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)

Summer Hours

(June, July & August)
Wednesday - Saturday: 5:00-8:00pm
(Closed Sunday - Tuesday)

Winter Hours

(September thru May)
Thursday - Saturday: 5:00-8:00pm
(Closed Sunday - Wednesday)


Open everyday Christmas Week (12/26 - 12/31)

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.

Menu

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 (excluding entrees with pasta).

Appetizers


Charcuterie Platter

Chef’s selection of fine cheeses (4) and cured meats (2). Served with various crackers, olives and fresh fruit. Ask your server for the current selection list. No substitutions. All cheese is available for to-go purchasing. Serves 2 or more – 23.


Crab Cakes with Apple-Cilantro Salad

Two generous New England style crab cakes, made with premium blue crab meat, topped with julienned green apples and fresh cilantro tossed in champagne vinaigrette with a touch of curry. Served with curry aioli. – 16.


Pan Seared Duck Breast*

Pekin duck breast pan-seared and roasted to medium rare. Thin sliced and served atop Udon noodles with an Asian inspired sauce including red peppers, carrots and green onions. – 15.


Spinach & Artichoke Stuffed Portabella

A large portabella mushroom cap stuffed with a creamy rich filling made with mushrooms, three types of cheese, spinach and artichokes. Served with crostini. – 12.

Beef & Lamb


All beef cooked to order, we recommended Rare to Medium*
Serving only the USDA certified Choice or above.


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



Prime Rib (Available Friday & Saturday)

Spice crusted and slow roasted to tender perfection. Served with Au Jus.
Queen Cut – 29. | King Cut – 33.


Tenderloin Filet

7oz. filet topped with Cabernet demi-glace and torched bleu cheese. – 34.
Plain Filet – 31.


New York Strip

New York strip grilled and topped with lemon kissed sautéed shitake mushrooms and lingonberry demi-glace.
10oz. – 28. | 10 oz. Plain – 25. | 14oz. – 32. | 14 oz. Plain – 29.


New Zealand Lamb Rack

Mouthwatering 20oz. lamb rack. Grilled to order, finished with chaussure sauce. – 43.

Poultry - Pork - Vegetarian


Baby Back Ribs

Slow cooked for hours to tender perfection, finished with house BBQ Sauce.
Half Rack – 22. | Full Rack – 29.


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.


Caprese Stuffed Portabella Cap

A large portabella mushroom broiled with garlic butter and stuffed with cherry tomatoes, fresh mozzarella and fresh basil. Finished with balsamic glaze and olive oil. – 20.

Soup & Salad


Soup Du Jour

Cup – 4. | Bowl – 6.


French Onion Au Gratin

Cup - 4.50 | Bowl - 6.50




House Salad

Romaine lettuce, field greens, shredded carrots, English cucumber, cherry tomatoes, croutons and your choice of dressing. – 4.


Caesar Salad

Romaine lettuce, cherry tomatoes, croutons, parmesan cheese and house made Caesar dressing. – 4.


Strawberry & Spinach Salad

Fresh spinach, red onions, sliced strawberries, feta cheese and toasted almonds with poppy seed dressing. – 5.

Pasta

(Served with garlic toast and fresh daily vegetable)


Shitake and Asparagus Lemon Cream Pasta

Shitake mushrooms and asparagus sautéed and tossed with fettucine noodles in a lemon cream sauce with notes of garlic and basil. Topped with shaved asiago cheese.
Vegetarian – 23. | Chicken – 25. | Shrimp – 27.


Sausage and Portabella Fettucine

Smoked bison and pork sausage, portabellas, red onion and garlic sautéed and tossed with fettucine noodles in our house made red wine marinara sauce. Topped with parmesan cheese – 25.

Seafood


Surf & Turf*

7oz. filet mignon grilled to order and twin grilled 50z. lobster tails. – Market Price


Grilled Lobster Tail

Two 5oz. lobster tails, split and grilled, while being basted with garlic-herb butter. – Market Price


Jumbo Shrimp

Half pound of jumbo tiger shrimp deep fried to perfection. Served with your choice of cocktail or sweet chili sauce. – 27.


Parmesan Whitefish

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.


Honey Chipotle Salmon

Grilled Salmon finished with a honey, chipotle and lime glaze. Garnished with a dollop of fresh guacamole. – 27.


Grilled Halibut

Alaskan halibut filet, grilled with Key West seasonings. Served with Malibu coconut cream sauce. – 30.


Dessert


The perfect end to a wonderful meal.
Ask your server about the decadent desserts we have tonight!


* Item may be cooked to order. 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.