Our Menus
Our menus offers both popular favorites and daily specials prepared by our skilled chefs under the direction of Chef Andre Neimanis. Our chefs are experts in their craft and have extensive experience in the culinary industry. They constantly strive for excellence and innovation, creating unique dishes that tantalize the taste buds.
We source the freshest ingredients allowing our menu to be diverse, catering to different tastes and dietary preferences, ensuring there is something for everyone.
Our kitchen takes pride in our commitment to seasonal ingredients and ever-evolving menus crafted by our talented chef. Our offerings shift with the changing seasons, here is an example of our menu.
Beginnings
Lump Crab Cakes
lemon mustard, pickled vegetables, arugula
Blackened Shrimp
corn maque choux, Parmesan grits, roasted tomato sauce cilantro lime sauce
Roasted Cauliflower with Smoked Chili Yogurt
pan roasted cauliflower served over smoked chili Iyogurt, finished with organic honey
Duck Fat Fries
spicy ketchup, malted aioli
Smoked Salmon Rillettes
Hot smoked salmon folded with cultured cream, butter & herbs, pickled red onion, capers, dill, water crackers
Soups
paired with daily bread bakeSmoked Tomato Soup
with house boursin toast
Seasonal Soup
Chefs daily selection
Greens & Such
DDJC Hudson Chop Salad*
classic Hudson dressing, garbanzo beans, bacon, red onion, cucumber, egg, tomato, blue cheese, red peppers
Burrata & Arugula
Creamy burrata over peppery arugula, sherry vinaigrette, marinated grape tomatoes, extra virgin olive oil, balsamic reduction
*Protein Options; Salmon, Shrimp, Chicken & Sirloin
Main Plates
entrée paired with small vinaigrette salad or CaesarFaroe Island Salmon
pan roasted, butternut squash potato puree, roasted king mushrooms, asparagus finished with sherry shallot garlic vinaigrette
Filet Mignon
7 oz center cut, pomme puree, mushrooms, demi glace
New York Sirloin
10 oz sirloin filet, duck fat fries, demi glace
Penne Mushroom Alfredo
sauté of forest mushrooms, garlic crème,
duxelles butter, penne pasta, shaved parmesan (Options; w/ Grilled Chicken or
w/ Shrimp)
Bone In Pork Schnitzel
Crispy panko-crusted pork chop, capers, topped with applewood bacon stone mustard vinaigrette bean relish, grilled lemon
Michigan Walleye
Crispy skin, parsnip puree, asparagus, warm garlic-shallot lemon chili oil, fresh herbs
Louisiana Barbequed Shrimp & Grits
Jumpo shrimp glazed in Crystal Lousiana barbeque sauce, over creamy stone-ground grits
Desserts
Chocolate Fudge Cake
Dark cherries & vanilla ice cream
Hazelnut Praline & Peanut Butter Mousse Cake
Dense chocolate brownie layered with toasted hazelnut-almond praline & silky peanut butter mousse, finished with a light espresso dust
Crème Brulee
Fresh berries
“Old Fashioned” Apple Pie
Makers Mark bourbon apples, vanilla custard, streusel, bitter chocolate sauce, dark cherries
Extras
Pomme Frites
Pomme Puree
Seasonal Vegetables
“Ask your server about items that can be cooked to order. Consuming raw or undercooked egg, seafood, meat or poultry may increase your risk of food borne illness.”
