Windows has been a winner with Northern Express readers every year since the Best of Northern Michigan survey began, and 2005 continues a winning run for the popular Leelanau County destination restaurant, which was voted “Best Place to Splurge.”
That probably comes as no surprise, because the restaurant at 7666 W. Bayshore Drive, midway between Suttons Bay and Traverse City, has been renowned throughout the region as a “must-do” dining experience for many years.
Windows brims with atmosphere and elegance, featuring American cuisine that draws on French and Cajun influences with an extensive wine list. Every window looks out on Grand Traverse Bay from the dining area, and the food is as attractive as the view.
Chef-owner Phil Murray graduated from the Schoolcraft Community College course in 1975 and worked in New Orleans’ Commanders Palace with famed chef Paul Prudhomme. His background added both a French flair and Cajun spice to his menu as well as the makings of his annual Mardi Gras celebration.
Commitment to quality is the secret of Murray’s success. With only the freshest ingredients, he gets many of his salad greens and vegetables from local growers. Windows’ meats come from purveyors in Chicago and New York, with seafoods provided by five groups in Boston and New York.
Those who arrive for dinner before 5:30 p.m. can get the “Early Bird” special at $18 per person for three choices: salmon Florentine, whitefish or beef medallions. Our entree was accompanied, at no extra charge, with a butternut squash bisque, (normally $5.50) and paneed chevre -- sun dried tomatoes, pistachios, rosemary creme, normally $7.95.
Eight appetizers include smoked whitefish pate, mussels Provencal, BBQ shrimp, blue lump crab puffs, smoked salmon, diver scallops, stone crab claws in remoulade sauce, and foie gras.
The dinner menu offers nine seafoods at $34, including Whitefish Pecadine, paneed with roasted pecans and Creole meuniere sauce; Chesapeake Striped Bass oven roasted with jumbo sea scallops and saffron lemon butter; and Ahi Tuna Tamari marinated and grilled with whole grain mustard and sea scallops. There is also Gulf Lemon fish, Indian grilled with Nantucket bay scallops; Dotted Rose Snapper ala Greig, pan sauteed with blue lump crab and mushrooms; Walleye filet paneed with gulf shrimp and scallops; Gulf Red Grouper sauteed with garlic shrimp and scallops; oven-roasted Golden Corvina with baby spinach; and roasted Lobster and blue lump crabcakes lightly seasoned and breaded, served with Creole meuniere.
Eight entrees run from Duck Confit marinated in sea salt, cracked pepper, braised and roasted with smoked apple bacon and lentils; to an Amish breast of Chicken Boursin sauteed crispy and garnished with Boursin cheese, both at $32.
Other choices include Veal Picata with capers and lemon butter; Mignonettes of Beef Tenderloin chargrilled with exotic mushroom gravy and Le Duo: Quail stuffed with Arborio rice with a petite Filet Mignon, all at $34. Two entrees at $36 are Toumedos Nicholas, a pan-seared tenderloin garnished with mushrooms, dry cured ham and a burgundy wine reduction; and Rack of Lamb Gourmet, marinated in rosemary and olive oil, with baby spinach in a port wine reduction. Windows also offers a Cajun Surf and Turf which includes a beef tenderloin filet, chargrilled or blackened with grilled or spicy BBQ shrimp at $38.
Pastry chef Cory Luna is in charge of desserts including house-made truffles and a chocolate Mousse Olivia with dark chocolate, strawberries, raspberries, kiwi and whipped cream.
There are 11 Windows desserts, including Strawberry sorbet; Carrot Cake with cream cheese frosting; Pecan Cheesecake Southern with fromage blanc, toasted pecans in graham crust; Creme Caramel, a French style custard with fresh creme, citrus essence and vanilla beans. There is also a dark chocolate raspberry torte, the Northern Star, with layers of white chocolate mousse, almond biscuit, hazelnut crunch and vanilla ice cream. And don’t forget the Windows classic, Ice Cream Cake with layers of chocolate genoise and milk chocolate maple walnut ice cream with chocolate sauce.
Windows offers a Birthday Month in November, which features a discount off the entree according to one’s age. If you’re over 50, you receive 50% off your entree, with the exception of Thanksgiving Day. From October-November Chef Murray has pre-holiday cooking classes with instruction in a full meal from soups, sauces and stocks, to seafoods, desserts, chocolates and a Thanksgiving feast.
In addition to its exceptional wine list, Windows offers a full bar. A single malt scotch runs from $6, cognac $7 to $28, port $4-$14. At $7, their Tanqueray martini is quite large. The restaurant is open 5-10 p.m. Reservations required, ph. 231-941-0100.
