Lunch Menu

[starters & soups]

fresh baked stone circle bread with house made spreads and smears [5]

house cut salt and pepper russet fries
tossed in egg yolk, rosemary and lemon [6]
or with side of house aioli [6]
or with turkey confit & cheddar cheese sauce [8]

[smoked tomato gazpacho]
black pepper crème fraiche, marigold [6]

[root soup]
potato, celery root, garlic bisque with herb oil [6]


[harvest salad]
shaved kale, verjus poached pear, candied pecan, pickle shallot, poppyseed vinaigrette [12]

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

[autumn chop salad]
mixed greens, roasted beet & delicata squash, shaved apple, bacon lardons, blue cheese crumbles, apple cider vinaigrette [14]

[celery root salad]
arugula salad, celeriac slaw, truffle remoulade, pickled cranberry [12]
add grilled chicken [3.5]
add marinated tofu steak [3.5]
add grilled shrimp [5.5]

[lunch plates]

[pumpkin naan bread]
house naan bread, chevre-maple ricotta, shaved pumpkin & micro green salad, balsamic glaze, pepitas [12]

[bulgogi beef rice bowl]
ground msu beef-cabbage bulgogi, rice, roasted brussels sprouts, carrot ribbons, pickled peanuts, blis fish sauce [13]

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


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

lamb curry burger, chevre aoili, pickled turnip, spinach, brioche bun [14.5]

[duck rueben]
duck pastrami, brinery kraut 1000 island, white cheddar cheese, zingerman's pumpernickel bread [15]

[roasted garlic tofu wrap]
sherry marinated tofu, orange supremes, shaved kale, roasted garlic pepper dressing, el milagro tomato wrap [11]

[curry chicken salad sandwich]
poached chicken, apple, dried cranberries, curried aioli, brioche bun [11]
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.


tomato, black pepper, crème fraiche, marigold [8]
shooter [2.5]

bread, yum yum pepper, ricotta, squash [6]

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

 turkey, cranberry, verjus, multigrain, nasturium [15]

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

cauliflower, sesame, peanut, soybean, chocolate [13]

potato, beet, dill, arugula, seeds [14]

brussel sprout, fish sauce, sriracha, peanut, cilantro [12]

acorn squash, fennel, coriander, chili, turmeric [13]

tofu, squash, cashew, kale, miso [20]

walleye, sunchoke, cream, celery, bacon [26]

shrimp, tomato, cornmeal, celery root, brioche [22]

duck, rutabaga, carrot, rapini, cider [25]

lamb, spelt, parsley, red pepper, turnip [20]

duck, pumpkin, curry, broccoli, sage [30]

elk, salsify, walnut, coffee, crema [30]

[happy hour]

daily at bar 5-7

bread, relish, ricotta, squash, plum  [5]

pumpkin, feta, paprika [5]

cauliflower, sesame, peanut, soy, chocolate [5]

potato, beet, dill, arugula, seeds [5]

brussel sprout, fish sauce, sriracha, peanut, cilantro [5]

delicata squash, tempura, maple, paprika [5]

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