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

Florida Corn Chowder, Bacon, Yukons 6

Wild Mushroom Bisque, American Sherry, Scallion Creme Fraiche (V) (GF) 8

Heirloom Carrot Bisque, House Curry, Local Honey, Hawaiian Coconut Milk (VE) (GF) 6

Have Some Fun, Taste of Three Soups 7

Michigan Beet Stack, House Goat Boursin, Cass Basil, Larry Mawby “Sex” Vinaigrette (V) (GF) 10

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

Cass Arugula, Mesclun, Roasted Pear, Jalapeno, Berries, Goat Cheese, Lemon-Honey Vinaigrette (V) (GF) 9

House Made Tagliatelle, Wild Mushroom, Wisconsin Parmesan, Herbs (V) 13

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

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

Exotic Mushroom Strudel, Braised Cabbage, Walnut Sauce (V) 10

Grilled Asparagus and Cipollini Salad, Mesclun, Roasted Peppers, Walnut Vinaigrette (VE) 12

Wild Mushroom Salad, Mesclun, Leeks, Heirloom Beets, Croutons, Sherry-Walnut Vinaigrette (VE) 12

Savory Cocktails

Florida Rock Shrimp, Yukon Mash, Pepper Buerre Blanc 8

House Cured Salmon Tartare Martini, Boursin, Egg, Onion, Caper, Chive, Crostini 7

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

Sy Ginsberg Fritters, Russian Dressing Dipping Sauce, Cornichons   10

Apple Marinated, Grilled Turkey, Cider Glace, Mustard-Thyme Butter, Butternut Squash Risotto 16

Chicken Pot Pie Turnovers, Tarragon Crema 10

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

Cabernet Braised Angus Short Ribs with Horseradish Mash, Natural Jus, Braised Root Vegetables (GF) 18

Duck Liver Pate, Crostini, Pickled Beets, Treats 8

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

Country Pate, Challah Toast, Cumberland Sauce 8

Duck Confit, Cherry Butter Sauce, Mushroom Pasta, Chef’s Vegetables 17

Roasted Indiana Duck Sweet Potato Hash, Chef’s Vegetables, Cherry Sauce 20

Tempura Lake Superior Whitefish, Mucky Duck Mustard Glaze, Three Cats Hash, Asparagus 15

Horseradish Crusted Salmon, served Medium Rare, Mustard-Thyme Butter, Butternut Squash Risotto, Chef’s Vegetables (GF) 16

George’s Bank Scallops, Shiitakes, Pea Pods, Blood Orange Sauce, Sambal 20

Florida Rock Shrimp, Asian Black Beans, Roasted Pepper Beurre Blanc 12

Maine Lemon Sole, Crab Stuffing, Asparagus, Champagne Mushroom Sauce 18

Roadhouse Style Perch Stack, Yukon Mash, Pancho Sauce 18

Sauteed Ruby Trout served on Black Beans, Asparagus, Red Pepper Beurre Blanc 15

Jonah Crab Cake, Pancho Sauce 18

Marshall Cove Mussels, Garlic White Wine Sauce, Garlic Toast 14

House Sorbet Apple, Ginger (VE) – 2 Scoops 5

Gelato – Chocolate, Caramel & Pretzel (V) – 2 Scoops 5

Array of House Made Ice Creams (V) (GF) 5

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

Grand Marnier Crème Brulee, Berries 7

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

Chocolate Pot du Crème, Berries (V) (GF) 7

Mom’s Coffee Cake, Whipped Butter 4  

Apple Brown Betty, House Made Vanilla Ice Cream, Caramel Sauce 7

*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.