Fun Fine Dining's two chefs - Harlan "Pete" Peterson and Perry Harmon - will create a custom menu tailored to your individual tastes using the finest ingredients sourced both locally and beyond. They bring over 35 years of combined award winning culinary experience and a commitment to excellence to every client they work with. They also create and lead custom winery and culinary tours in Northern Michigan. 

Below is a menu Chef Perry Developed for a local Winery and is only an example of what is available:

Appetizers -

• Whole grain herb crepes filled with sautéed mushrooms, asparagus and Carlson’s smoked salmon
• Our House Bruschetta – fresh tomatoes, basil, olive oil, lemon, shallots and garlic on lightly toasted baguettes
• Roasted & thinly sliced room temperature beef tenderloin filets a top toasted baguettes and napped with a tangy horseradish sauce
• Grilled country sour dough bread with crème fràiche pesto and Carlson’s smoked trout
• House made herbed foccacia bread topped herb cream cheese, Carlson’s smoked salmon, diced red onion, lemon zest, and fresh dill
• Michigan dried cherry, corn, green onion and Carlson’s smoked salmon fritters with maple syrup and powdered sugar dusting
• Jumbo mushrooms stuffed with crab meat, baby spinach and award winning Leelanau Cheese Company Raclette
• Petit crab and Michigan dried cherry cakes with house made apple sauce and  melted cheddar cheese
• Warm Leelanau Cheese Company Raclette and mushroom tart
• Mushrooms stuffed with spicy sausage and Leelanau Cheese Company Raclette
• Bacon wrapped scallops in a maple-mustard cream sauce
• Sautéed greens, bacon and garlic, dried Michigan cherries and Leelanau Cheese Company Raclette on toasted baguettes
herb Mussels steamed in Pinot Grigio with saffron and crusty French bread
• Blue cheese custard with Michigan blueberry sauce

Soups -

• Chef Perry’s French Onion – caramelized onions in a rich stock topped with toasted Stone House Bread Crumbs and grated Swiss cheese
• Carlson’s smoked salmon and Michigan dried cherry chowder – a rich creamy blend of smoky and sweet
• Cream of wild-mushroom – a pure forest delicacy
• Carrot and Caramelized Onion Cream with Crème Fraiche
• Tuscan Vegetable and Pasta with Grated Romano
• Chef Perry’s beef barley with lemon gremolata
• Turkey Vegetable with Wild Rice
• Fire roasted tomato with orange crème fraiche
• Curried pumpkin , maple and apple
• Zuppa Tuscanna

Salads -

• Classic Caesar  - crisp romaine lettuce tossed with grated Parmesan cheese, croutons and house made Caesar dressing served in a Parmesan basket
• Organic Baby greens with balsamic- Dijon mustard vinaigrette, grape tomatoes, shaved Parmesan and toasted pine nuts
• Crisp iceberg wedge with house made blue cheese dressing, crisp bacon crumbles, shredded purple cabbage and chives
• Mixed greens salad with house made Olds Brothers Maple syrup and balsamic vinaigrette, toasted walnuts, Michigan apples and crispy cheese wafer
• Mixed Greens with Balsamic-Dijon-Cherry Vinaigrette, Dried Cherries, Candied Pecans and Soft Goat Cheese
• Fennel and Arugula salad with lemon vinaigrette and Romano cheese

Entrees:

Poultry –

• French style chicken & apples – Boneless, skinless breast of chicken coated with Panko and pan fried. Finished with caramelized onions, apple slices artichoke hearts, Chardonnay, chicken stock, fresh herbs and cream
• Chef Perry’s Chicken Parmesan – boneless, skinless breast of chicken dusted with seasoned flour, egg washed and coated with Parmesan cheese and then baked to perfection. Topped with a house made tomato sauce
• Herb roasted half of chicken with Gamay Noir gravy
• Slow roasted chicken with Proprietor’s Reserve, sweet peppers,  bacon, and marjoram
• Seared duck breast with Merlot blackberry sauce

Fish/Seafood –

• Olds Brother Maple syrup glazed grilled salmon filet finished with a chive butter sauce
• Tuscan style Carlson’s white fish filet egg washed, coated in Panko and sautéed to a golden brown. Topped with a tomato caper sauce
• Olive oil poached white fish topped with tomato mint salad
• Rainbow trout with mushroom, herb and shallot stuffing
• Tuscan style seafood stew – mushrooms, zucchini, squash, tomatoes, red potatoes, fennel, garlic, red wine, herbs and mussels, shrimp, crab and  scallops finished with rouille

