Our Menu

house made Parmigiano Reggiano pappardelle, Michigan veggie, rosemary garlic butter.

Classic San Francisco seafood stew with lobster, shrimp, crab and scallops.

Aged USDA Prime New York Strip steak, porcini and pepper rubbed with a crisp cast iron sear and a butter baste, skillet garden potatoes with homemmade bacon, and braised green beans

Crispy skin coated with mustard and coriander, poached in a Thai Red Curry Coconat sauce with green apple papaya slaw and saffron rice

Amish barnyard chicken thighs grilled then simmered in a rich curry sauce, served with house made flat breads and saffron rice.

Caramelized sweet onion Dijon cream

Lemon honey curried black beluga lentils with garlic cilantro flatbread

Fresh lamb sausage served with a refreshing cucumber sauce and chopped sweet onions

Braise soft then fried crispy with a tangy Thai sauce. Garnished with mint, cilantro, and fried garlic

Caramelized Onion Dijon Sauce

Slow roasted duck, crispy duck skin, Pico de gallo, slaw, chipotle mayonnaise, black beans and corn

Prosciutto, spicy Capacolla, and Genoa salami served with aged gouda, merlot Bellavitano, and Manchego. Honey Dijon sauce,, spicey peanuts, and house made strawberry jalapeno jam. Country sourdough.

Applewood bacon and balsamic syrup

Toast points

Topped with mound of chili garlic shrimp

Crispy burnt ends served with crispy shallots, blue cheese, bacon, tomatoes, and cucumber on a bed of iceberg and baby spinach

A mix of salad cut from our in house garden, tossed with fresh herbs, goat cheese, corn, tomatoes, and black beans. House made oriental vinaigrette

Half Lobster tail, Lobster and crab pieces, hand made pappardelle, lobster bisque, amish cheddar cheese sauce, sweet corn, and roasted pine nuts.

Housemade ricotta cavatelli, smothered in lamb shank ragu. Tossed with Parmaggiano Reggiano and green beans topped with roasted pine nuts

Rice noodles layered with shrimp, and tossed in our Pad Thai sauce, topped with half a lobster tail

Bow Tie noodles swimming in Amish cheddar sauce topped with caramelized parmesan cheese and prosciutto bacon

Hand made spinach capallini tossed with Beef cheek ragu, peas, roasted pine nuts and topped with a poached egg.

New York style

With a hint of Jamaican rum