Caprese | 15
Michigan Heirloom Tomatoes, Fresh Mozzarella, Basil, EVOO.
Beef Short Ribs| 14
Slow Braised and served with a porcini vegetable ragout over Rutabaga puree
Loaded Margarita | 15
Sausage, Pancetta, Mushrooms, Green Pepper, Onion, Goat Cheese, Margarita sauce
Autumn Harvest Salad | Dinner 15 Side 9
Blend of Kale, Brussels, Broccoli, and Cabbage. Topped with Butternut Squash Crispy Pancetta, Candied Pecans & Goat Cheese, with Maple Dijon Vinaigrette.
22 oz T-Bone Steak | 48
Char-Grilled and served with Mashed Potatoes, Mushrooms, and vegetables.
Mediterranean Pollo | 25
Fresh Chicken breasts sautéed with Sundried Tomatoes, Artichokes & White Wine served with house made fettuccini and vegetables
Monchong | 30
Fresh Hawaiian Snapper Pine nut crusted and topped with a zesty orange butter served with a wild rice Medley
Taglia Verde | 22
House-made Spinach Pasta tossed in a Pesto Cream Sauce with Pine nuts and Stracciatella Cheese.