| Appetizers | |||
|---|---|---|---|
| Slow-Roasted Red and Yellow Beet Tower Four Corners Creamery artisan goat cheese, microgreens, red beet glaze and powder |
7 | ||
| Sauteed Wild Mushrooms With pheasant and port wine sauce over puff pastry |
9 | ||
| Cipollini Tarte Tatin Caramelized sweet onion tart garnished with balsamic reduction |
7 | ||
| Chile-Coffee Braised Short Ribs
With crispy onion straws on grilled rye |
8 | ||
| Soup du Jour | bowl 7, cup 5 | ||
| Salads | |||
| Artisan Salad Baby artisan greens, spiced pecans, Maytag blue cheese, white balsamic vinaigrette |
|||
| Baby Romaine Caesar Wedges of baby romaine, parmesan tuiles, anchovy, lemon-dijon caesar dressing |
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| Entrees | |||
| Served with choice of Artisan Salad or Baby Romaine Caesar | |||
| Char-Grilled Filet of Beef Crushed garlic redskin potatoes, sauteed spinach, bacon blue cheese butter, red wine demi-glace |
29 | ||
| Scallops and Crepes Pan-seared scallops with butternut squash and goat cheese puree filled crepes, diced squash, vanilla bean emulsion |
26 | ||
| Chestnut Farms Local Organic Chicken Breast Pan-seared Statler breast, cassoulet of cannelini beans, kale, and andouille sausage, chef's vegetable |
25 | ||
| Cabernet Braised Lamb Shank Cioppolini onions, tomato, and rosemary, with olive oil-poached Yukon Gold potatoes and petite carrots |
26 | ||
| Apple Cider Glazed Salmon Quinoa pilaf, Brussels sprout petals, apple cider gastrique |
25 | ||
| Hickory-Smoked New York Strip Cheddar-sour cream baked potato, bacon-wrapped scallions, house-made steak sauce |
28 | ||
| Honey Lacquered Duck Breast Herbed rice pilaf, Michigan dried cherry and Port reduction, chef's vegetable |
26 | ||
| House-made Potato Gnocchi Wild mushrooms, sun-dried tomatoes, sliced garlic, baby spinach, shaved parmesan |
23 | ||
| Roasted Prime Rib of Beef Roasted redskin mashed potatoes, au jus, chef's vegetable (available Saturdays and Sundays only) |
26 | ||