East Bay Grille Restaurant

Closed until further notice

The East Bay Grille offers a casual, but  intimate dining atmosphere serving only the freshest & finest food available.

Our chef will be happy to accommodate any special dietary requirements that you might have.


Located in the Springbrook Inn
(1 mile east of Houghton Lake on M-55)

Summer Hours

(June, July & August)
Wednesday - Saturday: 5:00-8:00pm
(Closed Sunday - Tuesday)

Winter Hours

(September thru May)
Thursday - Saturday: 5:00-8:00pm
(Closed Sunday - Wednesday)

OPEN every day Christmas Week (12/26/20 - 1/2/21)

Reservations Suggested ~ (989) 366-6347

Beer, Wine & Liquor Available

Our superb wine list is designed for the novice wine enthusiast as well as the most discriminating sommelier. Our knowledgeable wait staff will be happy to assist you in selecting a wine.


Welcome to The East Bay Grille. We hope your evening is a memorable one.
Your entrée will include - fresh baked bread with flavored butter, fresh daily vegetable and choice of starch (excluding entrees with pasta).


Shrimp & Chorizo Flatbread

Sautéed shrimp and chorizo tossed with roasted garlic aioli, red peppers, green onions and mozzarella cheese. Baked to perfection on authentic naan bread. – 14.

Spinach & Artichoke Dip

Rich spinach and artichoke dip, baked hot in a sour dough bread bowl. Serves 2 or more! – 13.

Crab Stuffed Mushrooms

Mushroom caps stuffed with New England style crab filling, baked with Key West Mornay sauce and topped with cheddar jack cheese. – 17.

Goat Cheese Torte

Goat and cream cheese torte with layers of walnuts, fresh sage and locally sourced dried cherries. Served with crostini. – 13.

Beef & Lamb

Serving only USDA certified Choice or above.
All beef cooked to order, we recommended Rare to Medium*

Rare - Cool deep red center, Medium Rare - Warm red center, Medium - Warm pink center,
Medium Well - Warm light-brown center, Well - Fully cooked

House does not guarantee any beef cooked medium-well or above

Prime Rib (Available Friday & Saturday)

Spice crusted and slow roasted to tender perfection. Served with Au Jus.
Queen Cut – 29. | King Cut – 33.

Tenderloin Filet

7oz. filet topped with cabernet demi-glace and gorgonzola cheese. – 35.
Plain Filet – 31.
Filet with 4 sautéed jumbo shrimp and parmesan alfredo – 39.

Flatiron Steak

A delicious 9oz. flatiron steak topped with sautéed onions and Jack Daniels sauce. – 28.
Plain Flatiron – 24.
Flatiron with 4 sautéed jumbo shrimp and parmesan alfredo – 32.

Braised Lamb Shank

Generously sized and slow cooked, served with red wine and lamb stock reduction sauce with notes of rosemary, garlic and cracked black pepper. - 38.


Chicken Cordon Bleu

A lightly breaded chicken breast stuffed with ham and a blend of cheeses, served with white wine cream sauce, topped with Swiss and parmesan cheese. – 21.

Rosemary Chicken

Twin grilled chicken breasts covered with fresh spinach, marinated rosemary cherry tomatoes and mozzarella cheese. Finished with a sweet balsamic reduction sauce. – 23.

Vegetarian: Rosemary Portabella Cap – 23.

Chicken Marsala

Two sautéed chicken breasts, served with roasted portabella mushrooms, in a decadent marsala wine sauce. – 25.

Soup & Salad

Soup Du Jour

Cup – 4. | Bowl – 6.

French Onion Au Gratin

Cup - 4.50 | Bowl - 6.50

House Salad

Romaine lettuce, field greens, shredded carrots, English cucumber, red onion, cherry tomatoes, croutons and your choice of dressing.
Side Salad - 4. / Full Salad - 11.

Caesar Salad*

Romaine lettuce, cherry tomatoes, croutons, parmesan cheese and house made Caesar dressing.
Side Salad - 4. / Full Salad - 11.

Michigan Salad

Romaine lettuce, field greens, apples, dried cherries, red onion, gorgonzola cheese and candied walnuts with raspberry vinaigrette.
Side Salad - 6. / Full Salad - 13.

Salad Upgrades:
Add Grilled Chicken – 4.
Add 6 Sautéed Jumbo Shrimp – 8.


(Served with garlic toast and fresh daily vegetable)

Portabella Ravioli with Chicken

Portabella stuffed raviolis served in a rich marsala wine cream sauce with spinach, red peppers and red onions, topped with a grilled chicken breast. – 24.
Vegetarian (without chicken) – 22.

Rolled Goat Cheese Lasagna

Seasoned goat cheese, ricotta and caramelized onions, rolled in lasagna noodles, baked with house made red wine marinara sauce, and topped with a panko-parmesan crust. – 21.

Bourbon Street Tortellini

Shrimp and Andouille sausage sautéed with red peppers, green onions and Cajun spices tossed with alfredo sauce and smoked chicken tortellini. – 25.


Surf & Turf*

7oz. filet mignon, grilled to order, and a Maine lobster tail. – Market Price

Lobster Tail

A Maine lobster tail served with warm clarified butter. – Market Price

Jumbo Shrimp

Half pound of jumbo tiger shrimp deep fried to perfection. Served with your choice of cocktail or sweet chili sauce. – 27.

Pecan Crusted Cod

Cod filet topped with butter toasted panko and baked to perfection. Served with lemon-chive beurre blanc sauce. – 21.

Crab Stuffed Butter Crusted Cod with Mornay Sauce – 29.

Bourbon Glazed Salmon

Grilled Salmon, bourbon glazed and served with roasted button mushrooms. – 27.

Catch of the Day

Ask your server about tonight’s Seafood Special. – Market Price


The perfect end to a wonderful meal is our decadent desserts!

* Item may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Plate Sharing (Entrees) – 7.
20% gratuity will be added to parties of 8 or more.