A variety of flavorful small plates encouraged to be enjoyed and share that is subject to change based on growing season and locally sourced ingredients.
Tapenade / $6
Provincial French spread of pureed olives, garlic, caper and olive oil served with baguette.
Feta Spread / $8
In house made feta spread with sun dried tomato and fresh herbs.
Brie & Fruit Crostini / $8
Fresh seasonal fruit, soft mild brie and a local Michigan honey drizzle on crostini.
Margherita Flatbread / $10
Garden tomato, mozzarella and fresh basil with balsamic glaze on naan flatbread.
Soup Bowl / $8
A variety of soups prepared in house.
Fried Shrimp / $11
Lightly dusted and fried shrimp paired with a zesty Asian sauce and garnished with lime. This dish features a hint of green szechuan peppercorn zest.
Mushroom Medley / $11
A mushroom medley pan seared to order served in salsa roja, cilantro topped with queso fresco.
Smoked Whitefish Stuffed Poquillo Peppers / $11
Big Stone Bay Fishery (Mackinaw City) smoked white fish stuffed piquillo peppers atop fresh Chive oil with chipotle aioli and toasted bread crumbs
Harvest Brussel Sprouts / $12
Sauteed brussel sprouts with dried Michigan cranberries, walnuts, and butternut squash and dressed with a Michigan honey drizzle.
Albondigas / $14
Spanish meatballs made of ground lamb and beef served with a homemade zesty sauce of garlic, roasted peppers, almonds and tomatoes then topped with manchego cheese.
Steak Bites / $13
Chunks of tender char-grilled NY Strip served with homemade onion and mushroom gravy dipping sauces.
A selection of original dishes in reasonable portions that feature top quality ingredients and from scratch preparations.
Filet Au Poivre / $29
7oz pepper-crusted filet mignon finished with a bourbon cream sauce and served with garlic fingerling potatoes.
Pasta Primevera / $19
Linguine in a homemade white wine and garlic cream sauce featuring summer squash, zucchini, sun-dried tomatoes and mushrooms. * add shrimp for $5
Heritage Chicken Thighs / $18
A pair of boneless Poulet Rouge chicken thighs served on homemade white bean hummus and topped with a lightly dressed brussel sprout slaw.