This summer, eat at the best table in the house with Country Club of Boyne’s new Chef’s Table dinner series in Harbor Springs. Taking place on five summer dates, this experience blends enticing aromas and pristine vantage points while Boyne Highlands’ Executive Chef, Dean Grill, highlights favorite dishes with local and American fare (summer menu below).

Each intimate event allows for only 10 guests and lasts 3–4 hours. Beginning at 5 p.m., guests will enjoy cocktails on the Ross Patio with dinner to follow at 6 p.m.

The five-course menu will rotate seasonally. Here’s a look at the summer menu.

Communal charcuterie slab with duck sausage, prosciutto, Marcona almonds, pickled vegetables, artisanal cheese, fruit mustardo, crostini

Market pea soup, goat cheese, scallion oil

Warm morel salad, edible flowers, radish, crispy green lentils, heirloom tomatoes, perfect poached egg, champagne vinaigrette

Grilled walleye, sweet potato mash, horseradish crème, apple dill slaw, Fresno chili puree

Pan seared wagyu flat iron steak, wild mushrooms, braised onion, Burgundy demi-glace

Flourless chocolate pistachio tart, decadent chocolate ganache, candied pistachios

Summer dates available include July 15; July 29; August 12; August 26 and September 16. Tickets cost $99 per person, which includes tax and gratuity. Beverages are additional. For more information on the Chef’s Table Dining Experience at Boyne Highlands, visit For tickets visit

—Press release provided by Boyne Highlands

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Photo(s) by Boyne Highlands