entrées

All Entrées include

  • Coffee, tea and soft drinks

  • Warm rolls with honey butter

  • Your choice of the Iroquois Club house salad or Caesar salad

beef & game Entrées

Filet Mignon
Certified Black Angus filet topped with a balsamic port reduction. Served with stilton stuffed mushroom caps, caramelized onions and crispy hash brown potato cakes

Filet Oscar
Certified Black Angus filet topped with a fresh crab meat and hollandaise sauce. Served with fresh asparagus and crispy hash brown potato cakes.

N.Y. Strip
Certified Black Angus N.Y. strip steak with fresh baby green beans and crispy hash brown potato cakes.

Herb-Crusted Prime Rib
Certified Black Angus herb crusted prime rib of beef with fresh broccoli with mustard butter and parmesan duchess potatoes.

Venison Medallions
Served with herbed horseradish dumplings and honeyed sugar peas and baby carrots in lime butter.

Herb-Crusted Rack of Lamb*
Prepared medium rare with parsley potatoes and fresh broccoli with mustard butter.

Roasted Half Duck*
Served with apricot glaze, minted peas and crispy sweet potato hash brown cakes.


Poultry and Vegetarian Entrées

Sautéed Rosemary Chicken Breast
Grilled chicken breast on a bed of mashed potatoes topped with a light cream rosemary sauce and Gruyere cheese. Served with baby green beans.

Amaretto Chicken
Grilled chicken breast topped with an Amaretto cream sauce and roasted pecans. Served with baby green beans and herb roasted redskin potatoes.

Tarragon Chicken
Tender Amish chicken breast dusted with lightly seasoned breadcrumbs and baked to a golden brown. Served with a house-made tarragon Dijon sauce, baby green beans and parmesan risotto.

Chicken Marsala
Lightly breaded chicken breast topped with a Marsala wine and mushroom sauce. Served on a bed of mashed potatoes and baby green beans.

Chicken Piccata
Chicken breast sautéed in a beurre blanc sauce with capers and artichokes. Served with mixed vegetables and redskin potatoes.

Apple Orchard Chicken
Tender Amish chicken breast filled with tart McIntosh apples, golden raisins and crunchy walnuts, breaded with Japanese Panko bread crumbs, lightly sautéed and finished with a Jack Daniels Bourbon cider sauce. Served with a wild rice blend and honeyed carrots.

Classic Chicken Cordon Bleu
with fresh baby green beans and twice baked Gruyere cheese and potato soufflé.

Spinach Fettuccine
Served with walnuts and gorgonzola in a creamy Alfredo sauce.

Vegetable Lasagna
Zucchini, eggplant, ricotta and mozzarella in a fresh marinara sauce.

Roasted Stuffed Tomato
With seasonal vegetables and wild rice topped with melted mozzarella cheese. Served with marinara sauce and steamed broccoli.


Seafood Entrées

Tiger Prawns
Lightly breaded and grilled with lemon and parsley. Served with sugar peas and carrots in lime butter and cheese risotto cakes

Alaskan Salmon Filet
Fresh salmon with watercress sauce, baby green beans. Served with parmesan duchess potatoes.

Swordfish Steak
Fresh swordfish with coriander and lime butter, fresh avocado salsa. Served with parmesan duchess potatoes.

Seafood Pastry
Shrimp, scallops and a fresh mild fish in a puff pastry, topped with a light sherry cream sauce and green beans hollandaise.

Baked Cod
Lightly seasoned with lemon and dill mayonnaise, sugar peas and carrots in lime butter. Served with parmesan duchess potatoes.

Baked Sea Bass
Prepared with ginger and leeks. Served with sweet and sour red cabbage and crispy hash brown potato cakes.

Baked Red Snapper
Prepared with ginger and leeks. Served with sweet and sour red cabbage and crispy hash brown potato cakes.

Vernor's Boston Cream Walleye
A delicious combination of two Michigan favorites: fresh mild walleye filets lightly sautéed, then baked with a delicate Vernor's ginger ale cream sauce. Served with a fresh steamed vegetable and parmesan risotto.

Lobster Ravioli
Served in a mild three pepper sauce and freshly steamed broccoli.

*Consuming under cooked fish may increase your risk of food borne illness, especially if you have certain medical conditions. These items may contain undercooked ingredients.


One entree selection per event, additional charges apply for multiple entrees.
All prices are subjected to prevailing Michigan Sales tax and 22% taxable service charge.