The Depot Club & Restaurant menu

My Sisters Bake Shop Chocolate Tort

Vanilla Bean Ice Cream, Pistachio, Chocolate Honey

Coconut Crème Brulee

Fresh Berries

Dark Chocolate Mousse

Crushed Almond, Berries, White Chocolate

Caesar Salad

Crisp Romaine, Asiago, Charred Corn Salsa, Boiled Egg, Citrus Bread Crumbs

Shaved Parsnip and Carrot Salad

Citrus Vinaigrette, Pickled Onion, Almond Aioli, Baby Arugula, Local Greens

Porcini Crusted Whitefish

Sweet Corn Risotto, Truffled Micro Greens

Free Range Chicken Breast

Mushroom Pappardelle Pasta, Brussel Sprouts, Crispy Chicken Skin

Coconut Crème Brulee

with Fresh Berries

Dark Chocolate Mousse

Crushed Almond, Berries, White Chocolate

My Sisters Bake Shop Chocolate Tort

Vanilla Bean Ice Cream, Chocolate Honey, Pistachio

Kale Salad

Marcona Almonds, Dried Cranberries

Orange Segments, Pomegranate, Sherry Vinaigrette

Smokey Butternut Squash Bisque

Candied Walnuts and Montechevre Goat

Panko-Crusted, Pan Sautéed Lake Superior Whitefish Cake

English Cucumber and Easter Egg Radish Relish, Watercress, Smoked Chili Remoulade

Guajillo Chili Glazed Pork Belly Taco

Sweet Pickled Pineapple, Pickled Red Onion, Crumbled Local Goat Cheese Feta, Lime Sour Cream, Cilantro

Char-Grilled, Spice Rubbed, Breast of Natural Chicken Carbonara

Sliced, on Black Pepper Fettuccini with Crisp Pancetta, Cream, Farm Egg and Parmesan Reggiano

Parsnip Crusted Atlantic Salmon

Caramelized Root Vegetables Dijon Cream Sauce

Locally Sourced JRJ Farm Loin Lamb Chops

Two Char-Grilled Herb Marinated 4 oz. Lamb Chops; Sunchoke and Kale "Hash" with Farro, Slow Roasted Tomato Vinaigrette, Crispy Leeks

The Depot at Harbor Springs has its roots in a simpler time long before the information explosion of the 21st century

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

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

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.

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

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

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

Fattoush

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

Heirloom Beet Salad

Honey Goat Cheese, Pistachio-Lemon Vinaigrette, Candied Pistachios, Crimson Lentils

Beet

Goat Cheese, Pesto, Lemon Honey, Pine Nuts, Baby Arugula, Local Greens

Caesar

Crisp Romaine, Asiago, Charred Corn Salsa, Boiled Egg, Citrus Bread Crumbs

Shaved Parsnip and Carrot Salad

Citrus Vinaigrette, Pickled Onion, Almond Aioli, Baby Arugula, Local Greens

Smoked Salmon, Orange and Avocado

Tossed with a Baby Spinach and Horseradish Dressing, Finished with Pea Shoots, and Salmon Bacon

Moroccan Spice Salmon Crudo

Thinly Sliced Raw Salmon, Greek Yogurt, Razel Hanout Curry, Cucumber, Lemon Mint, Olive oil

Parsnip Bisque

Beef Froth, Pistachio, Pink Peppercorn

Caramelized Fennel and Goat Cheese Flatbread

House made Spelt Flour Flatbread, Fennel, Maple Syrup, Crumbled Goat Cheese, Spicy Sprouts, and Meyer Lemon Infused Olive Oil

Ricotta Gnocchi

Hen of the Woods and King Trumpet Mushrooms, Marsala, Parmigiano-Reggiano

Oysters and Pearls

Half Dozen Fresh Oysters, Coconut Milk Pearls, Crushed Almond

Pan Seared Scallops

Bacon Jam, Charred Corn

Brigit Binns' Peekytoe Crabcake

Genuine Rock Crab, Panko Crusted, Pan Sautéed in butter, Chipotle Aioli

Foie Gras

Pickled Pioppini Mushrooms, Pickled Red Onion, Toasted Almond Aioli

Ground Chuck, Brisket & Short Rib Burger

Caramelized Onions and Peppers, Melted Blue Cheese or Brie

Mediterranean Grilled Vegetable Tagine

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

Sweet Corn Risotto, Black Bean Sauce, Chinese Mustard

Pan Seared Duck Breast

Parsnip Potato Puree, Crispy Parsnips and Carrots, Blackberry Ancho Sauce

Porter-Braised Lamb Shank

Oven Braised Fall off the bone tender, Yukon Gold-Parsnip Mashed Potatoes, Grilled Vegetables and Crispy leeks

Char-Grilled Spice Rubbed Pekin Duck Breast

Garlic, Cumin, Chili and 5 Spice Powder, Char-Grilled, Sliced on Farro Fried Rice with Baby Shiitake Mushroom Salsa and Crispy Won-Ton

Peppercorn Crusted Beef Tenderloin Medallions

Parsnip Potato Puree, Haricot Vert, Ancho Bourbon Sauce, Crispy Onion

Pan Sautéed Macadamia Nut Crusted Filet of Walleye

Lump Crab Risotto, Chinese Black Bean Sauce

Butter Poached Lobster Tails

Mushroom Pappardelle Pasta, Brussel Sprouts, Lemon Oil, Curried Cashew

Prime Dry Aged Kansas City Strip Steak

House Made Steak Sauce, Blue Cheese Mashed Yukon Gold Potatoes, Grilled Wild Leeks and Baby Shiitake