Beef –

• Pan seared beef tenderloin filet finished with a wild mushroom sauté and Port wine sauce
• Tenderloin of beef au poivre with a creamy horseradish whole grain mustard sauce
• Braised beef roast in Merlot – marinated and then slow cooked for a least 6 hours this fork tender beef is served with a rich Merlot sauce
• Beef short ribs braised in Gamay Noir  with bacon and red onion
• Mustard and herb rubbed flank steak with a Dijon Edelzwicker sauce

Pork/Lamb/Veal –

• Panko and herb crusted roast rack of New Zeeland lamb napped with Friske Orchard cherry mint sauce
• Herb roasted pork loin  napped with Michigan blueberry sauce
• Grilled pork loin chops marinated in olive oil, lemon, garlic and rosemary topped with sautéed onions, bacon and fennel
• Veal scallops sautéed with lemon, white wine, capers and fresh herbs and Dijon cream
• Veal shanks braised in Pinot Grigio with beef stock, tomatoes, carrots, celery, onion and topped with gremolata

Pasta – Pasta dishes do not come with accompaniments

• Cavatappi with house made meat balls, garlic tomato sauce and fresh grated Romano cheese
• Gnocchi alfredo with shrimp, crab and roasted red peppers
• Radiatore with sausage, onions, bacon,  forest mushrooms and peas
• House made three meat and three cheese lasagna
• Fettuccine carbonara with smoky bacon, peas, artisanal sausage, egg and parmesan

Vegetarian –

• Basque omelet with sautéed seasonal vegetables, goat cheese and garlic cream
• Wilted greens with tofu, mushrooms and fava beans
• Crepes filled with fresh seasonal vegetables, herbs, garlic and onion and finished with a creamy vegetable-herb sauce
• Vegetarian bundles filled with spinach, broccoli, artichokes, peppers, cheeses and herbs served over a house-made tomato sauce with fresh chives

Accompaniments – Guests can choose two for a meal and more can be added at an additional cost

• Creamy herb and goat cheese polenta
• Garlic and rosemary mashed Yukon Gold potatoes
• Wild rice with toasted pecans, caramelized onions and dried cherries
• Vermont White cheddar mashed potatoes
• Israeli couscous with saffron, pine nuts and cranberries
• Sautéed seasonal vegetable blend with herb butter sauce
• Carrots, leeks and fennel with cream
• Sweet potato hash with Michigan dried cherries and Olds Brothers maple syrup
• Herb roasted new potatoes
• Potato gratin with Leelanau Cheese Company Raclette and crème fraiche
• Smashed Red-Gold Potatoes with Vermont White Cheddar
• Tuscan Style Green Beans
• Risotto with lemon, herbs and parmesan
• Maple-ginger glazed carrots
• Mushroom gratin
• Maple mashed sweet potatoes
• Sautéed vegetable trio – carrots, zucchini and squash
• Orzo and wild rice with dried cranberries

Desserts: All maple syrup in desserts is from Olds Brothers a local producer

• Dessert crepes with sautéed apples and ginger - vanilla crème anglaise
• White chocolate Crème Brule` with fresh berry garnish
• N.Y. Cheese cake with balsamic strawberries
• Cappuccino Crème Brule` with cocoa nibs and chocolate straw cookie
• Chocolate-ginger decadence with raspberry sauce and sweet cream
• Vanilla bean apple crisp with vanilla bean ice cream
• Sleepy Bear Farms Honey & Bitter Sweet chocolate mousse with sweet cream and berries
• Chocolate Kahula Stone House Bread pudding with sweet cream
• Panna Cotta with strawberries and Balsamic vinegar
• Apple-maple cake with maple butter cream
• Apple clafouti with vanilla bean ice cream
• Chocolate stout cake made with local stout
• Maple syrup eggnog custards
• Maple-dried cherry apple pie
• Apple crostata with crystallized ginger and vanilla bean ice cream
• Maple Pumpkin custard  with burnt sugar crust and whipped sweet cream
• Chef selection of biscotti with chocolate truffle