MAY Lunch Features
May is Celiac Awareness Month and County Seat Lounge is participating in the Chef to Plate campaign to raise awareness of gluten intolerances through gluten-free dining.
Gluten-Free MONGOLIAN PORK
Gluten-free version of a classic Asian inspired dish, fresh pork loin tossed with peppers and onions in ginger garlic sauce, served with rice noodles 10.50
Gluten-Free THAI CHICKEN PIZZA
Seven inch lunch size pizza with huge flavor—curry peanut sauce topped with sesame chicken, bell peppers, carrots and green onions, baked with mozzarella on our gluten-free pizza crust 10.50
Plus. . .
Mixed greens tossed with light vinaigrette made of our local wine and garnished with local goat cheese, fresh pears, dried cherries, and toasted pecans, served with fresh baked yeast roll and butter 7.00
HOLY. . .CONEY!
Seriously, a Flint inspired Coney Dog that just happens to be a foot long and a half pound—topped with house made chili sauce (made from naturally and locally raised beef), shredded cheese and diced onions, all on a baked French roll, and served with our house made Yukon gold potato chips (sorry, no substitution on the chips) 9.00
BAKED APPLE MAC
Penne pasta tossed with fresh chopped apple in our creamy cheese sauce, baked with crispy bread crumbs and plenty of more cheese, and served with rustic bread 7.00
SMOKED WHITEFISH CAKES with JALAPENO MAYO
Lake Superior Whitefish smoked in-house, mixed with sweet bell peppers and bread crumbs, and seared to finish, served with zesty jalapeno mayo and fresh veggie 8.00
MICHIGAN TURKEY REUBEN
Roasted turkey tenderloin (from our friends at Otto’s Turkey Farm, Middleville) served on a fresh baked rye roll and topped with our new house made sauerkraut (flavored with dried cherries and apple), Swiss cheese and our own honey vinaigrette, served with choice of steak fries, sour cream fries, or house made Yukon gold potato chips 9.00
*Cooked to order. Consuming raw or under cooked meats, poultry, fish or eggs may increase your chances of food borne illness.