The 42nd parallel is more than a circle of latitude. It represents the people that call this place home, and everything they hold dear. It all translates so well to the food. Simple, flavorful, comforting. The preparation is as unpretentious as we are. We respect the food. We respect our guests. You’re home. You’re at North 42.


SHAREABLES

OYSTERS ON THE HALF SHELL
Six Chesapeake Bay oysters on wakime with house cocktail sauce and mignonette. 14

SMOKED SALMON ON BAO
House cured Bay of Fundy salmon on sweet bao buns with sliced cucumber, red onion and lemon aioli. 12

SPINACH AND ARTICHOKE DIP
A rich three cheese blend, chopped artichoke hearts, spinach, garlic and cream. Baked until browned with flash fried pita chips. 10.5

DRUNKEN MUSSELS
P.E.I. mussels, diced tomato, green onion, shallot, garlic and chopped bacon all brought together with the rich sweetness of Romana Sambuca. 12

BAR TOTS
Tots topped with N42 house cheese sauce spiced with Cholula and pepperoncini, bacon, cheddar, tomato, green pepper and green onion. Served with sour cream and Cholula. 11

TUNA TARTARE TACOS
Crispy wonton shells, saku AAA yellow fin tuna soaked in sesame soy lime sauce, with cucumber, sriracha mayo and guacamole. 13

CALAMARI
Fresh cut calamari flash fried and dusted with parmesan lemon pepper. Served with arrabiatta and garlic aioli. 11

BRAISED PORK BELLY
Slow roasted pork belly on a power kale blend topped with pineapple, pico de gallo and tropical habanero glaze. 12

SHRIMP COCKTAIL
Five jumbo shrimp with house cocktail. 12

SWORDFISH BRUSCHETTA
Crisp baguettes topped with grilled swordfish, fresh tomato, basil and balsamic glaze. 13

BUFFALO SPROUTS
Brussels coated in buffalo buttermilk, lightly breaded in panko and deep fried. Served on our house buffalo sauce and topped with bacon cream. 11

SALMON SLIDERS
Three Bay of Fundy filets on brioche with bacon, roma tomato, spinach and remoulade. 11 | Served with fries add 2.00

HOMESTYLE SLIDERS
Three Certified Angus Beef® sliders on soft rolls with caramelized onions, lettuce, cheddar cheese and Dijon mayo. 9
Served with fries add 2.00

BEEF TIPS
Marinated steak medallions, caramelized onion, sautéed green pepper, crumbled bleu cheese. Served with baked pita points. 12

OYSTERS ROCK
The classic. Oysters baked on the half shell with bacon, spinach, green onion, parsley pernod and bread crumbs. 13

PARMESAN TRUFFLE FRIES
Need we say anymore? 5

LOADED BAKER
Idaho potato split and rough mashed with your choice of toppings. 6
Butter | Sour Cream | Broccoli | Green Onion | Cheddar Cheese | Pico de gallo | Bacon | Guacamole
Pepperoni (add 1.00) | Spinach Dip (add 2.00) | Chicken (add 2.00) | Buffalo Chicken (add 2.00)


SOUPS AND SALADS

SEAFOOD CHOWDER Cup 3.5 | Bowl 5

DAILY SOUP
Monday – Broccoli Cheddar
Tuesday – Chicken Tortilla
Wednesday – Lobster Bisque
Thursday – Minestrone
Friday – Shrimp & Sausage Gumbo
Saturday – Chicken Chili with Cilantro
Sunday – Turkey Sausage & Kale

STEAK AND ROASTED TOMATO SALAD
Spring mix and Romaine lettuce, crumbled Gorgonzola, roasted cherry tomato, crispy onion strings & marinated steak. Tossed in a balsamic vinaigrette. 14

CAESAR SALAD
Chopped Romaine, grated and shredded parmesan, red onion and croutons. Tossed in a creamy Caesar dressing. 8
Add chicken 4 | Add salmon 6

MARINER SALAD
Spring mix and Romaine lettuce, Gala apple, diced tomato, candied pecan, feta cheese, green onion and seasoned grilled chicken. Tossed in a cherry vinaigrette dressing. 13

