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
To Peach Their Own—peach sangria, choice of red or white—12 N/A
The Last Straw—strawberrygin,bergamot, lillet blanc,basil—13
Manghostarita—ghost pepper tequila, mango, chili—12 N/A
Nitro-Brewed Espresso Martini—Mr. Black, Smirnoff—13
CRAFT COCKTAILS
Pho Sho—pho-spiced Astral tequila, ginger, lime, cilantro—12
Ol’ Fashioned—orange infused George Dickel, licor 43—12
Cappelletti Spritz—cherry, lemon, prosecco—13
WaterLemon Chill—amplifier vodka, watermelon, lemon, sauvignon blanc—13 N/A
Burning Passion— rum, passionfruit, dragonfruit, falernum, lime—13
Pursuit of Hopiness—bourbon, IPA , lemon, IPA syrup—13
BOTTLES & CANS
Amber Ale— Bell’s Brewery, Kalamazoo—5.3% – 7
Elephant Juice— N.E. IPA, E. Mkt. Brewing, MI—7.2% – 8
Pilsner Urquell— Czech Pilsner—4.4% – 7
Solid Gold— Lager, Founders—4.4% – 6
Two Hearted Ale— IPA, Bell’s Brewery, Kalamazoo—7% – 7
Weihenstephaner— Hefeweizen, Germany—5.4% – 7
Kalamazoo Stout— Bells’s Brewery, Kalamazoo— 6% – 7
Bud Light, Corona Premier, & Michelob Ultra— 6
Cider— Seasonal—Ask your server
WHITE WINE
WHITE WINE
Regale Chardonnay— California—9 | 12 | 34
Late Harvest— Riesling, Traverse City, MI—9 | 12 | 34
Decoy ‘Limited’— Sauv Blanc, North Coast—15 | 19 |54
Love Drunk— Rosé, Oregon—14 | 17 | 52
Greenwing ‘Select’— Pinot Grigio, Italy—10 | 13 | 38
Broadbent— Vinho Verde, Portugal—10 | 13 | 38
Centorri— Moscato Di Pavia, Italy—10 | 13 | 38
RED WINE
RED WINE
Regale Cabernet— California—9 | 12 | 34
Napa Cellars— Pinot Noir, Napa Valley—16 | 19 | 56
Parcel 41— Merlot, Napa Valley—14 | 17 | 52
Department 66 ‘Others— Red Blend, France—14 | 17 | 52
Bonanza— Cabernet, California—12 | 15 | 46
Rubio— Sangiovese, Italy—13 | 16 | 51
Shatter— Grenache, France—18 | 24 | 62
Orin Swift— Merlot, St. Helena, California —50
Caymus— Cabernet, Napa Valley, California, 1L —100
FOOD
Nova Scotia Chowder—clams, cod, shrimp, scallop,
cream, dill, potato—8
Classic Caesar—house dressing, whole grain croutons, parmesan, lemon—14—V/GF
Asian Noodle Salad—edamame, cabbage, carrots,
shiitake, peanut, miso honey dressing—14—V
Grilled Surf & Turf Oysters (3)—beef tenderloin, chili-lime butter, brioche, parmesan—16—GF
Wonton Tuna Tacos—raw, avocado, cucumber, soy,
sesame, togarashi cream—15—GF
Beef Tartare—kimchi, radish, sesame, scallion, kewpie, 65-degree yolk, togarashi, brioche—18—GF
Spicy Salmon Pani Puri (3)—raw, ponzu, cucumber, wasabi, avocado mousse, seaweed salad, nori dust—18
Fried Burrata Cheese —pistachio pistou, crisp prosciutto, grilled bread—18—V/GF
Crispy Sweet Potato Pave—rice paper, green curry, coconut-peanut crunch, coriander oil—15— V/GF
Charred Green Beans—coconut, red curry, sesame, cashew, scallion, aioli—15—V/GF
K.F.Q.—Kentucky fried quail, sweet corn pudding, bourbon peach compote, corn ribs, egg—25—GF
Craft Fries—basil, parm, garlic aioli—8—V/GF add truffle oil +3
Pork Dumpling Smash Tacos—glazed shrimp, slaw, hoisin, corn tortilla, scallion, cilantro—20—GF
Seared Scallop & Pork Belly— sweet corn polenta, chili-lime glaze, charred asparagus, crema—32—GF
Stuffed Piquillo Peppers—beef short rib, chorizo,
goat cheese, Spanish paprika, crostini—18—GF
Burger—Swiss, crisp onion, BBQ beef brisket,
garlic aioli, brioche bun, craft fries—20—GF Bun+3
Chicken Fried Lobster—cheese & bacon waffle, ricotta, sriracha-bourbon honey, fresh dill—34—GF
Pork Tenderloin Medallions —Michigan cherry, crisp potato, slow roasted carrots—26—GF
Seared Atlantic Salmon—mushroom, artichoke, basil, crostini, lemon aioli—23—GF
7 oz Tenderloin—duck fat potatoes, chili-onion jam, fresh herbs, red wine demi—38—GF add 7oz lobster tail + 20
Mediterranean Rack Of Lamb—shawarma spiced, hummus, flat bread, tomato, lemon—40—GF
Jamaican Jerk Chicken— boneless half chicken, mild jerk spices, pineapple salsa—25—GF
SWEETS
Lemon Posset —silky citrus cream, fresh berries, salted croissant croutons—9
Belgian Chocolate Mousse Cake— layered, strawberry, cream—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
