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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


Risotto 10
English peas
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



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



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