Charlevoix: Chef Paul Bradley, a Culinary Institute of America grad, makes positively sublime sauces in this small white-tablecloth eatery with a high tin ceiling. Try the perch or filet mignon. Mouthwatering.
Whitefish, Perch or Walleye Grenobois
Pan Sauteed and Served with our Lemon Beurre Blanc and Capers
10 oz Center Cut, Pan Seared and Served with Alternating Sauces
Shrimp Sauteed with Fresh Garlic, Shallots, White Wine and tomato Sauce Provencale with choice of Fettuccine or Angel Hair
Scallopini Served with a Morel Mushroom Cream Sauce
Rack of Lamb
Colorado Lamb Pan Seared and Roasted with Herb Crust and Served with a Red Wine Sauce