Supple Suppers – SUMMER 2017

Please click on these major Supper categories to view them directly.  Our Supple Suppers Menu is available daily after 4 p.m.

Salads
Casual Fare
Meat
Fish
Veggie
Soup and Chili
Petite Salads a la Carte

Words from Chef Jody

Our new menu celebrates Summer with the fresh flavors and vibrant colors of the season.  Our backyard kitchen garden provides both inspiration and produce with heirloom tomatoes, peppers, squash, herbs and flowers all destined for your table in the coming months.  And of course we grow it all without fertilizer or pesticides.  We love everything about great food, and we appreciate the opportunity to share it with you and our community.

Shared Plates

Grilled Spanish Octopus     GF
Flash-grilled braised octopus served with a potato and chorizo hash. Topped with a green tomato chow chow.  15
Cocktail Pairing – Shakti

Ahi Tuna Poke
Sushi-grade tuna tossed with sesame oil, soy sauce, honey, cilantro,  Vidalia onion, wakame, macadamia nuts and crushed red pepper.    Served with wonton chips.  16
Cocktail Pairing – Classic Gin Martini

Bison Ribs     GF
Tender bison ribs basted with Asian BBQ sauce, chargrilled and topped  with a pickled jalapeño and napa slaw.  14
Cocktail Pairing – This is Not a Square

Falafel Waffle Lamb Sliders
Housemade lamb patties, pan-seared and topped with pickled fennel,  feta cheese and tzatziki sauce on a falafel waffle bun.  14
Cocktail Pairing – Pelée’s Ploy

Fried Green Tomatoes with Shrimp Remoulade
Buttermilk-marinated and cornmeal-crusted green tomatoes, pan-fried and topped with a black tiger shrimp remoulade.  14
Cocktail Pairing – One Percent

Pizza al Pastor
Tender pizza crust topped with a housemade salsa verde, chili-braised pork shoulder, pickled red onion, diced pineapple, and Cotija and Jack cheeses.  10
Cocktail Pairing – Yucatán Honey

Green Goddess Pizza     VG
Tender pizza crust topped with pesto sauce, spinach, provolone, fresh  mozzarella and a drizzle of green goddess dressing. Topped with baby arugula, fresh horseradish and chopped hard-boiled egg.  10
Cocktail Pairing – Last Word

Bacon & Jalapeño Cheese Dip     GF
A baked blend of applewood-smoked bacon, chopped jalapeños, cream cheese, smoked cheddar cheese and sour cream topped with cotton onions. Served with housemade BBQ chips.   6
Cocktail Pairing – Bee’s Knees

Buffalo Chicken Meatballs
House-ground chicken meatballs tossed in our own buffalo sauce and sprinkled with blue cheese crumbles.  Topped with a creamy celery salad.   10
Cocktail Pairing – Smoke & Mirrors

Artie Dip     VG  GF without baguette
Our housemade spinach, mushroom and artichoke dip blended with Brie, Boursin and Gorgonzola cheeses.  Served with sliced baguette.   12
Cocktail Pairing – Both to Blame

Cheese Plate for Two     GF without baguette
Assorted hard and soft cheeses accompanied by our famous Apricot Gorgonzola Cheese Spread, preserves and housemade bacon-beer almonds.  Served with sliced baguette.   15
Cocktail Pairing – French 75
Return to Top

Salads

Grilled Romaine Salad
Grilled romaine hearts, blistered cherry tomatoes, braised bacon, Henry Street Provincial toast, a fried egg and Caesar vinaigrette.  13
Beer – Perrin Black Ale
Wine – Dry Rosé

Nuts & Berries     VG  VN without feta
Field greens tossed in a white balsamic vinaigrette with blackberries,  strawberries, red onions, feta cheese and housemade granola.  13
Beer – Tandem Smackintosh
Wine – American Pinot Noir

Curry Cauliflower     VG  VN without Parmesan
Bibb lettuce cups with roasted cauliflower tossed in a curry vinaigrette with roasted cipollini onions, pine nuts, raisins and Parmesan cheese.  14
Beer – Lynchpin Pin Head Pale or Space Monkey IPA
Wine – Godello

Blackened Skirt Steak Salad     GF
Field greens tossed with julienned red onion, Roma tomatoes, chopped hard-boiled egg, crispy applewood-smoked bacon, diced avocado and crumbled Maytag blue cheese. Topped with blackened skirt steak and served with a housemade chipotle-ranch dressing.  18
Beer – Founder’s Dirty Bastard
Wine – Cabernet Franc
Return to Top

VG -Vegetarian       VN -Vegan       GF- Gluten-free

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.

