lunch

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

fruits & vegetables

Butternut Squash, Gala Apple Bisque 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 Three Soups 7

Tagliatelle with Wild and Exotic Mushrooms, Wisconsin Parmesan, Herbs (V) 12

Harvest Vegetable Pot Au Fue (Stew), Pesto Coulis, Horseradish Mash, Cipollini Confit (VE)(GF) 12

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

Culinary Institute Hearts of Romaine Caesar, Challah Croutons, Anchovies, Lots of Garlic 6

Cass Community Arugula, Local Pear, Berries, Goat Cheese, Lemon, Honey (V)(GF) 10

Michigan Roasted Beet Stack, House Goat Boursin, Basil, Mawby Vinaigrette, Parmesan (V) 10

Roasted Fennel, Asparagus, Radish Salad, Blood Orange Vinaigrette, Parmesan (V) 10

Salad Additions: Chicken: 4 Salmon: 6

missed breakfast?

Detroit’s Best Corned Beef Hash, Poached Eggs, Everything Bagel, Boursin, Jam of the Day 13

House Cured Lox, Everything Bagel, Red Onion, Boursin, Red Onion Jam 13

Avocado Toast, House Made Challah, Pomodoro, Poached Egg 12

Wild and Exotic Mushroom Souffle, Wisconsin Swiss, Chives, Bagel and Hash (V) 10

House Smoked Lake Superior Whitefish Pate, Red Onion, Boursin, Everything Bagel, Treats, Red Onion Jam 12

meat & fowl

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

Sy Ginsberg Fritters with Russian Dressing and Cornichons 10

A Trio of Modernistic Deli Compositions – Local Corned Beef, Detroit Ham, Swiss & Coarse Mustard, Chicken, Swiss & Cumberland Sauce 12

Michigan Turkey Hoagie for Sharing, Cole Slaw, Wisconsin, Russian Dressing 12

Chicken “Pot Pie” Turnovers, Tarragon Crema 10

Chicken, Butternut Squash Risotto, Roasted Fennel, Goat Cheese, Tomato Basil Salad 14

Cabernet Braised Angus Short Ribs with Horseradish Mash, Fall Vegetables (GF) 18

Our Ultimate Chicken Sandwich, Fennel, Swiss, Arugula, Pomodoro, Tarragon Crema 12

Duck Liver Pate, Challah Toasts, Treats 8

waters

Tempura Lake Superior Whitefish, Mucky Duck Mustard Glaze, Three Cats Hash, Braised Red Cabbage 14

Horseradish Crusted Salmon, Served Medium Rare, Mustard-Thyme Butter, Butternut Squash Risotto, Fall Vegetables (GF) 18

Seared Day Boat Scallops, Shiitake Compote, Pea Pods, Sesame Almond Sambal 20

Maine Blue Bay Mussels, Garlic Butter, Chardonnay, Toasts 12

Crab Stuffed Lemon Sole, warm Bacon & Gala Apple Vinaigrette, Maytag Bleu 18

sweets

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

Gelato – Chocolate Pretzel (V) – 2 Scoops 5

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

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

Chocolate Pot au Crème Martini   (V) (GF)                      7

Pumpkin Cheesecake, Berries 7

My Mom’s Coffee Cake, Whipped Butter 4

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