Dinner Menu
6-oz. Beef Tenderloin
Hand carved filet of beef topped with peppercorn cream sauce.
$31.95
8-oz. Beef Tenderloin
Hand carved filet of beef topped with peppercorn cream sauce.
$37.95
Hickory Smoked Beef Brisket
Slow roasted sliced hickory smoked beef brisket topped with our cherry chutney
$26.50
London Broil
Marinated and grilled with robust bordelaise sauce.
$25.50
Braised Beef Roast
Our chef carved beef roast is slowly roasted to combine the flavors of our house seasonings and specially prepared demiglace, served with choice of starch and vegetable.
$26.50
Bistro Steak
Butcher’s Cut steak topped with red wine demiglace.
$26.50
Peppercorn Encrusted NY Strip
NY strip encrusted with TCCO’s signature peppercorn mignonette served with Guinness Danish bleu cheese cream sauce and bleu cheese crumbles.
$30.95
Stuffed Beef Tenderloin
Center cut, 6-ounce beef tenderloin filet stuffed with herbed cheese, wrapped with Neuske’s premium thick cut bacon, and finished with peppercorn cream sauce
$36.95
Chicken Marsala
Grilled chicken breast topped with gourmet mushroom and Marsala wine sauce.
$22.00
Great Lakes Chicken
Juicy chicken breast set atop white wine cream sauce, accented with dried cherries, apples, pecans and creamed brie.
$23.25
Chicken Cordon Bleu
Prosciutto and gruyere stuffed chicken breast with white cheddar cream sauce.
$24.25
Pesto Chicken
Grilled chicken breast smothered in basil pesto and marinated tomato medley over garlic cream sauce.
$22.00
Chicken Florentine
Grilled chicken breast smothered in our fresh spinach cheese mixture, topped with sundried tomatoes and served over roasted garlic cream sauce.
$22.00
Autumn Chicken
Grilled chicken breast blanketed with Michigan apple demi, bacon and onion.
$22.00
Salmon with Tomato Medley
Salmon filet topped with marinated tomato medley, and fine herbs
$28.25
Grilled Mahi Mahi
Line caught Mahi Mahi topped with house made pineapple salsa.
$28.75
Classic Alaskan Halibut
Pan seared halibut topped with artichokes, fennel, and Spanish onion laid on a bed of lemon cream sauce.
$38.50
Grilled Mediterranean Swordfish
Grilled marinated swordfish filet topped with heirloom grape tomatoes, artichokes, fennel, charred leeks, and shaved garlic, tossed in white wine lemon butter. Served with roasted redskin potatoes with fine herbs, and choice of vegetable.
$26.50
Blackened Salmon with Danish Bleu Cream Sauce
Fresh salmon blackened, seared and crowned with Danish bleu cheese crumbles over Danish bleu cheese cream sauce.
$28.75
Stuffed Pork Loin
Roasted pork loin with port wine sauce, stuffed with spinach, gourmet mushrooms, and applewood smoked bacon.
$23.25
Lamb and Port Wine Fig Sauce
Frenched rack of lamb encrusted with our signature peppercorn mignonette topped with port wine and fig demi glace.
$34.25
Savory Bacon Wrapped Pork Tenderloin
Pork tenderloin wrapped in hickory smoked bacon seared with bacon, apple, and onion jus.
$24.25
Vegetable Tagine
An amazing array of middle eastern spices, cilantro, squash, zucchini, tomatoes, garbanzo beans and dried apricots served in a half acorn squash bowl.
$26.50
Vegetable Osso Buco
Carrots, seasonal mushrooms, pearl onions, and brussels sprouts slowly braised and served over garlic mashed potatoes.
$23.25
Vegan Meatloaf
Impossible Burger (certified vegan) meatloaf seasoned with Italian flavoring, presented with house made pomodoro sauce. Served with herb roasted redskin potatoes and chef’s primavera vegetables
$26.50
Seared Polenta Cake
Seared polenta cake with grilled asparagus, fresh grape tomatoes, goat cheese and mushroom blend served over marinara sauce.
$23.25
Pesto Primavera
Chef’s roasted vegetables & pasta tossed with pesto.
$22.00
Cauliflower Risotto
Fresh cauliflower, curry coconut risotto, wilted spinach with pea and red bell pepper, roasted cashews, cilantro and sumac.
$23.25
Dinner Buffet: 2 entrees/2 accompaniments (Add Chef Carved Entree option for $4-$6/person; add Gourmet Blend Salad or Michigan Splendor Salad for $2/each, $3/each for a plated salad)
Entrée Selections: Bistro Steak with Demi‐glace (GF), Braised Beef Roast with Demi‐glace (GF), Hickory Smoked Beef Brisket with Cherry Chutney, Savory Bacon Wrapped Pork Loin, Sweet Bacon Wrapped Pork Loin (GF), Chicken Florentine (GF), Chicken Marsala (GF), Pesto Chicken (GF), Bruschetta Chicken, Great Lakes Chicken, Mediterranean Swordfish (GF), Cauliflower Risotto (GF), Pesto Primavera. Chef Carved Entrée Option – upgrade to a carved Entrée, 6.00: Beef Tenderloin, Prime Rib, Bacon Wrapped Pork Loin, Ham. Plated/Buffet Accompaniment Selections: Vegetable: Green Beans Almandine (GF), Asparagus with Lemon Butter (GF), Oven Roasted Brussel Sprouts, Bacon & Onion (GF), Broccolini with Herbs and Butter (GF), Chef’s Primavera Vegetable Medley (GF), Roasted Carrot and Onion (GF), Roasted Root Vegetable (GF); Starch: Loaded Mashed Potatoes (GF), Garlic Red Skin Mashed Potatoes (GF), Roasted Fingerling Potatoes (GF), Rosemary Garlic Roasted Redskin Potatoes (GF), White Cheddar Potatoes Gratin (GF), Four Cheese Cavatappi (additional $1.95), Vegetable Risotto (additional $1.25) (GF), TCCO Signature Rice Blend CCO (GF). Salad Selection: Seasonal Salad Selections CCO: May 1st – August 31st: Spinach salad with blueberries, mandarin oranges, peppered parmesan crisp, strawberry vinaigrette (GF); September 1st – November 31st: Spinach with roasted root vegetables and mustard vinaigrette (GF); December 1st – April 30th: Kale, pomegranate, pineapple, persimmon (or blood orange), poppy seed vinaigrette (GF). Gourmet blend salad (GF), Michigan splendor salad, Caesar salad
Add an additional vegetable for $2.50 per each additional vegetable offering per person.
Add an additional entrée for $5.00 per each additional entrée offering per person
$27.50
Classic Alaskan Halibut
Pan seared halibut topped with artichokes, fennel, and Spanish onion laid on a bed of lemon cream sauce.
$38.50