Brunch Menu

• Eggs Benedict with Hollandaise Sauce*
• French Toast Topped with Strawberry Sauce*
• Diced Red Potatoes
• Chicken Putenesca over Pasta
• Herb Encrusted Salmon with Rice Pilaf*
• Grilled Pork Loin with Asian Pear and Leek Compote. Garlic Mashed Potatoes*
• Soup: Roasted Red Pepper Bisque
• Applewood Smoked Bacon
• Sausage Links
• Smoked Salmon
• Peel-and-Eat Shrimp
• Assorted Deli Salads
• Fresh Breads, Muffins and Bagels
• Seasonal Fresh Fruit
• Made-to-Order Omelets
• Amaretto Flamed Pancakes
• Waffles
• Dessert Table
• Carving Station with Roast Prime Rib and Pit Ham
• Champagne, Juices and Coffee

* Denotes item changes weekly. This is shown as an example.

Serving Every Sunday from 9 a.m. to 1 p.m.
Adults $16.95 Children 10 and under $8.95 Reservations are always greatly appreciated.

Grey Rock Winter Menu

Starters    Soups    Salads    Intermezzo    From the Waters   
Heidel House Signatures    Steaks/Chops    Sides

Starters
Shrimp Cocktail

Five Jumbo Shrimp with Cognac Cocktail Sauce
$10.00

New England Crab Cake

Blue Crab Cake Served with Baby Arugula, Hazelnut Cream Sauce and Basil Oil
$10.00

Seared Ahi Tuna

Served with Avocado, Cucumber, Watercress and Jicama, and Finished with a Mango Sauce and Cilantro Pesto
$11.00

Duck and Fois Gras Sausage En Croute

Served with Lingonberries and Brie Cheese, and Finished with a Sangiovese Reduction and Basil Oil
$10.00

Pan-Seared Sesame Pot Stickers

Served with Baby Bok Choy, Thai Chili Sauce and Hot Japanese Mustard
$10.00

Soups
Roasted Squash and Sweet Potato Bisque

With a Cinnamon and Chantilly Cream
$4.00

Baked French Onion

Served with an Herb Crostini and Gruyere Cheese
$4.00

Thai Beef and Cabbage

Served with Fried Won Ton Crackers
$5.00

Salads
Heidel Salad

Mixed Greens Salad Topped with Cherry Tomatoes, Cucumbers, Carrots, Blackened Cashews and Balsamic Marinated Pearl Onions, and Tossed in Cranberry Mustard Vinaigrette
$5.00

Caesar Salad

Crisp Romaine Lettuce Tossed in Our House Caesar Dressing with Shaved Red Onions, and Served in a Parmesan Basket
$5.00

Baby Spinach Salad

Served with Pears, Red Onions, Yellow Tear Drop Tomatoes, Berry Infused Cheddar Cheese with a Walnut and Raisin Bread Crustini and a Warm Brandy-Cherry Dressing
$5.00

Seared Duck Salad

Duck Breast Served Over Chopped Butter Lettuce with Dried Cranberries, Mandarin Oranges, Pea Shoots and Toasted Pistachios with a Maple Cider Vinaigrette

Intermezzo

Chef's Daily Selection
$1.00

From the Waters
Tasmanian Salmon

Crusted with Pine Nuts and Rosemary, and Served Over a Sun-Dried Tomato and Basil Risotto Cake, Grilled Asparagus and a Spicy Balsamic Onion Sauce
$23.00

Broiled Sunfish

Stuffed with Seafood Sausage, and Served Over Pan-Seared Potato Gnocchi, Wilted Greens and Carrots with a Fire Roasted Tomato Chutney
$24.00

Bounty of the Sea

Sea Scallops, Shrimp, Mussels and Little Neck Clams Served in a Light Rosemary Fish Broth with Fingerling Potatoes and Vegetable Ribbons
$29.00

Pecan Encrusted Sea Scallops

Pan-Seared and Served with a Gratin of Sweet Potatoes and Caramelized Brussel Sprouts, and Finished with Hazelnut Cream and Basil Oil
$21.00

Fresh Catch of the Day

Ask Your Server About Today's Special

Heidel House Signatures
Walnut Encrusted Walleye

Great Lake Walleye Encrusted with Walnuts, and Served
with a Warm Apple Cider Fingerling Potato Salad, Baby
Arugula, Parsnips and a Brandy and Door County Cherry Relish
$19.00

