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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    16

panzanella salad...local greens, baby radishes, beets & carrots, sautéed bread, shaved parmesan, roasted tomato vinaigrette   10

crispy kale sprouts, nora chile flakes, charred lemon, olive oil, sea salt   6

seared cauliflower, za'atar, pine nuts, Greek olive oil   8

fried calamari, masa dusted, nora and pickled chili, lemon aioli   12

grilled octopus, carmelized mirepoix, corona beans, smoked paprika oil   15

 

—  main course  —

ricotta gnocchi, baby kale, apples, roast butternut squash, toasted walnuts, shaved pecorino   15

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

tiger shrimp, coconut rice, coconut curry broth, savoy cabbage, chili threads   16

southern fried quail, braised collard greens, bacon, semolina-honey muffin   17

arancini, fried risotto, mozzarella, house-made Italian sausage argue, shaved parmesan   16

grilled pork chop*, brussel sprout/bacon/delicata squash hash, apple cider gastrique   16

braised lamb shoulder, red wine reduction, mushrooms, carrots, crispy goat cheese polenta   16

new york strip*, crispy fingerling "tostones", chimichurri   23

Executive Chef - Joe Meye

 

Crispy Pork Belly Salad


—  sweets —

Handmade daily, exclusively in-house (selections vary)


apple & almond cheese torte, caramel   7

walnut pecan galette, honey caramel, chocolate ganache, whipped cream   8

caramel salted brownie, ice cream   7
 

Pastry Chef Holly Loring

 

 

 Blueberry Galette

Blueberry Galette