Our menu features a thoughtfully prepared, flavorful and balanced selection of original, creative and freshly prepared dishes that change frequently. With a focus on quality versus quantity, plates are smaller portioned and emphasize the dish rather than a more traditional American dinner service.

Tapas

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.

Entrees

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.