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EAT

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Let’s Get Started!

rustic peasant bread, house-made French-style butter 3/5

Michigan cheese plate… fresh fennel-pollen goat cheese, raw-milk cave-aged tomme, camembert, apricot mostardo, marinated castelvetrano olives, turmeric pickled cauliflower, rustic white bread 16

panzanella salad… spring greens, baby radish, sunchokes, sautéed bread, turnips, shaved pecorino romano, roasted tomato vinaigrette 10

baby cauliflower, toasted pine nuts, za’atar, sea salt, lemon-garlic tahini sauce 8

crispy purple brussels sprouts, anchovy-spiked bagna cauda sauce, gremolata 8

fried calamari, paprika, banana pepper aioli 14

crispy pork belly, watermelon, kalamata olives, ras-al-hanout, micro arugula 14

Main Courses

vegan plate…crispy falafel, baby cauliflower, tahini sauce, beluga lentils, caramelized fennel 17

lemony ricotta gnocchi, roasted oyster mushrooms, seasonal vegetables, pea shoots, shaved pecorino, chili flake 16

seared yellowfin tuna (rare), za’atar crusted, confit fingerling potatoes, pickled radish, soft-boiled egg, frisee, champagne vinaigrette 18

pan-seared branzino, beluga lentils, roasted fennel, caper berries, charred lemon, microgreens 17

roasted halibut, seared baby bok choy, coconut curry broth 23

grilled chicken thigh, middle-east spiced, sumac-yogurt sauce, crispy falafel, tomato “salad” 18

pinchos morunos…organic pork loin skewers, Moorish-spiced, tumeric basmati rice, romesco sauce, micro salad 16

steak frites…7 oz richly marbled Certified Angus beef spinalis (ribeye cap), porcini dusted, French fries, au poivre sauce 25

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Desserts

caramel salted brownie, vanilla bean ice cream 7

lemon tart, almond pastry crust, fresh raspberry 7

crushed pecan torte, vanilla buttercream, apricot glaze 7