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

we will not be accepting take out orders on new year’s eve

New Year’s Eve Selections

Tasting Menu $60 | Wine Pairings $35

First Course

pairs with BOS Winery Methode Agricole

Pink Moon Oysters, Olive Oil Sorbet, House Hot Sauce

Shaved Foie Gras, Strawberry Mostarda, Crostini

Second Course

pairs with Left Foot Charley Island View Vineyard Pinot Blanc

Smoked Walleye Chowder, Fennel, Bacon, Herbs

Beet Salad, Camembert, Blood Orange, Pistachio Cracker, Arugula, Vermouth Vinaigrette

Main Course

pairs with Left Foot Charley Blaufrankish

Hokkaido Scallops, Celeriac Purée, Grilled Gem Lettuce, Quince Butter, Marcona Almond

Anavery Farm Short Rib, Maitake & Oyster Mushroom, Madeira, Rosemary, Kale, Fondant Potato

Dessert Course

pairs with Northern Latitudes Grignano Vin Santo del Chianti

Basque Cheesecake, Sherry-Honey Glaze

House-Menu Selections

Appetizers

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, 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

Delicata Squash + grilled, beluga lentils, lion’s mane mushroom, fontina fonduta, baby kale, pepitas 27

Shrimp Pasta house-made fennel chitarra, red shrimp, bacon, grilled peppers, wine & butter 27

Grilled Chicken + airline breast, garlic & herbs de Provence, dijon cream, buttermilk mashed potatoes, broccolini 32

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

Rack of Elk* + herb-brined & roasted, bacon-wrapped dauphinois potato, brussels sprouts, port jus, roasted chestnuts 54

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 Cookie 4

Belgian Chocolate Cookie 5

Warm Linzer Tart 9

Fruit Cobbler 9

Praline Bûche 9

Vanilla Bean Cheesecake Tart 10

Carrot Cake 10

Gourmet Caramel Apple + 10

Raspberry Crème Brûlée + 12

from the Great Lakes Chocolate & Dessert Company

Black Bottom Cheesecake + 10

+denotes gluten-free selection