About our 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)
DRAFT COCKTAILS
Blueberry Basil Mule— house-infused blueberry vodka—11
Manhattan— house-infused cherry bourbon—13
Ol’ Fashioned— house-infused orange bourbon—13
Nitro-Brewed Espresso Martini— vodka, Mr Black espresso,
vanilla—12
CRAFT COCKTAILS
Last Thyme, Honey— St. Germain, Peachtree, honey, thyme,
ginger, lemon, white wine—13
Strawberry Bloom— clarified milk punch, gin, hibiscus tea,
strawberry, citric acid, vanilla—11
Regale Peach Sour— bourbon, lemon, peach, egg white—12
Manghostarita— ghost pepper tequila, mango, chili—11—NA
Rhubarb Paloma— astral tequila, rhubarb, grapefruit—12—NA
Pursuit of Hoppiness— IPA, bourbon, lemon—12
BOTTLES & CANS
Alaskan Amber—Alaskan Brewing—5.3% – 6
Hazy IPA—IPA—Stone Brewing, California—6.7% – 7
Dragon’s Milk—Imperial Stout, MI—11% – 9
Elephant Juice—N.E. IPA, E. Mkt. Brewing, MI—7.2% – 7
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% – 6
Solid Gold—Lager, Founders—4.4% – 6
Two Hearted Ale—Bells, Greand Rapids—7% – 6
Weihenstephaner—Hefeweizen, Germany—5.4% – 7
Woody Wheat Ale—Vanilla Wheat Ale, MI—5.2% – 6
Bud Light, Corona Premier, & Michelob Ultra—5
Bell’s Beer—Seasonal—Ask your server
Cider—Seasonal—Ask your server
WHITE WINE
Regale Chardonnay—California—8 | 11 | 30
La Crema— Sauv. Blanc, California—9| 12 | 34
VOGA—Pinot Grigio, Italy—9 | 12 | 34
Babich—Sauv. Blanc, Marlborough , NZ—10 | 13 | 38
Diatom—Chardonnay, Santa Barbara —12 | 15 | 46
Late Harvest—Riesling, Traverse City, MI —9 | 12 | 34
Bieler Pere st Fils Rose—Rose, France—9 | 12 | 34
Sex—Brut Rose, M. Lawrence, Michigan—10 | 13 | 38
Ruffino —Moscato d’Asti, Piedmont, Italy— 10| 13| 38
Celani— Rose, California— 39
RED WINE
Regale Cabernet—California—8| 11 | 30
Regale Merlot— California—8 | 11 | 30
Row 503—Pinot Noir— Willamette Valley 15 | 18 | 54
Sella Antica—Red Blend, Tuscany, Italy — 10 | 13 | 38
Bonanza—Cabernet, California—10 | 13 | 38
Cigar—Bourbon Barrel Cabernet, California—11| 14 | 42
Tilia—Malbec, Argentina—9 | 12 | 34
Tasca Tenuta Regaleali—Sicilia, DOC—9 | 12 | 34
Banfi Rosa Regale—Sparkling Red, Italy —14 | 17 | 54
Faust—Cabernet, Napa Valley, California—59
Caymus —Cabernet, Napa Valley, California, 1L—100
Kunde—Zinfandel, Sonoma County, California—44
Las Alturas—Belle Glos, P. Noir, Russian River—49
Emmolo— Merlot, Napa Valley, California—54
FOOD
Nova Scotia Chowder— clams, cod, shrimp, dill, scallop,
cream, potato—C:7 | B:9 | Q:14
Kohlrabi Salad— almonds, kale, spiked raisin, apple, fennel,
cider vinaigrette, boba—10—V/GF
Asian Noodle Salad— edamame, cabbage, carrots,
shiitake, scallion, peanut, miso honey dressing—11—V
Brie Strudel— artichoke, mushroom, puff pastry, cream,
parmesan, fresh shaved summer truffle—17—V
Wonton Tuna Tacos— avocado, cucumber, soy,
sesame, togarashi cream—12—GF
Beef Tenderloin Tataki— five-spice, crispy rice, kewpie,
lettuce, cucumber—14—GF
Poutine— kennebec fries, beef brisket, cheese curds,
fried onion, demi-glace, sour cream—15—GF
Grilled Asparagus— lobster, cream, egg, crisp shallot,
fresh shaved summer truffle—18—GF
Smoked Salmon Tartare— pastrami spices, scallion,
cucumber, dill, Dijon, rye crisps—14—GF
Chicken Lollipops— mango habanero glaze, coconut-
pistachio crunch—15—GF
Wild Mushroom Croquettes— smoked gouda, garlic aioli,
whole grain mustard—10—V
Charred Green Beans— coconut, red curry, sesame, cashew,
scallion, aioli—10—V/GF
Craft Fries— basil, parm, garlic aioli—7—V/GF
Skate Cheeks— potato pancake, kimchi tartar,
pickle, dill—20—GF
Burger— swiss, crisp onion, BBQ beef brisket,
garlic aioli, brioche bun, craft fries—15—GF
Stuffed Piquillo Peppers— beef short ribs, chorizo,
goat cheese, Spanish paprika, crostini—15—GF
East Coast White Water Mussels— white wine, roasted
garlic, cream, Calabrian chilis, crostini—15—GF
Steak Frites— 6oz beef tenderloin, chimichurri,
orange–chipotle cream—32—GF
— add 6 oz roasted lobster tail—18
Heritage Berkshire Pork Tenderloin— grilled, quinoa cake,
ripe tomato chow—23—GF
Chicken Fried Lobster— cheese & bacon waffle, ricotta,
sriracha-bourbon honey—28—GF
Short Rib & Lobster Gnocchi— fresh ginger, mushroom,
caramelized onion, 6oz lobster tail, cream—34
Lobster Jambalaya— andouille sausage, holy trinity, tomato,
rice, Cajun—19—GF
Jerk Chicken— Jamaican spiced half chicken, mango salsa,
cilantro, scallion—23—GF
Seared Atlantic Salmon— mushroom, artichoke, basil,
crostini, lemon aioli—18—GF
Scallop & Pork Belly— parsnip puree, curly fries,
Vietnamese Nước chấm—29—GF
Craft Dinner— chef’s weekly mac & cheese—14
SWEETS
Apple “Cupcake” —miso caramel,
vanilla ice cream, granola —6
Belgian Mousse Cake- baileys crème
anglaise—5— GF
Canadian Butter Tart— maple, pecan,
currants, ice cream
“the cheesecake guy”—
cranberry gingersnap—8
