2013 Dinner Menu

Click here for a printable version of our menu.

T A R T E R S

BRUSCHETTA
sweet yellow & red teardrop tomatoes, fresh
basil, garlic, olive oil, balsamic glaze

12

JUMBO LUMP CRAB CAKE
sauteed fresh jumbo lump crab meat;
Key lime vinaigrette

17

CRISPY POINTE JUDITH CALAMARI
cornmeal and panko dusted; 
spicy remoulade
14

SEARED AHI TUNA
wasabi pea encrusted; seaweed salad, 
mango relish and chili-lime vinaigrette

16

ASPARAGUS ROLLS
proscuitto wrapped and char-grilled;
Parmigiano-Reggiano, balsamic glaze
12

 


 

 

A L A D S

ICEBERG WEDGE
crisp bacon, fresh tomato, crumbled gorgonzola
11

1852 CHOPPED
crisp lettuce, red cabbage, cucumber, scallions,
radish, carrot, tomato, croutons

11

BABY KALE
gala apple slices and sunflower seeds; 
lemon-Dijon vinaigrette

12

CAESAR SALAD
baby romaine, creamy anchovy dressing, 
shaved Parmesan, house-made garlic croutons

11

CAPRESE
vine-ripened tomatoes, buffalo mozzarella,

pine nut pesto, balsamic glaze, basil chiffonade
12

 


 

 

O U P S

NEW ENGLAND CLAM CHOWDER
rich and creamy broth; traditional seasonings
Cup 7
Bowl 9

FRENCH ONION SOUP GRATINEE 
sourdough crouton; Gruyere and Parmesan
Crock 9


 

 

L A A R T E 

DOUBLE BONED PORK CHOP 
pan-roasted; apple cinnamon port wine demi
28

NEW YORK STRIP STEAK
12 ounce; basted in our signature steak oil
38 MAP Surcharge $10.00

BONE-IN RIB EYE
14 ounce; flame grilled  
39 MAP Surcharge $10.00

CENTER CUT FILET MIGNON
8 ounce; basted in our signature steak oil  
40 MAP Surcharge $10.00 

BRAISED SHORT RIBS
Thai-inspired demi glace
28 


 

1 8 5 2  S I G N A T U R E  E L E C T I O N S

PRIME RIB OF BEEF
slow-roasted; sea-salt crusted baked potato,
grilled asparagus, natural au jus, horseradish cream

38  1852 Cut 45 MAP Surcharge $10.00

CEDAR PLANKED WHITEFISH
local Michigan Whitefish oven-roasted on a cedar
plank; duchess potatoes, julienne vegetables

29

HERB ROASTED CHICKEN
free-range, bone-in chicken basted in olive oil and
fresh herbs; trio of baby potatoes, grilled asparagus
26

LOBSTER RISOTTO
creamy garlic and basil infused risotto 
with Maine lobster; julienne vegetables

28

NORTHERN MICHIGAN PERCH
pan-fried in lemon brown butter;
potato nest, julienne vegetables

26

SHRIMP DIABLO
sauteed jumbo prawns, scallions, tomato, artichoke hearts,
garlic, sweet Thai chili sauce; tossed with linguini

29

ATLANTIC SALMON
pan-roasted with lemon caper
beurre blanc; grilled asparagus

29

THREE MUSHROOM RISOTTO
porcini, shitake and morel mushrooms with ramps; blended
with creamy Arborio rice and shaved Parmesan cheese

21

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