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Appetizers |
Calamari 10
pancetta, cherry peppers, white vinegar, white wine sheen
Crab Fondue 14
colossal lump crab meat, pancetta, gruyere, scallions, dijon , served with assorted flatbreads
Kobe Beef 18
seared rare tenderloin, shaved red onion, crisp capers, pecorino, white truffle oil
Seared Lobster Tail 16
salsify puree, frazzled leeks, roast lemon and brown butter sauce
Roast Vegetable Ravioli 10
sautéed porcini and black trumpet mushrooms, roasted apples, shallot herb liquor
Duck Two Ways 12
foie gras sausage, duck leg confit, blueberry compote, champagne syrup
Quail “Burrito” 12
semi boneless quail stuffed with white beans, rice and cheddar cheese, fried tortillas, jalapeno sauce, avocado sour cream
Clam Sautee 12
garlic butter, ale, parsley, shallots |
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Salads |
Warm Roast Mushroom and Cheese Caesar 9
herb roasted mushrooms, char grilled heart of romaine, whole grain croutons, aged sheep’s milk cheese, caesar dressing
Chilled Lobster Salad 14
four cheese agnolotti, baby arugula, sweet yellow peppers, balsamic charred Spanish onions, herbed white truffle vinaigrette
Baby Spinach Salad 11
caramelized walnuts, sun dried tomatoes, Michigan dried black cherries, poached pears with a Maytag blue cheese crust, frangelica vinaigrette
Colossal Lump Crabmeat Salad 12
mixed greens, calamata olives, grape tomatoes, feta cheese, roast yellow pepper dressing |
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