The Bluebird Dining Room

The Bluebird's dining room overlooks the scenic Leland River and our well-tended grounds which are frequented by a variety of birds. Dress is casual and reservations are encouraged, especially in the summer season. Please call 231-256-9081 for reservations.



Appetizers – Generous portions for sharing!

Smoked Whitefish Spread – Maple smoked whitefish is blended with shallots, cream cheese, lemon juice, and white wine. Lightly warmed and served with flatbread crackers. – 7.

Smoked Whitefish Chowder – Smoked whitefish is simmered with new potatoes, mirepoix, bacon, cream, and tarragon. Served piping hot with a grilled baguette. – 7.

Gorgonzola Port Dip – Gorgonzola cheese, cream cheese, Leelanau dried cherries, Port, and toasted pecans make up this wonderful spread, lightly baked, served with flatbread crackers. – 8.

Grilled Greek Pizzetta – Fresh handmade dough is rolled out and topped with Greek dressing, spinach, feta cheese, kalamata olives, and red onion, and grilled to perfection. – 8.



Entrees – includes Salad Bar, potato, vegetable, bread and cinnamon roll.

Lake Michigan Whitefish – One of 4 ways - Bluebird Style - Dusted with our seasoned flour and lightly fried in pure vegetable oil – 19. Blackened Cajun Style – Seasoned and seared on hot iron – 20.
Parmesan Crusted - Lightly broiled and topped with gazpacho salsa – 20. Broiled - with our house-made citrus butter – 19.

Lake Michigan Perch - Delicate, sweet fillets are lightly breaded and fried Bluebird Style. – 21.

Bluegill – Delicious fillets of this classic panfish, fried golden brown, Bluebird style. – 21.

Walleye Oscar – A fillet is fried Bluebird Style, and topped with crab meat, artichoke and Hollandaise, our classic take on this wonderful northern game fish. – 23.

Sweet Basil Salmon – Fresh salmon is marinated in sweet basil pesto and char-grilled to perfection. Served with fire-roasted tomato - 20.

Hunan Crispy Catfish – Beautiful catfish fillet is coated in tempura batter and deep fried, and topped with a slightly sweet and pungent Hunan-inspired sauce. - 18.

Shrimp Scampi - Large shrimp are stuffed with a garlic/parmesan butter, and baked to perfection. Served on a bed of pasta moist with alfredo sauce, and fresh gazpacho salsa. – 20.




BBQ Shrimp Rene’– Large peeled tiger shrimp are simmered in a classic Cajun BBQ butter with olive oil, butter, garlic, rosemary, basil, and black pepper. Served over rice. – 20.

Scallops Aristotle – Large sea scallops are dusted with our house seasoning, seared and placed atop fresh pasta tossed with onions, garlic, sundried tomatoes, olive oil, topped with crumbled feta. – 19.

Pasta Pepperada – This vegetarian dish consists of fresh pasta of the day topped with a Mediterranean sauce of onion, garlic, tomato, fresh basil, oregano, olive oil, and parmesan. – 16.

Classic Chicken Alfredo – Chicken breast is char-grilled, served over a bed of pasta and tossed with Alfredo sauce. - 17.

Chicken Diane – A boneless breast is char-broiled, served over fragrant basmati rice, and finished with a classic wild mushroom Diane sauce featuring Northern Michigan morels. – 18.

Pork Ribs with Peach/Chipotle Sauce – Pork back ribs are grilled, oven baked until tender, then finished under flame with a delicious sauce made with peaches, chipotle chilis, and Southwestern spices. – 18.

Roasted Prime Rib Au Jus*- A 12 oz. cut, slow roasted until fork tender. – 19.

Ribeye Steak* – A well-marbled ribeye steak is lightly seasoned, char-grilled to your order, and finished with Cabernet butter. – 20.

Beef Bourguignon* – Medallions of beef tenderloin are char-grilled medium-rare and served over rosemary mashed redskins potatoes, and finished with a rich sauce Bourguignon. – 20.






Children’s Menu (12 and under): Whitefish, Chicken Fingers, Breaded Shrimp, Buttered Noodles or Pasta Alfredo. Includes French Fries and Fresh Fruit – 8. One trip to our Salad Bar – Add 3.00

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