The Eagle’s Nest Bar & Grill is closing for a week, September 22-30, but remains open now through Sunday, September 21^st.  When doors reopen on Wednesday, October 1st, guests will see the fresh look, a new menu, and an upgraded experience.

What’s happening during the break?

The changes go beyond appearances.  New flooring will brighten the décor and help reduce noise in the dining room. Behind the scenes, the team will undergo extensive training, preparing servers, cooks, and staff for the updated menu and operating methods. Mock service runs will give everyone a chance to test newly installed systems, ensuring smoother service and a higher level of professionalism when the doors reopen.

At the center of the transformation are Executive Chef Jeff O’Harrow and owner Blair Huff.  Chef Jeff brings the experience of over a decade of leadership roles with Grand River Brewery, its corporate  affiliates, and other food service organizations.  His background includes countless hours of culinary coursework and hands-on training, all of which inspire the innovative approaches he now brings to the Eagle’s Nest.

What to expect?  The new menu will take top sellers to a new level while new dishes add variety across categories.  Some highlights:

Dockside Starters
Smoked Whitefish Dip – Warm creamy housemade spread served with crostini.

Fish Favorites
Faroe Island Pan Seared Salmon – Lemon herb-marinated salmon with sweet potato corn puree and cherry tomato dill relish.

Handhelds & Sandwiches
Clark Burger – Half-pound chuck brisket and short rib blend, Vermont white cheddar, bacon jam, lettuce, tomato.

Blackened Chicken Club – Grilled blackened chicken breast, smoked gouda, bacon, avocado, lettuce, tomato garlic aioli.

Upscale Land & Lake
Beer Braised Pot Roast – Oktoberfest braised chuck roast with horseradish whipped potatoes, brown gravy, tender carrots and crispy fried onions.

Greens & Bowls
Grilled Peach Salad – Mixed greens, char grilled peaches, candied pecans, shaved red onion and poppyseed dressing.

Desserts
Molten Lava Pumpkin – Spicy pumpkin cake with cream cheese filling.

Chef Jeff says he is committed to freshness – not only in entrées, but also by sourcing from local providers and adjusting menus with the seasons.  Guests can expect rotating offerings, plenty of specials, and cooking methods that connect with recent healthier trends. Two deep fryers are being removed, and a switch to tallow from seed oil is in the works.  A new char broiler grill will sear in flavors that will shine through.

One change guests will notice right away: the improved pace between Sunday Brunch and Dinner.  In the past, dinner entrées weren’t available until 2:00 pm, half an hour after Brunch ended.  With the new system, that gap disappears and entrees will be available immediately after brunch ends at 2 pm. On weekdays, lunch will be served until 4 pm, the switchover time for dinner menu entrées.  Regular hours remain in place (see below).

Wednesday & Thursday
Noon-9 pm (bar until 10 pm)
Friday & Saturday
Noon-10 pm (bar until 11 pm)
Sunday
Brunch  10 am – 2 pm
Dinner menu 2 pm-8 pm
(bar until 9 pm)

Of course, no update could improve what makes the Eagle’s Nest truly unique—its stunning location on Clark Lake’s Eagle Point shore. Chef Jeff says he’s thrilled to take on his new role: “I look forward to seeing beautiful Clark Lake every day…it will be a pleasure.”

Owner Blair Huff says “I’m excited for the changes we’re rolling out.  I love this location…I love this place, and happy Jeff is on board.  He’s already helped our kitchen be more consistent, and it’s clear we have the right team in place.”