Dinner Menu

Mushroom Soup - Sliced fresh mushrooms simmered in white wine, cream and fresh grated parmesan cheese. 6.50

Italian Vegetable Soup - With zucchini, tomatos, leeks, carrots, cannellini beans and kale simmered in vegetable stock 6.00

Roasted Butternut Squash Soup - Pureed with honey and lightened with ginger cream 6.00

Bravo! Signature Salad - Mixed wild greens with dried cranberries, goat cheese and our balsamic vinaigrette. 6.50

Garden Salad - Crisp greens, parmesan cheese, tomatoes, olives and focaccia bread. 6.00

Caesar Salad - Fresh romaine hearts tossed with anchovies, olives, homemade croutons and Bravo! Caesar dressing. 6.50

Salad Additions - Add you choice of topping:

Grilled chicken add 6.00
Sauteed shrimp add 9.00
Baked salmon add 11.00
Grilled portabella add 5.00
Grilled duck breast 11.00

 

Bravo! Cobb Salad – Crisp greens layered with avocado, bacon, chicken, tomato, black olives, gorgonzola cheese, egg and our creamy garlic dressing. 14.00
Caesar Salad – Fresh romaine hearts tossed with olives, homemade croutons and Bravo! Caesar dressing. 11.00
Grilled chicken add 6.00 Sautéed shrimp add 9.00 Baked salmon
add 11.00 Grilled portabella add 5.00 Grilled duck breast 11.00
Bravo! Signature Salad – Mixed wild greens, dried cranberries,
goat cheese, parmesan croutons and balsamic vinaigrette. 10.00
Grilled chicken add 6.00 Sautéed shrimp add 9.00 Baked salmon
add 11.00 Grilled portabella mushroom
add 5.00 Grilled duck breast add 11.00
Sliced Chicken and Apple Salad – Chilled chicken breast over
crisp greens with pine nuts, sliced apples and honey mustard dressing. 12.00

 

Artichoke Mousse - Pureed artichokes, herbs and cream cheeses served with wood-fired rosemary and Gorgonzola flatbread. 11.00

Grilled Tenderloin Medallion - Served on toast points with roasted sweet red pepper sauce and fried leaks. 17.00

Fried Calamari - Fresh baby squid rings, hand-breaded and lightly fried, served with tomato and pepperocini salsa. 13.00

Risotto Balls - Porcini, oyster, and wood ear mushrooms rolled in risotto with gorgonzola cheese and lightly fried. 12.00

Sweet Potato and Goat Cheese Ravioli - Handmade fresh pasta raviolis stuffed with pureed roasted sweet potato, pine nuts, and goat cheese topped with sage butter sauce. 13.00

Lobster Ravioli - Poached lobster tail in pasta pillows with garlic, brown butter and tomatoes. 16.00

Bravo! Beer Battered Whitefish - Fresh whitefish fillets hand dipped in our Bravo amber ale batter and fried, served with lemon aioli and our sweet potato chips. 16.00

 

 

Artichoke and Angel Hair Pasta - Marinated artichoke hearts sautéed in virgin olive oil, garlic and fresh basil with angel hair pasta. 17.00

Grilled Chicken add 6.00 Sautéed Shrimp add 9.00 Baked Salmon add 11.00 Grilled Portabella Mushroom add 5.00  Grilled Duck Breast 11.00

Spinach and Penne Pasta - Tossed with sliced black olioves, spinach, and cherry tomatoes in blue cheese cream sauce 18.00

Grilled chicken add 6.00, Baked salmon add 11.00 Grilled portabella mushroom add 5.00 Grilled Duck Breast 11.00

Fettuccine Alfredo with Chicken - Sautéed chicken breast, broccoli, mushrooms, sweet garlic, and fettuccine in our parmesan cream sauce. 20.00

Crab Ravioli with Shrimp - Blue crab stuffed pasta pillows topped with shrimp and our spicy garlic pepper cream sauce. 26.00

