Benstein Grille is a culinary-driven food and beverage lover’s joint. This is the classic American Grille at its best. A unique dining experience with a twist: tossing quality regional and global ingredients together with the right touches of culinary creativity. The result? Pure awesomeness

• • - LET'S GET STARTED! -

  • Steak Bites

    15

    Tenderloin tips with a blend of wild mushrooms and caramelized onions topped with Zip sauce, and gorgonzola crumbles. Served with Ciabatta toast

  • Smoked Drummettes

    11

    Dry-rubbed chicken drummettes smoked over Mesquite wood

  • Chicken Artichoke Flatbread

    13

    Grilled chicken, house-made spinach dip with artichokes and mozzarella cheese

  • Ahi Tuna

    15

    Sashimi-style tuna seasoned and seared rare and placed atop an Asian slaw. Topped with Sriracha, sesame oil and scallions

  • Pinconning Fondue

    10

    Warm Michigan Pinconning cheese, served with soft pretzel sticks with a side of sweet smoky mustard sauce

  • Tomato Mozzarella Caprese

    10

    Fresh tomatoes, mozzarella, basil, fresh greens, olive oil and balsamic glaze with ciabatta toast

  • Sweet & Spicy Calamari

    11

    Flash fried with pepperoncini and tossed in Hawaiian chili sauce

  • Crab & Shrimp Bites

    12

    Lump crab meat and shrimp with fresh herbs served with a lemon butter dipping sauce

  • Mediterranean Flatbread

    13

    Grilled chicken, Greek dressing, feta cheese, tomato, pepperoncini, black olives, red onion and arugula

• • - SOUPS AND SALADS -

  • Daily Soup

    6

    Ask your server for the day's selection

  • Signature Two-Onion Soup

    6

    Gruyere and Swiss cheese crouton nestled in a rich two-onion broth topped with crispy onions

  • Caesar Salad

    Balsamic Caesar dressing, house-made croutons, shaved Italian cheeses, with a crispy Parmesan cracker

    Entrée size 10 • Side 5

    Add chicken 4 • Add steak, salmon, or shrimp for 6

  • Cobblestone Salad

    13

    Oven-roasted turkey, Dearborn Brand® honey ham, bleu cheese, hardboiled egg, chopped bacon, tomatoes and crispy onions on bed of mixed greens. Tossed with Maurice dressing

  • Grilled Tenderloin Steak Salad

    15

    Romaine, kale, arugula and quinoa tossed with tomatoes, cucumbers, carrots, roasted red peppers, onions and bleu cheese with sweet and smoky mustard dressing. Topped with crispy potato shoestrings

  • Grilled Salmon & Mediterranean-Style Salad

    15

    Grilled salmon nestled on a bed of mixed greens and feta cheese tossed with citrus vinaigrette, served with a chilled Mediterranean-style salad

  • B.G. Signature Salad

    Mixed greens, pecans, dried cherries, carrots, red onions, tomatoes, cucumbers, Pinconning cheese, house-made croutons with a garlic balsamic dressing

    Entrée size 10 • Side 5

    Add chicken 4 • Add steak, salmon, or shrimp for 6

  • Goat Cheese Salad

    13

    Fried goat cheese, mixed field greens, tomatoes, red onion, candied
    pecans, dried cherries with a citrus vinaigrette

– TWO-FISTED SANDWICHES –

All sandwiches are served with your choice of house-seasoned fries or a side of creamy veggie slaw. Add sweet potato fries 1. Gluten-free bun available 1.

– KICKIN’ AMERICAN ENTREES –

Add Gorgonzola cheese crust to steaks or chops 3

Add sautéed mushrooms and onions 3 • Add zip sauce for 1

• • The Butchers Cut

  • Signature Filet Mignon

    Grilled to order beef tenderloin with buttermilk whipped potatoes and chef's seasonal vegetables

    5oz. 24 • 8oz. 29

  • Ribeye

    30

    14oz. ribeye grilled to order with cheddar potato croquettes and chefs seasonal vegetables

  • Land and Sea

    32

    5oz. peppercorn-crusted filet mignon paired with marinated jumbo shrimp and scallops topped with a beurre blanc sauce.  Served with  buttermilk mashed potatoes and chef’s  seasonal vegetable

  • Cordon Bleu Chicken Stack

    17

    Grilled chicken layered with Dearborn Brand® ham, Swiss cheese, a bleu cheese spread served with buttermilk whipped potatoes and chef’s seasonal vegetables

• • Chicken & Pork

  • Garlic Rosemary Lamb Chops

    29

    Lamb chops grilled to order, served with zip sauce, buttermilk whipped potatoes and chef’s seasonal vegetables

  • Pit-Smoked Brisket

    19

    Beef brisket with brown sugar BBQ sauce, served with fingerling potato hash with kale and bacon

  • Township Chicken

    17

    Blackened chicken breasts served on a bed of cilantro-lime infused quinoa with tomatoes and corn. Topped with an avocado cream sauce

  • The Grille’s Pork Chop

    Grilled bone-in chop with an apple cider and maple bacon sauce served with fingerling hash with kale and bacon and chef’s seasonal vegetables Single 19 • Double 29

• • - PASTA FAVORITES -

    Gluten free pasta available upon request for all pasta dishes 1

  • Benstein Lobster Mac

    20

    Cavatappi pasta smothered in a Pinconning cheese blend, peas and lobster meat topped with roasted garlic crumbles and fresh greens

  • Shrimp & Scallop Pasta

    19

    Seared shrimp & scallops tossed with angel hair pasta, capers, artichokes and roasted tomatoes tossed in a lemon butter sauce

  • Steak Madeira Pasta

    19

    Tenderloin tips sauteed with a blend of wild mushrooms, caramelized onions, fresh spinach and tossed with egg fettuccine pasta. Topped with parmesan cheese

  • Mystic Carbonara

    16

    Grilled chicken, bacon, three-cheese Alfredo, arugula, red peppers tossed with egg fettuccine pasta topped with arugula

  • Veggie Pasta

    15

    Angel hair pasta tossed in a pesto sauce mixed with seasonal roasted vegetables. Topped with crispy potato shoestrings and shaved parmesan cheese

    Add chicken 4 • Add steak, salmon or shrimp 6

• • - FROM THE WATERS -

  • Catch of the Day

    MKT

    Ask your server for details

  • Shrimp 'n Grits

    19

    Garlic-seared shrimp nestled on a bed of cheddar spicy chorizo grits, mushrooms, roasted peppers topped with an herb wine sauce and served with toasted artisan bread

  • Jumbo Crab & Shrimp Cake

    22

    Lump crab, shrimp mousse atop a beurre blanc sauce served with mashed potatoes and chef's seasonal vegetables

  • Bronzed Salmon

    19

    Pan-seared with a brown sugar Cajun glaze served on a bed of fingerling hash with kale and bacon

  • Grilled Shrimp

    19

    Roasted Garlic and Rosemary marinated jumbo shrimp skewered over a warm couscous salad with asparagus, tomato and spinach, topped with feta cheese and a lemon butter sauce