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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