FOOD

SHAREABLES

TRUFFLE FRIES
12

Old World white truffle oil, SarVecchio, black truffle aioli, herbs

WP: Grace Rose, Trocken, Traverse Coast Rose
SMOKED WHITEFISH DIP
10

lemon, olive oil, herbs, crostini.

WP: Chenin Blanc (Vouvray), Viognier, Grace Rose
CRISPY BRUSSELS
9

hot honey, crispy garlic. (V)

WP: Grace Rose, Trocken, Marland Bordeaux Blend
CHEESE CURDS
9

white cheddar curds, buttermilk ranch dressing, herbs

WP: Bervini Prosecco, Kabinett, Pinot Blanc
MICHIGAN CHARCUTERIE PLATE
MARKET

ROTATING SELECTION OF MICHIGAN CHEESES, SERVED WITH NANTUCKET BAGUETTE, CURED MEATS, SPREADS & PICKLED VEGETABLES

WP: Chenin Blanc (Vouvray), Grace Rose, Jax Y3
BURRATA
16

cherry chutney, granola, balsamic, olive oil, Maldon flaked sea salt, crostini

WP: Concrete Chardonnay, Chablis, Gruner Veltliner

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

SOUP & SALAD

RED PEPPER & TOMATO
4 / 6

SAN MARZANO TOMATO, ROASTED RED PEPPER, CREAM, HERBS (GF/V)

WP: Chianti Classico, Superiore Classico, Malbec
VENISON CHILI
7 / 10

GROUND ELK, POBLANO, HOT CHILI BEANS, ONION, SPICES. FINISHED WITH SOUR CREAM

WP: Savoie Pinot Noir, Old Vine Zinfandel, Nebbiolo
WINTER STEW
7 / 10

HOUSE STOCK, WILD BOAR SAUSAGE, BUTTER BEANS, LEEKS, CARROT, POTATOES, WARM SPICES

WP: Viognier, Bervini Prosecco, Barrel Chardonnay
CURRIED GRAINS
14

RED & WHITE QUINOA, CURRY-SPICED CHICHARRON, BABY KALE, GOAT CHEESE, RUTABAGA, RED CURRY YOGURT, PISTACHIO, POMEGRANATE MOLASSES

WP: Chablis, Concrete Chardonnay, Gruner Veltliner
KALE CAESAR
14

BLACK GARLIC DRESSING, PANCETTA, SARVECCHIO, LEMON, HERBY BREADCRUMBS

VIGNERON’S HOUSE SALAD
10

REVOLUTION FARMS GREENS, HERBY BUTTERMILK DRESSING, ZINFANDEL-PICKLED SWEET ONION, GRAPE TOMATO, CUCUMBER, RADISH, SUNFLOWER SEEDS, CRISPY GARLIC

SANDWICHES

SERVED WITH GREAT LAKES POTATO CHIPS
FRIES +3, GARLIC FRIES +3, CRISPY BRUSSELS +3, TRUFFLE FRIES +3
Cup of Soup +4, or Bowl of Soup +6

VENISON BURGER
16

ELK & APPLEWOOD BACON, ROASTED MUSHROOMS, FARM COUNTRY CHEDDAR, GARLIC MAYO, GREENS, MAPLE BACON JAM, NANTUCKET PRETZEL BUN

WP: Chardonnay Barrel, Jax Y3, Barbaresco
CHERRY CHICKEN
12

CONFIT HERB CHICKEN, MICHIGAN CHERRIES, FENNEL, TOASTED ALMONDS, REVOLUTION FARMS GREENS, FRIED ONIONS, GARLIC AIOLI, NANTUCKET CIABATTA ROLL

WP: Chenin Blanc (Vouvray), Dagudscht, Merlot
MI GRILLED CHEESE
10

Fontina, SarVecchio, on Sourdough. (V)

WP: Superiore Classico, Pinot Noir Rose, Clementine Brut Rose
BLOCK 65 BURGER
15

DOUBLE HOUSE-GROUND SMASH BURGER, AMERICAN CHEESE, CARAMELIZED ONION, HOUSE PICKLES, FANCY SAUCE, REVOLUTION FARMS GREENS, NANTUCKET BRIOCHE BUN

WP: Barrel Chardonnay, Malbec, Merlot
MAITAKE MUSHROOM SANDWICH
15

CHICKEN FRIED TAMARI-MARINATED RAM'S HEAD MUSHROOM, SAMBAL AIOLI, BRINERY KIMCHI SLAW, NANTUCKET BRIOCHE BUN  (V)

WP: Pinot. Gris, Grace Rose, Bervini Prosecco

MAINS

FAROE ISLAND SALMON
28

SWEET CHILI GLAZE, THAI PEANUT SLAW, WHITE RICE, SESAME, SCALLION

WP: Chablis, Chenin Blanc (Vouvray), Evidence Rose
DUCK 3 WAYS
32

seared breast, confit leg & thigh, fried potato cake, crispy Brussels, butternut squash puree, sunny duck egg

WP: Châteauneuf-du-Pape, Mandel Malbec, Barbaresco
WALLEYE
26

pan-seared Great Lakes filet, fried potato cake, mustard cream, broccolini, chive oil

WP: Sauvignon Blanc, Barrel Chardonnay, Viognier
PORK CHOP
32

BONE-IN BERKSHIRE CHOP, PINEAPPLE BUTTER, BLUE CORN JOHNNY CAKES, CHERRY MUSTARD, SAUTÉED BABY KALE, CARROTS, MARINATED CHILIES

WP: Beaujolais, King Estate Pinot Noir, Clementine Brut Rose
STEAK FRITES
38

CENTER CUT NEW YORK STRIP STEAK, 10 OUNCE, CHIMICHURRI, FRIES, GARLIC AIOLI, PEPPADEW

WP: King Estate Pinot Noir, Etna Rosso, Dagudscht Red
BLUEGILL
26

HALF POUND OF LIGHTLY FRIED BLUEGILL, FRENCH FRIES, CREAMY SLAW, TARTAR SAUCE, LEMON

WP: Marland Chardonnay, Viognier, Evidence Rose

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

DESSERT

CHEESECAKE
10

From our local Nantucket Bakery, rotating selection

TRIPLE CHOCOLATE MOUSSE
10

From our local Nantucket Bakery

CARROT CAKE
10

From our local Nantucket Bakery (GF)

SPECIALTY COFFEE
 

Roasted in Grand Rapids; Ferris Coffee Dark Roast:

Latte 7
Cappuccino 7
Espresso 5
Americano 5
Regular Coffee 3
SPECIALTY HOT TEAS
5

Taylor's Tea:

BREAKFAST TEA - Bright & Refreshing Black Tea (Decaf)
ENGLISH BREAKFAST - Rich & Bright Black Tea
EARL GREY - Light & Fragrant Black Tea
BLACKBERRY & RASPBERRY - Fruit Flavored Infusion
ASSAM - Strong & Malty Black Tea
PEPPERMINT - Crisp & Refreshing
GREEN TEA & JASMINE - Green Tea Infusion
LEMON & ORANGE - Black Tea with Natural Flavorings
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