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
Apple Matcha-Tini— apple & ginger infused gin, matcha apple pie syrup, lemon, whites—13
Midnight Mojito—rum, mint, blackberry, lime—12 N/A
Manghostarita— ghost pepper tequila, mango, chili—12 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— orange infused George Dickel bourbon—12
Devil’s Delight— cherry infused mezcal, crème de cacao, luxardo, burrata water —12
Cappelletti Spritz— grapefruit, lemon, prosecco—13
Crimson & Spice—rum, mulled wine syrup, prosecco—13
Figgy Sweater—vodka, pear, fig syrup, lemon, ginger—12 N/A
Witching Hour Sour— tequila, cranberry, nutmeg, whites—13
BOTTLES & CANS
Amber Ale— Bells Brewing, Grand Rapids—5.3%-7
Agua Fresca—Austin Eastciders, rotating 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 Brewing, Grand Rapids—7%-7
Weihenstephaner— Hefeweizen, Germany—5.4% – 7
Kalamazoo Stout— Bells’s Brewing, Grand Rapids— 6% – 7
Bud Light, Corona Premier, & Michelob Ultra— 6
Cider— Seasonal—Ask your server
WHITE WINE
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
Love Drunk— Rosé, Oregon—14 | 17 | 52
Ca’ Bolani— Pinot Grigio, Italy—10| 13 | 38
Broadbent— Vinho Verde, Portugal—9 | 12 | 34
Centorri— Moscato Di Pavia, Italy—9 | 12 | 34
RED WINE
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
Crab & Caviar Bomb— Prunier Osetra, crab salad, chive, sour cream, pani puri—20
Wonton Tuna Tacos— raw, avocado, cucumber, soy,
sesame, togarashi cream—13—GF
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
Pork Dumpling Smash Tacos— glazed shrimp, slaw, hoisin, corn tortilla, scallion, cilantro —19—GF
Charred Green Beans— coconut, red curry, sesame, cashew, scallion, aioli—14—V/GF
Lamb Scotch Egg— mild curry spices, soft yolk, basil yogurt, apple slaw—13—GF
Craft Fries— basil, parm, garlic aioli—7—V/GF add white truffle oil +3
Wagyu Chopped Cheese Royale—seared foie gras,ground American wagyu, onions, truffle mayo,Nate dog’s pickles—28
Duck Fat Poached Tenderloin— duck fat hollandaise, caponata, thyme, served med-rare—20—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
Seared Atlantic Salmon— mushroom, artichoke, basil, crostini, lemon aioli—19—GF
7 oz Beef Tenderloin— compound butter, demi, pickled shiitake, smashed potatoes—35 —GF add 7oz lobster tail +20
Jerk Chicken— mild spiced half chicken, scallion, cilantro, pineapple salsa —26—GF
Craft Dinner— chef’s weekly mac & cheese creation—14
SWEETS
Apple “Cupcake” —miso caramel, ice cream, cinnamon granola—7
Mexican Cholate Truffle— pepita crunch, mezcal—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
