Marinated in buttermilk, roasted garlic, cajun seasonings and fresh basil. Batter dipped and fried crispy. Served with chef Chris' gorgonzola remoulade.

Pan-seared with cremini mushrooms, caramelized onions and red wine butter sauce.

Hearts of romaine, hard-boiled egg, roma tomato, cucumber, red onion and croutons.

Mixed greens, roast turkey, ham, cheddar, swiss, hard-boiled egg, sweet gherkin pickles, green olives and croutons with maurice dressing.

Grilled ham, with sharp cheddar cheese, lettuce, tomato and mayo.

Fresh from Detroit's eastern market, slow-roasted and shredded, Wigley's corned beef, sauerkraut, swiss cheese, thousand island dressing on grilled caraway rye.

Chicken breast, bacon and cheddar cheese on Italian with herb mayo, lettuce and tomato.

One half pound eastern market ground beef. Served on brioche.

One half pound eastern market ground beef, grilled onions and swiss cheese on grilled rye.

100% plant-based, tastes like beef. Served on brioche.

Classic New Orleans dish, shrimp, chicken and sausage, simmered in a slightly spicy creole tomato sauce, served over rice with cornbread.

Atlantic cod, batter dipped and fried, with fries and slaw.

Per pound.

Includes two sides and cornbread.

Includes two sides and cornbread.

Includes two sides.

Includes two sides.

Please contact the merchant for today's veggie selection.