Clubhouse/Black Lake Grill
The clubhouse offers guests a spectacular setting to enjoy breakfast, lunch and dinner. After your round, enjoy a cold beverage or your favorite drink in the lounge.
A beverage cart is available on the course serving your favorite snacks and beverages.
Open to the Public Daily: May - October
Breakfast Mon-Fri 9:00-11:00
Sat - Sun 7:00-12:00
Lunch Sun - Sat 10:00-4:00
Dinner Sun - Sat 4:00-9:00
Reservations are appreciated 989-733-7139.
Black Lake Grill Menu
BREAKFAST SAMPLE
Served Monday - Friday 9-11
Sat, Sun, and Holidays 7-12
French Toast -- Two thick slices with fresh seasonal fruit.
Three Egg Omelet -- With cheddar cheese, bacon, green onions and toast.
Breakfast Sandwich -- Fried egg, cheddar cheese, bacon or sausage on a bagel.
Biscuits and Gravy -- Two fluffy biscuits with homemade sausage gravy.
(Egg Beaters may be substituted for eggs.)
LUNCH SAMPLE
Served daily 10-4
The Black Lake Burger - 1/3 lb. Angus steak burger blackened and topped with pepper jack cheese, frizzled onions and Creole mayo.
Chicken or Tuna Salad Sandwich - With lettuce and tomato. With your choice of white, wheat, rye or a wrap.
Slow Roasted Prime Rib - Sliced prime Rib roasted to perfection. topped with melted swiss cheese, caramelized onions, lettuce, tomato and garlic herb aioli. Served on a ciabatta roll.
Whitefish Sandwich - Sautéed or fried whitefish, topped with lettuce, tomato and tarter sauce.
Caesar Salad - Crisp Romaine lettuce and red onions tossed with our own house dressing and croutons finished with parmesan cheese.
Crumbled Nut Salad - Mixed greens with seasonal fruit, blue cheese, crushed walnuts and hazelnuts. With champagne vinaigrette.
DINNER SAMPLE
Served daily 4-9
All entrées served with fresh bread, house salad, potato and fresh vegetables.
New York Strip - 12 oz. choice strip grilled to order.
Filet Mignon - 8 oz. tenderloin char-grilled and topped with a mushroom bourbon sauce.
Onion Crusted Chicken - Boneless Breast of Chicken rolled in crushed deep fried onions quick sauteed and finished in the oven.
Lake Perch - Sautéed in butter with lemon and capers.
Parmesan Encrusted Walleye - A fresh filet rolled in a seasoned parmesan flour quick sautéed then finished in the oven.
Potato Encrusted Whitefish - Fresh whitefish rolled in a seasoned potato crust, sautéed then finished in the oven
Deep Fried Shrimp - Eight jumbo shrimp lightly battered and deep fried to a golden brown.
"Big Easy" Linguini - New Orleans favorite with sautéed chicken, andouille sausage, red and green bell peppers and fresh garlic in a Cajun cream sauce tossed with linguini and served with garlic crostinis.