Prime Rib of Beef - Friday and Saturday only

Fresh Rosemary and Rock Salt Encrusted
Petite - 10-12 oz. $20
Medium - 12-14 oz. $22
Large - 14-16 oz. $24

Filet Oscar

Seven Ounce Filet of Beef Tenderloin Served with a New England Crab Cake, Grilled Asparagus, Béarnaise Sauce and Garlic Mashed Potatoes
$30.00

Granny Smith Apple and Bleu Cheese Stuffed Chicken Roulade

Served Over a Roasted Sweet Potato Risotto Cake, Grilled Asparagus and Cranberry Chutney with a Balsamic Reduction
$22.00

Pan-Seared Duck Breast

Served Over an Orange and Ginger Scented Bamboo Rice, Seared Asian Vegetables and a Mongolian Barbecue Sauce
$23.00

Steaks and Chops
Filet Mignon

Served with Roasted Garlic Mashed Potatoes,
Béarnaise Sauce and Tobacco Onions
7 oz. $26
9 oz. $28
Other enhancements:
Add Shrimp - $8
Blue Cheese Encrusted - $2
Nueske’s Bacon Wrapped - $2

Veal and Wild Mushroom Lasagna

Layered with Smoked Gouda, Cognac Demi Glace and Hazelnut Cream, and Topped with Haystack Onions
$20.00

Kobe Sirloin

Served with Goat Cheese Stuffed Anna Potatoes, Proscuitto
Wrapped Asparagus and a Natural Veal Demi
$28.00

Honey Mustard Crusted Rack of Lamb

With Rosemary and Pistachio, and Served with Sweet Potato Gratin, Caramelzied Brussel Sprouts and a Stout Demi
$24.00

Cornbread and Andouille Stuffed Kurobuta Pork Loin

Served with Southern Braised Greens, Seared Carrots and an Apple Cider Jus
$22.00

Sides

Grilled Asparagus - $4
Gratin of Sweet Potato - $4
Caramelized Brussel Sprouts - $4
Roasted Garlic Mashed Potatoes - $4
Bourbon-Seared Wild Mushrooms - $4

Grey Rock Chef's Tasting Menu

Sip a complimentary glass of wine with each course of your meal throughout the month of February during our special Chef's Tasting. You may choose one item from each course for just $37.95 per person.

Appetizers    Soups/Salads       
Entrees    Desserts

Appetizers

Pomegranate Glazed Duck Breast with a Micro Green Salad and Roasted Pistachios, and Finished with Mustard Vinaigrette and Balsamic Reduction. Served with Coastal Ridge Pinot Noir.

Pan-Seared Lobster Cake with an Assortment of Sprouts tossed with Truffle and White Balsamic Vinaigrette, and Finished with Basil Oil. Served with Talus Pinot Grigio.

Duck and Fois-Gras Sausage Encrusted Jumbo Sea Scallops and a Micro Green Salad with Lingonberry Syrup and Watercress Emulsion. Served with Talus Pinot Grigio.

Soups/Salads

Wild Mushroom Consommé. Served with Benzinger Chardonnay.

Lobster Bisque with Chantilly Cream. Served with Benzinger Chardonnay.

Mustard Green Salad with Porcini Vinaigrette, Grated Fontina Cheese and Shaved Red Onion. Served with Kendall Jackson Chardonnay.

Hearts of Romaine Brushed with Gorgonzola Dressing and Tossed with Crisp Peppered Pancetta, Fried Shallots and Yellow Pear Tomatoes. Served with Kendall Jackson Chardonnay.

Entrees

Smoked Salmon Encrusted Tasmanian King Salmon set a top Ginger Scented Bamboo Rice and White Asparagus with Watercress Emulsion and Raspberry Reduction. Served with Francis Coppola Cabernet.

Petite Filet and Citrus Marinated Prawns Accompanied by Goat Cheese and Roasted Garlic Duchess Potatoes, Wild Mushrooms and Wilted Greens, and Finished with Horseradish Demi-glace and Beurre Rouge. Served with Raymond R Merlot.

Cumin Dusted Rack of Venison Accompanied by Sweet Potato Gratin, Cilantro-Lime Glazed Vegetables, Pasilla Chile Mole Sauce and Fire Roasted Tomato Puree. Served with Coastal Ridge Shiraz.

Desserts

Death by Chocolate. Served with Twin Valley Muscat.

Baileys and White Chocolate Crème Brulee. Served with Twin Valley Muscat.

Key Lime Cheesecake with Strawberry Syrup and Crème de Menthe Anglaise. Served with Twin Valley Muscat.