The Bluebird Dining RoomThe 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.
2012 Dining Room Lunch Menu
CHEF'S SALAD BAR – All you can eat, fresh lettuce, cucumber, green pepper, tomato, red onion, ham, turkey, peas & peanuts, potato salad, and more, with cup of soup. – 11.
(Salad Bar is not a Shared Entrée) Add Salad Bar to any Sandwich or Ala Carte Basket – 7.
SPINACH SALAD - Fresh spinach, crumbled bacon, red onion, egg – 9.
add grilled chicken breast for - 3. add dried cherries for - 1.50
ZESTY CHICKEN SALAD – A tomato tostada bowl filled with crisp lettuce, black bean corn salsa, warm spiced chicken, and topped with cheddar cheese. Served with Ranch Dressing. - 9.
Dressing Choices: Ranch, Balsamic Vinaigrette, Raspberry Vinaigrette, Italian, Vidalia Onion, Bleu Cheese.
(Baskets do not come with French Fries, or Salad Bar.)
Another Bluebird classic!
Bluebird Style - ½ pound – 6. 1 pound – 12.
Breaded and fried. ½ pound – 9. 1 pound – 15.
BASKET OF CLAM STRIPS
3/4 pound, Lightly Fried – 8.
5 Tender breast strips, fried – 8.
FISH AND CHIPS
Breaded Cod and French Fries. – 11.
CHICKEN OR PORK QUESADILLA – Slow-roasted pork or chicken with onions, green chiles, cheddar and mozzarella cheese, served with a side of black bean corn salsa – 9.
CHEDDAR MOZZARELLA QUESADILLA – Shredded cheddar and mozzarella cheese, served with a side of black bean corn salsa. – 5.
Includes French Fries, and one trip to our Salad Bar (Salad Bar is not a Shared Entrée).
Bake potato up-grade for 1.00
Lightly breaded and deep-fried golden brown – 16.
Delicate fillets, Bluebird Style. – 19.
northern delicacy is lightly breaded and deep-fried – 17.
SMELT PLATE –
Lightly breaded and deep-fried crisp – 13.
SHRIMP PLATE –
Deep fried crisp. – 15.
RIBEYE STEAK* –
Seasoned and seared to order. – 17.
Split Plate Entrée Charge
Split any Entrée & enjoy a trip to our Salad Bar,
CHERRY CHICKEN SALAD - Diced Chicken, toasted almonds, dried cherries, celery, and special sauce, served on a lettuce bed with flatbread– 7.
CURRY CHICKEN SALAD –Sliced Chicken, grapes, jicama and house made curry sauce, served on a lettuce bed with flat bread. – 7.
BLUEBIRD BLT - Bacon, lettuce, tomato, bacon aoli, on toasted choice of bread (white, wheat, rye) – 7.
TURKEY CAESAR WRAP - Sliced turkey, lettuce, tomato, and Caesar dressing in a tomato wrap – 7.
SANDWICHES – add French fries – 2.25
WHITEFISH SANDWICH -A ½ fillet, Bluebird Style, w/lettuce and tarter on a soft roll – 8.
WALLEYE SANDWICH – A ½ fillet, Bluebird style, served on a soft roll, w/lettuce and tarter – 9.
BUFF-WICH - Fried chicken fingers, Buffalo sauce, Swiss cheese, lettuce & tomato, on a ciabatta roll. - 7.
BBQ PULLED PORK –Shredded pork, tossed with Sweet Baby Rays, served with fried onions. – 7.
1/2 LB HAMBURGER* - Fresh ground beef served on a ciabatta roll – 6. add cheese - .50 deluxe - .50
CREOLE BURGER – ½ lb. Seasoned burger bacon, lettuce, tomato, and bacon mayo. – 8.
GARLIC BURGER – ½ lb Burger with garlic mayo, lettuce, tomato, and bacon. – 8.
DREADNOUGHT*- The Classic, 1/2 lb. cheddarburger, with bacon, served deluxe, the classic – 8.
CLUB SANDWICH – Turkey, Ham, Bacon, American and Swiss cheese, lettuce, mayo, and tomato, served on a soft ciabatta roll. – 8.
TURKEY/BACON/CHEESE - Cheese (American, Swiss or Cheddar), sliced turkey, bacon, deluxe on a soft ciabatta roll – 8.
TURKEY/CUCUMBER CLUB – Sliced turkey, cucumber, lettuce, tomato, bacon, and garlic mayo on a salantino roll. – 8.
