Chicken. Chicken Provolone - $22.95 GF, EF, NF Pan seared boneless chicken breast, smothered in a provolone cream sauce, and topped with a sweet tomato and basil chutney. Peach BBQ Whiskey Chicken - $22.95 GF, DF, NF Grilled boneless chicken breast, glazed in a house made peach barbeque whiskey sauce. Chicken Marsala - $23.95 GF, DF, EF, NF Pan seared boneless chicken breast covered with a classic red wine sauce and sauteed mushrooms. Coconut Lime Chicken - $23.95 GF, DF Pan seared boneless chicken breast, smothered in a creamy coconut lime sauce, topped with cilantro. Pesto Chicken - $24.95 EF Grilled boneless chicken breast, marinated in pesto, served over a bed of cheese tortellini, and topped with a classic Italian white cream sauce. Xxxxxxxxx Chicken - $24.95 EF Boneless, skinless chicken breast, chargrilled and marinated in a tequila citrus blend, topped with a xxxxxxxxx jus and fresh pico. Tuscan Chicken - $24.95 GF, EF, NF Grilled marinated boneless chicken breast covered in bacon, sundried tomato, and spinach cream sauce. Pork Carnitas - $21.95 NF Tender braised pulled pork carnitas served with salsa verde and flour tortillas. Baby Back Ribs - $23.95 GF, EF, NF Smoked and slow cooked, smothered in Memphis style BBQ. Prices are subject to 20% service charge and 6% Michigan sales tax. Choosing additional sides will add $2.00 to menu price. Please add $1.25/person if ordering split entrees. Not applicable to combo plates. V – vegetarian, GF – gluten free, DF – dairy free, EF – egg free, NF – nut free **All Meats can be cooked to order—Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Beef Steak Tips - $20.95 GF, DF, EF, NF Sauteed with button mushrooms and pearl onions in brown sauce. Served over a bed of egg noodles. Smoked Brisket - $23.95 GF, DF, EF, NF Melt in your mouth slow cooked Smoked Brisket. Served with a honey bourbon glaze. Classic Pot Roast - $23.95 GF, DF, EF, NF Slow roasted xxxxx roast, hand shredded and served in a brown gravy. Korean Style Short Rib Steak - $26.95 GF, DF, EF, NF Char-grilled short rib steak, marinated in Korean Spices, topped with a Korean inspired hoisin sauce and green onions. Pinnacle Sirloin - $31.95** GF, DF, EF, NF Pinnacle signature cut, seasoned steak, char grilled and served with a wild mushroom bordelaise. Tenderloin Filet - $42.95** GF, NF Seasoned chargrilled tenderloin topped with a mushroom red wine sauce. Roasted Prime Rib** - 10oz $37...
Chicken. Peach Whiskey BBQ Chicken - $19.95 Boneless chicken thighs, smothered in a peach whiskey BBQ sauce. Grilled Chicken Margherita - $20.95 GF, EF Boneless, skinless chicken breast marinated in basil pesto, topped with fresh mozzarella and tomato medley. Tuscan Chicken - $21.95 GF, EF, NF Pan seared chicken breast, topped with a bacon, sundried tomato, and spinach, cream sauce. Chicken Marsala - $22.95 DF, EF, NF Boneless, skinless chicken breast finished in a classic marsala wine sauce and mushrooms. Chicken Xxxxxxxxxx - $22.95 GF, EF, NF Classic Italian dish with bone in chicken thighs, seared and braised in a red wine tomato sauce. Pork Carnitas - $19.95 NF Tender and crispy, braised pulled pork carnitas are best served with salsa verde and flour tortillas. Baby Back Ribs - $21.95 GF, EF, NF Smoked and slow cooked, Memphis style BBQ ribs. Bone In Frenched Pork Chop GF, EF, NF Grilled with a honey chili glaze. Prices are subject to 20% service charge and 6% Michigan sales tax. Choosing additional sides will add $2.00 to menu price. Please add $1.25/person if ordering split entrees. Not applicable to combo plates. V – vegetarian, GF – gluten free, DF – dairy free, EF – egg free, NF – nut free **All Meats can be cooked to