I must say, I am one lucky girl. A few weeks ago I had the pleasure of eating at the Terrace Grille located inside the Bay Pointe Inn, in Shelbyville. Nestled on Gun Lake, the restaurant offers breathtaking views and an absolutely incredible menu. My mouth waters just thinking about the meal I ate there- Baked Brie, New York Strip, and of course the Peanut Butter Waffle Sundae. YUM!
Scott Marlett the General Manager of Bay Pointe Inn has written a fabulous blog this week about the restaurant. He talks about a few of my personal favorite dishes and a few others I can’t wait to go back and try! If you haven’t had a chance to visit the Bay Pointe Inn, it should definitely be on your list. Located on beautiful Gun Lake, it is the perfect getaway for any season. And of course, you can’t beat the food at the Terrace Grille.
I’ll let Scott do the talking now…
“One of Michigan’s Top Resorts” Bay Pointe Inn features 38 elegant guest rooms, resort
amenities, a lakefront event pavilion, Fireside Banquet & Conference Center and the Terrace Grille Restaurant. 2010 was a great year for Bay Pointe Inn with the opening of the Fireside Banquet & Conference Center, the introduction of Gun Lake Live, new menus featuring fresh local products, our Sixth Anniversary and of course the Wakeboarding Wedding which if you haven’t seen it, check out the clip on our wedding page. 2011 promises to be an even better year with the return of Gun Lake Live, the new Gun Lake Casino opening in February and even more creative and innovative menus. Today’s goal is to focus on getting to know the Terrace Grille and what it means to enjoy lakefront dining and relaxation.
The Terrace Grille is known for its panoramic views of Gun Lake, designer inspired décor, 90 seat outdoor patio, casual upscale dining with a menu featuring food prepared from scratch and innovative handcrafted cocktails. Combine that with exceptional personalized service and it is easy to see why the Terrace Grille has become a local and regional favorite. Centrally located between Grand Rapids & Kalamazoo, the resort is an easy 30 minute drive from either city. Executive Chef Tom Fowler joined the team in January 2009 and has developed a culinary team that shares his passion for producing remarkable food.
Without further adieu, let’s talk about the food and cocktails. After choosing a booth or table overlooking the lake you will find yourself ready to indulge in a cocktail handcrafted to promote lakefront relaxation, Mike’s Perfect Margarita. Owner Mike & Patti Power’s personal recipe with Ultra Premium Patron Silver, Grand Marnier, Organic Italian Lemon Juice, Fresh Lime Juice and Organic Agave Nectar. Not in the mood for a cocktail, try a glass or bottle of wine from our list of carefully selected wines by master sommelier Cecil Robbins. With drinks on the way and relaxation the goal, it is time for an appetizer. My personal favorite, the Baked Brie comes out like a work of art. Imported brie, topped with pear and cranberry chutney, wrapped in a puff pastry, baked until golden, complimented by candied pecans, poached pear and grilled French baguettes. While I have been caught staring at it, someone must always be the first to cut it and indulge. There is just enough sweet to make it feel as though sneaking dessert before dinner and it is worth every bite. A fresh house salad and cup of Bay Pointe’s Seafood Chowder paired with fresh baked bread, olive oil and herbs served tableside follows.
Having heard the daily Fresh Catch, often irresistible, I still always find myself drawn to two staples on the menu, the “Original Bay Pointe” Beef Wellington and the Otto’s Farm Chicken. The Otto’s Chicken is the embodiment of fresh and local with an Airline Chicken Breast from Middleville’s Otto’s Farm carefully prepared with a fine herb and lavender crust. It is served with potato leek gratin, cauliflower puree, a fresh vegetable mélange and a Michigan blueberry glace made with local Fustini’s Blueberry Balsamic Vinegar. The “Original Bay Pointe Beef Wellington is a mouthwatering filet mignon, duxelle and boursin cheese wrapped in a puff pastry. Garlic and chive whipped potatoes, fresh vegetable mélange and Madiera demi-glace accentuate the dish. Enjoy a glass of Avalon Cabernet Sauvignon. Visiting a friends table in the Terrace Grille last night revealed this same combination of entrees as if coached and they
were well on their way to Lakefront Relaxation.
While the inner child finds it tough to resist the Peanut Butter Waffle Sundae, I am often drawn to the Michigan Crème Brulee. This rich traditional crème brulee is made with 100% Michigan maple syrup and topped with tart blueberry compote and served with a sugar cookie. Most choose to unwind with a cup of house Cinnamon Hazelnut Coffee from Grand Rapids’ Ferris Coffee.
After an unforgettable dining experience, most guests stroll around the resort, take a tour of the rooms or meeting and event spaces…keeping in mind that family member or friend looking for a wedding venue, upcoming anniversary or that annual sales meeting coming down the pipe. Our professional sales team is available for more information, but certainly no more than a phone call or email away. email@example.com
Sundays, the Terrace Grille features an extraordinary brunch with Chef Carved Prime Rib and Omelet Station. Special Holiday Brunches are available Easter, Mother’s Day, Father’s Day and Thanksgiving. February promises an amazing Valentine’s Celebration so keep an eye on our events page or sign up for our e-mail specials through our website.
Thanks for taking the time to learn more about Bay Pointe Inn and the Terrace Grille on historic Gun Lake. We truly hope you take the opportunity to be our guest in 2011. Please come and experience Lakefront Dining and Relaxation at “One of Michigan’s Top Resorts!”
Bay Pointe Inn & Terrace Grille