Valentine's Features Saturday 2.11 & Tuesday 2.14

Stop in and celebrate Valentine's this Saturday evening the 11th and Tuesday evening the 14th. We will be featuring two entree features and two dessert features. Accepting reservations of all size, make your reservation now!

Sirloin & Lobster Tail $32

A dry aged thick-cut 6oz sirloin filet, cooked to Medium-Rare, and finished with a Central Waters Bourbon Barrel Cherry Stout demi-glace, paired with a 4oz cold-water lobster tail dressed in a lemon-butter caper sauce. Served with house mashed potatoes and sauteed asparagus. Soup or salad starter.

 

 

Southwest Ora King Salmon $22

An 6.5 oz. skin-on Ora King Salmon filet blackened and pan-seared to perfection. Presented on a bed of Chef Jacob’s take on cowboy caviar and a side of our house paella rice pilaf. Finished with a creamy chipotle adobo aioli. Soup or salad starter.


Neapolitan Cheesecake $8

A slice of New York cheesecake drizzled withKnob Creek bourbon & chocolate sauce as well as a mixed berry coulis. Finished with amber honey candied pecans.

 

Chocolate Mousse Creme Brulee $8

A light chocolate mousse presented as a crème brulee with caramelized sugar, topped with candied macadamia nuts and a side of Grand Marnier semifreddo.

Mikey's New Years Eve Features

-NEW YEARS EVE FOOD FEATURES (after 4:30 pm)-

NY Filet Mignon and Lobster Tail.  32-  A 6oz filet mignon with mushroom duxelles, melted gorgonzola cheese, and a rich red demi-glace.  Served beside a 6oz lobster tail, finished with a lemon caper beurre blanc.  Soup or Salad starter.  

Salmon Gumbo Cakes.  25- Two salmon gumbo cakes, served over our own house paella rice-pilaf, and a Southern-style succotash of roasted corn, lima beans, and roasted red peppers.  Finished with a rum beurre blanc.  Soup or salad starter.  

Featured Beers (also see our full listing in this website):  New Glarus Grand Cru Spotted Cow, Epic Big Bad Baptista, Stone Xocoveza, Lakefront Spiced Brandy Barrel Lager, Sierra Nevada Celebration...

Spend New Years with Mikey's! Now taking reservations

Mikey's is now taking New Years Eve reservations!  Reservations for all table sizes are encouraged.  We've saved some special barrels of beer for the festivities, and Chef Jake has created some amazing features.  Featured food items and beer selections will be available at www.mikeysplover.com 

Saturday Feature Apple Bacon Cognac Pork Chop

Our pan-seared, slow-roasted, house-cut, bone-in pork chop, served over mashed potatoes, and covered with an apple-bacon-maple-cognac cream sauce.  Garnished with fresh cracked black pepper and herbs, and served beside our vegetable medley.  Soup or salad starter  19

Friday Feature: Herb-butter Poached Salmon Filet

Our Fresh Atlantic Salmon filet accented with an herb sauce, and nestled atop a creamy rice blend incorporating cremini, shiitake and oyster mushrooms.  Served beside sauteed spinach and brandy roasted carrots.  Finished with a brown butter sauce and carrot puree.  Soup or salad starter.  

Saturday Feature: Slow Cooked Beef Burgundy

Slow Cooked Beef Burgundy-  Choice Hereford Beef tips, pan-seared and slow-cooked in a rich red-wine demi glace with mushrooms and onions.  Served over mashed potatoes with brown sugar oven-roasted locally sourced Patrykus Farms carrots.  Soup or salad starter.  

Saturday November 19 Southern Style Seasonal Pork Chop

-Seasonal Southern-Style Pork Chop-  A truly masterful assemblage by Chef Jake, of locally sourced ingredients and seasonal flavors.  Our pan-seared Pork Chop, served atop oversized non-potato steak fries, made of grits, paprika, garlic, and parmesan cheese.  Topped with a hash of spinach and locally sourced carrots, and finished with a brandy carrot puree.