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
(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.
Tonight your entrée will include: Fresh baked bread with flavored butter, fresh daily vegetable and choice of potato.
Thin pounded, tender veal cutlet rolled with sun dried tomato pesto, feta and parmesan cheese. Breaded and baked, served a top sautéed spinach and finished with marsala demi-glace. – 16.
Crab Stuffed Mushrooms
Mushrooms caps stuffed with New England style crab filling, baked with Key West Mornay sauce and topped with cheddar-jack cheese. – 16.
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 & brown sugar. – 14.
Teriyaki Tenderloin Tips
Beef tenderloin tips, sautéed with red pepper, onions, mushrooms and a sweet teriyaki sauce. Served with wild rice blend. – 15.
Beef & Lamb
We proudly serve only USDA prime beef. All beef and lamb is 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. Served with au jus.
Queen Cut – 28. King Cut – 33.
Dressed New York Strip
Choice New York strip grilled and topped with sautéed mushrooms, onions and Matre D’ Hotel compound butter.
10 oz. Dressed – 25. OR Plain - 23. 14 oz. Dressed – 29. OR Plain - 27.
An 8oz. Tenderloin filet grilled nad topped with cabernet demi-glace and bleu cheese
Dressed – 35. OR Plain – 31.
Braised Lamb Shank
Generously sized and slow cooked, served with red wine and lamb stock reduction sauce with notes of rosemary, garlic and cracked black pepper. - 35.
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 teriyaki glazed grilled chicken breasts with sautéed mushrooms, red peppers and onion. Topped toasted sesame seeds – 23.
Southwest Stuffed Pepper
Red bell pepper stuffed with Cajun seasoned rice, quinoa, black beans, corn, red pepper, and red onion. Topped with cheddar jack cheese and chipotle cream sauce. – 22.
Soup & Salad
Onion Soup OR Soup Du Jour
Cup – 3. Bowl – 5.
French Onion Au Gratin (torched Swiss cheese and croutons) – additional 1.50
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.
Romaine lettuce, field greens, shredded carrots, dried cherries, red onion, candied walnuts and house made bleu cheese 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*
An 8oz. filet mignon grilled to order and a Maine lobster tail. – 51.
A Maine lobster tail served with warm clarified butter. – 35.
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.
Mustard Crumb Salmon
Atlantic salmon seasoned and baked with a mustard-crumb crust featuring notes of thyme and cayenne pepper. Served with white wine dijon sauce. – 27.
9oz. filet of Lake Superior whitefish, panko-parmesan crusted with notes of lemon zest and Italian seasonings. Served with lemon-chive beurre blanc sauce. – 25.
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.