Stafford's Kitchen Classics - $12.95
Sunday: Slow Roasted Half Chicken - Served with mashed potatoes and today's fresh vegetables
Monday: Stafford's Bay View Inn Housemade Meatloaf - Oven baked with bordelaise sauce, served with mashed potatoes and today's fresh vegetables
Thursday: Turkey Dinner Classic - Fresh roasted turkey, mashed potatoes, gravy, stuffing, cranberry relish and today's fresh vegetables
Friday: All You Can Eat Whitefish and Chips
Stafford's Kitchen Classics are accompanied by a petite mixed greens salad and a dinner roll - enjoy any and all for $12.95.
Easter Brunch Buffet
Sunday, April 5, 10 am to 2:30 pm
Spring after spring, decade after decade, we honor and celebrate this holiday of growth and renewal. For the children, it's all about the bunny. For the grown ups, it's holiday spreads of traditional and local foods in the company of friends and family. We would be honored if you joined us this Easter.
Chef Carving Station
Top round of beef, citrus ginger snap crusted country ham
Fruit, cheese, vegetable display, artichoke dip, smoked fish display, assorted cold salads and bread
Hot Breakfast Station
Scrambled eggs, bananas foster French toast, bacon and sausage, quiche loraine, Jeff's Mom's cheesy potatoes, pastry
Chocolate decadent dipping fountain, Jennifer's flaming flambe station, red velvet cake, homemade carrot cake, chocolate mousse, assorted cookies and pies, assorted Easter Bunny treats
$23.95 per adult, $13.95 per child (4 to 12 years old). Reservations recommended, 231-547-4311.
Easter Bunny Luncheon
Saturday, April 4, 11 am to 1:30 pm
Join us for an Easter Bunny Luncheon. Guests will enjoy our regular lunch menu and complimentary photos with the Easter bunny from ‘Picture This’ of Charlevoix.
Reservations are strongly encouraged, 231-547-4311.
2 Lads Wine Dinner
Saturday, April 11, 6 pm
Join us at Stafford’s Weathervane Restaurant to celebrate Michigan Wine Month with wine maker Cornel Olivier from 2 Lads Winery on Old Mission Penninsula.
Reception: Select Fruit and Cheese
Wine: Sparkling Pinot Grigio
Salad Course: Frisee with Berries, Pine Nuts and
Wine: Rosé of Cab Franc
First Course: Almond Crusted Lake Trout
Second Course: Michigan Cherry Crisp Duck Breast
Wine: Pinot Noir
Third Course: Wellington of Beef Tenderloin with Peppercorn Bordelaise
Wine: Cab Franc
Dessert: Apple Cobbler
Wine: Sparkling Riesling
$55 per guest, Reservations required. Space is limited, we’ll fill up quickly! Call today, 231-547-4311.