“If 2020 was a flavor combination it would be orange juice and toothpaste”
SOUPS
Black Orca Bean · Greens · Smoked Ham Hock Broth
$12
Kabocha Squash Puree · Foie Gras · Hazelnuts
$12
SALADS & APPETIZERS
Mixed Greens · Pickled Red Onions · Croutons · Dill-Buttermilk Dressing
$11
Roasted Beets · Carr Valley Blue Cheese · Celery Salad
$11
Sour Cornbread · Burnt Goat Cheese · Romesco – please allow 15 minutes
$10
Duck Eggs – steamed in hay- · Leeks · Sausage · Vegetable Ash · Cream
$11
Cured Lake Trout · Mixed Pickles · Caper & Parsley Relish · Toasted Brioche
$14
Sauerkraut Pancake · Pork Belly · Crème Fraiche · Toasted Caraway-Cumin Salt
$15
Hakurei Turnips with Tops -roasted in butter- · Wild Leeks · Fried Egg Sauce
$12
Gnocchi ∙ Prosciutto · Morel Mushrooms · Chive · Chicken Broth · Saltless Sea Cheese
$14
Platter of Four Michigan Artisan Cheeses
$16
Honeycomb ∙ Preserves ∙ House-Made Crackers
MAIN PLATES
Walleye · Kim-chi Butter · Carrot & Celery · Miso Seared Cabbage
$33
Whitefish · Golden Carne Beans · Dandeline Greens · Brown Butter with Curry Leaves and Mustard Oil
$33
Lamb Shoulder -cooked for 24 hours ∙ Hing Style Turnips · Pea Shoot · Sesame Chutney
$34
Beef Cheeks -braised in red wine- · Confit Potato · Charred Onion · Rappini
$36
Duck Breast & Leg Confit · Wild Rice · Apples – fermented, dried, sautéed · Red Wine Sauce
$38
5 COURSE MENU
– Black Orca Beans · Greens · Smoked Ham Hock Broth
Domaine Laffourcade, Savennieres, Loire Valley, 2018
-Gnocchi ∙ Prosciutto · Morel Mushrooms · Chive · Chicken Broth · Saltless Sea Cheese
Waiana Estate, Summer Sault Rose, Hawke's Bay, 2018 NZ
– Walleye · Kimchi Butter · Miso Cabbage · Carrot Slaw
Mari Vineyard, Bestiary, Ramato Amber, 2017
-OR- Beef Cheeks -braised in red wine- · Confit Potato · Charred Onion · Rappini
Shady Lane Vineyards, Franc-n-Franc, Old Mission Peninsula, 2018
-Roasted Beets · Carr Valley Blue Cheese · Celery Salad
Brys Estate, Pinot Noir, Reserve, 2017
– Chocolate Sorbet ∙ Puffed Wild Rice · Cacao Nibs · Orange
Chateau d'Orginac, Pineau des Charentes
$70 per Person
$100 per Person with Wine Pairing
7 COURSE MENU
– Black Orca Beans · Greens · Smoked Ham Hock Broth
Domaine Laffourcade, Savennieres, Loire Valley, 2018
-Gnocchi ∙ Prosciutto · Morel Mushrooms · Chive · Chicken Broth · Saltless Sea Cheese
Waiana Estate, Summer Sault Rose, Hawke's Bay, 2018 NZ
– Cured Lake Trout · House Made Pickles · Caper-Parsley Relish · Toasted Brioche
Montaudon, Brut, Champagne, NV
– Beef Cheeks -braised in red wine- · Confit Potato · Charred Onion
Shady Lane Vineyards, Franc-n-Franc, Old Mission Peninsula, 2018
-Roasted Beets · Carr Valley Blue Cheese · Celery Salad
Brys Estate, Pinot Noir, Reserve, 2017
– Artisan Cheese Plate · Honeycomb · Preserves
Porto Niepoort, Tawny
– Chocolate Sorbet ∙ Puffed Wild Rice · Cacao Nibs · Orange
Chateau d'Orginac, Pineau des Charentes
$85 per Person
$125 with Wine Pairing
DESSERT
Honey Cake · Lavender-Goat Cheese Mousse
$7
Cardamom Panna Cotta · Hummingbird Nectar Jelly
$8
Chocolate Sorbet · Puffed Grains · Cacao Nibs · Orange
$7
Michigan Artisan Cheeses · Honeycomb · Preserves
$15
COFFEE–ROASTER JACK
Ethiopia GERA Single Origin – Light Roast
El Salvador – Medium Roast
Guatemala La Flor – French Roast
Vienna Roast – Decaf
10oz French Press…$4 17oz French Press…$7
TEA–LIGHT OF DAY ORGANICS
Top O’ The Mountain-Green
Coffee Convert-Black
Madagascar Vanilla Rooibos-Tisane
Hummingbird Nectar-Tisane
15oz teapot...$4
Due to the nature of our menu, there may be times we have to substitute an ingredient.
** eating raw or under cooked meat, seafood, or eggs may increase risk of food borne illness. Please ask your server about items for which you may be concerned – but half the fun of life is found in taking risks; live a little.
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