RH House

CREEKSTONE TOMAHAWK

36oz creekstone farms prime 28 day dry-aged bone-in tomahawk glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

RIBEYE

16oz prime ribeye glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

RH PRIME RIB

16oz herb encrusted prime rib served with vegetable medley and roasted red skin potatoes. Available Friday, Saturday & Sunday after 3pm

NEW YORK STRIP

16oz prime strip glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

ITALIAN SAUSAGE AND PEPPERS

Sautéed with onions and Hungarian peppers, tossed with house marinara and served with potato chips

RH FISH AND CHIPS

Battered and deep-fried cod served with French Fries, and house tartar sauce

RH MAC AND CHEESE

Cavatappi, House cheese sauce, cheese blend with white cheddar

RH BISTRO BURGER

1/2 lb. of wagyu beef, lettuce, tomato, pickle, caramelized onion, special sauce, and aged white cheddar

CHICKEN PICCATA

Two chicken breasts, pan-seared, and served with lemon-caper sauce served on a bed of angel hair pasta

CHICKEN FETTUCCINE ALFREDO

Chicken breast, garlic, Parmesan, and alfredo sauce served with broccolini on a bed of fettucine

FILET MIGNON

8oz prime center cut beef tenderloin glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

BERKSHIRE PORK CHOP

16oz Pork Chop with grilled granny smith apple and glazed with garlic butter, served with vegetable medley and roasted red skin potatoes

CHICKEN PARMIGIANO

Crispy breaded chicken breast, house marinara, mozzarella, and Parmesan cheese served with angel hair pasta and garlic toast

FRENCH DIP

Shaved prime rib with Gruyere cheese served with horseradish cream and house au jus on the side

PAPPARDELLE SAUSALITO

Hot Italian sausage with wild mushrooms and onions tossed in tomato-basil cream and pappardelle noodles

SHRIMP SCAMPI

Jumbo shrimp with garlic, white wine, scampi butter, tomatoes, spinach, onions, served over a bed of angel hair pasta

CHILEAN SEA BASS

Chilean sea bass pan-seared and served over sautéed Swiss chard and creamy risotto with a Iemon- caper-dil Ibeurre blanc

PASTA LUPINO

Sautéed broccolini, onions, mushrooms, sun-dried tomatoes, and artichoke hearts tossed with pesto sauce on a bed of fettuccine

SCALLOP CARBONARA

Jumbo scallops served over fettucine with a creamy Parmesan-garlic sauce, egg yolk, prosciutto, and asparagus

BURRATA CAPRESE SANDWICH

Burrata cheese, heirloom tomatoes, balsamic glaze, pesto sauce, arugula served on a toasted asiago cheese bread

CHICKEN AVOCADO WRAP

Grilled chicken, fresh avocado, baby spinach, Gruyere cheese, and tomato with garlic aioli in a flour tortilla wrap

CHICKEN MARSALA

Two chicken breasts, lig ht Iy floured and pan-seared with classic marsala sauce and wild mushrooms, served with mashed potatoes and asparagus

WEDGE SALAD

Crisp iceberg lettuce wedge, crumble bleu cheese, tomato, bacon, red onion, bleu cheese dressing

TRUFFLE FRIES

French Fries, truffle oil, parsley, Parmesan, served with garlic aioli

CRISPY BRUSSELS SPROUTS

Pine nuts, Michigan applewood smoked bacon, Parmesan, lemon honey glaze

STEAK BITES

Steak tips grilled, and served with zip sauce and crostini

PAN SEARED SCALLOPS

Sautéed scallops and Swiss chard with Romesco sauce served with creamy risotto

SCOTTISH SALMON

Teriyaki glazed salmon filet, sesame seeds and chives served on a bed of sushi rice with asparagus

RH SALAD

Mixed greens, sliced apple, feta cheese, dried cherry, candied pecan, shaved red onion, tangerine oranges, honey balsamic vinaigrette

MAURICE SALAD

Mixed greens, turkey, ham, Swiss, gherkin, hard-boiled egg, green olives, Hudson's Maurice dressing

PERCH PICCATA

Crispy Michigan perch with lemon caper sauce and creamy risotto

LOADED BAKED POTATO

TORTELLINI A LA VODKA

Cheese tortellini tossed in a creamy tomato vodka sauce

LAMB CHOPS

Herb-marinated and grilled lamb chops, blood orange glaze, served with vegetable medley and roasted red skin potatoes

BOOM BOOM SHRIMP

Flash-fried shrimp tossed in boom boom sauce

RISOTTO

Arborio rice, cream, gar lic, white wine, Parmesan cheese

FRENCH ONION SOUP

Caramelized onion, Gruyere, Crostini

CALAMARI

Flash-fried with zucchini and served with house marinara or lemon-caper-dill beurre blanc

CAESAR SALAD

Romaine, house Caesar dressing, garlic-herb breadcrumbs

FARMERS SALAD

Heirloom tomatoes, red onions, cucumbers, feta cheese, kalamata olives, capers, oregano, olive oil, and lemon juice

BURRATA WITH HEIRLOOM TOMATOES

Burrata cheese served with baby arugula, heirloom tomatoes, olive oil, and balsamic glaze

TOMATO BASIL BISQUE

House recipe creamy tomato basil

SPINACH AND ARTICHOKE DIP

Spinach and artichoke hearts mixed with cream cheese and served with pita chips

SHRIMP COCKTAIL

Jumbo Shrimp served with cocktail sauce

SEARED AHI TUNA

Wakame, wasabi, ponzu sauce

GARLIC MASHED POTATOES

SOUP OF THE DAY

Chefs daily, seasonal preparation

GRILLED ASPARAGUS

Parmesan atop