dinner

This menu is what we are serving this week… unless Matt adds something special or we suddenly sell out of a dish.

Wild and Exotic Mushroom Bisque, Scallion Creme Fraiche (V) (GF) 8

Heirloom Carrot Bisque, House Curry Blend, Ginger, Honey, Hawaiian Coconut Milk (VE) 6

Butternut Squash, Gala Apple Bisque 6

Why Not Play? Taste of Three Soups 7

Michigan Beet Stack, House Goat Boursin, Cass Basil, Larry Mawby “Sex” Vinaigrette (V) 9

CIA Caesar, Michigan Romaine, Wisconsin Parmesan, Challah Croutons, Heavy Garlic 6

Braised Fennel, Asparagus, Radish, Cipollini Confit, Parmesan, Blood Orange Vinaigrette (V) (GF) 10

Cass Arugula, Roasted Pear, Onion, Fresh Berries, Jalapeno, Goat Cheese, Lemon-Honey (V) (G) 9

Wild and Exotic Mushroom Tagliatelle, Wisconsin Parmesan (V) 15

Butternut Squash Risotto, Cider Glace (V) (GF) 10

Root Vegetable Pot au Feu (Stew), Meaty Mushrooms, Horseradish Mash, Cabernet, Cipollini Confit, Pesto Coulis (VE) 12

Exotic and Chanterelle Mushroom Strudel, Walnut Sauce, Braised Cabbage 10

Pan Seared “Faux Scallops,” Candied Shiitakes, Blood Orange & Basil (VE) (GF) 10

Savory Cocktails

Fried Florida Rock Shrimp, Mango Butter Sauce, Yukon Mashed 8

Atlantic Salmon Tartare, Boursin, Egg, Onion, Chive, Caper 7

Angus Tenderloin, Horseradish Mashed, Wild Mushroom Sauce, Chives (GF) 8

Hawaiian Tuna Tartare, Seaweed Salad, Wasabi Roe, Aged Citrus Soy 14

Sy Ginsberg Fritters, Russian Dressing Dipping Sauce   8

Chicken “Pot Pie” Turnovers, Tarragon Crema 10

Duck Liver Pate, Toasts, Treats 8

Roasted Indiana Duck, Cherry Beurre Blanc, Three Potato Hash 20

Country Pate, Challah Toast, Cumberland Sauce 8

Pilliard of Iowa Pork Ribeye, Lobster, Asparagus, Mustard Chive Sauce, Three Potato Hash 22

Cabernet Braised Angus Short Ribs with Horseradish Hash, Natural Jus, Braised Red Cabbage (GF) 18

Seared Medallion of Angus Tenderloin, Wild Mushroom Tagliatelle, Port-Duck Glace, Braised Cabbage 20

Duck Confit, Mango Butter Sauce, Mushroom Pasta, Fall Vegetables 17

Pan Seared Chicken, Butternut Risotto, Braised Fennel, Goat Cheese Cream, Tomato Salad 14

Braised Local Lamb, Horseradish Mash, Vegetable Brunoise, Natural Jus 18

Tempura Lake Superior Whitefish, Shrimp, Mucky Duck Mustard Glaze, Three Cats Hash, Kickin’ Greens 15

Horseradish Crusted Salmon, Mustard-Thyme Butter, Butternut Squash Risotto, Fall Vegetables 18

Day Boat Seared Scallops, Shiitake Compote, Pea Pods, Sesame-Almond Sambal, Blood Orange Vinaigrette 20

Jonah Crab Cake, Pancho Sauce                 15

Rock Shrimp, Asian Black Beans, Mango Butter Sauce 15

Prince Edward Island Mussels, Chardonnay, Garlic Butter, Herbs 10



House Sorbets – Apple, Ginger (VE) – Cranberry, Orange & Thyme (VE) – 2 Scoops 5

Gelato – Chocolate Pretzel (V) – 2 Scoops 5

Chocolate Three Ways – Pot au Crème, Milk Chocolate and White Chocolate Mousses (V) (GF) 7

Warm Michigan Cherry Bread Pudding, Bourbon Sauce (V) 7

Array of Housemade Ice Creams (V) (GF)                      5

Pumpkin Cheesecake, Berries 7

Chocolate Pot au Crème Martini 7

My Mom’s Coffee Cake, Whipped Butter 4  


*House Baked Breads and Rolls of the day are served upon request*

*Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meat, poultry, shellfish,  seafood or eggs may increase your risk of foodborne illness.