| Pumpkin Soup |
$10.00 |
roasted and puréed Michigan pumpkins blended with gruyere cheese and garnished with a mushroom flan, black trumpet mushrooms and roasted garlic tuile |
| Veal en Cocotte |
$14.00 |
braised veal and crisp sweetbreads in casserole with the vegetable braising sauce, gremolata and whipped sweet potatoes |
| Scallops |
$16.00 |
pan seared maine diver scallops with Michigan sweet corn cream, heirloom corn, roasted peppers and crisp polenta |
| Salmon Carpaccio |
$16.00 |
house cured Ivory king salmon, shaved fennel, cucumber and lentil-tarragon vinaigrette, chefs garden petite greens and a garnish of hard boiled egg and American sturgeon caviar |
| Mushroom Brik Roll |
$14.00 |
brik roll with wild mushrooms, onions, oven dried grape tomatoes, gruyere and basil served with a watercress, frisee salad and whole grain mustard vinaigrette |
| Gnocchi |
$14.00 |
house made potato gnocchi sautéed with buttercup squash and rapini finished with truffle butter and parmesan |
| Foie Gras |
$18.00 |
seared hudson valley foie gras with caramelized mission figs and lady apples accompanied by toasted brioche, balsamic reduction and pistachios |
| Emily's Greens |
$6.00 |
mixed organic greens, ricotta salata, dried cherries, crisp shallots and caramelized shallot vinaigrette |
| Mizuna |
$9.00 |
organic maple creek farm mizuna, roasted beets and their Heirloom tomatoes with crumbled roquefort, lemon chive vinaigrette and toasted walnuts |
| Roasted Asparagus |
$9.00 |
marinated with white balsamic and parmesan, a salad of romaine, celery root, creamy black pepper vinaigrette, oranges and shaved whole wheat toast |
| Vegetarian |
$29.00 |
butternut squash and amoretti ravioli served with seasonal wild mushrooms and a variety of fall vegetables |
| Yellow Tail Snapper |
$38.00 |
pan seared Florida yellow tail with a fricassee of baby artichokes, white beans, tomatoes, peppers, fennel and crisp guanciale |
| Halibut |
$38.00 |
pan seared alaskan halibut with herbed bread topping served on leeks and blue crab, wild mushroom and spinach ragout with pesto |
| Duck |
$40.00 |
foie gras, dried apricot and swiss chard filled rollatini of duck breast with roasted golden beet and confitd duck leg risotto, wilted greens and balsamic-citrus vinaigrette |
| Guinea Hen |
$44.00 |
braised leg and breast of farm raised guinea hen with fresh fettucine and wild mushrooms served with reduced poultry broth, glazed root vegetables and organic swiss chard |
| Beef Filet and Wagyu Beef Short Rib |
$46.00 |
pan roasted angus beef filet and slow braised wagyu beef short rib with whipped potatoes, pearl onions, brussels sprouts and haricots vert and beef reduction |
| Venison |
$44.00 |
Rosemary and juniper marinated cervena venison loin, pan roasted and accompanied with a fall inspired caponata, farro and red wine syrup |
| Crème Brulee |
$7.00 |
classic sweet and silky custard with crunchy caramelized sugar topping served with orange sections, raspberries and Mascarpone sugar cookie |
| Pineapple Soup |
$8.00 |
warm pineapple soup with a macadamia nut-rum semi-freddo, mango-passion fruit coulis and coconut tuile |
| Orange-Pecan Tart |
$8.00 |
pecan frangipane, ginger pastry cream and orange confit in a pecan tart shell with orange ginger reduction, cinnamon gelato and griottine |
| Apple Upside-down Cake |
$8.00 |
brown butter almond financier with caramelized apples, vanilla crème anglaise and applesauce sorbet |
| Chocolate Marquis |
$10.00 |
a valrhona chocolate mousse with caramelized pistachios, bananas, malt sauce and our house made Philadelphia style banana ice cream |
| Dessert Degustation |
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a special sampling selection of desserts in a smaller form |
