| Pureed White Lentil Soup |
$8.00 |
with olive oil-baked croutons and heirloom tomato coulis |
| Roasted Turnip-Sweet Onion bisque |
$12.00 |
with butter-poached maine lobster and shellfish oil |
| Roasted Late Season Vegetables |
$10.00 |
with black river gorgonzola cheese and wisconsin blue cheese vinaigrette |
| Autumn Field Greens |
$8.00 |
with black olive vinaigrette and fried shallots |
| Spinach-frisee Salad |
$10.00 |
with warm lemon vinaigrette, a poached duck egg and crisp pancetta |
| Hazelnut-Crusted Michigan Lake Perch |
|
with truffled saffron broth |
