Lunch Menu

[starters & soups]

fresh baked foccacia with marinated ramps [5]

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]


[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]


[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.


asparagus, yogurt, herb  [8]
shooter [2.50]

focaccia, rosemary, garlic, ramp, chili [7]

beet, apple, radish, maple, sherry [12]

april showers, blueberry, lavender, pistachio, honey  [16]

spelt, chicken liver, flowers, cocoa, cider [16]

brussels, cauliflower, sriracha, dukkah, shiso [15]

cabrito, huitlacoche, masa, cilantro, onion [12]

sunchoke, lemon, celery, ginger, anise [13]

beet, broccoli, lemongrass, horseradish, “steak” sauce [21]

bone marrow, pumpernickel, morel, fiddlehead, nasturium [22]

scallop, leek, blood orange, dill, yolk [28]

shrimp, pork, carrot, daikon, pate [23]

chicken, pea, lemon, mint, jus [25]

mangalitsa pork, olive, chevre, herb, cornmeal [24]

brisket, romaine, tomato, onion, parmesan [25]

lamb, parsnip, farro, white chocolate, orange  [29]

[happy hour]

daily at bar 5-7

focaccia, rosemary, garlic, ramp, chili  [5]

asparagus, yogurt, herb [5]

brussels, cauliflower, sriracha, dukkah, shiso [5]

cabrito, huitlacoche, masa, cilantro, onion [2 1/2]

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