Inspired

Inspired
by the traditional Native American medicine wheel,
FireKeepers Casino HOTEL incorporates the four elements—
fire, air, earth and water throughout the property. Walls of
rippled glass, light fixtures shaped like raindrops and cool
blues and greens tell guests they have entered the water
quadrant of the casino in FireKeepers’ signature restaurant,
Nibi, whose name means “rolling water.”

a p p e t i z e r s
Seafood “Hot or Chilled” Jackpot.....................................48pp
Jumbo lump crab, Maine lobster, jumbo shrimp, Alaskan king crab
Pork Pot Stickers....................................................................................8
Pan fried, ginger soy sauce
Chilled Jumbo Shrimp Cocktail.................................................10
Chilled cocktail sauce, micro salad
Philly Cheesesteak Eggrolls.........................................................8
Shaved rib eye, bell peppers, sharp cheddar cheese
King Crab.....................................................................................................24
Alaskan king crab, wasabi and chili aioli
Mac & Cheese...............................................................................................8
Four cheese, panko bread crumbs
Rock Shrimp Tempura.........................................................................12
Creamy chili sauce, snipped chives
Buttermilk Fried Quail.......................................................................9
Michigan maple syrup, bacon onion gravy, mini waffle
Spicy Tuna Roll Tempura.................................................................10
Lemongrass, wakame salad, chili aioli
Calamari.........................................................................................................9
Buttermilk, herb seasoning, basil marinara
Braised Beef Sliders ............................................................................8
Pickled vegetables, horseradish
Bruschetta...................................................................................................8
Warm olive salad with fresh mozzarella
Sautéed Jumbo Lump Crab Cake.................................................8
Roasted garlic aioli, radish, lemon scented micro salad

soups
Lobster Chowder...................8
Roasted corn, sweet potato, tarragon, snipped chives
French Onion Soup...............6
Caramelized three onion, aged sherry, crisp croutons,
baked Emmenthaler and Gruyere cheese
Daily Soup.....................................7
Nibi Artesian Cheese...........................................................................18
Michigan sharp cheddar, Black diamond white cheddar, Brie, aged Gouda, Manchengo, Muenster, served
with fresh honeycomb, jam, crackers
Nibi Salad......................................6
Baby greens, spiced walnuts, dried Michigan cherries,
citrus segments, raspberry-champagne vinaigrette
Nibi Caesar...................................7
Hearts of romaine, Reggiano crisp, garlic croutons
salads
Lettuce & Herbs.......................8
Crisp Nueske’s apple wood bacon, vine tomatoes,
house made blue cheese dressing
Spinach & Pear Salad.........7
Baby arugula, roasted pecans, gorgonzola cheese,
gingerbread croutons, hard cider vinaigrette
Grilled Salmon Salad......16
Warm bacon vinaigrette, baby spinach, shaved fennel,
candied apples, citrus reduction

e n t r é e s
Butter-Poached Lobster ................................................................38
Warm miso vinaigrette, shrimp and scallop ravioli, fennel slaw, yuzu, chive hollandaise
Chardonnay
Marsala Chicken En Croute....................................................... 24
Confit garlic herb mushroom reduction, Florio Marsala wine
Merlot
Pan Seared Sea Bass...........................................................................34
Chanterelle and lobster risotto, lemon thyme beurre blanc, lemon scented micro salad
Chardonnay
Macadamia Crusted Lamb Chops............................................34
Crispy haricot vert, cubed parmesan polenta, brown sugar balsamic reduction
Pinot Noir
Shrimp & Scallops Pasta.................................................................26
Parmigiano Reggiano alfredo, black pepper fettuccini
White Zinfandel
Walleye..........................................................................................................29
Cannellini bean ragout, pea tendrils, lemon, garlic, sundried tomatoes
Pinot GRIGIO
Cabernet Braised Beef......................................................................26
Potatoes, carrots, celeriac
Cabernet Sauvignon
Himalayan “Yellowfin Tuna” Salt Brick..........................32
Savory cabbage steak, sesame oil dressing, ginger scented jasmine rice
Sauvignon Blanc
Vegetarian Rollatini.........................................................................18
Roasted garlic, spinach, roasted red peppers, ricotta cheese, grilled eggplant
White Zinfandel
Black & Blue Salmon.........................................................................24
Cajun rub, roasted blue cheese crust, grilled asparagus, whipped potato
Pinot Noir
Surf & Turf.................................................................................................49
Grilled filet, Maine lobster tail, Chef’s choice of garnish
Merlot
Suggested wine pairings. ask your server about our selection.

Filet Mignon 7oz..................................27
Berkshire Pork Chop 14oz............24
steaks
chops&
Filet Mignon 10oz...............................35
Bone-In Rib Eye 14oz..........................30
New York Strip 12oz..........................27
Porterhouse 16oz...............................33
Boursin Cheese.......................................3
Bleu Cheese Crust................................4
Caramelized Onions..........................4
Caramelized Mushrooms..............6
toppers
Shrimp Ragout........................................8
Supreme Oscar Style.........................9
Nibi Steak Sauce
sauces
Hollandaise
Creamy Horseradish
Béarnaise

accompaniments
Lobster Tail 10oz..................................................................................................24
Alaskan king crab 1/2lb...............................................................................24
Sautéed Wild Mushrooms..............................................................................7
Jumbo Asparagus..................................................................................................6
Truffle Tater Tots.................................................................................................7
Fresh Baby Spinach..............................................................................................6
Mashed...........................................................................................................................4
Creamed Corn..........................................................................................................6
Sweet Potato Pave................................................................................................5
Haricot Vert..............................................................................................................7
Truffle Potato Au Gratin...............................................................................6
Mac & Cheese.............................................................................................................7
Baked Potato.............................................................................................................5
Lobster Risotto.......................................................................................................8
Note: Consuming raw or undercooked Meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.