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! 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 (excluding entrees with pasta).
House-made cheese fondue with Fontina, Havarti and Parmesan Cheeses. Served hot with oven-roasted tomatoes throughout and topped with panko bread crumbs. Come with garlic-herb flatbread batons. – 15.
Escargot stuffed mushrooms caps, baked with garlic butter, bacon and feta cheese. Served with crostini. – 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.
Six large shrimp served “up” with cocktail sauce and lemon wedges. – 14.
Teriyaki Tenderloin Tips*
Beef tenderloin tips, sautéed with red pepper, onions, portabella mushrooms and a sweet teriyaki sauce. Served with wild rice blend. – 15.
Beef & Lamb
All beef 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.
Queen Cut – 29. King Cut – 33.
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. - 38.
Dressed New York Strip
Choice New York strip grilled and topped with sautéed mushrooms, onions and Matre D’ Hotel compound butter.
10oz. – 28. or Plain 10oz. – 25. -- 14oz. – 32. or Plain 14oz.– 29.
Choice Tenderloin Filet
Choice tenderloin filet, dressed with Michigan cherry demi-glace and served over a bed of sautéed spinach. 7oz/34. or Plain 7oz/31.
Poultry - Pork - Vegetarian
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, roasted portabella mushrooms in a decadent marsala wine sauce. – 24.
Two grilled chicken breasts covered with fresh spinach, marinated rosemary tomatoes & mozzarella cheese. Finished with a sweet balsamic reduction sauce. – 25.
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/4. or Bowl/6.
French Onion Au Gratin
Cup/4.5 or Bowl/6.5
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.
Rustic Bleu Alfredo
Sautéed portabella mushrooms and red onions, served over fettucine noodles tossed with bleu cheese alfredo with a touch of port wine.
Steak (Recommended) – 26. Chicken – 26. Vegetarian (Cherry tomatoes and Spinach added) – 23.
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 & Turf*
7oz. Choice 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.
Atlantic salmon filet, mustard glazed and topped with crunchy panko. Served with white wine dijon sauce. – 27.
Pecan Crusted Walleye
Canadian 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.