Lunch Menu

[starters & soups]

[bake]
fresh baked foccacia with house marinated olives [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]

[lamb and white bean soup]
lamb meatballs, spinach, white beans, sumac  [6]

[root soup]
new potato puree, pea shoot oil, fried garlic chips [6]

[salads]

[tex mex harvest salad]
spincah, queso fresco, oven dried tomato, caramelized sweet potato, fried tortilla strips, chorizo vinaigrette [13]

[vegetable carpaccio]
thinly sliced beet, apple, radish, turnip and leek, puffed rice, micro greens, maple-sherry vinaigrette [8]

[the greek freak]
chopped romaine, roasted red pepper, shaved fennel, marinated olives, feta, lemon-oregano vinaigrette [13]

[spring citrus salad]
spring green mix, braised rhubarb, segmented citrus, candied almonds, grapefruit-poppy seed vinaigrette [13]

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

[lunch plates]

[ naan "pasty" ]
house naan bread stuffed with roasted root vegetables and ground beef, elk gravy [14]

[tempeh chorizo tacos]
hand pressed masa tortillas, tempeh chorizo, sweet potato puree, pickled radish, pumpkin seeds [13]

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

[sandwiches]

[shrimp burger]
cornmeal crusted ground okemos shrimp burger with lettuce, tomato, and tartar aioli on a brioche bun [15]

[burger]
lamb burger, harissa, blood orange-grilled red onion jam, spinach, honey chevre yogurt, brioche bun [14]

[italian stalion]
italian cured meats, roasted garlic aioli, oven dried tomato tapenade, white cheddar cheese, toasted ciabatta [14]

[tofu banh mi]
vietnamese marinated tofu, walnut-lentil pate, pickled carrot and jalapeno, cilantro-sriracha veganaise [12 1/2]

[buffalo chicken salad sandwich]
poached chicken, blis blast, carrot, celery, bleu cheese, house aioli, pretzel roll  [11 1/2 ]

add side salt & pepper fries [3]
add side mix green or side 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]
radish, cherry, butter, chive, vanilla  [8]
shooter [2.50 ]

[bake]
focaccia, rosemary, garlic, cherry tomato, chili [7]

[carpaccio]
beet, radish, turnip, apple, puffed rice, sherry-maple [9]

[paté]
 salmon, ramp, ricotta, verjus, pistachio [13]

[cheese]
evergreen lane creamery cheese, pear, maple, rosemary, graham [15]

[puff]
rice, bbq, chive, aioli, shallot [9]

[grill]
romaine, grapefruit, tomato, lardo, walnut [12]

[roast]
parsnip, maple, morel, rosemary, orange [16]

[impale]
chicken liver, morel, asparagus, egg, greens [19]

[saute]
potato, black garlic, garlic, spinach, ricotta [18]

[ravioli]
morel, ricotta, yolk, mache, shallot [18]

[harvest]
tempeh, masa, sweet potato, cranberry, radish  [21]

[poach]
whitefish, olive oil, carrot, pea, lavender [23]

[sear]
trout, shrimp, potato, tomato, arugula [26]

[stuff]
chicken, rhubarb, cucumber, nasturtium, jus [24]

[render]
lamb loin, bean, lemon, chevre, cocoa [26]

[happy hour]

daily at bar 5-7

[bake]
focaccia, rosemary, garlic, olive, chili  [5]

[bisque]
butternut, lobster, chipotle, orange, pea shoot [5]

[carpaccio]
beet, radish, turnip, apple, puffed rice, sherry [5]

[fry]
chicken wing, fish sauce, sriracha, dukkah [5]

[grill]
romaine, grapefruit, tomato, walnut [5]

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