Traditional Lasagna - Layers of ricotta, parmesan, and mozzarella cheese with pasta, sweet Italian sausage, and marinara sauce. 19.00

Shrimp Scampi with Linguine - Sautéed garlic shrimp, extra virgin olive oil, tomatoes, and white wine with linguine 26.00

Pasta Sampler - Ricotta cheese and vegetable stuffed pasta shells, homemade lasagna, and cheese tortellini with pesto cream sauce. 24.00

 

Bravo! Signature Pizza – Herbed olive oil, morel mushrooms, fresh basil, red onions, with parmesan and mozzarella cheese. 17.00

Woodland Mushroom Pizza – Thin crust with herbed olive oil, mozzarella cheese, portabella, button mushrooms, tomatoes and capers.13.00
Sweet Italian Pizza – Rich tomato sauce, Italian sausage, red onions, fresh basil, portabella mushrooms and mozzarella cheese. 14.00

Pesto Pizza – Thin crust with pesto, chicken, artichokes, goat cheese and sundried tomatoes. 14.00
Chicken Gorgonzola Pizza – Herbed olive oil, roasted chicken, roasted red peppers, prosciutto ham, fresh rosemary and sweet gorgonzola cheese. 14.00
Spinach Pizza – Herbed olive oil, fresh spinach, artichokes, portabella mushroom, tomato and mozzarella cheese. 13.00

Traditional Pizza - Start with rich tomato sauce or herved olive oil, and our blend of freshly grated parmesan, provolone and mozzarella cheese. 12.00

Add your choice of toppings: Pepperoni, sausage, chicken, prosciutto ham, black olives, red peppers, mushrooms, red onion, scallions, fresh tomatoes, sun-dried tomatoes, artichokes, Gorgonzola cheese, portabella mushrooms, bacon or pineapple. 95 cents each.

 

Lake Superior Whitefish Filet – Pan-fried wild caught filet with capers, sun-dried tomatoes and lemon, served with blue crab risotto and vegetables. 24.00
Grilled Maple Leaf Farm Duck Breast – Michigan applecider marinated duck breast served on wild mushroom risotto with crispy leeks. 26.00
Chicken Marsala – Sautéed chicken breast with a light mushroom and Marsala wine sauce, served with smoked corn and asparagus risotto, and fresh vegetable of the day. 25.00
Grilled Tenderloin of Beef – Center-cut tenderloin grilled to temperature, served with Chianti sauce, fried artichokes, roast elephant garlic mashed potatoes and grilled vegetables. 36.00
Spice Encrusted Planked Salmon with Scallops –roasted and served over blue crab risotto with scallops, asparagus and a lightly spiced tomato sauce. 30.00

 Chicken Gnocchi – Sauteed chicken breast in mushroom cream sauce served on crispy potato and spinach gnocchi. 27.00
Yellow Fin Tuna With Pesto – Seared yellow fin tuna steak topped with pesto, served with blue crab risotto, and fresh vegetable of the day 26.00
Grilled Herb Encrusted Stuffed Pork Chop – Stuffed with provolone cheese, prosciutto ham and served with roast elephant garlic mashed potatoes and fresh vegetables. 25.00
Grilled Pepper Encrusted Top Sirloin Steak – Topped with Bravo! Amber Ale reduction sauce with bacon and carmelized onions and served with roast garlic mashed potatoes and fresh  vegetables. 24.00

Pan Seared Fresh Sea Scallops - with herb butter on bed of asparagus and smoked corn risotto, topped with crispy kale. 27.00

Lunch Menu

Mushroom Soup - Sliced fresh mushrooms simmered in white wine, cream and fresh grated parmesan cheese. 6.50 

Italian Vegetable Soup - With zucchini, tomatoes, leeks, carrots, cannellini beans and kale simmered in vegetable stock 6.00
Roasted Butternut Squash Soup - Pureed with honey and lightened with ginger cream. 6.00

