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Spring Menu

We are excited to back in our kitchen, full of the energy and bounty of our Northern Michigan Spring! We hope that you enjoy what our local farmers, fishermen and artisans have produced, our culinary team has prepared, and our servers bring to your table. If you would like, you are welcomed to bring in whatever bottle of wine you’d like for a $15 corkage fee.
Chef Paul Olson, Chef de Cuisine Adam Raupp and our entire culinary crew.

 

small plates

Soup 7
Asparagus cream
Ramp Oil
Crème Fraiche

 

Agnolotti 10
Lemon Ricotta and Egg yolk
Pork cheek
Jus

 

Risotto 10
English peas
Morels
Leelanau Raclette cheese and pea shoots

 

Grilled Asparagus 9
Duck confit hash, shaved parmesan
Fried egg

 

Crispy Cauliflower 9
Flash fried, jalapeno vinaigrette
Lemon garlic aioli, smoked paprika

 

salads

Rabbit 10
Bunny hop ranch rabbit, werp greens, goat cheese
Pickled vegetables, verjus vinaigtrette

 

Beet 9
Salt roasted beets
Werp greens, lemon basil goat cheese
Pickled radish and shallots

 

Mission 7
Werp greens, dried cherries
Buttermilk blue, red wine vinaigtrette
Toasted Pecans

 

Lamb 9
Shredded kale and Brussel sprouts
Gremolata, toasted quinoa
Pickled onion, feta cheese

 

mains

Trout 26
Ruby beets, black morels
Roasted fingerlings
Pickled ramp butter

 

Scallops 28
Israeli cous cous, English peas
Shaved asparagus, parmesan
Spring chive lemon cream

 

Pork 25
Devry’s bone in chop
Poached redskins, glazed onions
Toasted pine nut, pancetta brown butter

 

 

 

 

 

 

Beef 37
RR ranch filet
Grilled asparagus
Potato puree, demi

 

Duck 23
Smoked breast, creamy polenta
Shaved beets, parsley
Sherry reduction

 

Lamb Shank 24
Bam beer Braised shank, baby carrots
White bean, fava bean
Natural Jus