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.
DRINK
Cranberry Mule—cranberry-infused vodka, sage, ginger, rosemary—10
Basil-Berry Fizz—Luksusowa vodka, chambord, brut champagne —12
Date Night—date-infused vodka, ginger, thyme, green cardamom—11
Petoskey Sonic—gin, lavender, cucumber, lime—9
La Ciñorita—teq., cinnamon, orange, ginger, agave—10
Manghostarita—ghost pepper tequila, mango, chili—10
Redemption is Near—rye, pomegranate, mint, lime, agave —13
Manhattan— cherry-infused bourbon, angostura, —11
Ol’ Fashioned— orange-infused bourbon, citrus, angostura, cherry—12
Pursuit of Hoppiness—bourbon, lemon, IPA—11
Regale Rocks with Rye—sweet & tart cherry, vanilla, soda—11
BOTTLES & CANS
Pilsner Urquell—Czech Pilsner—4.4% – 6
Hazy IPA—IPA—Stone Brewing, California—6.7% – 7
Amber Cream Ale—Lansing Brewing, MI—5.2% – 6
Glutenberg—Blonde Ale—Canada—4.5% – 7—GF
Mighty Swell—Cherry Lime—Seltzer—Austin, TX—5% – 6
Weihenstephaner—Hefeweizen, Germany—5.4% – 7
Woody Wheat Ale—Vanilla Wheat Ale, MI—5.2% – 6
Dragon’s Milk—Imperial Stout, MI—11% – 9
Elephant Juice—N.E. IPA, E. Mkt. Brewing, MI—7.2% – 7
Bud Light—5
Corona Premier—5
Michelob Ultra—5
Rotating Draft Beer
WHITE WINE
Regale Chardonnay—California—7 | 10.5 | 25
La Crema— Sauv. Blanc, California—9| 13 | 29
VOGA—Pinot Grigio, Italy—9 | 13 | 29
Babich—Sauv. Blanc, Marlborough , NZ—10 | 15 | 33
Ca’ Momi—Chardonnay, Napa Valley—11 | 16 | 35
Late Harvest—Riesling, Traverse City, MI —9 | 13 | 29
Calcada—Rose, France—9 | 13 | 29
Sex—Brut Rose, M. Lawrence, Michigan—10 | 15 | 33
Bacio Di Fiori—Moscato, Piemonte, Italy— 29
RED WINE
Regale Cabernet—California—7 | 10.5 | 25
Regale Merlot— California—7 | 10.5 | 25
Le Versant—Pinot Noir, Languedoc, France— 9 | 13 | 30
Acuma— Red Blend, Spain— 9 | 13 | 30
Bonanza—Cabernet, California—10 | 15 | 33
Cigar—Bourbon Barrel Cabernet, California—11| 16 | 35
Tilia—Malbec, Argentina—9 | 13 | 30
Faust—Cabernet, Napa Valley, California—59
Caymus —Cabernet, Napa Valley, California, 750mL—100
Cabrerisse—Mary Taylor Wines, France—29
Borgoleto—Bubbly Red, Central Italy—32
La Cuadrilla—Red, California—39
Bordeaux Rouge—Mary Taylor Wines, France—39
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, red potato— C:7 | B:9 | Q:13
Bacon Caesar—baby romaine, candied bacon, whole grain crouton, white anchovy, parmesan — 11—V/GF
Middle Eastern Labneh— zucchini, peppers, olives, tomato, cucumber, olive oil, pita chips—10— V/GF
Asian Noodle Salad— edamame, cabbage, carrots, shiitake, scallion, peanut, miso honey dressing — 10—V
Brie Strudel— artichoke, mushroom, puff pastry, cream, parmesan, fresh summer truffle— 17—V
Wonton Tuna Tacos— avocado, cucumber, soy, sesame, togarashi cream— 12—GF
Fire-Chicken Nachos— gochujang, rice cake, mozzarella, scallion, sesame, wonton chips—14
Lamb Scotch Egg— Indian spices, basil yogurt, apple slaw— GF— 8
Stuffed Piquillo Peppers—beef short ribs, chorizo, goat cheese, spanish paprika, crostini — 15—GF
Grilled Octopus— potato, chili, tomato, shiitake, black olive, romesco sauce—19—GF
Wild Mushroom Croquettes—smoked gouda, garlic aioli, whole grain mustard— 10—V
Potato Dauphine AKA Fancy French Tater Tots—herbs, parmesan, sri-rancha & romesco dips — 9—V/GF
Cool Beans— green beans, coconut, red curry, sesame, cashew, scallion, aioli— 10—V/GF
Craft Fries— basil, parm, garlic aioli— 6—V/GF – add fresh shaved truffles—3
Korean Ribs—apple slaw, scallion, sesame, gochujang—15
Kimchi Fried Rice— chicken, shrimp, sesame, egg, scallion, soy — 16—V/GF
Burger— swiss, crisp onion, BBQ beef brisket, garlic aioli, brioche bun, craft fries— 14—GF
Lobster Grilled Cheese—gruyere cheese, lobster bisque, tomato, pickled onion—22
Poutine—kennebec fries, beef brisket, cheese curds, fried onion, demi-glace, sour cream—14—GF
Steak Frites— 6oz beef tenderloin, chimichurri, orange–chipotle cream —32—GF
Chicken Fried Lobster— cheese & bacon waffle, ricotta, sriracha-bourbon honey—27— GF
Shawarma Spiced Lamb Rack— chipotle hummus, pickled turnip, parsley, lemon, flat bread—35—GF
House-made Gnocchi– squash, pepitas, pesto, pickled red onion, parmesan, white wine, olive oil—15—V
Spagedde Squash & Meatballs– turkey, spinach, feta, tomato sauce—14—GF
Jerk Chicken—Jamaican spiced half chicken, mango salsa, garlic chips, cilantro, scallion—22—GF
Pan Seared Salmon— mushroom, artichoke, thyme, crostini, lemon-garlic aioli—18—GF
Craft Dinner— chef’s weekly mac & cheese —14
SWEETS
Cinnamon Apple “Cupcake” miso caramel, vanilla
ice-cream—6
Belgian Mousse Cake- baileys crème
anglaise—5— GF
Canadian Butter Tart— maple, pecan,
currants, ice cream—5
PB&J Flaky Pastry— grape jelly, screwball peanut
butter mousse —7
