Food & Beverage Director:	Diane Kanz
Executive Chef:	George Weir
Bourbons 72	Todd Coucke, Executive Sous Chef
Seasons Buffet, The Deli and Banquet	Roy Ellison, Executive Sous Chef

Bourbons 72
You’ll find a casual dining experience with a touch of first class at Turtle Creek’s Bourbons 72. Featuring Bourbon Marinated Beef, Fresh Seafood and Pastas from around the world. Enjoy our specialty Bourbon sauces and glazes paired with special creations and premium Bourbons. Exclusive desserts are prepared daily. Captains service available nightly.

Seasons Buffet
Seasons Buffet has something for everyone. Loaded with regional and ethnic favorites such as American, Asian, Italian, and Spanish Cuisines. Friday evenings indulge with a wonderful Seafood Buffet and Saturday evenings enjoy our Oven Roasted Prime Rib Buffet.

The Deli
The Deli has Classic Old World Sandwiches made fresh with Artisan Breads, wonderful Salads and more. Aalways a savory choice, The Deli is a delicious bite anytime. Open 24 hours, seven days-a-week.

Coffee Spoon
Overlook the exciting Gaming Floor while enjoying a Michigan Roasted Fair Trade Specialty Coffee, Cappuccino or Espresso. Fresh Baked Pastries and Delicacies, Nuts and Chocolate Treats are available at the Coffee Spoon daily.

Level 3 Lounge
Enjoy your favorite beverage with friends in Level 3 Lounge, our nightclub on the 3rd Floor. Exciting entertainment performs on stage Thursday through Sunday from 9pm to 1am. Summer evenings, relax under the stars on our outdoor patio.

Signature Menu Selections from Bourbons 72
Kobe Beef Tournedos with Bourbon Demi Glace and Morels

Ingredients
8oz Kobe Beef Tenderloin (Center Cut)
2 Thick Slices Brioche Bread
¼ Cups Extra Virgin Olive Oil
2oz Dried Morel Mushrooms
2oz good quality bourbon
2 tbl Demi Glace paste (Available at your local Butcher)
Kosher Salt and Freshly Ground Pepper

Procedure

• Soak Dried Morels in 2 cups warm water for 20 minutes
  
• Drain well and save water for later use
  
• Cut brioche into circles the same diameter as the tenderloin
  
• Cut Beef Tenderloin into two equal sized medallions
  
• Season both sides of meat with Salt and Pepper
  
• In a Heavy Gauge Skillet, Heat ½ of the oil and brown the brioche on both sides. Set aside
  
• Add remaining olive oil to the pan and return to medium high heat.
  
• Sear beef in hot oil to desired doneness, and set aside to rest.
  
• Return pan to heat and add mushrooms. Sauté gently for 1 minute. Add bourbon and tilt pan slightly to flame.
  
• When flame resides add reserved mushroom water and demi glace paste and mix well.
  
• Bring to simmer and return medallions just long enough to allow sauce to coat.
  
• Place Beef on toast rounds and pour sauce over.
  
• Enjoy with your favorite potato and fresh vegetables

Pancetta Wrapped Salmon

Ingredients
8oz Salmon Filet
2oz Pancetta, Sliced Thin
¼ oz Fresh Tarragon Leaves
Kosher Salt
Fresh Ground Black Pepper
1tsp Pomegranate Glaze
1ea Lemon Section
2oz Clarified Butter

Procedure

• Season Filet with Salt and Pepper
  
• Lay tarragon leaves across top of filet
  
• Wrap with pancetta
  
• In a French steel skillet, sauté the filet topside down first in clarified butter.
  
• Cook for 3 minutes
  
• When bacon is crisp, turn filet over and transfer pan to 400 degree oven
  
• Cook additional 5 minutes
  
• Arrange vegetables on serving dish and set salmon filet across 1/3 of the vegetables
  
• Drizzle plate with pomegranate glaze
  
• Garnish with lemon section and flower
  

Blueberry Bourbon Bread Pudding

Ingredients
2LB Bread Cubes, Diced ¾ inch
6 ½ Cup Milk
8 Each Eggs
¼ Cup Vanilla
1LB Brown Sugar
¼ Cup Cinnamon
2 Cup Dried Blueberries
2 Cup Bourbon

Procedure

• 
  
• Combine milk, eggs, vanilla, cinnamon, brown sugar, and 1 cup of the bourbon and mix well
  
• Combine blueberries and remaining bourbon in a non-reactive saucepan and bring to simmer. Allow blueberries to absorb bourbon. Set aside
  
• Combine wet mixture with bread cubes and allow bread to absorb all liquid.
  
• Spread the mixture in a baking dish
  
• Bake at 325 for 30 minutes or until lightly browned.
  
• Allow to cool slightly
  
• Scoop onto serving plate and spoon bourbon soaked blueberries on top
  
• Drizzle with caramel sauce
  
• Serve with French Vanilla Ice Cream

Media Contact:
J. Michael DeAgostino
Public Relations Manager
Grand Traverse Resort & Spa
Direct Phone: 231-534-6352
Toll Free: 800-748-0303, ext 6352
E-Mail: publicrelations@gtresort.com