Lunch Menu

[starters & soups]

fresh baked foccacia withtomato, garlic scape and rosemary [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 blueberries, raspberries and strawberries, candied almond, poppyseed vinaigrette  [13]

[chop salad]
romaine, charred corn, chopped tomato, feta, pickled peppers, chili lime 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]

[ ragu ]
mangalitsa pork in Keith's zesty tomato sauce, chevre creamed polenta, olive tapenade, cornmeal [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]

marinated skirt steak, fries, tomato, roasted garlic aioli, herb olive tapenade, toasted ciabatta [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, tomato, scape, olive oil[7]

flowers, cucumber, strawberry, sherry, cocoa nibs [14]

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

leek, tomato, strawberry, almond, sherry [12]

fennel, cucumber, carrot, celery, cherry [11]
add iberico ham +18

squash blossom, ricotta, tomato, cucumber, micros [13]

new potato, nasturium, paprika, aioli, honey [15]

shrimp, parsley, garlic, chili, sourdough [19]

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

copper river salmon, strawberry, aged sherry, saffron, dark chocolate [26]

squash, tomato, spring onion, white wine, basil [19]

onion, sunchoke, mushroom, nasturium, walnut [22]

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

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

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

lamb belly, parnsip, 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]