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

Michigan Black Bean Soup, Duck Stock 6

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

Butternut Squash Soup, Gala Apple Bisque (VE) (GF) 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

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

Summer Vegetable Nest, Roasted Turnip “Eggs”, Almond, Cilantro and Ginger Sambal (VE) 10

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

Savory Cocktails

Fried Florida Rock Shrimp, Chardonnay Butter Sauce, Local Pears, Yukon Mashed 8

Atlantic Salmon Tartare, Egg, Capers, Onion, Chive (GF) 7

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

Country Pate Terrine, Cumberland Sauce, Crostini, Coarse Mustard, Treats 8

Sy Ginsberg Fritters, Russian Dressing Dipping Sauce  8

Roasted Indiana Duck, Michigan Cherries, Hash, Fall Vegetables 20

Chicken “Pot Pie” Turnovers, Tarragon Crema 10

Braised Michigan Lamb Shank, Horseradish Mash, Natural Jus, Fall Vegetables (Large Plate) (GF) 24

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, Blueberry Butter Sauce, Mushroom Pasta, Fall Vegetables (GF)              17

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

Wild Venison Tenderloin, Natural Essence with Port Wine, Yukon Mash, Fall Vegetables 20

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

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

Roasted Chebooktoosk Oysters, Fennel and Spinach Stuffing, Chanterelle Champagne Sauce 4

Florida Rock Shrimp, Local Black Bean Ragout, Local Pear, Buerre Blanc, Fine Herbs 18

George’s Bank Diver Scallops (Sea Candy), Vegetables, Sesame Almond and Cilantro Sambal 20

Roadhouse Michigan Lake Perch Stack, London Chop House Pancho Sauce, Yukon Mash, Fall Vegetables 18

House Sorbets – Apple, Ginger (VE) – Cranberry, Orange & Thyme (VE) – Chocolate, Pretzel (V) (GF)   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

My Mom’s Coffee Cake, Whipped Butter 4  

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

Pumpkin Crème Brulee (V) (GF) 7

Chocolate Pot au Crème Martini 7

Apple Pie, Walnut Crust, Warm Caramel 7

Hungarian Dobos Torte, Fresh Berries 8

*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.