Bravo! Signature Salad - Mixed wild greens with dried cranberries, goat cheese and our balsamic vinaigrette. 6.50
Garden Salad - Crisp greens, parmesan cheese, tomatoes, olives and focaccia bread. 6.00
Caesar Salad - Fresh romaine hearts tossed with anchovies, olives, homemade croutons and Bravo! Caesar dressing. 6.50 

Salad Additions - Add you choice of topping:

Grilled chicken add 6.00
Sauteed shrimp add 9.00
Baked salmon add 11.00
Grilled portabella add 5.00
Grilled duck breast 11.00

 

Bravo! Signature Pizza – Herbed olive oil, morel mushrooms, fresh basil, red onions, with parmesan and mozzarella cheese. 17.00

Woodland Mushroom Pizza – Thin crust with herbed olive oil, mozzarella cheese, portabella,button mushrooms, tomatoes and capers. 13.00
Sweet Italian Pizza – Rich tomato sauce, Italian sausage, red onions, fresh basil, portabella mushrooms and mozzarella cheese. 14.00

Pesto Pizza – Thin crust with pesto, chicken, artichokes, goat cheese and sundried tomatoes. 14.00
Chicken Gorgonzola Pizza – Herbed olive oil, roasted chicken, roasted red peppers, prosciutto ham, fresh rosemary and sweet gorgonzola cheese. 14.00
Spinach Pizza – Herbed olive oil, fresh spinach, artichokes, portabella mushroom, tomato and mozzarella cheese. 13.00

Traditional Pizza - Start with rich tomato sauce or herved olive oil, and our blend of freshly grated parmesan, provolone and mozzarella cheese. 12.00

Add your choice of toppings: Pepperoni, sausage, chicken, prosciutto ham, black olives, red peppers, mushrooms, red onion, scallions, fresh tomatoes, sun-dried tomatoes, artichokes, Gorgonzola cheese, portabella mushrooms, bacon or pineapple. 95 cents each.

 

Grilled Chicken Sandwich - On Rosemary focaccia bread with provolone cheese, capicola ham and mayonnaise. 10.00

Blackened Yellow Fin Tuna – Spiced and seared rare served on brioche bun with honey mustard and mixed greens, served with sweet potato chips. 13.00

Grilled Fresh Vegetable Sandwich- Portabella mushrom, zucchini, onions, sweet peppers spinach, provolone and goat cheese with pesto. 10.00

Kobe Style "Wagyu Beef" Burger - On brioche roll with capicola ham, portabella mushrooms, provolone and roasted garlic mayonnaise. 13.00

Slow Roasted Michigan Turkey Sandwich - Focaccia bread topped with warm turkey breast, smoked bacon, provolone cheese, fig and balsamic dressing, apples and mixed greens. 13.00

Bravo Beer Battered Whitefish - Fresh whitefish fillets hand dipped in our Bravo amber ale batter and fried, served with lemon aioli on a bun and served with our sweet potato chips. 11.00

Bravo!Grilled Wrap Chicken Sandwich - With onions, spinach, roast red peppers and Boursin cheese. 10.00 

Artichoke and Angel Hair - Marinated artichoke hearts sautéed in virgin olive oil, garlic and fresh basil with angel hair pasta. 15.00

Grilled chicken add 6.00 Sautéed shrimp add 9.00 Grilled portabella add 5.00 grilled duck breast 11.00

Spinach and Penne Pasta - Tossed with sliced black olives, spinach, and cherry tomatoes in blue cheese cream sauce 18.00

Grilled chicken add 6.00  Sauteed shrimp add 9.00  Baked salmon add 11.00Grilled portabella mushromm add 5.00  Grilled duck breast add 11.00

Fettuccine Alfredo with Chicken - Sautéed chicken breast, broccoli, mushrooms, sweet garlic, and fettuccine in our parmesan cream sauce. 17.00

