Celebrate mom this Mother’s Day (Sunday, May 12) at Camp Ticonderoga with delicious specials available all day. We will be open 10 am-9 pm and are taking reservations of all sizes. We do recommend reservations as we anticipate filling up quickly!
Call us at 248-828-2825 to reserve your spot.
Available 10 am-1 pm
Brunch
Vegetarian Omelet
Three eggs, spinach, Swiss cheese and grilled mushrooms. Served with herb-roasted potatoes, blueberry muffin, fresh fruit garnish, and choice of bacon, sausage, ham or extra fruit.
Ham & Cheese Omelet
Three eggs, ham, and Monterey jack and cheddar cheeses. Served with herb-roasted potatoes, blueberry muffin, fresh fruit garnish, and choice of bacon, sausage, ham or extra fruit.
Farm House French Toast
Farmhouse white bread soaked overnight in eggs, heavy cream, vanilla, cinnamon and nutmeg, baked and flash sauteed in butter and topped with powdered sugar. Served with fresh fruit garnish, and choice of bacon, sausage, ham or extra fruit.
Chicken and Waffles
Buttermilk fried chicken, Belgian waffle, grilled cinnamon apples, honey butter, warm maple syrup.
Steak and Eggs
Petite prime rib, scrambled eggs. Served with herb-roasted potatoes, blueberry muffin and fresh fruit garnish.
Soups of the Day
Cream of Wild Mushroom
Lobster Bisque
French Onion
Appetizers
Coconut Shrimp
Fresh tiger shrimp rolled in coconut and deep fried. Served with sweet and sour sauce.
Spinach Artichoke Dip
Fresh-baked spinach, artichokes and cheese. Served with Bavarian rye bread and corn chips.
Tomato & Mozzarella
Fresh, jumbo vine-ripe tomatoes with sliced mozzarella, pesto, balsamic glaze and fresh basil. Served with toast points.
Brussels Sprouts
Flash-fried Brussels sprouts, salt, pepper, olive oil and parmesan cheese.
Duck Tenders
Duck strips lightly coated with pecan breading and fried. Served with sweet and sour sauce.
Appetizer Salads
Garden Salad
Iceberg lettuce, tomato, cucumbers, red onion and croutons with your choice of dressing.
Caesar Salad
Romaine lettuce, croutons and fresh parmesan cheese tossed in a classic Caesar dressing.
Harvest Salad
Wild greens with walnuts, crumbled bleu cheese, Traverse City dried cherries and raspberry vinaigrette dressing.
Entrees
Filet Mignon
8 oz. Black Angus tenderloin served with potato, vegetable and bread.
Rock Lobster
8 oz. lobster tail, drawn butter served with potato, vegetable and bread.
Prime Rib Au Jus
Black Angus prime rib served with potato, vegetable and bread.
Jack Daniels BBQ Ribs
Baby back ribs in our own Jack Daniels BBQ sauce served with potato, vegetable and bread.
Field and Stream
Venison wrapped in bacon skewered with mushrooms and onions, fried perch served with potato, vegetable and bread.
Turkey Dinner
Oven-roasted turkey, stuffing, mashed potatoes, vegetables, gravy and cranberry sauce.
Southern Fried Chicken
Fried buttermilk-battered chicken, corn, mashed potatoes, gravy and cornbread muffin.
Pot Roast
Slow-roasted, certified Angus beef, carrots, celery, redskin potatoes, gravy and bread.
Chicken Lamborghini
Grilled chicken, caramelized onions, basil, candied bacon, spicy marinara, fettuccine pasta and garlic bread.
Cordon Blue Fettuccine
Chicken breast stuffed with shaved ham and Swiss cheese, lightly breaded over a bowl of fettuccine alfredo served with garlic toast.
Cowboy Mac
Sharp cheddar macaroni and cheese with slow-cooked, pulled BBQ pork served with cornbread and coleslaw.
St. Ignace Salmon
Atlantic salmon, tangy-mild horseradish sauce served with potato, vegetable and bread.
Shrimp Scampi
Jumbo shrimp sauteed in white wine and garlic butter sauce served with rice pilaf and vegetable.
Trout Almondine
Ruby red trout, herb butter, almonds served with vegetable and bread.
Camp's "Famous" Fish & Mac
Beer-battered cod, baked macaroni and cheese, coleslaw.
Warm Grilled Chicken Salad
Warm char-grilled chicken breast, mixed wild field greens, fresh strawberries, Mandarin oranges, sliced toasted almonds and raspberry vinaigrette dressing served with blueberry muffin.
Maurice Salad
Shredded iceberg lettuce, ham, turkey, Swiss cheese, gherkins, egg, green olives tossed with traditional house-made dressing served with blueberry muffin.