July 24, 2014
spicy fennel sausage, eggplant, tomato, basil, garlic oil and sarvecchio parmesan
polenta & mushrooms
lion's mane, oyster and shiitake mushrooms with spinach and herbs over crispy polenta
linguine con capesante
bay scallops, arugula, smoked bacon and basil with chiles and lemon wine sauce
spicy seafood and chorizo stew
shrimp, mussels, clams and swordfish in savory tomato broth with grilled levain
seared walleye pike
orange chili miso sauce, black rice and baby bok choy
You can also make reservations by calling 269.469.1699Hours: Mon-Fri 12-10pm,
Times are EST
Special events made easy, because parties should be fun. Experience full-service planning, culinary expertise and stylish event spaces for 10 to 120. For more information, call 269.469.9900, x406.
"Wonderful service with a smile."
"Loved the casual atmosphere with the above casual cuisine."
"Always a pleasure to be your guests!"
"The outside seating is pure paradise for curious toddler eyes."
"Dessert made me cry like poems by Emily Dickenson."
"Every morsel of food is quality and beyond delicious!"
"Some of the best food we've had, coast to coast."
"Sushi was fabulous – as good as any place I’ve been!"
"THE place to eat in New Buffalo, MI. The food is innovative and wonderful; the service first rate."
"Great spot to sit outside and watch the boats."
Offers and Events
from Bentwood Tavern
Waterfront Dining on the New Buffalo Harbor.
Bentwood Tavern features “artisan comfort cuisine” crafted by local icon, Chef Jenny Drilon. Bentwood’s sophisticated spin on pub fare features gourmet pizzas fired in a wood-burning oven, fresh seafood, Amish roasted chicken, steaks and chops. Everything is scratch made from only the highest quality, and whenever possible, locally grown ingredients. Eight craft brews on tap and a well-curated wine list are worthy complements to the fresh, savory menu.
Open daily for lunch and dinner, and brunch on weekends.
Watch Jenny get cheesy with Graham Kostic of Glossed & Found.
seabass social • july 3-6
Jenny’s legendary Thai-style Chilean Seabass, served only the first weekend of every month. (while supplies last)