Michele's - Vollständiges Menü

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, butte

Battered calamari, fried to golden brown and served with sweet chili sauce.

Slightly charred iceberg lettuce with house-made buttermilk ranch dressing, dried chorizo sausage and applewood smoked cheddar cheese.

Marinated king crab meat with mixed greens and honey balsamic dressing.

Vegetables and rice simmered in a Saffron vegetable stock.

Topped with a mixture of bacon and peppers and seasoned tomato paste.

Michele's classic jumbo crab cakes served with house-made remoulade.

Thin sliced sweet onions coated and seasoned fried until golden brown.

Prime filet of beef broiled to perfection.

Hazelnut cake with French Frangelico butter cream.

Creamy vanilla bean custard topped with a caramelized sugar.

Served with Orzo pasta Florentine drizzled with balsamic and tzatziki sauce.

With Guinness BBQ sauce served over cheddar grits with asparagus.

Served with harvest risotto and dill creme fraiche.

Served with a tangy cocktail sauce and a lemon wedge.

Sauteed jumbo shrimp with garlic butter and white wine.

Lobster tail brushed with herb and lemon butter.

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, butte

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, butte

Prime rib rubbed with Dijon mustard and Chef Mike's Magic Spice then slowly smoked.

Baby greens with roasted candied walnuts, port-simmered craisins, chives and Maytag bleu cheese, drizzled with velvety ruby port wine vinaigrette.

Chocolate gluten free torte topped with mocha mousse and dusted with cocoa powder.

Fresh sliced apples baked in a flaky tart shell and almond custard.

Broiled twin jumbo lump crab cakes with fennel slaw and creamy corn polenta served with sundried tomato and caper remoulade.

Served with chorizo sausage and mushrooms tossed in pappardelle pasta.

Served with fennel risotto and carrot Mornay sauce.

Pasta with lobster, chive and a three cheese sauce served in a cast iron skillet.

Roasted rack of lamb coated with fresh herbs served with Guinness BBQ sauce.

Broiled rib eye with crushed peppercorns in a demi glaze.

Served with grilled pineapple chutney and vegetable paella.

Broiled rib eye served with herb butter.

New Zealand lamb chops drizzled with an aged honey balsamic glaze.

Seasoned and broiled Prime sirloin.

Broiled served with crispy fried potatoes.

Seared and topped with feta cheese over Orzo pasta with sundried tomatoes and spinach served with olive tapenade and extra virgin olive oil.