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Fall Fun at Hops 'n Highlands Microbrew Festival

Fall Fun at Hops 'n Highlands Microbrew Festival

Hops 'n Highlands Microbrew Festival brings fall fun!
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Thursday, September 29

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M 58 °F

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September 30 October 01 October 02
R 65°/54° R 61°/52° R 62°/52°

Summer's "Must Eat" List: Seminole Pub

Interesting and unique menu items with a local flare are popping up at restaurants all around the Harbor Springs area, including our own Seminole Pub. If you are looking for a new lunch spot, a place to socialize over dinner or a spot between rounds on the links, the Seminole Pub is for you. Under new leadership in the kitchen from Chef Dean Grill, the menu has been refreshed with new twists and local ingredients.

Chef Dean brings nearly 20 years of experience to the kitchen at Seminole Pub and along with it a fresh newSeared Seasonal Fish Sandwich from Seminole Pub take on the menu. Sticking with pub food classics, he has found a way to incorporate fresh new twists on each item. A classic favorite,chicken wings, becomes even better with a new prep technique and savory sauces. Chef Dean brines all chicken wings in a local Michigan lager, orange juice, salt, sugar and water mixture to seal in moisture and delicious juices. There are four house-made sauces to pick from, "Red Hot," dry rubbed jerk, sweet chili sauce, or bourbon cherry BBQ. A nice sear from the grill adds a little extra crunch and flavor to this appetizer. Stopping in for a light but filling lunch? The Seared Seasonal Fish Sandwich is a must! Fresh fish is pan seared in house-made blackened seasoning then placed on ciabatta bread where it is topped with avocado, arugula and harissa paste. The harissa paste, a Middle-Eastern paste of roasted peppers, tomatoes, lemon, vinegar, garlic and cumin, adds a refreshing flavor to the sandwich. This revamped fish sandwich is sure to satisfy.

For a savory lunch, the Bogey Short Rib Burger is sure to impress. A special blend of sirloin, ribeye and ground chuck combines into a 6 oz. patty that is charbroiled and topped with arugula, beefsteak tomato slice, pickled red onion, and set atop a brioche bun. Customize it by adding cheese, bacon, wild mushroom demi-glace, or all three! If your mouth wasn't watering yet, it is now.

Just like the lunch menu, the dinner menu is loaded with delectable options from Chef Dean as he aims to make meals more social with shared plates. "I want food to be a more social experience as people bring their friends and family to sit down at a meal that makes them feel at home," says Chef Dean. The Seminole PubShrimp Ceviche at Seminole Pub dinner menu is comprised of shared and large plate options that have something for everyone. Sit on the patio with a group of friends, pick a few shared plates, order your favorite drink and enjoy a summer evening filled with laughs and great food. I recommend starting with the Ceviche Shrimp Cocktail. Unlike your regular shrimp cocktail, this option has a depth of flavor and is served with house-made tortilla chips. Poached white shrimp is diced along with jicama, cucumber, tomatoes, avocado, lime juice, cilantro, and chili pasta. Flavors combine for the perfect combination of warmth and cooling that says nothing but summer.

Chef Dean grew up in a second generation Italian and French family and began cooking with them at a very early age. This is the passion he brings to the kitchen to provide a wholesome family meal for all to enjoy and savor. In fact, one of the large plate dinner items, The Mary's Brick Chicken, is inspired by one of his mother's favorite dishes This dish makes you feel right at home with its comfort food style of brine roasted chicken, caramelized leek Yukon Gold mashed potatoes with house-spiced carrots on the side. It is a home cooked meal I would love to have every night!

My stomach is growling and I only described  a few of the many options served at the Seminole Pub! A variety of other salads, sandwiches, soups and entrees fill the menu making your decision about what to order first hard; but not matter what you order, it won't disappoint. 

Until next time,

Makenzie

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