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.
DRAFT COCKTAILS
Cranberry Mule—vodka, cranberry, lime, ginger—10
Manhattan— cherry-infused bourbon, angostura, —11
Ol’ Fashioned— orange-infused bourbon, citrus,
angostura, cherry—13
Nitro Brewed Espresso Martini— vodka, Mr Black espresso,
vanilla—10
CRAFT COCKTAILS
Adam’s Apple— apple pie bourbon—12
Lavender Fog—gin, earl grey tea, cream, lavender, lemon—11
Rosemary Paloma— astral tequila, smoked salt rim,
orange bitters, rosemary, grapefruit—11—NA
Manghostarita—ghost pepper tequila, mango, chili—10—NA
Rosa Regale Sour—bourbon, lemon, sparkling red wine—13
Pursuit of Hoppiness—bourbon, lemon, IPA—11
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, red potato—C:7 | B:9 | Q:14
Bacon Caesar— baby romaine, candied bacon, whole grain
crouton, white anchovy, parmesan—11—V/GF*
Asian Noodle Salad— edamame, cabbage, carrots,
shiitake, scallion, peanut, miso honey dressing—11—V
Brie Strudel— artichoke, mushroom, puff pastry, cream,
parmesan, white truffle oil—17—V
Wonton Tuna Tacos— avocado, cucumber, soy,
sesame, togarashi cream—12—GF*
Beef Tenderloin Tataki— five-spice, crispy rice, kewpie,
lettuce, garlic chips, cucumber—14—GF*
Poutine— kennebec fries, beef brisket, cheese curds,
fried onion, demi-glace, sour cream—15—GF
Lamb Scotch Egg— Indian spices, basil yogurt,
apple slaw—8—GF*
East Coast White Water Mussels— white wine, roasted garlic,
cream, Calabrian chilis, crostini—15—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*
Salmon Rice Bowl— sweet chili glaze, peppers, beans,
coconut milk, panang sauce—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*
South African Bobotie— beef short rib, apricot preserve,
yellow rice, mango chutney, bay leaf—17—GF*
Steak Frites— 6oz beef tenderloin, chimichurri,
orange–chipotle cream—32—GF*
— add 6 oz roasted lobster tail—18
Crispy Pork Shanks— fish sauce caramel, Asian crunch,
kimchi slaw, peanut—18—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
Spagedde Squash & Meatballs— turkey, spinach, feta,
tomato sauce—15—GF*
Jerk Chicken— Jamaican spiced half chicken, mango salsa,
garlic chips, 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
