Menu
Our moderately portioned dishes are perfect for sharing so that everyone can experience a variety of offerings that our team has carefully created.
(Please note that our menu offerings change regularly so there may be slight variations from what is shown below)
DRINKS
DRAFT COCKTAILS
Honolulu Blue— vanilla vodka, coconut rum, elderflower, lemon—12
Deciduous— maple, bourbon, cinnamon, lemon, ginger—13
Pear With Me— bourbon, spiced pear, honey, lemon, ginger—13
Nitro-Brewed Espresso Martini— vodka, Mr. Black, vanilla—12
CRAFT COCKTAILS
Spirits of Detroit— Detroit City gin, Blake’s blood orange, cranberry, bergamot—12—NA
Ol’ Fashioned— house infused orange bourbon—12
Manhattan— house infused cherry bourbon—13
Winter Solstice— astral tequila, pomegranate, blood orange, ginger, whites—12—NA
Rosebud— Empress gin, apéritif, lychee—12—NA
Manghostarita— ghost pepper tequila, mango, chili—11—NA
Honey, It’s Thyme— thyme infused vodka, apéritif, grapefruit, honey—12
BOTTLES & CANS
Alaskan Amber— Alaskan Brewing—5.3% – 7
Hazy IPA— IPA—Stone Brewing, California—6.7% – 7
Elephant Juice— N.E. IPA, E. Mkt. Brewing, MI—7.2% – 8
High Noon— Black Cherry—Seltzer—5% – 6
M43— N.E. IPA, Old Nation, Michigan—6.8% – 9
Pilsner Urquell— Czech Pilsner—4.4% – 7
Solid Gold— Lager, Founders—4.4% – 6
Two Hearted Ale— Bells, Grand Rapids—7% – 7
Weihenstephaner— Hefeweizen, Germany—5.4% – 7
Bud Light, Corona Premier, & Michelob Ultra— 6
Cider— Seasonal—Ask your server
WHITE WINE
Regale Chardonnay— California—8 | 11 | 30
Regale Sauvignon Blanc— California—8 | 11 | 30
Rodney Strong— Sauv. Blanc, Alexander Valley—13 | 16 | 48
Barone Fini— Pinot Grigio, Valdadige, Italy— 10 | 13 | 38
Diatom— Chardonnay, Santa Barbara—12 | 15 | 46
Late Harvest— Riesling, Traverse City, MI—9 | 12 | 34
Rodney Strong— Rosé of pinot noir, Sonoma—10 | 13 | 38
Sex— Brut Rosé, M. Lawrence, Michigan—10 | 13 | 38
RED WINE
Regale Cabernet— California—8| 11 | 30
Regale Merlot— California—8 | 11 | 30
Black Star Farms, Arcturos— Merlot, Michigan—10 | 13 | 35
Row 503— Pinot Noir— Willamette Valley—15 | 18 | 54
Smith & Hook— Red Blend, Central Coast—14 | 17 | 52
Bonanza— Cabernet, California—12 | 15 | 46
Tilia— Malbec, Argentina—9 | 12 | 34
Banfi Rosa Regale— Sparkling Red, Italy—14 | 17 | 54
Emmelo— Merlot, Napa Valley, California—50
Caymus— Cabernet, Napa Valley, California, 1L—100
Orin Swift, 8 Years in the Desert— Zinfandel, California—70
FOOD
Nova Scotia Chowder— clams, cod, shrimp, dill, scallop, cream, potato—C:7 | B:9 | Q:14
Caesar Salad— baby gem ,whole grain crouton, parmesan crisp, house made dressing—11—V/GF
Asian Noodle Salad— edamame, cabbage, carrots, shiitake, scallion, peanut, miso honey dressing—11—V
Wonton Tuna Tacos— avocado, cucumber, soy,
sesame, togarashi cream—12—GF
Beef Tartare— Kimchi, radish, sesame, scallion, kewpie, 65 degree yolk, togarashi, crostini—18—GF
Stuffed Piquillo Peppers— beef short ribs, chorizo, goat cheese, Spanish paprika, crostini—16—GF
Wild Mushroom Croquettes— smoked gouda, garlic aioli, whole grain mustard—10—V
Shrimp & Scallop Toast— brioche, sesame crust, nam jim, coriander—17
Korean Pork Ribs— crispy St. Louis ribs, gochujang, sesa-me, kimchi slaw, cilantro—21—GF
Charred Green Beans— coconut, red curry, sesame, cashew, scallion, aioli—11—V/GF
Craft Fries— basil, parm, garlic aioli—7—V/GF add truffle oil+2
Poutine— Kennebec fries, beef brisket, cheese curds, fried onion, demi-glace, sour cream—15—GF
Burger— swiss, crisp onion, BBQ beef brisket, garlic aioli, brioche bun, craft fries—16—GF
Chicken Fried Lobster— cheese & bacon waffle, ricotta, sriracha-bourbon honey—30—GF
Steak Frites— 6oz beef tenderloin, chimichurri, orange–chipotle cream—32 —GF 7oz lobster tail +19
South African Bobotie— beef short rib, mild curry spices, apricot, mango chutney, custard, yellow rice—21—GF
Kimchi Fried Rice— duck confit, green beans, sunny egg, caramelized pineapple—25—GF
Spaghetti & Meatballs— turkey feta meatballs, spinach, spaghetti squash, basil, tomato sauce —18—GF
Jerk Chicken— mild spiced half chicken, scallion, cilantro, pineapple salsa —24—GF
Seared Atlantic Salmon— mushroom, artichoke, basil, crostini, lemon aioli—18—GF
Crusted Lamb Rack — fresh herbs, dijon, apple chutney, minted lebneh—40—GF
Craft Dinner— chef’s weekly mac & cheese—14
SWEETS
Apple “Cupcake” — miso caramel, vanilla ice cream, granola—6
Belgian Mousse Cake— tuille, whipped ganache, strawberry—7— GF
Canadian Butter Tart— maple, pecan, currants, ice cream—6
“The Cheesecake Guy”— ask your server about our seasonal creation —8
Warm Sticky Pudding— dates, toffee, ice cream—8
SPIRITS
