Lunch Menu

[starters & soups]

[bake]
fresh baked foccacia, butternut marmalade, roasted garlic aioli [5]

[fries]
house cut salt and pepper russet fries
tossed in egg yolk, rosemary and lemon [6]
or tossed in garlic and herbs [6]
or with cheddar cheese sauce [6]

[potato leek soup]
dairy free soup with baby leeks and olive oil [6]

[carrot bisque]
carrot, coconut, lime, peanut, cilantro [6]

[salads]

[harvest salad]
mix greens, roasted delicata squash, fresh pear, candied almond, caramelized shallot-apple cider vinaigrette  [13]

[zen garden salad]
arugual, pea shoot, roasted daikon, fresh beet and carrot, puffed quinoa, carrot-beet-orange-ginger vinaigrette [13]

[vegetable carpaccio]
sliced beet, apple, radish, turnip, kohlrabi, leek, micro greens, puffed rice, maple-sherry vinaigrette [9]

add grilled chicken [3.5]
add marinated tofu [3]
add grilled shrimp [5.5]

[lunch plates]

[sweet potato gnocchi]
handmade gnocchi with braised winter greens, tempeh sausage and broiled vegan cheese [13]

[beef bolgogi bowl]
ground beef, roasted brussel sprout and carrot slawserved over a bed of rice with a sriracha fish sauce vinaigrette [15]

[quiche du jour]
ask your server for today's filling, served with a side mix green salad [12]

[sandwiches]

[shrimp burger]
ground okemos shrimp burger, celery root slaw, truffled aioli, brioche bun  [15]

[lamb burger]
lamb burger, dried cherry labneh, greens, brioche bun [14]

[nashville hot oyster po boy]
cornmeal crusted oysters in a nashville hot sauce, lettuce, tartar sauce, hoagie bun [14]

[tofu reuben]
smoked tofu "pastrami", brinery sauerkraut, vegan 1000 island dressing, vegan swiss, marbled rye  [13]

[crispy chicken sandwich]
almond crusted chicken, apple-butternut slaw, cranberry jalapeno relish, chevre aioli, sourdough [14]

add side salt & pepper fries [3]
add side mix green or carpaccio  [3]
add cup of potato soup [3]
add cup of carrot bisque [3]

Dinner Menu

Our menu is designed for [sharing], tasting, [sipping], laughing and [enjoying] for [dinner] we recommend 2-3 [plates] per person - but feel free to [explore] for your enjoyment.

[eat]

[bisque]
carrot, coconut, lime, peanut, cilantro  [8]
shooter [2.5]

[bake]
focaccia, rosemary,chevre, fennel, kale [7]

[carpaccio]
beet, radish, turnip, apple, sherry [12]

[toss]
kohlrabi, carrot, sriracha, fish sauce, mint [11]

[cheese]
selection of cheeses, asian pear, fennel, balsamic  [17]

[fondue]
mattone, fingerling, parsnip, sourdough, apple [18]

[dredge]
oyster, chili, pickle [14]

[mash]
butterball, salt cod, celery, fennel, caper [14]

[roast]
acorn squash, cider, maple, hazelnut, sesame [15]

[coddle]
egg, chorizo, potato, tortilla, cilantro  [16]

[broil]
sweet potato, greens, tempeh, coconut milk, onion [24]

[sear]
scallop, mussels, grapefruit, celery root, fennel [29]

[stuff]
chicken, mushroom, red wine, onion, polenta [26]

[grind]
pork, beef, cheddar, kimchee, brioche  [21]

[toast]
pastrami, cabbage, carrot, rye, noelle [28]

[crust]
lamb rack, yogurt, cherry, red wine, cocoa [34]

[render]
duck, scallop, plum, bok choy, jus  [26]

[happy hour]

daily at bar 5-7

[bake]
focaccia, rosemary, garlic, butternut, cider  [5]

[bisque]
chestnut, cream, thyme, cocoa, popcorn [5]

[carpaccio]
beet, radish, trunip, apple, sherry [5]

[dip]
celeriac, tahini, carrot, celery, cauliflower [5]

[dredge]
oyster, chili, pickle [3]

[tempura]
delicata, maple, chili, lime, tofu [5]

[cheese]
chef's choice cheese with house made condiments [5]