That probably comes as no surprise, because the restaurant at 7666 W. Bayshore Drive, midway between Suttons Bay and Traverse City, has been renowned throughout the region as a “must-do” dining experience for many years.
Windows brims with atmosphere and elegance, featuring American cuisine that draws on French and Cajun influences with an extensive wine list. Every window looks out on Grand Traverse Bay from the dining area, and the food is as attractive as the view.
Chef-owner Phil Murray graduated from the Schoolcraft Community College course in 1975 and worked in New Orleans’ Commanders Palace with famed chef Paul Prudhomme. His background added both a French flair and Cajun spice to his menu as well as the makings of his annual Mardi Gras celebration.
Commitment to quality is the secret of Murray’s success. With only the freshest ingredients, he gets many of his salad greens and vegetables from local growers. Windows’ meats come from purveyors in Chicago and New York, with seafoods provided by five groups in Boston and New York.
Those who arrive for dinner before 5:30 p.m. can get the “Early Bird” special at $18 per person for three choices: salmon Florentine, whitefish or beef medallions. Our entree was accompanied, at no extra charge, with a butternut squash bisque, (normally $5.50) and paneed chevre -- sun dried tomatoes, pistachios, rosemary creme, normally $7.95.
Eight appetizers include smoked whitefish pate, mussels Provencal, BBQ shrimp, blue lump crab puffs, smoked salmon, diver scallops, stone crab claws in remoulade sauce, and foie gras.
The dinner menu offers nine seafoods at $34, including Whitefish Pecadine, paneed with roasted pecans and Creole meuniere sauce; Chesapeake Striped Bass oven roasted with jumbo sea scallops and saffron lemon butter; and Ahi Tuna Tamari marinated and grilled with whole grain mustard and sea scallops. There is also Gulf Lemon fish, Indian grilled with Nantucket bay scallops; Dotted Rose Snapper ala Greig, pan sauteed with blue lump crab and mushrooms; Walleye filet paneed with gulf shrimp and scallops; Gulf Red Grouper sauteed with garlic shrimp and scallops; oven-roasted Golden Corvina with baby spinach; and roasted Lobster and blue lump crabcakes lightly seasoned and breaded, served with Creole meuniere.
Eight entrees run from Duck Confit marinated in sea salt, cracked pepper, braised and roasted with smoked apple bacon and lentils; to an Amish breast of Chicken Boursin sauteed crispy and garnished with Boursin cheese, both at $32.
Other choices include Veal Picata with capers and lemon butter; Mignonettes of Beef Tenderloin chargrilled with exotic mushroom gravy and Le Duo: Quail stuffed with Arborio rice with a petite Filet Mignon, all at $34. Two entrees at $36 are Toumedos Nicholas, a pan-seared tenderloin garnished with mushrooms, dry cured ham and a burgundy wine reduction; and Rack of Lamb Gourmet, marinated in rosemary and olive oil, with baby spinach in a port wine reduction. Windows also offers a Cajun Surf and Turf which includes a beef tenderloin filet, chargrilled or blackened with grilled or spicy BBQ shrimp at $38.
Pastry chef Cory Luna is in charge of desserts including house-made truffles and a chocolate Mousse Olivia with dark chocolate, strawberries, raspberries, kiwi and whipped cream.
There are 11 Windows desserts, including Strawberry sorbet; Carrot Cake with cream cheese frosting; Pecan Cheesecake Southern with fromage blanc, toasted pecans in graham crust; Creme Caramel, a French style custard with fresh creme, citrus essence and vanilla beans. There is also a dark chocolate raspberry torte, the Northern Star, with layers of white chocolate mousse, almond biscuit, hazelnut crunch and vanilla ice cream. And don’t forget the Windows classic, Ice Cream Cake with layers of chocolate genoise and milk chocolate maple walnut ice cream with chocolate sauce.
Windows offers a Birthday Month in November, which features a discount off the entree according to one’s age. If you’re over 50, you receive 50% off your entree, with the exception of Thanksgiving Day. From October-November Chef Murray has pre-holiday cooking classes with instruction in a full meal from soups, sauces and stocks, to seafoods, desserts, chocolates and a Thanksgiving feast.
In addition to its exceptional wine list, Windows offers a full bar. A single malt scotch runs from $6, cognac $7 to $28, port $4-$14. At $7, their Tanqueray martini is quite large. The restaurant is open 5-10 p.m. Reservations required, ph. 231-941-0100.
