Only Fur Paws

Happy

BURGER'S DAY

************

Celebrate our favorite American dish with us!
Come to one of our branches and get

50% OFF

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Your

Dog's

Favorite Kitchen

DISCOVER THE PLACE

Fresh Garden Salad

Fresh arugula lettuce, grated carrots and mushrooms, served with balsamic dressing, fresh parsley and Parmesan

$19.55

Smoked Beef Entrecôte

This juicy steak is the chefs' favorite dish . Served best medium rare, with perfectly fried onion rings

$29.55

Mushrooms Pappardelle

One of our most popular winter dishes, prepared with fresh greens and butter-sauteed mushrooms

$12.55

Lemon Meringue Pie

Sweet, tangy and fresh pie. Made fresh daily by our in-house pastry chef, this classic is topped with perfectly toasted meringue

$15.55

Food for Dogs

This is a classic dish for serving at any festive brunch. Top with fresh greens, warm bread and sparkling wine.

Servings

4

Prep time

45 min

Ingredients	Quantity	Directions
Bacon	4 pieces	In a skillet, fry the bacon on each side.
Eggs	4	Fill a large saucepan with water and bring to a simmer.
Butter	1 cup	Break the eggs into the pan.
English muffins	4	Cook the eggs for 2 minutes.
Hollandaise sauce	1/2 cup	Toast the English muffins and top with bacon, eggs and sauce. Serve.

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Food for Dogs

- Flavors -

Sashimi Combo

Combination of 3 freshly selected salmon, tuna and yellow tail, fish eggs and caviar

$12

Gyoza

Pan-fried Japanese pork and vegetable dumplings

$10

Salmon Tartare

Salmon, tempura, wasabi, soy sauce, green onion, sesame, served with wonton chips

$14

FULL MENU

Human-Grade

Recipes

No harmful

by-products

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"Your dog's favorite kitchen"

Human-grade

Ingredients

Animal Protein Source

Vegetables

Grains

Fruits

THE CHEF

A master of his craft, Chef John Doe came from Chicago's elite kitchens to help elevate the culinary experience at Michigan Dining to new heights. Students, staff and guests at catered events benefit from his expertise in menu development and creativity in designing special dining occasions.

Chef Doe has a culinary arts degree from The Culinary Institute of America and has trained in New York, Chicago and Detroit.

Mathieu de L.

RESERVATIONS

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