KM In the Village – Dinner Menu

Soup & Starters

  • Charley’s Chowder
    Tomato-based fish chowder made famous at the original Charley’s Crab on Pine Lake
  • Soup du Jour
    Ask your server for today’s feature


  • Pasta Primavera
    Dried cherries, fresh vegetables, sliced mushrooms, toasted almonds, olive oil, garlic & herbs. Also available with grilled breast of chicken, or Gulf shrimp.
  • Macaroni & Cheese
    Oven baked with creamy Tillamook cheddar & Carr Valley Pinconning cheeses, topped with a crunchy panko breadcrumb crust. Also available with smoked ham, or Maine lobster.
  • Grilled Chicken Fettuccine
    Sliced chicken, mushrooms & tomatoes in a sweet red bell pepper cream
  • Tortellini & Grilled Chicken a la Creme
    Half moons of cheese-filled pasta with grilled chicken & tomato cream
  • Michigan Fettuccine
    Grilled chicken, green beans, dried cherries, mushrooms & walnuts in a brandy-Dijon cream
  • Lobster & Shrimp Fettuccine a la Creme
    In a rich saffron cream with diced tomatoes & tomato basil fettuccine

Chicken & Ribs

  • Grilled Chicken Panroast
    Chargrilled chicken slowly simmered with saffron cream & diced tomatoes, served over buttery rice pilaf with a wedge of crunchy garlic toast
  • Parmesan Encrusted Chicken
    Served with lemon caper buerre blanc and rice pilaf
  • Maryland Chicken
    With shrimp & crabmeat stuffing, lobster cream & rice pilaf
  • Spice Rubbed Baby Back Ribs
    3/4 of a slab served with garlic toast & oven baked macaroni & cheese

Fresh Fish

  • Georges Bank Schrod
    Choice of broiled with tartar sauce, Dijon mustard cream, or a crisp lemon crumb crust, served with garden vegetable & rice pilaf
  • Jimmy’s Lake Perch
    Sautéed & served on a bed of mashed potatoes with lemon caper beurre blanc & marinated tomato relish


  • Gulf Shrimp Scampi
    Sautéed with a champagne cream sauce, tomatoes & toasted almonds with a side of angel hair pasta
  • Seafood Panroast
    Gulf shrimp, sweet scallops & Maine lobster, slowly simmered with diced tomatoes & saffron, served over buttery rice pilaf with a wedge of crunchy garlic toast
  • Chop House Crabcakes
    Broiled with Maryland lump crabmeat, served with red pepper ruie, vegetable & rice


  • Raspberry Chicken Salad
    Bleu cheese, honey roasted walnuts, Traverse City dried cherries, red onions, grilled chicken & mixed greens with raspberry maple vinaigrette
  • Salmon Apricot Salad
    Grilled salmon, field greens, dried apricots & cherries, chevre cheese & candied walnuts with apricot ginger vinaigrette


Sandwiches served on housebaked buns with rice pilaf

  • Bayou Chicken
    With spicy bayou BBQ sauce & topped with pepper jack cheese
  • Chicken George
    Grilled with teriyaki, pineapple & mozzarella, served with honey pineapple sauce
  • Louisiana Chicken
    Blackened chicken breast with herbed tomatoes, lettuce & Boursin cheese
  • Blackened Salmon Sandwich
    With crisp lettuce, marinated tomatoes & garlic cream cheese


Round, deep-dish style prepared with tomato sauce, mozzarella, Muenster cheese, olive oil & herbs

  • Cheese Pizza
    Topping selections: pepperoni, sausage, Black Forest ham, pineapple, green pepper, Black olives, onions, mushrooms
  • Rocky’s Creation
    With Cajun Gulf shrimp, diced tomatoes, garlic butter, artichoke hearts & cheese
  • Red Wing
    Spinach, pineapple, grilled chicken, red peppers, garlic butter, tomatoes & cheese
  • House Special
    Black Forest ham, pepperoni, mushrooms, onions, green pepper & cheese
  • Caribbean Jerk Chicken
    Marinated jerk chicken, island BBQ sauce, cilantro, caramelized onions & cheese

Kruser Kids

Smaller portions for our guests under 12

  • Buttered Noodles
  • Tortellini & Grilled Chicken
    Cheese-filled pasta with tomato cream and chicken
  • Pasta Alfredo
    Grilled chicken may be added
  • Teriyaki Chicken
    Served with honey pineapple sauce and rice pilaf
  • Cheese & Pepperoni Pizza
  • Macaroni & Cheese 

*Notice: Meat grilled to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.