Our Menus
Our menus offers both popular favorites and daily specials prepared by our skilled chefs under the direction of Chef Andre Neimanis. Our chefs are experts in their craft and have extensive experience in the culinary industry. They constantly strive for excellence and innovation, creating unique dishes that tantalize the taste buds.
We source the freshest ingredients allowing our menu to be diverse, catering to different tastes and dietary preferences, ensuring there is something for everyone.
Our kitchen takes pride in our commitment to seasonal ingredients and ever-evolving menus crafted by our talented chef. Our offerings shift with the changing seasons, here is an example of our menu.
Beginnings
Fromage
selection of three, local honey comb, fig jam, crackers
Lump Crab Cakes
lemon mustard, pickled vegetables
Blackened Shrimp
corn maque choux, cilantro lime butter sauce
Duck Fat Fries
sweet heat marinated breast of chicken strips, fine herb dressing
Oysters (Half / Full Dozen)
served with mignonette and lemon
Soups
paired with daily bread bakeSmoked Tomato
with house boursin toast
Soup Daily
Onion Soup
12 hour Vidalia onion floss, Bell’s Two Hearted Ale, bone broth, three cheese gratin
Greens & Such
Caesar Salad
roasted peppers, parmesan, croutons
Beet & Goat
assembly of beets, frosted goat cheese, arugula, vinegar berries, breadcrumbs
Quinoa Power Greens
ancient grains, kale, arugula, Brussels, broccoli, korari, goat cheese, tomato, vinaigrette
DDJC Hudson Chop Salad
classic Hudson dressing, garbanzo beans, bacon, red onion, cucumber, egg, tomato, blue cheese, red peppers
Protein Options; Salmon, Shrimp, Chicken & Sirloin
Steaks & Chops
Filet Mignon
7 oz center cut, pomme puree, mushrooms, demi glace
Sirloin
7 oz sirloin filet, duck fat fries, cowboy butter
Pork Chop
14 oz chop, sweet potato, Brussels hash, stone mustard demi glace
Lamb Chops
Australian double cut chops, ratatouille, balsamic olive butter, fennel, tomato jam (Two bone or Four Bone)
Main Plates
entrée paired with small vinaigrette salad or CaesarBeef Short Rib
pomme puree, ash roasted carrots, natural sauce, beets
Chicken Power Bowl
sweet potato brussels hash, maple mustard sauce, bacon, brown rice
Salmon Florentine
pan roasted, roasted garlic creamed spinach, tomato jam
Shrimp Pasta
pappardelle pasta, spinach, sun dried tomatoes, garlic crème
Hill of Perch
Michigan lake perch, pan fry, garlic green beans,
duck fat waffle fries, lemon caper garlic cream
Fork & Knife Burger
house grind, garlic creamed spinach, sunny egg, seared foie gras, demi glace, duck fat fries
Handhelds
paired with fresh chipsBistro Steak Sandwich
10 oz shaved slow roast of prime rib, charred onion horseradish aioli, arugula
DDJC Burger
house grind, brioche bun, LTO
Fried Chicken Sandwich
chicken breast, pickle chips, shredded lettuce with herb dressing, tomato, brioche bun. Served Plain Crispy or Hot Dipped
Sweets
Cookies and Cream
fresh baked cookies, custard “pot de crème” chocolate chip, pecan sandie, coconut macaroon
Peach Pie “Old Fashion”
Makers Mark bourbon peaches, smoked vanilla custard, bitter chocolate sauce, dark cherries
Crème Brulee
Berries, caramel sauce
Lava Cake
peppermint stick ice cream, berries
