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Bar Features

Eden’s Apple page 58

Belvedere vodka, Black Star Farms apple brandy, sweet vermouth, Apple, Vanilla & Bay Syrup, bitters 13

Cambria Estate ‘Katherine’s Vineyard’ Chardonnay Santa Maria Valley, California 13 glass / 50 bottle

Willemette Valley Vineyards ‘Whole Cluster’ Pinot Noir Willamette Valley, Oregon 14 glass / 54 bottle

Appetizers

Asparagus* + page 128

brown butter mayonnaise, tarragon, pea shoots, shaved parmesan 12

Steak Tartare* + page 111

cornichon, radish, anchovy, chipotle, egg yolk, pine nut emulsion, Firehouse Sauce 16

Cajun Quail* + page 158

smoked paprika rub, almond yogurt, tender greens, preserved lemon 16

Salad

Tender Leaves & Beets + page 118

roasted & shaved beets, radishes, oranges, candied pecans, sherry-soy vinaigrette 12

Entrées

Herb Gnocchi page 130

parmesan cream, wild mushrooms, peas, arugula, fresh herbs, shaved parmesan 23

Pork Tenderloin* + page 240

roasted zucchini, Swiss chard miso, Sweet Potato Purée (page 250), olive oil, sea salt 30

Monkfish Cooked Over Pine + page 211

barley miso, roasted fennel, fennel purée, puffed barley, watercress 34

Lobster XO Noodles page 124

rich & spicy seafood sauce, fettucine, roasted tomatoes, fried shallots, basil 42

Dessert

Spiced Pumpkin & Brown Butter Pie page 258

pumpkin custard, bourbon raisins, house vanilla ice cream 9

+Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins