The restaurant industry has always been challenged by the economic climate, and this year is no different. While we continue to source as much as we can locally and provide what we believe are fair prices, sometimes hard decisions must be made. We take our time and discuss these topics until we have played all the best- and worst-case scenarios out, and then do what we think is in the best interest of the restaurant, our staff, and our guests. Over the years, we served brunch, lunch, and dinner. To bridge that gap between lunch and dinner, we offer our Table d’hote menu. Since Covid, we had to make the tough decision to close for lunch, but it allowed us to be open 7 nights a week, and we felt that was crucial to our success and allowing our cherished guests more opportunities to dine with us. Now, our kitchen produces two menus a day, and during Cookbook week, three menus. That is proving challenging. So, we must make another tough decision.

May 4th, 2025, will be the last day we will offer the Table d’hote menu.

We simply need to allow our kitchen to focus its energies on one menu and continue to produce what we feel is our strong suit, which is dinner. We will continue to change the menu and evolve, trying even harder to focus on local products and engage our guests with new, creative dishes. We understand what this decision means for many of our guests, but at the end of the day, we believe this will make us better, and we appreciate all of you for trusting us to make these tough decisions.

Table d’hôte

a complete meal of several courses offered at a fixed price

three-course menu & a beverage for $29 per person

This menu available for dine-in only from 4 pm – 5 pm

Choose one item from each of the following selections:

Beverage

Coffee

Hot Tea

Fountain Drinks

Bottled Beer

House Chardonnay

House Merlot

Choose glass pour from wine list +$7 (some exclusions may apply, see server for details)

First Course

Soup du Jour +   house prepared daily selection

House Greens +   mixed baby greens, parmesan cheese, roasted roma tomatoes, parmesan vinaigrette

Caesar Wedge+   little gem lettuce, breadcrumbs, smoked parmesan, Caesar dressing

Second Course

Risotto +   roasted tomatoes, root vegetables, caper ravigote, parmesan, breadcrumbs, arugula

Amish Chicken Breast +   dijon-parmesan crust, mushroom brown butter, mashed potatoes, broccolini

Seafood Cannelloni   bechamel & parmesan, house-made pasta, baby kale, truffle oil & lemon

Chicken Pot Pie   creamy filling of chicken, potatoes, mirepoix & herbs with a puff pastry crust

Braised Brisket   gochujang, mirin, sesame potatoes, scallions, broccolini

Third Course

Scoop of Vanilla Ice Cream                                                                   

Scoop of Chocolate Ice Cream

Scoop of our Feature Sorbet

+ Denotes a dish that can be prepared gluten free

*consuming undercooked proteins may increase risk of food borne illnesses

Please note: This menu available for dine-in only from 4 pm – 5 pm and is not available on holidays, during the Cookbook Dinner Series, or during Traverse City Restaurant Week.