Dinner
Starter | Prix Fixe | Principal Plates
3 variations of tuna 16.00
flash seared, slowly simmerered, bottarga; riviera accompaniments
corn chowder 14.00
lobster dumpling
interpretation of shrimp cocktail 14.00
laughing bird shrimp, cocktail sauce in three forms, mango, avocado, hearts of palm
dutch pork belly 12.00
farmer market apples, verjus marinated vegetables, sunny side up egg
market greens 14.00
watermelon, cucumbers, judith schadd's goat cheese croquette, olive vinaigrette
ajo blanco gazpacho 12.00
marcona almond, nichols farm melon, la quercia prosciutto
seared jumbo scallop & dietzler farm short rib 14.00
parsnip, celery, apple, crème fraiche, horseradish
seared jumbo scallop & dietzler farm short rib 14.00
parsnip, celery, apple, crème fraiche, horseradish
interpretation of shrimp cocktail 14.00
laughing bird shrimp, cocktail sauce in 3 forms, mango, avocado, heart s of palm
soft shell crawfish étouffée 16.00
andouille stuffed chicken
half of sales will be donated to aid in the gulf disaster
buffalo-ed wings 12.00
filled with great hills blue cheese, clery emulsion, candied walnuts, spicy sauce
chanterelles 14.00
white polenta, braised bibb, pickled black garlic, parmesan bubbles
mushroom soup
kendall farm’s crème fraîche
blue hill bay mussels
shallots, garlic, thyme, chardonnay broth
caesar
hearts of romaine, parmesan-reggiano, garlic croutons, traditional dressing
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chokes & chicken
artichokes, potato, wild mushrooms, spinach
lake superior whitefish
cauliflower puree, verjus marinated vegetables, wild mountain capers, candied sage
spaghetti with eggplant ‘bolognese’
rapini, parmesan-reggiano
american wagyu beef burger
pretzel bun, fig-peppercorn sauce, sunny side up egg, truffle chips, market greens
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bertha’s brownie
glass of chocolate milk mousse, chocolate ice cream, chocolate sauce, almond
apple tarte tatin
star anise ice cream, salted caramel
crème brûlée
classic burnt custard
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$38
all items may be ordered a la carte
one selection per grouping
price is not inclusive of tax and gratuity
no splitting or substitutions please
scottish salmon in crispy brick pastry 32.00
chanterelles, summer herbs, beurre blanc
several variations of seafood 42.00
olive crusted scallop, lobster filled zucchini blossom, calamari, brandade, heirloom tomatoes in two styles
big bay de noc whitefish 24.00
cauliflower puree, verjus marinated vegetables, wild mountain capers, candied sage
daily risotto 24.00
chokes & chicken 24.00
artichokes, potato, wild mushrooms, spinach
gunthorp farms duck 32.00
creamed corn, michigan peaches, grilled radicchio
grilled skirt steak with 'mac & cheese' 28.00
strozzapretti pasta, les freres farmstead cheese, smoked gouda, rapini
four preparations of sourthern style pork 32.00
shoulder, ribs, ham, tenderloin
bourbon & cola bbq - three sisters farm's grits, collard greens, pecans
swan creek rabbit ragout with ricotta gnocchi 26.00
la quercia guanciale, pickled carrots, wilted greens
cut of the day market price
french fries, garlic-herb butter, red wine sauce
we are proud supporters of our local farmers, markets, & sustainable suppliers
chef phillip foss
Please notify the server of any dietary restrictions;
18% gratuity added to checks for groups of 6 or more
