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
Pearfection— vanilla-pear infused vodka, elderflower, ginger —11
Manhattan— house-infused cherry bourbon—13
Ol’ Fashioned— house-infused orange bourbon—13
Nitro-Brewed Espresso Martini— vodka, Mr. Black, vanilla—12
CRAFT COCKTAILS
Autumn Elixir— gin, apple-chai syrup, lemon, cinnamon—13
Cherry Blossom— vodka, vanilla, cherry, lemon—11
Sour Solstice— astral tequila, blood orange, honey, thyme, egg white—12
Petoskey Sonic— gin, cucumber, lavender, lime—12
Manghostarita— ghost pepper tequila, mango, chili—11—NA
Crimson Rose— bourbon, pomegranate, rosemary, lime—12—NA
Pursuit of Hoppiness— IPA, bourbon, lemon—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
Glutenberg— Blonde Ale—Canada—4.5% – 7 – GF
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
Bell’s Beer— Seasonal—Ask your server
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
Fleur de Mer— Rosé, France—9 | 12 | 34
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, anchovy, bacon-parmesan crisp, house made dressing—11—V/GF
Asian Noodle Salad— edamame, cabbage, carrots, shiitake, scallion, peanut, miso honey dressing—11—V
Stoney Creek Wild Mushrooms— roasted, spiced hummus, pistachio, grilled bread, agrodolce onions—17—V/GF
Wonton Tuna Tacos— avocado, cucumber, soy,
sesame, togarashi cream—12—GF
Beef Tenderloin Tataki— yuzu dressing, crispy potato, sesame baby gem lettuce, kewpie, scallion—14—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
Charred Green Beans— coconut, red curry, sesame, cashew, scallion, aioli—11—V/GF
Filipino BBQ Pork— green papaya atchara, banana ketchup glaze—16—GF
East Coast White Water Mussels— white wine, roasted garlic, cream, Calabrian chilis, crostini—15—GF
Craft Fries— basil, parm, garlic aioli—7—V/GF 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
Caribbean Spiced Ribs— roasted pineapple salsa, fried yuca, lime, cilantro—21—GF
Short Rib & Lobster Gnocchi— fresh ginger, mushroom, caramelized onion, 7oz lobster tail, cream—35
Kimchi Fried Rice— duck confit, green beans, sunny egg, caramelized pineapple—25—GF
Tuscan Scallops— kale, bean, squash, sausage—33—GF
48-Hour Short Ribs— pomme dauphinne, tomato, olive, anchovy—26—GF
Chicken Kyiv— compound butter, potato, asparagus, roasted garlic, herbs—23
Seared Atlantic Salmon— mushroom, artichoke, basil, crostini, lemon aioli—18—GF
Fishermans Stew— cod, mussels, shrimp, fennel, tomato, potato—27—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—6— GF
Canadian Butter Tart— maple, pecan, currants, ice cream—5
“The Cheesecake Guy”— ask your server about our seasonal creation —8
Banoffee Croissant— dulce mousse, custard cream, banana—8
SPIRITS
