1 8 5 2 G R I L L R O O M
M A C K I N A C I S L A N D, M I C H I G A N
S T A R T E R S
ESCARGOT PROVENCALE
French helix snails coddled in garlic-lemon
butter; served with grilled baguette slices
10
COCONUT SHRIMP SKEWERS
baked crispy; served with pomegranate
chutney dipping sauce and wakame seaweed salad
13
JUMBO LUMP CRAB CAKE
with spicy horseradish-Dijon sauce
14
ROMAN ARTICHOKE DUXELLES
char-grilled halves finished with mushrooms,
shallots and goat cheese; red pepper coulis to garniish
8
YELLOW-FIN TUNA CARPACCIO
capers, slivered onions, basil aioli, shaved
asiago cheese and warm bruschetta
12
HOUSE MADE POTATO CHIPS
tossed in garlic sea salt with a
warm bleu cheese dipping sauce
6
ASPARAGUS ROLLS
proscuitto wrapped and char-grilled;
dusted with fresh Parmigiano-Reggiano
8
S A L A D S
ICEBERG WEDGE
bleu cheese, bacon crisps and roma tomatoes;
served with creamy bleu cheese dressing
7
1852 CHOPPED SALAD
baby spinach, hearts of palm, artichoke, avocado,
tomato, scallion, radish, garbanzo beans, perline fresh
mozzarella & bacon crisps; honey-mustard vinaigrette
7
TOMATO NAPOLEON
vine-ripe tomatoes, bleu cheese crumbles,
proscuitto ham, balsamic and olive oil drizzle
8
CAESAR SALAD
romaine leaves, creamy anchovy dressing,
shaved Parmesan and red pepper croutons;
8 ~ with chicken 13
ROAST BEET SALAD
thinly sliced with goat cheese crumbles, slivered
red onion, garlicky white beans and mesculine
greens; chenin blanc vinaigrette
8
S O U P S
FIREHOUSE CHOWDER
rich, creamy clam chowder with oyster crackers
Cup 4
Bowl 5
THREE ONION FRENCH STYLE SOUP
parmesan crouton garnish
Cup 4
Bowl 5
L I G H T E R S I D E
PRIME RIB FRENCH DIP
thin slices on a fresh ciabatta roll and horseradish
cheddar; served with natural au jus and fries
15
TURKEY CLUB CIABATTA
served with fries
13
1852 BURGER
1/2 pound char-grilled garnished with lettuce,
tomato and onion; served with fries
15
E N T R E E S
PRIME RIB OF BEEF
sea salt crusted baked potato, grilled
asparagus and natural au jus
28
1852 Cut 35
MAP Surcharge $5.00
GREAT LAKES WHITEFISH
sauteed in olive oil and finished with a crispy lemon-
dill bread cumb; served wtih potato dauphinois,
haricot verts and artichoke beurre blanc
22
BABY BACK RIBS
slow roasted; served with sweet potato
fries and warm sweet & sour slaw
26
1/2 Rack
20
CHICKEN MACKINAC
sauteed chicken breasts dressed with
sauteed mushrooms and onions, double-smoked
bacon and gruyere Swiss cheese; with a rich poulet
veloute and garlic mashed potatoes
23
TUSCAN CHICKEN
char-grilled chicken breast served over
pasta with procuitto ribbons, sun-dried
tomatoes, basil chiffonade and creamy
garlic parmesan custard sauce
20
NY STRIP
twice baked potato cup and
buttermilk battered onion rings
32
DELMONICO STEAK
center-cut ribeye; served with haystack
potatoes and wild mushroom-onion sauce
33
MAP Surcharge $5.00
STUFFED PORK LOIN
roasted apples, spiced walnuts and fresh cheddar,
served with sweet potato souffle and summer vegetables
27
LAMB CHOPS
char-grilled; served over artichokes and Israeli
couscous salad with rich, minted demi glace to finish
35
MAP Surcharge $5.00
GREEK PASTA TOSS
Mediterranean style with artichoke
hearts, fresh beets, kalamata olives, baby
spinach and roma tomatoes; finished with extra
virgin olive oil, oregano and feta cheese
19
VEGETABLE NAPOLEON
baked layers of egg pasta, summer squash, zucchini,
red onion, roasted tomato, asiago cheese, roasted garlic,
mushrooms, grilled peppers, carrots, mozzarella and
ricotta cheeses in a rich pomodoro sauce
20
NORTH ATLANTIC SALMON
pan-roasted; served with lemon-garlic and
parsley sauce; potato dauphinois and haricot verts
23
LAKE MICHIGAN PERCH
sauteed until golden; with garlic mashed
potatoes, summer vegetables and dilled tarter sauce
26
BUTTERNUT SQUASH RAVIOLI
oven roasted; blended with parmesan cheese,
amoretti cookies and brown sugar, wrapped in sage
pasta and tossed with pine nuts and brown butter
20
SHRIMP DIABLO
a devlish combination of grilled prawns,
scallions, tomato, artichoke, garlic and sweet
Thai chili sauce; tossed with red pepper lin
24
Room Descriptions