Brunch – Dinner – Dessert – Kid’s Stuff – Bar Menu – Beverages – Specials – Happy Hour
Available Daily at 4pm ’til close
*please note that our kitchen pauses 3:30pm-4:30pm Saturday & Sunday*
Starters
Buffalo Blue VG
Tender pizza crust topped with buffalo-cheddar mornay, melty three cheese blend, roasted fingerling potatoes, blue cheese crumbles, celery-onion slaw, and a drizzle of housemade buffalo sauce…. 12
Sweet & Spicy
Tender pizza crust topped with housemade marinara, red onion, fresh basil, melty provolone cheese, Ferry Farms soppressata, Parmesan, and a drizzle of hot honey…. 12
Artisanal Cheese
Ask your server about today’s curated cheese selection. Served with housemade fruit spread, olives, sage roasted almonds, sliced bread…. 19
(Add: charcuterie +$9 / signature Gorg Dip +$5)
Gorg Dip
Our popular cheese dip made with cream cheese, real Applewood-smoked bacon, Italian Gorgonzola Blue cheese, apricot preserves, scallions and a pinch of cayenne. Served with sliced bread…. 15
Spicy Tuna Crispy Rice GF
Marinated sashimi-grade Ahi Tuna served on crispy sushi rice cakes with carrots, beets, avocado, nori flakes, toasted sesame seeds, scallions, sriracha and housemade spicy aioli….. 16
Artie Dip VG
Our housemade spinach, mushroom and artichoke dip blended with Brie, Boursin, Parmesan and Gorgonzola Blue cheeses. Served with sliced bread…. 21
Samosa Puffs VG
Three puff pastries filled with a savory spiced mix of potato, carrot, peas, chiles, and onion. Served with housemade cilantro-mint raita…. 12
Caramelized Onion Dip VG GF
Warm caramelized onion dip with housemade garlic and sea salt house chips…. 14
Tinned Fish Plate
Ask your server about today’s curated selections. Served with crackers, baguette, Dijon mustard, kimchi, black radish, cornichons, and Tasman sea salt with pepper berries…. 16 +MKT Fish Price
VG – Vegetarian VN – Vegan GF – Gluten Free
Petite Salads
Served with bread
Michigan VG
Mixed greens, crumbled blue cheese, red onion, Fresh strawberries, dried cranberries, pine nuts, housemade Maple balsamic dressing…. 7
Chopped VG
Sweet crisp, tomatoes, red onion, cucumbers, bell peppers, shredded Vermont cheddar, housemade Aegean dressing…. 7
Caesar
Sweet crisp, Parmigiano-Reggiano, housemade croutons, fresh ground black pepper, housemade Caesar dressing…. 7
Caprese
Heirloom tomatoes, Burrata cheese, basil leaf, fresh-cracked black pepper, sea salt, olive oil, balsamic reduction…. 7 ( seasonal)
Mains
Aglio e Aioli
Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Topped with Parmesan cheese and served with a simple bruschetta…. 26
Crispy Chicken GF
A citrus-brined half chicken, seared under a brick in a cast iron skillet and topped with a lemon thyme pan jus. Served with Boursin mashed potatoes and braised kale…. 26
Sunday Roast
Slowly braised chuck roast topped with savory pan jus. Served with cheddar & chive mashed potatoes and tender carrots & onions…. 26
Chili Cheese Burger
Our proprietary beef patty topped with melty American-aged cheddar cheese, chorizo chili, Fritos®, pickled jalapeños, yellow mustard. and Kewpie mayo on a grilled New Jersey Onion Roll. Served with housemade garlic sea salt chips…. 20
Bayou Salmon
An eight-ounce Scottish salmon filet rubbed with housemade brown sugar-Old Bay® seasoning, pan seared, and topped with lemon-garlic compound butter and jumbo lump crab. Served with corn pudding and cajun spiced roasted potatoes…. 36
Shrimp Toast
A mix of minced shrimp, cilantro, scallions,
ginger, egg white, and a touch of sugar spread over points of Bakehouse White Bread, pan-fried, and topped with sweet chili sauce. Served with gochujang roasted Brussels sprouts and soy-butter rice….. 25
Italian Swordfish
Two three-ounce pan seared swordfish loin medallions topped with ammoglio sauce.. Served with leek and parsley bulgur pilaf and a sauté of summer squash topped with housemade bagna cauda…. 36
Bistro Tenderloin
An eight-ounce chargrilled beef tenderloin topped with housemade café de Paris butter. Served with creamy tomato and goat cheese mac and sautéed asparagus, carrots, and green beans with dill and fennel pollen…. 50
Iberian Pork GF
A six-ounce Ibérico presa pork steak seared in a cast iron skillet and topped with apple compound butter. Served with pommes purée and baby carrots sautéed in fresh-pressed carrot reduction and butter…. 45
Lamb Osso Buco
Slowly braised lamb shank topped with pan jus and gremolata. Served on a bed of creamy risotto with feta, bell peppers, olives, garlic, roasted tomatoes, onions, banana peppers, basil, and oregano. Served with a simple bruschetta…. 40
Tofu Pad Thai VG VN without egg
Rice noodles tossed in housemade vegan Pad Thai sauce with garlic chives, sweet onions, and pasture-raised eggs. Topped with marinated pan-fried tofu, fresh bean sprouts, cilantro, crushed peanuts, and a wedge of lime…. 21
Wild Mushroom Carbonara VG
Paccari pasta tossed in a silky egg, fresh-cracked black pepper, and Pecorino sauce with a variety of locally-sourced mushrooms. Topped with a sprinkle of salt-cured egg yolk and even more Pecorino cheese. Served with a simple bruschetta…. 26
Jerk Seitan Bowl VG VN
Marinated seitan baked in the oven ‘til golden and tossed in housemade jerk sauce. Served with cilantro-lime rice, pineapple salsa, avocado, and warm flour tortillas…. 20
Salads
Caesar
Sweet crisp, croutons, and grated Parmesan tossed with housemade Caesar dressing. Topped with Parmigiano-Reggiano ribbons and fresh-ground black pepper…. 14
(Add proteins: chicken breast +6 / salmon filet +12 / hanger steak +16)
Hanger Steak Salad GF
Mixed greens tossed in chipotle-red wine vinaigrette. Topped with blackened hanger steak, avocado, black radish, umami bomb tomatoes, hard boiled egg, and blue cheese…. 28
Winter’s Bounty VG GF
Sweet crisp and shaved Brussels sprouts tossed in a winter citrus vinaigrette. Topped with roasted delicata squash, roasted beets, pickled pomegranate seeds, feta cheese, and toasted walnuts…. 18
Taiwanese Liáng Miàn VG VN
Cold noodles tossed in housemade Ginger-Peanut dressing with red cabbage, edamame, bell peppers, carrots, and scallions. Topped with crushed cashews, sesame seeds, cilantro, marinated cucumbers, sriracha, and crispy wonton strips…. 14
Soups
French Onion Soup
Traditional soupe a l’oignon gratinee. Rich beef broth and caramelized onions topped with loads of French Comte cheese…. 11
Housemade Soup du jour
Cup…. 6 / Bowl…. 8
A Brief Word from the Government: Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
