Restaurant Week Dinner Menu
Heirloom tomato salad: marinated cucumbers. roasted and pickled peppers. crushed olives. feta or halloumi. very old balsamic. greek olive oil. GF
Summer fruits salad: arugula. prosciutto. cherry & chile airge doux. pan a la plancha.
Chilled melon soup: roof top thai basil. elderflower. greek olive oil. GF
Lamb ragu: Creste de Gallo. braised tomatoes and peppers. sweet onion. kale. shaved parmesan stagionato.
Michigan Brook Trout: shaved carrot and kale salad. dill. pickled mustard seed. creme fraiche. carrot puree. GF
Chorizo Verde: stewed mayocoba beans. cucumber salad. Navajo fry bread. marinated peppers
Olie Bollen (oh-lee boh-lun) a.k.a. Fat Balls a.k.a. Dutch Doughnuts: White chocolate rum raisin ganache.
Seasonal House made Assortment of ice creams and sorbets. GF
Vanilla Panna cotta: blueberries. cinnamon streusel.