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]

[chestnut bisque]
chestnut bisque with caramelized onion and thyme [9]

[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 chestnut bisque [4]

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]
chestnut, cream, thyme, cocoa, popcorn  [9]
shooter [3]

[bake]
focaccia, rosemary, garlic, butternut, cider [7]

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

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

[dip]
celeriac, tahini, carrot, celery, cauliflower [14]

[dredge]
oyster, chili, pickle [14]

[poach]
lobster, fennel, grape, citrus, pea shoot [mp]

[tempura]
delicata, maple, chili, lime, tofu [12]

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

[render]
mushrooms, lard, cornmeal, squash, creme fraiche [20]

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

[impale]
shrimp, truffle, celery root [mp]

[steam]
walleye, leek, citrus, nuts, bay leaf  [24]

[stuff]
chicken, pumpkin, curry, cranberry, kohlrabi [24]

[grill]
ny strip, eggplant, paw paw, sweet potato, ginger [34]

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

[crust]
venison, yogurt, cherry, blackberry, cocoa  [36]

[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]