Worth Serious Consideration
Rosemary Garlic Lamb Chops
house made Parmigiano Reggiano pappardelle, Michigan veggie, rosemary garlic butter.
Classic San Francisco seafood stew with lobster, shrimp, crab and scallops.
Cast Iron Seared Prime New York Strip
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
Chu Chee Salmon
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.
Smothered Burnt Ends
Caramelized sweet onion Dijon cream
Black Beluga Dal and Fresh Flat Bread
Lemon honey curried black beluga lentils with garlic cilantro flatbread
Fresh lamb sausage served with a refreshing cucumber sauce and chopped sweet onions
Thai Street Ribs
Braise soft then fried crispy with a tangy Thai sauce. Garnished with mint, cilantro, and fried garlic
Beyond Impossible Meatballs (vegan)
Caramelized Onion Dijon Sauce
Crispy Duck Skin Tacos
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.
Chevre Stuffed Medjool Dates
Applewood bacon and balsamic syrup
Fresh Sourdough with Warm Amish Cheddar Cheese Sauce
A Walk in the Garden
Thai Green Papaya and Apple Salad
Topped with mound of chili garlic shrimp
Johnny’s Black and Bleu Salad
Crispy burnt ends served with crispy shallots, blue cheese, bacon, tomatoes, and cucumber on a bed of iceberg and baby spinach
Fresh Cut Alchemi Salad
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
Lobster 'Pap & Cheese'
Half Lobster tail, Lobster and crab pieces, hand made pappardelle, lobster bisque, amish cheddar cheese sauce, sweet corn, and roasted pine nuts.
Michigan Lamb Ragu
Housemade ricotta cavatelli, smothered in lamb shank ragu. Tossed with Parmaggiano Reggiano and green beans topped with roasted pine nuts
Lobster and Shrimp Pad Thai
Rice noodles layered with shrimp, and tossed in our Pad Thai sauce, topped with half a lobster tail
Amish Cheddar Farfalle
Bow Tie noodles swimming in Amish cheddar sauce topped with caramelized parmesan cheese and prosciutto bacon
Slow Braised Beef Cheek Capallini
Hand made spinach capallini tossed with Beef cheek ragu, peas, roasted pine nuts and topped with a poached egg.
Michigan Blue Berriy Cheesecake
New York style
Spicy Peanut Chocolate Truffles
With a hint of Jamaican rum
Luxardo Cherry Creme Brulee