Menu
COURSES
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Vegan, vegetarian, pescatarian, religious, and allergy restricted diets are easily accomodated
Starters
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SQUASH
Seasonal squash tart, sturgeon caviar, radish, fennel, cress
POLENTA
Seared polenta, wild mushroom confit, pickled mustard seeds, sorrel, mushroom demi glace
FOIE
Foie gras, rye, pepper jelly, herb de provance salt, lemon thyme
Salads
GEM
Baby gem lettuce, nasturtium, puffed barley, roasted ramp ranch, kohlrabi, dill
ASPARAGUS
Radicchio, bib, white asparagus, pickled green asparagus, garlic chips, New Holland brewers viniagrette
VEGETARIAN
BOK CHOY
Shoyu and miso caramelized bok choy, pickled carrots, fried garlic chips, watermelon radish, cilantro, kimchi, pickled coriander
CAULIFLOWER
Zaatar romanesco cauliflower steak, whipped feta, herbed vinaigrette, artichoke, peppadew and fresno chilis
VEGETABLE TARTARE
Root vegetables, radish, torched farmers cheese, fennel, chive, walnut oil
MEAT
BEEF
Zabuton beef wellington, morel duxelle, Madeira jus, Robuchon potatoes
LAMB
Harrisa lamb chop, black vinegar pickled chiles, asparagus, pickled celery
FISH
SALMON
King salmon, whole grain dijon, pickled black garlic, Calabrian chiles
COD
Cured and roasted cod, salsify, rougaille, seasonal vegetables
SQUID
X.O squid, black vinegar pickled birds eye chiles, pepitas, micro cilantro
DESSERT
PEACH
Grilled Michigan donut peaches, blackberry mascarpone, crispy crepes, lime caramel, macerated blackberries
RHUBARB
Fresh and candied rhubarb, angel food cake, balsamic strawberries, creme de menthe foam
CHOCOLATE
Triple chocolate cake, pasilla pepper ganache, cinnamon meringue
DRINKS
Custom cocktails can be created for your event. Wine and beer pairings are recommended as well for each course.