Lunch Menu
[starters & soups]
[bake]
fresh baked foccacia with marinated ramps [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]
[chilled potato leek soup]
dairy free soup with confit green garlic [6]
[aspagagus bisque]
asparagus puree, yogurt, rhubarb-micro green salad, lemon vinaigrette [7]
[salads]
[harvest salad]
spring salad mix, pickled rhubarb, fresh english peas, pea shoots, candied lemon, herbed buttermilk dressing [13]
[chop salad]
romaine, charred asparagus, chopped tomato, feta, hard boiled egg, honey mustard 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]
[ baked cabrito taquitos ]
huitlacoche braised goat, pickled onion, corn tortilla, chili sauce, avocado crema, crumbled feta [14]
[tempeh letuce wraps]
italian tempeh "sausage" wrapped in romaine and grilled, oven roasted tomato sauce [13]
[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, asparagus-carrot slaw, blis blast aioli, brioche bun [15]
[lamb burger]
lamb burger, confit green garlic, honeyed ricotta, micro greens, brioche bun [14]
[greek tofu wrap]
oregano-garlic marinated tofu, chopped tomato, spinach, greek dressing, tomato wrap [12 1/2]
[pulled pork sammy]
12 hour roast pork butt, keith's bbq sauce, apple-cabbage slaw, pretzel bun [13]
[grilled chicken sandwich]
herb marinated chicken, bacon, spinach pistachio pesto, chevre, toasted sourdough [14 ]
add side salt & pepper fries [3]
add side mix green or carpaccio [3]
add cup of soup [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]
asparagus, yogurt, herb [8]
shooter [2.50]
[bake]
focaccia, rosemary, garlic, ramp, chili [7]
[carpaccio]
beet, apple, radish, maple, sherry [12]
[cheese]
april showers, blueberry, lavender, pistachio, honey [16]
[pate]
spelt, chicken liver, flowers, cocoa, cider [16]
[fry]
brussels, cauliflower, sriracha, dukkah, shiso [15]
[press]
cabrito, huitlacoche, masa, cilantro, onion [12]
[textures]
sunchoke, lemon, celery, ginger, anise [13]
[smoke]
beet, broccoli, lemongrass, horseradish, “steak” sauce [21]
[toast]
bone marrow, pumpernickel, morel, fiddlehead, nasturium [22]
[sear]
scallop, leek, blood orange, dill, yolk [28]
[grind]
shrimp, pork, carrot, daikon, pate [23]
[stuff]
chicken, pea, lemon, mint, jus [25]
[ragu]
mangalitsa pork, olive, chevre, herb, cornmeal [24]
[char]
brisket, romaine, tomato, onion, parmesan [25]
[glaze]
lamb, parsnip, farro, white chocolate, orange [29]
[happy hour]
daily at bar 5-7
[bake]
focaccia, rosemary, garlic, ramp, chili [5]
[bisque]
asparagus, yogurt, herb [5]
[fry]
brussels, cauliflower, sriracha, dukkah, shiso [5]
[press]
cabrito, huitlacoche, masa, cilantro, onion [2 1/2]
[cheese]
chef's choice cheese with house made condiments [5]