 

Casual Fare

Blackened Blue Cheese Burger
Our house burger blend dusted with blackening spices, chargrilled to perfection and topped with applewood-smoked bacon, heirloom tomatoes, Vermont cheddar and housemade blue cheese dressing.  Served with housemade BBQ chips and a pickle.  16
Beer – Bell’s Two Hearted Ale
Wine – California Cabernet Sauvignon

Chicken Three Ways
A half chicken brined, braised and basted with our housemade rum BBQ sauce, then chargrilled.  Served with creamy bacon-braised kale, corn  pudding and roasted redskin potatoes.  17
Beer – Big Sky Moose Drool
Wine – Dry Rosé

Shrimp Enchilada Skillet
Corn tortillas layered with roasted shrimp, braised pinto beans, Cotija cheese and housemade enchilada sauce. Topped with an elote  corn garnish.  14
Beer – Dogfish Head 60 Minute IPA
Wine – Godello

Duck Paprikash
Crispy caraway späetzle with confit of duck, sautéed kale and a savory paprika and sour cream sauce.  15
Beer – Oskar Blues Dale’s Pale Ale
Wine – Un-Oaked Chardonay

Bacon-Wrapped Meatloaf
Savory beef and pork meatloaf wrapped in applewood-smoked bacon with smashed horseradish redskin potatoes, brown gravy and crispy fried onions.  15
Beer – Boulevard Brewing Kolsch
Wine – American Merlot

Aglio e Aioli
Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Not your average red sauce spaghetti.  This one has more of a Mediterranean feel.  15
Beer – Griffin Claw Rail District Bohemian Pilsner
Wine – Nerello Mascalese
Return to Top

VG -Vegetarian       VN -Vegan       GF- Gluten-free

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.

Meat

Wagyu Flank Steak
Chimichurri-marinated wagyu flank steak chargrilled to perfection andtopped with an elote corn garnish.  Served with Gorgonzola gnocchi.  28
Beer – Oscar Blues IPA
Wine – Tempranillo

Lamb Loin Chops with Mint Charmoulah
Two four-ounce grilled lamb loin chops with mint charmoulah served with farro tabouleh and a zucchini, summer squash and grape tomato sauté.  29
Beer – Chimay Red
Wine – Côtes do Rhône Syrah

Rack of Venison     GF
New Zealand farm-raised red deer, chargrilled and topped with a crimini mushroom demi-glace.  Served with horseradish mashed redskin potatoes and vegetable du jour.  36
Beer – Oskar Blues Dale’s Pale Ale
Wine – California Cabernet Sauvignon

Pancetta-Stuffed Beef Tenderloin
An eight-ounce, all-natural beef tenderloin stuffed with a blend of pancetta, tarragon and panko bread crumbs, chargrilled and topped with housemade demi-glace.  Served with creamy Boursin orzo pasta and roasted asparagus.   25
Beer – Orval Belgian Pale
Wine – Argentinian Malbec
Return to Top

Fish

Pan-Seared Arctic Char     GF
An Arctic char filet, pan-seared and topped with a mustard-caper pansauce. Served with Lyonnaise potatoes and baby green beans.  25
Beer – Boulevard Brewing Kolsch
Wine – Godelle

Baked Atlantic Cod
A wild-caught Atlantic cod filet, oven-baked with safron butter and served on a chorizo and redskin potato pancake.  Served with sautéed Swiss chard.  24
Beer – Weihenstephner Hefeweizen
Wine – Oaked Chardonay

Scallop Risotto     GF
Creamy risotto tossed with button mushrooms, spinach, sun-dried tomatoes, garlic, shallots, white wine, heavy cream and goat cheese.  Topped with pan-seared diver scallops.   38
Beer – Griffin Claw Rail District Bohemian Pilsner
Wine – Muscadet Sevre et-Maine
Return to Top

VG -Vegetarian       VN -Vegan       GF- Gluten-free

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.

Veggie

Cauliflower Steaks     VG  VN  GF
A pan-seared cauliflower medallion served atop cauliflower mash and dressed with fried capers, toasted walnuts and a parsley chimichurri.  12
Beer – Chimay White
Wine – Altesse Rousette de Savoie

Summer Squash Lasagna     VG  GF
Zucchini, yellow squash and tomatoes layered with herbed ricotta cheese and housemade romesco sauce, then topped with Parmesan cheese and fresh mozzarella and baked til golden and bubbly.  15
Beer – Lynchpin Blonde our “10th Tap”
Wine – Sweet Riesling

Fried Green Tomato Po’  Boy     VG
Buttermilk-marinated and cornmeal-crusted green tomatoes, pan-fried til crisp and layered on a baguette with lettuce, pickled red onion and a  classic remoulade sauce.  Served with housemade BBQ chips and a pickle.  13
Beer – Dogfish Head 60 Minute IPA
Wine – Sauvignon Blanc

Return to Top

Soup and Chili

Soup du jour 
Cup   4.35, Bowl   6.35

Real French Onion Soup
Soupe à l’oignon gratinée, one size only.   8.60

Turkey Chili
Served with sour cream and Vermont cheddar.
Cup   4.35, Bowl   6.35

Return to Top

Petite Salads a la Carte

These are small salads designed to complement our supper entrées.
All of our Petite Salads and their dressings are gluten-free.

Petite Laundry Caesar
Romaine lettuce, Parmesan cheese, red onion, cherry tomatoes,
hard-boiled egg and Caesar dressing.  4

Michigan Salad
Field greens, crumbled Maytag blue cheese, red onion, dried cherries, strawberries, maple balsamic dressing and toasted pine nuts.  4

Chopped Salad
Romaine lettuce, diced bell peppers, red onion, tomatoes, diced
cucumbers, Aegean dressing and shredded cheddar.  4

Caprese
Heirloom tomatoes, burrata cheese, fresh basil and balsamic reduction.  4

Return to Top

VG -Vegetarian       VN -Vegan       GF- Gluten-free

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.

 

May 2017