Passage North

The Grill at Evergreen Resort

Passage North – The Grill at Evergreen Resort, is regional cuisine reimagined with cultural infusion from locations throughout Michigan. We use regionally sourced food to create fresh, generously portioned, globally influenced creations you are sure to enjoy. Gather in our dining room, or fireside on our patio, to experience everything from inspired pasta dishes to chef selected, hand-cut steaks. Your contemporary American favorites are paired with thoughtfully considered wine and craft beer selections, invoking flavors from around our great state.

Join us for our highly acclaimed Sunday Brunch!


Current Hours of Operation:

  • Open 7 Days a week beginning May 17th, 5pm-9pm
  • Open for Sunday Brunch 11:30am-2pm
  • Open Daily for Breakfast Buffet.

Menu’s At Passage North

Wild Mushroom Tart with Chanterelles, Leeks, and Feta Cheese | 7.95
Scottville wild forest mushrooms in a flaky tart accented with leeks and crumbled feta.

Bavarian Pretzels w/Craft Beer Cheese Dip | 4.95
Two soft, fresh baked Bavarian-style pretzels, made from an authentic 200-year-old recipe, served with a warm craft beer cheese dipping sauce.

Antoine Escargot | 9.00
Escargot baked in Italian white truffle oil and red wine, topped with parmesan cheese, nestled into button mushroom caps.

Baked Seafood Dip with Pita Chips | 5.25
Savory baked dip of krab, cream cheese, sour cream, dill, garlic, and onions, served with toasted pita chips.

Fried Garlic Breaded Cheese Sticks | 6.25
Fried garlic breaded cheese sticks brushed with local dairy butter, sprinkled with a savory three-cheese blend, served with marinara sauce.

French Onion Soup Bowl : 5 – Cup : 3
A classic blend of rich stock and hearty onions topped with house-made croûtons and melted provolone cheese.

Cheddar Ale Soup Bowl : 5 – Cup : 3
Our house specialty! Velvety cheddar cheese soup enhanced with diced bacon, celery, carrots and a hint of light ale.

Home-style Chili Bowl : 5 – Cup : 3
Classic beef and bean chili topped with green onions, melted cheese, served with toasted garlic bread.

Cadillac Cobb | 10.25
Ham, turkey, cheese, avocado, grape tomatoes, red onion, Hamilton eggs, bacon, served on a bed of fresh lettuce greens and our savory green olive dressing. 

Grand Traverse Salad | 8.25
Fresh spring greens with Traverse City dried cherries, mandarin oranges, red grapes, red onions, croûtons, and walnuts served with our raspberry vinaigrette dressing.

Caesar Salad* | 8.25
Garden fresh romaine lettuce tossed with our house-crafted croûtons, fresh parmesan cheese and a robust Caesar dressing.

Add to your salad: Grilled Breast of Chicken*: 3.00 Chargrilled Steak*: 5.00 Salmon Filet*: 9.00 Grilled Shrimp*: 5.00


*the consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions and/or items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

All entrees include chef’s choice of accompaniments


White Pine Porterhouse* | 27.50 (a)
Marinated Porterhouse hand-cut and char-grilled to your specifications.

New York Strip* | 25.25 (a)
Thick and juicy, hand-cut, 12 ounce strip steak, char-grilled to your specifications, topped with a mushroom cap.

Sirloin & Shrimp Grill* | 19.00
Succulent 6oz. char-grilled sirloin steak served with marinated grilled shrimp skewer.

Prime Rib of Beef* 8oz. 19.50 – 12oz. 23.50 (a)
Slow braised, choice-cut prime rib seasoned with our own Passage North Smokehouse sauce.

Motor City Chops* | 19.00
Four char-grilled, tender chops topped with jalapeño-garlic BBQ sauce, bacon, and sharp cheddar.

Avocado Caprese Chicken* | 20.00
Two perfectly seasoned medallions of chicken sautéed, topped with sliced avocado, basil, pesto, fresh tomatoes & mozzarella cheese.

Chicken Piccata with Artichokes* | 19.00
Tender chicken breast cooked in a light sherry cream sauce. Finished with a fresh medley of artichokes, mushrooms, scallions, and red peppers.

Bourbon Chicken* | 18.50
Two 6oz. char-grilled chicken breasts with our signature spicy bourbon BBQ sauce, topped with fire roasted peppers & onions.

