| Brigit Binns' Peekytoe Crabcake |
$14.00 |
Genuine Rock Crab, Panko Crusted, Pan Sautéed in butter, Chipotle Aioli |
| Caramelized Fennel and Goat Cheese Flatbread |
$11.00 |
House made Spelt Flour Flatbread, Fennel, Maple Syrup, Crumbled Goat Cheese, Spicy Sprouts, and Meyer Lemon Infused Olive Oil |
| Moroccan Spice Salmon Crudo |
$10.00 |
Thinly Sliced Raw Salmon, Greek Yogurt, Razel Hanout Curry, Cucumber, Lemon Mint, Olive oil |
| Parsnip Bisque |
$10.00 |
Beef Froth, Pistachio, Pink Peppercorn |
| Oysters and Pearls |
$13.00 |
Half Dozen Fresh Oysters, Coconut Milk Pearls, Crushed Almond |
| Foie Gras |
$19.00 |
Pickled Pioppini Mushrooms, Pickled Red Onion, Toasted Almond Aioli |
| Ricotta Gnocchi |
$12.00 |
Hen of the Woods and King Trumpet Mushrooms, Marsala, Parmigiano-Reggiano |
| Pan Seared Scallops |
$13.00 |
Bacon Jam, Charred Corn |
| Fattoush |
$8.00 |
Mediterranean Bread Salad with Roasted Pita, Bear Creek Organic Farm Microgreen Salad Mix, Cucumber, Bell Pepper, Radish, Cherry Tomato, Mint, Sumac, Spring Onion and Lemon Vinaigrette |
| Smoked Salmon, Orange and Avocado |
$10.00 |
Tossed with a Baby Spinach and Horseradish Dressing, Finished with Pea Shoots, and Salmon Bacon |
| Heirloom Beet Salad |
$8.00 |
Honey Goat Cheese, Pistachio-Lemon Vinaigrette, Candied Pistachios, Crimson Lentils |
| Beet |
$8.00 |
Goat Cheese, Pesto, Lemon Honey, Pine Nuts, Baby Arugula, Local Greens |
| Caesar |
$8.00 |
Crisp Romaine, Asiago, Charred Corn Salsa, Boiled Egg, Citrus Bread Crumbs |
| Shaved Parsnip and Carrot Salad |
$8.00 |
Citrus Vinaigrette, Pickled Onion, Almond Aioli, Baby Arugula, Local Greens |
| Pan Sautéed Macadamia Nut Crusted Filet of Walleye |
$41.00 |
Lump Crab Risotto, Chinese Black Bean Sauce |
| Porter-Braised Lamb Shank |
$39.00 |
Oven Braised Fall off the bone tender, Yukon Gold-Parsnip Mashed Potatoes, Grilled Vegetables and Crispy leeks |
| Prime Dry Aged Kansas City Strip Steak |
$49.00 |
House Made Steak Sauce, Blue Cheese Mashed Yukon Gold Potatoes, Grilled Wild Leeks and Baby Shiitake |
| Char-Grilled Spice Rubbed Pekin Duck Breast |
$39.00 |
Garlic, Cumin, Chili and 5 Spice Powder, Char-Grilled, Sliced on Farro Fried Rice with Baby Shiitake Mushroom Salsa and Crispy Won-Ton |
| Mediterranean Grilled Vegetable Tagine |
$36.00 |
North African Stew with Tomatoes, Olives, Raisins and Potatoes, Served on Almond and Chick Pea Cous Cous, Topped with Balsamic Marinated Char-Grilled Vegetables and Toasted Pine Nuts |
| Macadamia Nut Crusted Walleye |
$36.00 |
Sweet Corn Risotto, Black Bean Sauce, Chinese Mustard |
| Pan Seared Duck Breast |
$38.00 |
Parsnip Potato Puree, Crispy Parsnips and Carrots, Blackberry Ancho Sauce |
| Peppercorn Crusted Beef Tenderloin Medallions |
$39.00 |
Parsnip Potato Puree, Haricot Vert, Ancho Bourbon Sauce, Crispy Onion |
| Butter Poached Lobster Tails |
$42.00 |
Mushroom Pappardelle Pasta, Brussel Sprouts, Lemon Oil, Curried Cashew |
| My Sisters Bake Shop Chocolate Tort |
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Vanilla Bean Ice Cream, Pistachio, Chocolate Honey |
| Coconut Crème Brulee |
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Fresh Berries |
| Dark Chocolate Mousse |
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Crushed Almond, Berries, White Chocolate |
| Caesar Salad |
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Crisp Romaine, Asiago, Charred Corn Salsa, Boiled Egg, Citrus Bread Crumbs |
| Shaved Parsnip and Carrot Salad |
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Citrus Vinaigrette, Pickled Onion, Almond Aioli, Baby Arugula, Local Greens |
| Porcini Crusted Whitefish |
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Sweet Corn Risotto, Truffled Micro Greens |
| Free Range Chicken Breast |
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Mushroom Pappardelle Pasta, Brussel Sprouts, Crispy Chicken Skin |
| Coconut Crème Brulee |
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with Fresh Berries |
| Dark Chocolate Mousse |
