Fine Dining
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Sangomore’s Fall and Winter 2009/10 Menu We remain open during the fall and winter months (November - February). Our hours are Thursday and Friday from 5 pm to 9 pm, Saturday from 11 am to 9 pm and Sunday from 9 am to 4 pm.
Reservations Are Suggested
All prices include Michigan Sales Tax
Greens Cobb Salad ~ Mixed organic greens topped with chicken, bacon, tomatoes, bleu cheese, hard boiled eggs and cucumbers served with your choice of dressing. 9 Michigan Harvest Salad ~ Dried cherries, cinnamon roasted apples, and goat cheese on a bed of mixed greens and tossed with our house made cherry vinaigrette. 5 ½ Classic Caesar Salad ~ Crisp Romaine lettuce tossed with parmesan, homemade croutons and creamy Caesar dressing served with anchovy filets upon request. 5 Small Plates Shrimp Scampi ~ Jumbo shrimp (5) sautéed in garlic, butter, and white wine served with a side of grilled French bread. 10 Baked Brie ~ Baked French Brie served with grilled asparagus, berries and French bread. 11 Marinated Beef Kabobs ~ Two kabobs prepared medium with assorted vegetables and rice. 11 Stuffed Mushroom Caps ~ Baby bella’s stuffed with andouille sausage and crimini caps stuffed with lump crab. 12 Sandwiches Perch ~ Lightly seasoned Great Lakes perch sautéed, served on a ciabatta roll with red pepper rémoulade, lettuce and tomato. 10 Forest Dunes Burger ~ Topped with choice of cheese and lettuce, tomato and onion. 8 ½ Au-bleu Burger ~ Topped with portabella mushrooms and gorgonzola cheese served with lettuce, tomato, and onion. 9 ½ Pastrami ~ Grilled with onions served on grilled rye bread with Swiss and Dijon Mustard. 9 Rueben ~ Slow roasted with sauerkraut on rye bread with Swiss and Thousand Island. 9 Chicken Salad Wrap ~ Homemade chicken salad with crisp leaf lettuce, cherries, walnuts and honey mustard dressing. 8 Entrées New York Strip ~ Certified Angus Beef grilled to perfection. 30 Peppercorn Encrusted Sirloin~ Seared then topped with a homemade red wine demi glaze. 22 (or grilled plain) 18 Great Lakes Perch ~ Michigan Lake perch lightly dusted in seasoned flour and pan fried. 24 Cherry-Walnut Walleye ~ Encrusted with Michigan cherries and walnuts, then baked to perfection and topped with a Frangelico cream sauce. 26 Sausage Encrusted Pork Chops ~ Center cut pork loin chops encrusted in Andoulli sausage and pan seared. 20 Lamb Chops ~ Marinated, grilled and served with Gouda and chive smashed redskins and topped with Michigan harvest chutney. 30 Cherry BBQ Duck ~ House specialty Duck Confit smothered in our homemade Michigan Cherry BBQ sauce. 24 Chicken Marsala ~ An Italian Classic served with a complex nutty marsala sauce and stuffed with gouda smashed potatoes 19 Herbed Penne Pasta ~ tossed with wilted baby spinach, cherry tomatoes, sautéed mushrooms, and roasted pinenuts topped with parmesan cheese and fresh herbs with a garlic white wine sauce. 16
Desserts and Features
Our culinary team offers nightly features Each night we offer an assortment of freshly prepared desserts and your server will present our dessert tray after your meal . “Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”
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