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Eat

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—  First course/Smaller plates  —
 

Michigan cheese plate... fresh goat cheese, cave-aged raw-milk gouda, camembert, apple butter, Castelvetrano olives, spiced Marcona almonds, tumeric pickled cauliflower, Crescent Bakery rustic white bread   

panzanella salad...local greens, baby radishes, beets & carrots, sautéed bread, shaved parmesan, roasted tomato vinaigrette   

crispy kale sprouts, nora chile flakes, charred lemon, olive oil, sea salt   

seared cauliflower, za'atar, pine nuts, Greek olive oil   

fried calamari, masa dusted, nora and pickled chili, lemon aioli   

grilled octopus, carmelized mirepoix, corona beans, smoked paprika oil   

 

—  main course  —

ricotta gnocchi, baby kale, apples, roast butternut squash, toasted walnuts, shaved pecorino   

branzino, beluga lentils, roasted fennel, charred lemon, caper berries, fennel, microgreens   

tiger shrimp, coconut rice, coconut curry broth, savoy cabbage, chili threads   

southern fried quail, braised collard greens, bacon, semolina-honey muffin   

arancini, fried risotto, mozzarella, house-made Italian sausage ragu, shaved parmesan   

grilled pork chop*, brussel sprout/bacon/delicata squash hash, apple cider gastrique   

braised lamb shoulder, red wine reduction, mushrooms, carrots, crispy goat cheese polenta   

new york strip*, crispy fingerling "tostones", chimichurri   

Executive Chef - Joe Meyers

 

Crispy Pork Belly Salad


—  sweets —

Handmade daily, exclusively in-house (selections vary)


apple & almond cheese torte, caramel   

walnut pecan galette, honey caramel, chocolate ganache, whipped cream   

caramel salted brownie, ice cream   
 

Pastry Chef Holly Loring

 

 

Blueberry Galette

Blueberry Galette