with marinara, sautéed red onion, cherry tomatoes and prosciutto. – 28.
Surf and Turf*
7oz. Michigan filet mignon grilled to order and a Maine lobster tail. – Market Price
A Maine lobster tail served with warm clarified butter. – Market Price
Half pound of jumbo tiger shrimp deep fried to perfection. Served with your choice of cocktail or sweet chili sauce. – 27.
Great lakes perch filets dry battered and pan fried in butter. – 26.
Deep fried available upon request.
Honey Chipotle Salmon
Grilled Salmon finished with a honey, chipotle and lime glaze. Garnished with a dollop of fresh guacamole. – 27.
Pecan Crusted Walleye
7oz. Walleye filet Crusted with Old Bay, house seasoning and crushed pecans. Served with Orange-Basil beurre blanc sauce. – 28.
The perfect end to a wonderful meal.
Ask your server about the decadent desserts we have tonight!
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Plate Sharing (Entrees) – 7.
20% gratuity will be added to parties of 8 or more.