Apache Trout Grill Menu

Warmed ciabatta bread served with our housemade pesto along with Fustini’s garlic olive oil and 18 year balsamic vinaigrette

Baby gherkins, naan bread, flatbread crackers

Hand cut, breaded, served with Diablo sauce

Hand breaded fresh buffalo mozzarella served with a housemade pesto ranch

Boursin cheese spread on a toasted french baguette. Tomato, basil, fresh mozzarella, housemade balsamic

Deep fried portobello mushrooms served with housemade ranch

Fried perch, slaw, tomato served with housemade thousand island on toasted rye bread

Your choice of shredded Ancho lime chicken or fried shrimp. Served on a flour tortilla topped with cheese, lettuce, pico de gallo and Baja sauce

Superior whitefish fillet, lettuce, tomato and Cajun mayonnaise served on toasted focaccia bread

Grilled chicken, fresh mozzarella cheese, pesto aioli, lettuce, tomato and onion served on a toasted brioche bun

French baguette loaded with shaved prime rib and carmelized onions. Topped with provolone and served with hot au jus

Southern fried chicken tossed in TC Bourbon glaze. Topped with candied pecans, mandarin oranges, dried cherries, bleu cheese crumbles, mixed greens and served with a housemade orange vinaigrette

Romaine, bacon, avocado, hardboiled egg, tomato, red onion, bleu cheese, grilled chicken breast

Spring mix topped with Traverse City Whisky Company cherries, pecans, red onions, cherry tomatoes, bleu cheese crumbles and our housemade dressing

Field greens, baby spinach, candied pecans, goat cheese, apples, champagne vinaigrette

Pan seared walleye topped with crab sauce served with long grain wild rice pilaf and chef's vegetable

TC bourbon glazed grilled salmon topped haystack onions served with long grain wild rice pilaf and chef's vegetable

8oz grilled filet topped with a wild mushroom demi glaze, a warm boursin cheese medallion and haystack onions, served yukon gold mashed potatoes and chef's vegetables

French fries and coleslaw. Full order. Half order

Pan seared halibut served with creamy mushroom asparagus risotto with a pan reduction

Scallops, creamy mushroom asparagus risotto

Locally farmed trout pan-fried, topped with smoked trout sauce with shrimp, served with long grain wild rice pilaf and chef's vegetable

Shrimp and scallops in a house made alfredo sauce with linguini, served with a toasted focaccia

Grilled bone-in ribeye served with a baked potato and chef's vegetable

Cavatappi noodles, five cheese sauce, grilled chicken, bacon

Fried plant based chicken topped with housemade BBQ sauce served with Yukon gold mashed potatoes and chef's vegetable. VEGETARIAN

Bowl

Cup or Bowl