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
Blueberry Thrill— gin, lavender, bergamot, lemon—12 N/A
Basil Instinct—basil infused vodka, strawberry, lemon—12 N/A
Manghostarita— ghost pepper tequila, mango, chili—11 N/A
Nitro-Brewed Espresso Martini— vodka, Mr. Black, Smirnoff vanilla—12
CRAFT COCKTAILS
Whiskey Tango—burnt sugar whiskey, orange, lemon, lime—12
Ol’ Fashioned— infused orange George Dickel bourbon—12
Bloom & Barrel— Bulleit bourbon, elderflower, grape, lime, egg white—12
Cappelletti Spritz— grapefruit, lemon, prosecco—13
Kiwi Confidential— Ketel one, tequila, sauv. blanc, lemon—12
Pursuit Of Hoppiness— bourbon, lemon, IPA, syrup—13
BOTTLES & CANS
Alaskan Amber— Alaskan Brewing—5.3% – 7
Agua Fresca—Austin Eastciders, roatating flavors—4.5% – 7
Mortal Bloom— Hazy IPA—Founders, MI—6.2% – 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
New Grist— Pilsner, Gluten Free, WI— 5% – 7
Bud Light, Corona Premier, & Michelob Ultra— 6
Cider— Seasonal—Ask your server
WHITE WINE
Regale Chardonnay— California—8 | 11 | 30
Late Harvest— Riesling, Traverse City, MI—9 | 12 | 34
Babich— Sauvignon Blanc, New Zealand—12 | 15|46
AIX— Rosé, France—15 | 18 | 54
Barone Fini— Pinot Grigio, Valdadige, Italy—10| 13 | 38
Bezel By Cakebread— Chardonnay, San Luis Obispo —54
RED WINE
Regale Cabernet— California—8| 11 | 30
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—12 | 15 | 46
Emmolo— Merlot, Napa Valley, California—50
Orin Swift 8 Years in the Desert— Zinfandel, California—70
Caymus— Cabernet, Napa Valley, California, 1L—100
FOOD
Nova Scotia Chowder— clams, cod, shrimp, scallop,
cream, dill, potato—C:7 | B:9 | Q:14
Caesar Salad— baby gem, whole grain crouton, parmesan crisp, house made dressing—12—V/GF
Asian Noodle Salad— edamame, cabbage, carrots,
shiitake, peanut, miso honey dressing—12—V
Vegetable Verde— zucchini, peppers, scallion, avocado, beans, pistachio dressing, crostini, lettuce cups—12—V/GF
Wonton Tuna Tacos— raw, avocado, cucumber, soy,
sesame, togarashi cream—13—GF
Crab & Caviar Bomb— Prunier Osetra, crab salad, chive, sour cream, pani puri—20
Beef Tartare— Kimchi, radish, sesame, scallion, kewpie, 65-degree yolk, togarashi, brioche—18—GF
Fried Burrata Cheese — pistachio pistou, crisp prosciutto, grilled bread—16—V/GF
Stoney Creek Mushroom Toast— sourdough, tomato, herbs, ricotta—17—V/GF
Charred Green Beans— coconut, red curry, sesame, cashew, scallion, aioli—14—V/GF
Craft Fries—basil, parm, garlic aioli—7—V/GF add white truffle oil +3
Charred Napa— cabbage, gastrique, crisp lardon, pickled onion, grapes—14—V/GF
Poutine— kennebec fries, beef brisket, cheese curds,
fried onion, demi-glace, sour cream—15—GF
Stuffed Piquillo Peppers— beef short ribs, chorizo,
goat cheese, Spanish paprika, crostini—17—GF
Burger— Swiss, crisp onion, BBQ beef brisket,
garlic aioli, brioche bun, craft fries—18—GF
Chicken Fried Lobster— cheese & bacon waffle, ricotta, sriracha-bourbon honey, fresh dill—32—GF
Korean Pork Ribs— crispy St. Louis ribs, gochujang, sesame, kimchi slaw, cilantro—23
7 oz Beef Tenderloin— Café de Paris butter, smashed baby potatoes, demi—35 —GF—add 7oz lobster tail+20
South African Bobotie— beef short rib, mild curry spices, apricot, mango chutney, custard, yellow rice—24—GF
Jerk Chicken— mild spiced half chicken, scallion, cilantro, pineapple salsa —26—GF
Seared Atlantic Salmon— mushroom, artichoke, basil,
crostini, lemon aioli—19—GF
Craft Dinner— chef’s weekly mac & cheese creation—14
SWEETS
Raspberry White Chocolate “Cupcake” —compote, ice cream, short bread crumble—7
Belgian Mousse Cake— whipped ganache, tuille, strawberry—8— 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
