Restaurant Villegas

form the abruzzo in Italy this trebbiano is medium bodied with, melon and mineral '05

form Michigan a sparkling blend of pinot noir and chardonnay with red fruit aromas nv

it's here this year's gamay, it's light and fruity, great to drink with friends

pomegranate green tea and ginger peach tea organic flavored iced tea from

a heavy bodied wheat beer with citrus on the nose

misteguay hard apple cider topped with new Hollands 'poet' oatmeal

a poultry with Michigan wild rice and roasted chicken

of butternut squash

caramelized onion, Asian organic baby spinach, horseradish, cheddar and wisantigo parmesan cheeses

pan seared Hudson valley duck on a steamed brown bread with dried cherry and fogle's maple syrup

our hand cut, double cooked, herbed, idaho potato served with black -n- white truffle aioli

a salad of emmentaler, gruyere and red onion, finished with a poached egg

my crispy popcorn served with our hickory smoked tomato cocktail sauce

our hand crafted chips served with hickory smoked tomato ketchup

an oyster and shiitake mushroom with emmentaler cheese

18-hour hickory smoked brisket on our garlic mashed yukon gold potatoes with broccolini and finished with horseradish cream

Atlantic poached in olive oil with garlic confit and thyme, served on a stew of roasted bell peppers

our hand crafted French styled sauteed with leeks shiitake and oyster mushrooms, then simmered in butternut squash cream

our 14-hour hickory smoked shoulder over our garlic mashed yukon gold potatoes with wood roasted vegetables and jalapeno cream

a short rib braised with red wine with carrots, fingerling potato, leek mushroom and pearl onion sng

a slice of spice cake with oranges, and a scoop of our hand crafted cinnamon ice cream

a with our hand crafted vanilla ice cream, finished with chocolate sauce

a citrus in a light butter crust with a bit of freshly whipped cream