Traditional Lasagna - Layers of ricotta, parmesan, and mozzarella cheese with pasta, sweet Italian sausage, and marinara sauce. 16.00

Pasta Sampler - Ricotta cheese and vegetable stuffed pasta shells, homemade lasagna, and cheese tortellini with pesto cream sauce. 20.00

Shrimp Scampi with Linguine - Sautéed garlic shrimp, extra virgin olive oil, tomatoes, and white wine with linguine 20.00

 

Bravo! Cobb Salad - Crisp greens layered with avocado, bacon, chicken, tomato, black olives, Gorgonzola cheese, egg and our creamy garlic dressing. 14.00

Caesar Salad - Fresh romaine hearts tossed with olives, homemade croutons and bravo! Caesar dressing. 11.00 Grilled chicken add 6.00 Sautéed shrimp add 9.00 Grilled portabella add 5.00 grilled duck breast 11.00

Baked salmon add 10.00 Grilled flat iron steak add 11.00 Grilled portabella add 4.00

Bravo! Signature Salad - Mixed wild greens with dried cranberries, goat cheese and our balsamic vinaigrette.10.00 Grilled chicken add 6.00 Sautéed shrimp add 9.00 Grilled portabella add 5.00 grilled duck breast 11.00

Sliced Chicken and Apple Salad - Chilled chicken breast over crisp greens with pine nuts, sliced apples and honey mustard dressing. 12.00

 

Daily SelectionYour server will describe what our chefs
have created with today’s freshest, finest ingredients. MP
Fresh Filet of Salmon - Baked herb buttered salmon with smoked corn, almond and barley salad. Served with buttered asparagus. 22.00

Grilled Pepper Encrusted Top Sirloin Steak – Topped with Bravo! Amber Ale reduction sauce with bacon and carmelized onions and served with roast elephant garlic mashed potatoes and fresh vegetables. 20.00
Lake Superior Whitefish Filet – Pan-fried wild caught filet with capers, sun-dried tomatoes and lemon, served with the fresh vegetable of the day. 17.00
Chicken Gnocchi – Sauteed chicken breast in mushroom cream sauce served on crispy potato and spinach gnocchi. 20.00
Grilled Herb Encrusted Stuffed Pork Chop – Stuffed with provolone cheese, prosciutto ham and served with roast elephant garlic mashed potatoes and freh vegetables. 20.00

Yellow Fin Tuna With Pesto – Seared yellow fin tuna steak topped with pesto, served with smoked corn and asparagus risotto and fresh vegetable of the day. 21.00

Sunday Brunch

Welcome to our award winning Sunday All You Can Eat Buffet.

We are proud of all of our home made items from our specialty prepared salads, entrees and desserts. Here are just some of the things we feature.

 

Breakfast Items - Omelettes Made to Order; Egg Frittata, Freshly Made Waffles with Maple Syrup or Strawberry Sauce, Bacon Strips, Sausage Links

Salads - Tossed Salad with House-Made Dressings; Fresh Cut Seasonal Fruit, Tortellini Salad, Pasta Primavera and Broccoli Salad, Seafood Salad

Breads - Danish, Croissants and Muffins Bagels with Butter, Cream Cheese and Preserves Banana Bread, Lemon Poppy Seed Bread and Coffee Cake

Dinner Entrees & Side Dishes - Roast Beef , Baked Chicken, Ham with Pineapple Sauce; Chicken Alfredo with Linguine Mashed Potatoes, Fresh Vegetables

Desserts - White Chocolate Mousse, Cream Puffs, Trifles and Bread Pudding, Cheesecake, Brownies and Carrot Cake

Beverages - Coffee, Tea and Juice Included Complimentary Champagne Mimosa Toast

Adults $20.00Plus Tax & Tip Children 3 – 10 $10.00Seniors $17.00