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Terry's Place
101 Antrim street
Charlevoix, MI 49720
Uber
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Open 7 Nights a week 5 - 9pm
231.547.2799
Appetizers
French Onion Soup
$12.00
oven baked with gruyere and parmesan cheese
Escargot
$14.00
baked in garlic butter
Mussels
$15.00
steamed with white wine, garlic, olive oil and diced tomatoes
Wild Mushroom Ravioli
$16.00
ravioli with portabella & shiitake duxelle in a morel cream sauce
Caesar Salad
$12.00
hearts of romaine tossed with anchovy dressing, croutons and parmesan
Wedge
$12.00
iceberg lettuce served with bacon, dry & creamy bleu cheese dressing
Entrees
dinners, except pasta entree, include: choice of: baked Idaho potato, hash browns or stewed tomatoes
Chicken Schnitzel
$36.00
Herb, parmesan and panko crusted chicken breast with lemon caper beurre blanc
Long Island Duckling
$38.00
one-half duck slow roasted and served with northern Michigan cherry sauce
Veal Morel
$41.00
Scallopini served with a Morel Mushroom Cream Sauce with choice of fettuccini, angel hair, potato or stewed tomatoes
Shrimp Provencale
$36.00
shrimp sauteed with fresh garlic, shallots, white wine and tomato sauce provencale with fettuccine or angel hair
New York Strip
$48.00
12 oz black angus pan-seared and served with chef's choice of sauce
Filet Mignon
$48.00
8oz center cut pan-seared and served with chef's choice of sauce
Roasted Garlic Stuffed Filet Mignon
$53.00
8oz center cut, stuffed with roasted garlic pan-seared and served with chef's choice of sauce
Fish Entrees
entrees include: choice of baked Idaho potato, hash browns, or stewed tomatoes
Meuniere
pan sauteed and served with our lemon beurre blanc
- Whitefish $35.00
- Perch $36.00
- Walleye $36.00
Almondine
pan sauteed and served with our lemon beurre blanc and toasted almonds
- Whitefish $36.00
- Perch $37.00
- Walleye $37.00
Robinson
pan sauteed and served with olive oil, fresh garlic and parsley
- Whitefish $36.00
- Perch $37.00
- Walleye $37.00
Grenobois
pan sauteed and served with our lemon beurre blanc and capers
- Whitefish $38.00
- Perch $38.00
- Walleye $38.00
Champagne and Sparkling Wines
by the glass and/or bottle
Moet & Chandon, Epernay, France
Prosecco, La Marca, Prosecco, Italy
split
Veuve Clicquot Ponsardin Brut, A Reims, France 1/2 bottle
White Wines
by the glass and/or bottle
Pouilly-Fuisse, Louis Jadot or Joseph Drouhin, Beaune,France
as available
Chardonnay, Arcturos Unoaked, Old Mission Peninsula, Michigan
Chardonnay, Kendall Jackson, Santa Rosa, California
Chardonnay, Hartford Court, Russian River Valley, CA
Chardonnay, Rombauer, Carneros, CA
Chardonnay, Cakebread, Napa Valley, CA
Pinot Grigio, Santa Margherita, Valdadige, Italy
Pinot Gris, A-Z, Oregon
Sancerre, Chateau de Sancerre, Loire Valley, France
as available
Sauvignon Blanc, Pomelo, Lake County, California
Sauvignon Blanc, Cloudy Bay, Marborough, New Zealand
Riesling, Late Harvest, Chateau Grand Traverse, MI
Rose, Gerard Bertrand, Cote des Roses Languedoc-Roussillon, France
Red Wines
by the glass and/or bottle
Pinot Noir, Elouan, Oregon
Pinot Noir, Goldeneye, Duckhorn Wine Co., Anderson Valley, CA
Pinot Noir, Morgan, Twelve Clones, Santa Lucia Highlands, CA
Chateauneuf-du-pape, Saje, Rhone, France
Old Vines Zinfandel, St. Francis, Sonoma County, CA
Merlot, Duckhorn Decoy, Napa Valley, California
Merlot, Duckhorn, Napa Valley, CA
Malbec, Don Miguel Gascon, Mendoza, Argentina
Malbec, Colome, Autentico, Calchaqui Valley, Argentina
as available
Cabernet, Joel Gott, Napa Valley, California
Cabernet, Sterling, Napa Valley, California
Cabernet, Rodney Strong Reserve Estate, Sonoma, CA
Cabernet, Joseph Phelps, Napa Valley, CA
Conundrum Caymus Red Blend, Napa Valley, California
Abstract Red Blend, Orin Swift, Napa Valley, CA
Chianti, Banfi, Toscana, Italy
Port, Taylor Fladgate, 20 Year Tawny, Portugal
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General Info
Cuisine
American - Contemporary
Meals
Dinner
Hours
Monday:
5:00pm - 9:00pm
Tuesday:
5:00pm - 9:00pm
Wednesday:
5:00pm - 9:00pm
Thursday:
5:00pm - 9:00pm
Friday:
5:00pm - 9:00pm
Saturday:
5:00pm - 9:00pm
Sunday:
5:00pm - 9:00pm
About Us
With over 35 years in the business since graduating from the Culinary Institute of America, Terry Left, the proprietor, and Paul Bradley, the executive chef, have brought their years of experience to bear in developing exquisite recipes complemented by just the right sauces.
Terry's offers excellent full course dinners in a warm, casual dining atmosphere. Given the close proximity to the Great Lakes, their fish entr