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Our House Steaks
Our steaks are served with buttermilk bisquits, house salad, garlic mashers and fresh vegetable.
The “DLB” Steak Au Poivre ... Our Specialty!
The finest 8 oz. choice filet, rolled in cracked peppercorns, char-grilled and finished with
a Courvoisier cognac dijon cream sauce 32.95
Top Sirloin
CAB Angus 10 oz. Spice rubbed, char-grilled and finished with our smokey DLB sauce 19.95
T-Bone ... New!
Our 14 oz. Classic Steakhouse T-Bone is a full flavored cut that shares the sirloin and
tenderloin. Finished with a shallot and blue cheese butter 21.95
New York
Our 14 oz. New York Strip is a firm, well marbled steak from the heart of the sirloin,
with the finest flavor, considered to be the best! Served with Béarnaise sauce 29.95
Ribeye
A 16 oz. tasty and tender steak that offers great marbling and flavor 27.95
Steak Enhancements 2.50 each:
Bleu Cheese ~ Carmelized onions ~ Sautéed Mushrooms
*All temperature requests will be honored, however, we do not recommend “well done” for our custom aged meats.
For Your Main Selection
Entrees are served with buttermilk bisquits (new), house salad and fresh vegetable.
We are flexible and will be happy to prepare your dish as you like it: sautéed, grilled, blackened or broiled
... however we do not deep fry.
Great Lakes Planked Whitefish
Baked on an oak plank with duchess potatoes and a crowned roma tomato.
A true delight! 20.95
Barbecued Ribs
Tender baby back pork ribs covered with a tangy sauce, served with garlic mashers.
Full slab 21.95 ... Half slab 16.95
Chicken Shrimp Dijon ... It’s Back!
Sautéed chicken breast and jumbo shrimp, finished with a dijon cream sauce and
tossed with linguini 17.95
Lake Superior Walleye
Parmesan encrusted, with roasted garlic cream sauce. Served with jasmine rice 23.95
Great Lakes Perch
Sautéed with caper beurre blanc. Served with jasmine rice 22.95
Jambalaya ... New!
Sautéed chicken, andouille sausage, shrimp, mussels, bell peppers, and okra with Cajun rice 18.95
Herb Rubbed Pork Chop
16 oz. center cut, char-grilled chop with fresh leeks and whole grain mustard sauce.
Served with garlic mashers 18.95
Veal Judy Ann
Lightly breaded veal, sautéed with wild mushrooms, artichokes, and tomatoes,
with beurre blanc sauce over fettuccine 20.95
Chicken and Vegetable Fettuccini ... New!
Sautéed chicken breast with garlic, sun-dried tomatoes, and bell peppers in a creamy
fresh basil pesto sauce 15.95
Pork Tenderloin
Wrapped in bacon, rolled in cracked peppercorns and char-grilled with a dijon and
cognac sauce. Served with garlic mashers 19.95
Maple Leaf Farms Duck Breast
Seared, blackberry port reduction sauce. Served with wild rice 24.95
Atlantic Salmon
Rubbed in Cajun spices and blackened. Finished with our chilled bleu cheese sauce
and served with jasmine rice 22.95
DLB Burger
8 oz. Angus burger on a ciabatta roll. Served with steak fries and homemade cole slaw 9.95
Add cheese 1.50
“Please remember - good food takes time to prepare”
-- renowned Northern Michigan chef, “Hoot”
20% gratuity will be added to parties of 8 or more.
To help insure a safe trip home and your continued support, we practice responsible alcohol serving.
Consuming items which can be prepared raw or under-cooked may increase your risk of food-bourne illness.
The DLB is
available for special occasions or business meetings.
Chef will
work with you to customize a unique menu.
(menu changes
seasonally)
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