dinner menu
Available daily 4pm
Reservations can be made through the Resy App, through the reservation page on our website, or by calling (231) 941-8888
Due to Increased dining room levels Carryout orders may not be available. Call (231) 941-8888 to ask about availability or to place your takeout order
+Denotes a dish that can be prepared gluten-free
*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins
The Book of St. John Tasting Menu $60
First
Braised Octopus with Fennel, Sherry, Red Wine & Herbs (page 35)
- or -
Roasted Bone Marrow & Parsley Salad (page 150)
Second
Chicory Wedge Salad with Ham Terrine (page 77)
Third
Braised Anavery Farm Lamb, Peas, Crème Fraiche & Mint (page 33)
- or -
Braised Anavery Farm Chicken Thigh, Red Wine & Trotter with Duck Fat Toast (page 156)
Fourth
A Doughnut with Vanilla Custard & Raspberry Jam (page 247)
BOS Winery WINE PAIRINGS $40
Methode Agricole Sparkling Valvin Muscat/Pinot Blanc
“All That Is Gold’ Riesling
Shipwreck Blaufränkisch, Lagrein, Pinot Noir
Appetizers Olives Available Upon Request
House Focaccia herbs & roasted garlic, served with Fustini’s 18 year balsamic & olive oil 2
Garlic Knot olive oil bread, fresh mozzarella, herbs de provence, smoked parmesan 6
Oleson’s Farm Buffalo Mortadella + house made smoked buffalo sausage, spicy pear mustard, crostini 12
Squash Tart savoury fontina custard, Harrand Hill Farm squash, caramelized onion, roasted chestnuts, chives 12
Olive Twists puff pastry, feta cheese, olive tapenade, orange pepper cream 16
Jumbo Lump Crab Cakes corn & bell pepper, parmesan breadcrumbs, caperberry remoulade, fresh arugula 24
Soups
French Onion + with melted Gruyere cheese & croutons 7/13
Tomato Soup en Croute creamy tomato bisque, puff pastry 14
Salads
add anchovy $3 | 5 oz Amish chicken breast $9
House Greens + mixed baby greens, parmesan cheese, preserved tomatoes, creamy parmesan vinaigrette 14
Caesar Wedge + little gem lettuce, breadcrumbs, smoked parmesan, Caesar dressing 15
Entrées
Harrand Hill Farm Squash + grilled, beluga lentils, lion’s mane mushroom, fontina fonduta, baby kale, pepitas 27
Grilled Chicken + airline breast, garlic & herbs de Provence, dijon cream, buttermilk mashed potatoes, broccolini 32
Fettuccine beet, carrot, spinach & tomato pastas, mushrooms, hard cider cream, smoked apple butter, lamb sausage 36
Great Lakes Walleye + parmesan-crusted, truffle risotto, caper ravigote, lemon beurre blanc, broccolini 44
Hanger Steak*+ grilled, confit potatoes, baby kale, miso-brandy peppercorn sauce, pickled vegetables, scallions 49
+Denotes a dish that can be prepared gluten-free
*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins
Children’s Menu
Buttered Noodles 8
Marinara Pasta 8
Spaghetti Alfredo 10
Chicken Breast+ 15
with mashed potatoes & vegetables
Hanger Steak*+ 21
with mashed potatoes & vegetables
+Denotes a dish that can be prepared gluten-free
*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins
House-made Desserts
Vanilla Bean Ice Cream + 4/7
Dark Chocolate Ice Cream + 4/7
Fresh Baked Chocolate Chunk Cookie 4
Fresh Baked Belgian Chocolate Cookie 5
Warm Linzer Tart 9
Fruit Cobbler 9
Vanilla Bean Cheesecake Tart 10
Carrot Cake 10
Gourmet Caramel Apple + 10
Raspberry Crème Brûlée + 12
From our friends at Great Lakes Chocolate & Dessert Co.
Black Bottom Cheesecake + 10
+denotes gluten-free selection