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Crushed Almond, Berries, White Chocolate |
| My Sisters Bake Shop Chocolate Tort |
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Vanilla Bean Ice Cream, Chocolate Honey, Pistachio |
| Kale Salad |
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| Marcona Almonds, Dried Cranberries |
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| Orange Segments, Pomegranate, Sherry Vinaigrette |
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| Smokey Butternut Squash Bisque |
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Candied Walnuts and Montechevre Goat |
| Panko-Crusted, Pan Sautéed Lake Superior Whitefish Cake |
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English Cucumber and Easter Egg Radish Relish, Watercress, Smoked Chili Remoulade |
| Guajillo Chili Glazed Pork Belly Taco |
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Sweet Pickled Pineapple, Pickled Red Onion, Crumbled Local Goat Cheese Feta, Lime Sour Cream, Cilantro |
| Char-Grilled, Spice Rubbed, Breast of Natural Chicken Carbonara |
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Sliced, on Black Pepper Fettuccini with Crisp Pancetta, Cream, Farm Egg and Parmesan Reggiano |
| Parsnip Crusted Atlantic Salmon |
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Caramelized Root Vegetables Dijon Cream Sauce |
| Locally Sourced JRJ Farm Loin Lamb Chops |
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Two Char-Grilled Herb Marinated 4 oz. Lamb Chops; Sunchoke and Kale "Hash" with Farro, Slow Roasted Tomato Vinaigrette, Crispy Leeks |
| Ground Chuck, Brisket & Short Rib Burger |
$12.00 |
Caramelized Onions and Peppers, Melted Blue Cheese or Brie |
| The Depot at Harbor Springs has its roots in a simpler time long before the information explosion of the 21st century |
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when families were able to slow down and appreciate the finer, more subtle details of life. That era left us with grand images of ladies dressed in fine silk dresses, gentlemen in custom top hats, an |
| Every summer, the trains leaving Chicago, Detroit, Cincinnati and New York were filled with generations bound to spend a summer enjoying the long beaches |
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cool Lake Michigan breeze, and perfect fellowship of Harbor Springs. And each fall, these same passengers would board a train in Harbor Springs, saddened that another summer had past, yet full of mem |
| Tucked along the north shoreline of the Little Traverse Bay |
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the GR & I Railroad Depot was built in 1889 after the Grand Rapids and Indiana Railroad linked Harbor Springs to its main line. Designed by architect Sidney Osgood, the Depot - with its oversize roof |
| Ultimately, as trains gave way to automobiles, the Depot at Harbor Springs closed its door in the 1930's. |
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The tracks symbolic of the growth of a nation were officially removed when the last train left the Depot in 1962. And since then, the Depot has struggled to find its meaning in a changing world, serv |
| In 2011, a group of gentlemen dedicated to preserving the heritage and culture of a bygone era purchased the Depot with the hope of transforming the Harbor Springs landmark into an elegant dining club |
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Long admired for its beauty and historical significance, the Depot has always been a revered landmark for local residents and visitors to Harbor Springs. As such, it seemed altogether fit-ting to con |
| After a sixth month restoration, the Depot Club & Restaurant officially opened its doors in June 2012 |
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and through a dynamic public/private strategy that will sustain the Club in good times and bad, in season and out of season, is bound to become a lasting treasure long into the future |