order—Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Beef Steak Tips - $17.95 GF, DF, EF, NF Sauteed with button mushrooms and pearl onions in brown sauce. Smoked Brisket - $18.95 GF, DF, EF, NF Smoked and slow cooked overnight. Classic Pot Roast - $21.95 GF, DF, EF, NF Slow roasted to fork tender with pan gravy. Grilled Flank Steak with Chimmi Churri - $24.95** GF, DF, EF, NF Seasoned grilled flank steak, topped with Chimichurri. Pinnacle Sirloin - $29.95** GF, DF, EF, NF Pinnacle signature cut, seasoned steak, char grilled and served with a wild mushroom bordelaise. Tenderloin Filet - $36.95** GF, NF Seasoned char-grilled tenderloin topped with a mushroom red wine sauce. Roasted Prime Rib** - 10oz $33.95 or 14oz $41.95 GF, DF, EF, NF Rib eye, slow roasted to medium, with our signature house rub. Seafood Miso Honey Salmon - $21.95** GF, DF, EF, NF Pan seared salmon with Miso Honey glaze. Grilled Mahi Mahi - $23.95** GF, EF, NF Chargrilled Mahi Mahi with a lemongrass lime aioli. Prices are subject to 20% service charge and 6% Michigan sales tax. Choosing additional sides will add $2.00 to menu price. Please add $1.25/person if ordering split entrees. Not applicable ...
Chicken. Use 3-pound chickens that are either whole, halved, or quartered. Completely cover with your favorite rub. •Fill water pan with water for tender chicken. For a smokier flavor, chicken may be cooked without water. •Fill smoker box with soaked wood chips. •Set temperature control to 2750F and turn the smoke switch to “ON”. •Allow the oven to preheat for 30 minutes before placing chicken in oven. •Cook for approximately 2-1/2 hours. •Remove chicken pieces. Brush with barbecue sauce. Cold Smoking Procedures Cold smoking is a method used to add smoke flavor to food without cooking the food. Once smoked, the food can be cooked by any method desired. Seasonings and marinades can be added before cold smoking most foods. Use your regular recipe instructions for seasoning then use the following procedure for cold smoking. •Fill smoker box with soaked wood chips. •Fill two kitchen pans with ice. •Sprinkle one cup of rock salt over the ice in each pan. •Place food to be smoked directly on oven rack or on a sheet pan. •Put one ice pan on oven rack above food to be smoked. Place the second pan on oven rack below the food to be smoked. •Do not turn on the temperature control knob. Turn the smoke switch to “ON”. •Use the following cold smoking table to determine smoking times. •Halfway through smoking time, turn the food over to insure smoke flavor on all sides when sheet pan is used. •When smoking is completed, remove foods from oven and cook immediately or plastic wrap and refrigerate. NOTE: Vegetables should be blanched for five minutes in boiling water, chilled then air dried before cold smoking. Cold Smoking Table Food Type Cold Smoking Time Beef 90 minutes Pork 60 minutes Chicken 40 minutes Duck 40 minutes Game (Deer) 40 minutes Salmon / Tuna Fillets 40 minutes Shellfish (shrimp, scallops, oysters, etc.) 60 minutes Vegetables 30 minutes Cheeses 30 minutes Allow 15 minutes preheat time for smoker element to start smoking process in oven. Oven Roasting Procedures (Without Smoke) This smoker oven is an efficient convection oven that will provide precise roasting temperatures for any roasting operation. The louvered oven sides distribute dry heat evenly throughout the oven cavity for even roasting. Do not put water in the water pan when oven roasting and do not turn on the smoker switch. Many foods, such as roasted smoked peppers, smoked prime rib roast of beef, turkey or game, are particularly interesting when first cold smoked then roasted. Keep in mind that the prehe...