NAPA SALAD
Spring mix and Romaine lettuce, dried cranberry, candied pecan, sliced avocado, candied bacon, brie and grilled chicken. Tossed in a raspberry vinaigrette. 13


LAND

POMEGRANATE LAMB CHOPS
Five braised lollipop lamb chops marinated in rosemary and thyme with pomegranate glaze topped with Mediterranean pomegranate relish. Served with redskin mashed potatoes 27

FILET MIGNON
Choice center cut tenderloin topped with a grilled balsamic portabella mushroom and zip sauce. Served with garlic potato trio and asparagus garnish. 29

CHICKEN SALTIMBOCCA
Seared chicken topped with prosciutto over angel hair pasta with tomato, green pepper and green onion. Finished with a splash of Romana Sambuca. 18

HERBED BREAST OF CHICKEN
Boneless chicken breast breaded with rosemary, parsley, basil and panko, flash fried and oven baked. Served with redskin mashed potatoes and roasted asparagus. 18

PORK OSSOBUCO
Slow braised pork shank glazed in demi-glace over redskin mashed potatoes. 22

CABERNET STRIP STEAK
Grilled choice strip steak with a Cabernet wine reduction, portobello mushrooms and garlic potato trio. 24

THE 42 BURGER
Half pound Certified Angus Beef® custom blended patty of chuck, short rib and brisket, American cheese, lettuce, tomato, red onion. Served with parmesan truffle fries. 12

RED WINE BRAISED DUCK
Duck leg and thigh braised in red wine then seared until golden and crispy. Topped with a dried fruit reduction of Michigan cherries and cranberries. Served with a five grain blend of red and white quinoa, wheat berries, barley and wild rice. 22


SHORE

WHITEFISH IN LEMON BUTTER
Baked Lake Superior whitefish topped with a classic lemon butter sauce over lemon grass infused rice and broccoli. 18

RUBY RED TROUT
Fresh pan seared Lake Huron ruby red trout served with creamy cauliflower risotto, roasted asparagus and crispy shredded beets. GF 21

LEMON CAPER SALMON
Pepper crusted Bay of Fundy salmon topped with a lemon butter caper sauce over power kale blend. 22

FISH TACOS
Battered wild caught cod in flour tortillas with guacamole, power kale blend and pineapple pico de gallo. 14

BASIL BUTTER SWORDFISH
Wild Pacific swordfish steak marinated with rosemary and thyme grilled and topped with basil caper butter over a five grain blend of red and white quinoa, wheat berries, barley and wild rice. 26

SEASIDE SCALLOPS
Wild caught sea scallops pan-seared in garlic and oil served with asparagus risotto. 24

PAN-FRIED PERCH
Lake Erie fresh caught perch lightly dusted with seasoned flour and pan-seared in butter sauce served with asparagus risotto. 21

SUGAR MAPLE PLANKED SALMON
Bay of Fundy salmon basted with sugar maple glaze and baked on a sugar maple plank served with cauliflower risotto and garlic potato trio. 23

HARSENS’S ISLAND FISH AND CHIPS
Wild caught cod battered in Harsens’s Island IPA and deep fried. Served with coleslaw and parmesan truffle fries. 16


FLATBREADS

BBQ CHICKEN
Smoked pulled chicken, chopped bacon, smoked Gouda, red onion, cilantro & N42 bourbon BBQ sauce. 12

THE VEG
Shredded cauliflower, sliced mushroom, broccoli, diced tomato, sautéed spinach shredded mozzarella and balsamic glaze. 10

SEAFOOD
Blackened shrimp, scallops, roasted cherry tomato, mozzarella and parmesan topped with baby greens. 14


FOR THE KIDS

Kids meals include a drink.
CHICKEN FINGERS | GRILLED CHEESE | BUTTERED NOODLES
MINI CHEESEBURGERS | MINI HOT DOG | FRIED PERCH


Ask your server about menu items that are cooked to order or served raw.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.