House smoked salmon cakes crusted in Parmesan and bread crumbs. Served with dressed greens, and lemon-dill cream sauce.

Tossed with fig-balsamic syrup, blue cheese, dried cranberries, and toasted pecans.

A savory butternut squash, and Parmesan custard, locally sourced confit mushrooms, fig-balsamic, hazelnuts, black truffle oil, and pea shoots.

Fried chicken wings tossed with your choice of sauce. Traditional Buffalo, BBQ or garlic-herb Parmesan.

House cut sweet potato fries. Served with honey mustard for dipping.

Crisp romaine lettuce tossed with our classic housemade Caesar dressing, grated Parmesan cheese, crispy Parmesan, sun-dried tomatoes, and herbed croutons.

Baby arugula, spinach, caramelized beets, chevre, red onion, and toasted walnuts. Served with a balsamic-beet vinaigrette.

Fresh kale, toasted quinoa, black beans, tomato, and red onion tossed in a spicy avocado vinaigrette.

Field greens, romaine, grape tomatoes, pepperoncini, Kalamata olives, cucumbers, red onions. Served with a creamy feta-dill dressing.

A creamy blend of smoked cheddar cheese, and spices. Served with toasted pretzel bread, and tortilla chips for dipping.

Your choice of our house red sauce, herbed olive oil, BBQ or pesto sauce, choice of toppings, and topped with our house cheese blend.

Caramelized onions, dried figs, chevre cheese and our cheese blend over herbed olive oil.

Pepperoni, house-made Italian sausage, mushrooms, black olives, mozzarella, provolone cheese, and fresh basil over red sauce.

Grilled chicken, pepperoncini, mixed olives, tomatoes, feta, oregano, and our house cheese blend over a blend of tomato sauce and herbed olive oil.

Sundried tomatoes, artichoke hearts, fennel sausage, and fresh mozzarella over tomato sauce.

Herbed oil topped with New England lobster, roasted red peppers, roasted garlic, scallions, chevre, and our house cheese blend.

Grilled chicken, bacon, scallion, tomato, blue cheese celery seed, mozzarella, and provolone over our own Buffalo sauce.

A mushroom, shallot, and blue cheese stuffed chicken breast with a butternut squash-bacon hash, and herbed garlic jus.

Braised boneless short ribs, brown butter fried Yukons, and seared Brussels sprous in a natural braising jus.

Tender shrimp, and lobster with tomatoes, scallions, and cavatappi in a creamy smoked cheddar-dill sauce.

A grilled salmon fillet, served over quinoa, and roasted broccolini topped with a melted preserved lemon butter.

Seared shrimp, scallops, and andouille sausage in a red-eye gravy over onion grits, and broccolini.

Roasted rutabaga, mushrooms, kale, celery, celery root, red peppers, onions, turnips, garlic, and carrots wrapped in a flaky rosemary crust with a mushroom gravy. Served with brown butter fried Yukons, and Brussels sprouts.

Cavatappi pasta tossed with a creamy smoked cheddar cheese, andouille sausage, and our exotic forest mushroom blend.

Michigan blueberries and brioche bread baked with vanilla custard. Served with a creamy maple glaze and vanilla ice cream.

A key lime custard baked in a graham cracker crust finished with a white chocolate drizzle.

A rich and creamy cheesecake, made by the victorian bakery, topped with raspberry-lemon white chocolate sauce and toasted coconut.

A delicate, creamy vanilla bean custard topped with brown sugar and caramelized to a rich toffee crust.

Fresh Michigan apples, dried cranberry, fresh orange zest with bourbon under a crispy almond-oatmeal crust. Topped with vanilla ice cream.

A rich gluten-free dark chocolate cake with a molten fudge filling. Served with vanilla ice cream.