Port Sanilac MI Waterfront Restaurant

Midwestern Coastal Cuisine

Our beef, lamb, and chicken come whole from Midwest farmers we know and trust, and our fish is fresh catch from the Great Lakes. We make our pasta by hand, never by machine, with organic flour brought in from Italy. Our beef program changes every week, shaped by what we are breaking down in the kitchen.

We cook local first, but not local only. When something exceptional exists beyond our shores, fresh ocean fish or a specialty ingredient that meets our standards, we bring it in. Not to show off, but because it makes the plate better. That will always be the reason.

The result is honest cooking and uncompromising ingredients, led by head chef Clint Frenette, served in a room with views of both the harbor and the open kitchen.