GRILLED CHEESE - Whole wheat, rye, or white bread with American, Swiss, or Cheddar cheese. - 4.50 add ham or bacon .99 add onion or green pepper .50
CLASSIC REUBEN – Corned beef, sauerkraut, Swiss cheese and Thousand Island dressing served on Rye bread. – 7.
TURKEY “COBB” – Flatbread with asparagus guacamole, sliced turkey, bacon, lettuce, tomato, and crumbled egg, served with Ranch dressing - 8
2012 Dining Room Dinner Menu
Crab Stuffed Artichoke Hearts – Crabmeat, cream cheese, parmesan, and herbs are stuffed into artichoke hearts and baked. Served with a smoked paprika bacon remoulade. – 7.
Smoked Whitefish Chowder – Smoked whitefish is simmered with new potatoes, mirepoix, bacon, cream, and tarragon. Served piping hot with a grilled baguette. – 7.
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.
Gorganzola Port Dip – Gorganzola, cream cheese, Leelanau dried cherries, port, and toasted pecans, baked and serve with flatbread
crackers – 8.
Lobster BLT – Bruschetta, lobster meat, apple smoked bacon, roasted tomatoes, garlic mayo, and arugula. – 12.
Artisan Pizzetta – Grilled hand tossed dough with roasted tomatoes, caramelized onion, garlic, artichoke and smoked Gouda cheese. - 10
Mushrooms Rene - Fresh button mushrooms are stuffed with a Cajun inspired seafood stuffing, baked with bread crumbs and topped with hollandaise. – 9.
Small Plates are Ala Carte. Add single trip to Salad Bar to any Small Plate – 7.
Classic Bluebird Entrees
Includes Salad Bar, bread and cinnamon roll. (Salad Bar is not a shared Entrée.)
Lake Michigan Whitefish – One of 4 ways – Includes vegetable of the day.
Bluebird Style - Dusted with our seasoned flour and lightly fried in pure vegetable oil – 19. Parmesan Crusted - Lightly broiled and topped with gazpacho salsa – 20.
Blackened - w/sweet potato threads – 20.
Broiled - with our house-made citrus butter – 19.
Lake Michigan Perch - Delicate, sweet fillets are lightly breaded and fried Bluebird Style. Includes vegetable of the day. – 21.
Pretzel Crusted Walleye – A fillet is breaded, dredged in buttermilk, coated with crushed pretzels, and fried. Finished with a ribbon of butter. Includes vegetable of the day. – 21.
Salmon Tacoma – Fresh salmon is char-grilled while basted with West Coast BBQ butter, served with vegetable of the day. - 20.
Shrimp Scampi - Large shrimp are stuffed with a garlic & parmesan butter, and baked to perfection. Served on a bed of pasta with alfredo sauce, and fresh tomato concasse. – 20.
Scallops – Char-grilled Sea Scallops wrapped in Apple smoked bacon served with fresh red grape salsa and vegetable of the day. – 19.
Halloumi Chicken – A semi-boneless “Airline” breast is stuffed with Halloumi Cheese and roasted, served with mashed potatoes and chicken demi-glace. – 18.
Duck Jambalaya – Classic Cajun stew, including andouille sausage, onion, garlic, bell pepper, tomato and herbs, topped with a roasted duck breast. – 19.
Traditional Cassoulet – Our take on this French classic, white beans, sausage, and duck, casserole, covered with delicious crust, topped with a roasted duck leg/thigh. – 19.
Roasted Prime Rib Au Jus*- A 12 oz. cut, slow roasted until fork tender. Includes redskin potatoes. – 19.
Beef Tenderloin* – Tenderloin noisettes, char-grilled medium rare, served with a sun-dried tomato demi-glace. Includes mashed potatoes. 21.
Delmonico Steak* – A generous cut of Delmonico steak is char-grilled to your order, served with sautéed button mushrooms, includes redskin potatoes. – 20.
Split Plate Entrée Charge
Split any Entrée and enjoy a trip to our Salad Bar, bread, and cinnamon roll with an additional side – 9.
Salad Bar Entree – As your Entrée, enjoy as many trips as you like, includes freshly baked bread and cinnamon roll, & house made soup. 11.
Children’s Entrees – 11 yrs old & under
Whitefish, Chicken Fingers, Shrimp or Buttered Noodles – Includes Fruit and French Fries. – 8.
Add one trip to Salad Bar to Childs Entrée – 3.
Childs Salad Bar Entrée - All-you-can eat
Salad Bar – 8.