The menu for May starts late this month!
It begins on Tuesday, May 9th.

appetizers

roasted asparagus and farm egg casserole    6-

housemade wild charcuterie plate- wild boar coppa,    13-
duck proscuitto, venison bresoala with a radish salad
(for two)

chicken breast and leek terrine with an arugula salad    6-

octopus salad on ice, detroit style    7-

smoked halibut and parsnip soup    5-

salads

mixed green salad with a coarse mustard vinaigrette     4-

spinach salad with a sorrel parsley vinaigrette    10-
(for two)

main courses

grilled semi boneless quail on a housemade pappardelle    24-
pasta with shaved fennel, housemade guanciale (Italian
style cured pork jowl) and sun-dried tomato sauce

grilled venison sausage with toasted couscous, wild    18-
rice, turkish style sweet onions and a yogurt sauce

spicy saute of shrimp with a roasted veal jus with    19-
early asparagus and soft grits

crispy parsnip cake with a 3 bean, bok choy and    15-
smoked paprika braise

grilled usda prime t-bone steak with a warm potato    26-
salad

panfried frogs' legs with a parsley hollandaise and a    17-
roasted garlic-turnip mash

roasted halibut with an asparagus crust on an    20-
asparagus stew with sweet potatoes