Romano cheese crusted served with Bailey’s House Ranch.
FRIED CALAMARI
Crispy fried with cherry peppers, basil and capers. Served with spicy pepper relish and tartar sauce.
APPLEWOOD BACON WRAPPED SHRIMP
Stuffed with Sharp Cheddar, Smoked Gouda and jalapenos. Served with warm garlic butter.
TUNA POKE
Hawaiian style tuna tartar, pickled cucumber salad and wasabi guacamole.
SALADS
“THAT” SALAD
Baby greens, brandied Michigan cherries, candied pistachios, and Oregon blue cheese. Tossed in our Maple-Sherry Vinaigrette.
THE SLICE
Chilled iceberg lettuce topped with heirloom baby tomatoes, Applewood smoked bacon, Oregon blue cheese and green onions. Served with Bacon, Blue Cheese & Chive dressing.
TOMATO, ONION & BLUE CHEESE SALAD
Extra virgin olive oil and vinegar.
SPINACH SALAD
Crisp Applewood smoked bacon, mushrooms, and red onions tossed in a warm bacon vinaigrette.
BAILEY’S CHOPPED SALAD
Tossed with Bailey’s Signature Ranch.
CAESAR SALAD
Crisp romaine, homemade garlic-herb croutons, Pecorino cheese and avocados. Tossed in our homemade Caesar dressing.
TOMATO MOZZARELLA
Vine ripe tomatoes, lemon pepper vinaigrette and basil pesto.
STEAKS, CHOPS & CLASSICS
FILET OSCAR
10oz, Maine Lobster, crispy asparagus and béarnaise.
PEPPER CRUSTED PRIME STRIP
14oz, Cabernet syrup and garlic-herb butter.
FOIE GRAS FILET
10oz, truffles and seasonal wild mushrooms.
USDA PRIME TOMAHAWK RIBEYE
34oz, Horseradish and classic Au jus.
DOUBLE CUT COLORADO LAMB CHOPS
Peach and pepper marmalade.
ROASTED CHICKEN
Natural breasts stuffed with butter and herbs with a Tarragon Dijon sauce.
MAPLE GLAZED PORK CHOP
12oz cowboy cut rib chop with a maple thyme glaze served with a sweet potato hash.
6 OZ CENTER CUT FILET MIGNON
10 OZ CENTER CUT FILET MIGNON
14 OZ USDA PRIME RIBEYE
14 OZ USDA PRIME CENTERCUT STRIP
22 OZ USDA PRIME BONE IN COWBOY CUT RIBEYE
18 OZ PRIME DRY AGED BONE IN STRIP
Steaks also offered in these signature styles:
| Oscar | Maine lobster or King Crab, crispy asparagus and béarnaise. | Pepper Crusted | Cabernet syrup and garlic-herb butter. | Foie Gras | Truffles and seasonal wild mushrooms.
SEAFOOD
JALAPENO ONION CRUSTED BASS
Texas farm raised, served with spicy Tequila and red chile cream sauce.
8 oz cold-water Australian tail, broiled and served with drawn butter.
CLASSIC SURF & TURF
6oz filet paired with an 8oz. cold-water Australian lobster tail. Served with lemon butter.
STEAK & CAKE
6oz filet paired with a king crabcake. Served with tarragon lemon butter.
SIDES
BROCCOLINI AND CHEESE
Four year aged American cheddar and Applewood smoked bacon.
CREAMED CORN
Fresh corn simmered with cream, butter and spices.
MASHED YUKON POTATOES
Seasoned and topped with butter.
FRESH ASPARAGUS
Steamed. Hollandaise sauce.
BUTTON MUSHROOMS
Sautéed with garlic, fresh herbs and wine.
CREAMED SPINACH
Topped with Vermont white cheddar cheese.
SCALLOPED POTATOES
White cheese sauce, Applewood smoked bacon and chives.
SKILLET POTATOES
Sautéed with garlic, rosemary, bacon and onions.
BAKED POTATO
Served with sour cream, chives, Applewood smoked bacon and butter.
LOBSTER MAC
Lobster & macaroni in a rich four cheese cream sauce topped with sharp Vermont white Cheddar.
MADE FOR SHARING
JUMBO ONION RINGS
Served with Bailey’s Spiked Ketchup.
SWEET POTATO
Served with maple syrup, glazed pecans, cinnamon sugar marshmallows, and Bourbon orange butter.
MAC AND CHEESE
Four cheese cream sauce broiled until bubbling.
STEAKHOUSE FRIES
Hand cut. Served with Bailey’s Spiked Ketchup, Bailey’s House Ranch and Horseradish sauce.
DESSERTS
BAILEY’S BOOZY HOMEMADE HOT FUDGE SUNDAE
Homemade Bourbon brownies topped with Bailey’s Irish Cream Liqueur Ice Cream. Served with homemade hot fudge, roasted salted almonds, brandied Michigan cherries and whipped cream.
APPLE CRUMBLE BLONDIE
Calvados ice cream and a brown sugar rum sauce
VANILLA BEAN BUTTERMILK PANNA COTTA
Passion fruit gelee, tropical fruit salsa and coconut pistachio biscotti
RICH CHOCOLATE MOUSSE CAKE
Baileys Irish cream ice cream, hot fudge ganache and macerated strawberries
BUTTERSCOTCH & CARAMELIZED BANANA CREME BRULEE
With cinnamon fried parsnip and banana chips
PRALINE BROWNIE CHEESECAKE
Toffee chunks, caramel sauce and whipped cream
LEMON CREAM TART
Mixed berry compote and Chantilly
LUNCH MENU
STARTERS
Lobster Bisque
Crispy Calamari
Shrimp Cocktail
Almond Crusted Brie
Crispy Jumbo Onion Rings
Half Salads
| Chopped with Ranch | Slice with bacon, chive & blue cheese | Caesar