Great Lakes Walleye* | 19.00
Oven broiled or lightly floured, pan fried, with lemon butter sauce

Shrimp Scampi* | 20.00 (a)
Jumbo Gulf Shrimp sautéed with garlic, shallots and roasted red peppers, served on a bed of linguini and topped with an Asiago cheese blend.

Blackened Whitefish* | 18.25
Two 4oz. filets blackened in a cast iron skillet and topped with fresh Cajun chutney, served with spicy black beans & rice.

Salmon Vin Blanc* | 21.50 (a)
Lemon dill poached salmon filet served on a bed of Mucci’s angel hair pasta and finished with a white wine garlic broth.

Buffalo Chicken Cheddar* | 18.50
Juicy boneless chicken breast marinated and grilled. Served atop a bed of linguini in buffalo cheddar sauce.

Linguini Broccoli Alfredo* | 12.25
Sautéed broccoli tossed in a light, creamy alfredo sauce served over a bed of linguini. Add a marinated chicken breast $3.00

Grandville Beef Pasta* | 17.25
Shaved Prime Rib tossed in garlic-jalapeño infused olive oil served on a bed of linguini and topped with flat leaf parsley, Asiago & Romano cheeses.


(a) Prepaid lodging package dinners incur a surcharge for these items: White Pine Porterhouse: $7.00 | New York Strip: $5.00 | Prime Rib of Beef: $3.00 | Shrimp Scampi: $1.00 | Salmon Vin Blanc: $2.00

*the consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions and/or items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

Our Award Winning Sunday Brunch

Our Award Winning Sunday Brunch is served 11:30 a.m. to 2:00 p.m. at The Passage North Grill

Sunday Brunch Prices:

  • $12.49* for adults
  • $11.49* for seniors over 55
  • $6.49 Children ages 6-11
  • $4.49 Children ages 3-5
  • Children under 3 eat free
    *Prices do not include beverages and are subject to change.

Sunday Brunch Menu Options:

  • Hors d’oeuvres table with homemade paté, spreads and cheese with crackers
  • Two hot breakfast entrees including an egg dish
  • Full salad bar with various salads
  • Soup
  • Vegetable and fruit tray
  • Three hot entrees including one meat carved at the buffet
  • Potatoes, fresh vegetables
  • Fresh-baked breads
  • Dessert table of featured desserts, hot dessert, fresh-baked pastries, coffee cake, strawberry shortcake

Reservations are recommended and can be made by calling (231) 775-9947.

Effective Sunday, Feb. 12, 2017

Executive Breakfast Buffet

Complimentary for our in-house guests, offering a variety of items including hot and cold options, juice and coffee.

Served in Passage North:

  • Monday – Friday        6:00 a.m. – 9:30 a.m.
  • Saturday & Sunday  6:30 a.m. – 10:00 a.m.

*Available to the public for $9.00 per person.

Check out our Lunch Menu – Also featured in the Curly’s Bar.  Learn more.


Cadillac Crafted. Michigan Inspired.

Michigan cuisine is a melting pot global flavor inspired by all of those that have found their way to our great state, from the French explorer, Antoine de la Mothe Cadillac, who founded Detroit in 1701 (and for whom Cadillac was named) to a German missionary named Frederick Wyneken who, in 1840, founded “Little Bavaria” in Frankenmuth. Each has brought with them a rich culture of gastronomy that has made an indelible mark across the Great Lakes region. Our state’s rich history, as well as our access to regional farm fresh ingredients, has inspired the seasonal menu of Passage North. We hope you enjoy our Cadillac crafted menu, inspired by the diverse flavors of Michigan.


Michigan Made Offerings

Michigan made products from regional resources are always our first choice. Fresh ingredients provided by local farmers and artisans are at the heart of many of the culinary creations offered on our seasonal menu.

  • Regional wines – Wineries throughout the state (Leelanau, Traverse City, Cadillac)
  • Craft beers – Breweries throughout Michigan (Traverse City, Comstock Park, Grand Rapids)
  • Michigan farm fresh beef – Cattle farms throughout the state (Grandville, Byron, & Kalamazoo)
  • Wild forest mushrooms – Gourmet Mushrooms of Scottville
  • Italian pastas – Mama Mucci’s Pasta, Canton
  • Pickled products – Gielow Pickles in Lexington
  • Cheese and ice creams – Great Lakes Foods, Menominee
  • Eggs – Hamilton Eggs in Hamilton
  • Cherries- Traverse City
  • Fresh bakery items – Grand Rapids & Taylor
  • Produce – local farms (when in season)