Appetizers & Salads
Come Taste what Chef Ryan Simas has Created
Starters
Sashimi of Hawaiian Ahi Tuna $15
Bay sea beans, kaiware sprouts and a sake cream
Duck Liver Mousse $16
Sour Michigan cherry jam, shaved prosciutto, cornichon pickles
Tartare of Beef Filet $17
Whole grain mustard, quail egg with baguette crostini
Living Butter Lettuce Salad $15
Baby beets, petite sprouts and stilton vinaigrette
Chilled Valley Asparagus $15
Baby arugula, toasted shaved almonds with lemon-shallot vinaigrette
Warm Appetizers
English Pea Risotto - $14
Roasted shallots & garlic, petite pea sprouts
Truffled Mac & Cheese $15
Gruyere cheese with garlic gremolata
Soup of the Day - $11
Executive Chef- Ryan Simas
Vegan & Vegetarian options available
Consuming raw or undercooked meats, poultry, seafood, shellfish, and/or eggs may increase your risk of foodborne illness.