Dinner

Menu changes daily, updated 1-27-12

APPETIZER

Tuna Tar-Tar, red chili oil, lemon, Marcona, cucumber and radish 12

Blue Crab Puffs, panko breaded and sautéed, with Creole menuire sauce, capers and lemon 13

Pork Belly Confit, slow braised then seared crispy, maple syrup, fennel pollen and pear gastrique 11

Duck Liver Mousse, with black truffles, toasted walnuts, strawberry preserves and flatbread wafers 8

Sea Scallops, pan-seared, roasted tomato, Balsamic, olive oil and chive 12

Borscht, garnished with bacon and black pepper crème fraiche 6

Fromage, Castello Blue (Denmark), Beemster Gouda (Holland) and Laura Chenel Chevre (Sonoma) 12

SALAD
Mesclun, tossed with Balsamic-cherry dressing, cucumber, toasted almonds, Parmigiano Reggiano 6

Wintercress and Honeycrisp Apple, shallot-Champagne vinaigrette, spiced walnuts, Spanish speck, Gouda 7

ENTRÉE
Veal Marceau, sautéed tenderloin scaloppini with shiitake mushrooms, crawfish, capers and white wine 39

Tournedo Marchand de Vin, pan roasted choice beef tenderloin, Burgundy, house cured ham, mushrooms 36

Canadian Walleye, paneed fillet, creamed corn with bacon and sea scallops 36

Beef Porterhouse, char-grilled 24 ounce choice steak, poached shallot jus, roasted beets and garlic confit 35

Roasted Beet Risotto, with walnuts, white truffle oil and Parmigiano Reggiano 25, add sea scallops 15

Rack of Lamb, char-grilled full rack from New Zealand, with lingonberry demi-glace 42

Duck Confit, black pepper and kosher salt cured, slow braised then hard seared, with green peppercorn jus 34

White Tail Venison, char-grilled loin from Fife Lake Michigan, with Port wine and Leelanau cherry sauce 40

Roasted Beet Risotto, walnuts, goat cheese and grilled vegetables 25