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Why Turtle Creek made the SteakMap list

Casino steakhouses are usually the least interesting rooms on any list. This one is not, because it sources from northern Michigan producers and names them on the menu.

The French onion soup is made with Leelanau raclette — from the peninsula an hour west, and a genuinely good Michigan cheese. The wedge salad uses Ebels bacon, from the butcher shop in Falmouth. Neither of those is a name a casino kitchen has to put on a menu, and putting them there is the tell that somebody is buying deliberately.

Prime rib, dealt like cards

The house prime rib comes in three weights named for a deck: the Queen at 8oz, the King at 12oz and the Ace at 16oz. It arrives with prosciutto-wrapped asparagus, Yorkshire pudding, au jus and creamy horseradish — Yorkshire pudding being a detail almost nobody bothers with anymore.

At the top of the board is a 36oz Prime tomahawk with truffle butter, prosciutto-wrapped asparagus and loaded mashed potatoes.

The rest of the board

Everything is Prime and every steak arrives as a composed plate rather than bare. A 16oz ribeye with garlic butter. A 14oz New York strip. Filet mignon as a 4oz petite or a traditional 8oz, both with pomme purée and a cherry demi — cherries being the correct regional note this close to Traverse City.

The 8oz Prime sirloin comes with a sweet potato gratin and grilled broccolini, and is the value order on the menu.

Menu prices

As published on Turtle Creek’s own menu, August 2026: 36oz Prime tomahawk $172, Ace prime rib 16oz $85, 16oz ribeye $80, traditional filet mignon 8oz $72, King prime rib 12oz $66, 14oz New York strip $66, Queen prime rib 8oz $48, 8oz Prime sirloin $48, petite filet 4oz $42, and a 7oz lobster tail enhancement $45. Full salads are $14, halves $8.

Read the guide to the best steakhouses in Michigan.