Supple Suppers – Summer 2018

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 color of the season. Our backyard kitchen garden provides both inspiration and produce with heirloom tomatoes, peppers, squash, herbs and flowers all making their way to 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

Lynchpin Stuffed Pretzel Bites
pretzel dough made with Lynchpin’s Gentleman’s Blonde and stuffed with Black Oak Farm chorizo sausage and cotija cheese. Served with queso cheese sauce for dipping  
10
Beer – Red Ale / Amber
Wine – Sparkling Rosé

Roasted Brussel Sprout Skillet  GF  VG without bacon
Brussel sprouts topped with crispy Applewood smoked bacon, brie cheese and dried cranberries  10

Beer – Blonde / Pale Ale
Wine – Godello

Loaded Gnocchi  VG without pork belly
pan fried potato gnocchi, crispy pork belly and charred scallions, in a sour cream pan sauce, topped with Vermont cheddar and baked til golden  
13
Beer – IPA
Wine – Sauvignon Blanc

Grilled Lamb Ribs  GF
Michigan raised Farm Field Table lamb ribs, slow braised and then chargrilled. Served on a bed of sweet potatoes and topped with an apricot mint chimichurri  
14
Beer – Belgian Tripel
Wine – California Red Blend

Roasted Beet Poke   VG
Slow-roasted beets in a ginger-soy marinade with daikon radish, grapefruit, edamame, scallions, sesame seeds, macadamia nuts, nori flakes and topped with an avocado wasabi cream. Served with wonton chips.   10
Beer – Kölsch
Wine – Austrian Red Blend

Swordfish Kabobs   GF
Skewers of marinated swordfish steak, chargrilled and served on a bed of sautéed beet greens and chorizo sausage. Topped with a kiwi salsa.   16
Beer – Hefeweizen
Wine – Albariño

Raclette and Potato Pizza VG without ham
tender pizza dough brushed with stone ground mustard and topped with sliced Yukon potatoes, Serrano ham and Raclette cheese. Topped with baby arugula and diced cornichon pickles  
10
Beer – Amber
Wine – Riesling

Tomato Basil Ricotta Pizza  VG
tender pizza dough topped with a ricotta, pesto and garlic mixture, sprinkled with feta cheese and baked golden, topped with blistered heirloom cherry tomatoes and fresh basil  
10
Beer – Belgian Tripel
Wine – Godello

Artie Dip    VG  GF without baguette
Our housemade spinach, mushroom and artichoke dip blended with Brie, Boursin and Gorgonzola cheeses.  Served with sliced baguette.   13
Beer – IPA
Wine – Muscadet

Bacon & Jalapeño Cheese Dip    GF without cotton onions
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.   8
Beer – Lager
Wine – Pinot Noir

Cheese Plate for Two
Assorted hard and soft cheeses accompanied by our famous Apricot Gorgonzola Cheese Spread, preserves and housemade bacon-beer almonds.  Served with sliced baguette.   16
Beer – Belgian Pale Ale
Wine – Muscadet / Bordeaux Style Red Blend

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Salads

Panzanella Salad  VG  VN without cheese
sour dough croutons tossed in a meyer lemon vinaigrette with baby arugula, heirloom cherry tomatoes, red onion, capers, cucumbers, artichoke hearts and parmesan cheese  
14
Beer – Lager
Wine – Müller-Thurgau

Cucumber and Watermelon Salad  VG  GF  VN without cheese
juicy watermelon, creamy avocado, cucumber zoodles, red onion, toasted almonds, goat cheese and watercress tossed in a lime vinaigrette  
13
Beer – Session Sour Ale
Wine – Dry Rosé

Mediterranean Pasta Salad  VG
Cavatappi noodles tossed in Agean dressing with bell peppers, baby peas, cucumbers, tomatoes, red onions, mild pepper rings, Kalamata olives and feta cheese on a bed of bibb lettuce  
14
Beer – IPA
Wine – Muscadet

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.  20
Beer – Pilsner
Wine – California Red Blend

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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

Crispy Chicken Under a Brick  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  
16
Beer – Pale Ale / Hefeweizen
Wine – Sauvignon Blanc 

Breakfast for Dinner
a chipotle and smoked cheddar waffle stacked with pimento cheese, braised collard greens pan fried spam and an over easy egg  
13
Beer – N.E. IPA
Wine – Dry Rosé

BBQ Pork Osso Bucco  GF without onions
tender braised pork shank, chargrilled with our house made rum raisin bbq sauce and topped with crispy fried onions. Served with mustard and bacon braised kale and a cheddar and jalapeno polenta cake  20
Beer – Belgian Dubbel
Wine – Austrian Red Blend

Holy Mole Burger
our house burger blend, sprinkled with blackening spices, chargrilled to perfection and topped with mole braised brisket, pickled jalapenos, house made queso cheese sauce, and crispy fried onions on an onion roll. Served with house chips and a pickle  
17
Beer – Porter / Stout
Wine – Bordeaux Style Red Blend

Bacon-Wrapped Meatloaf
Savory beef and pork meatloaf wrapped in applewood-smoked bacon with smashed horseradish redskin potatoes, brown gravy and crispy fried onions.   16
Beer – Lager
Wine – Merlot

Aglio e Aioli
Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Topped with Parmesan cheese. Not your average red sauce spaghetti.  This one has more of a Mediterranean feel.   16
Beer – Pale Ale / Hefeweizen
Wine – Bordeaux Style Red Blend

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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

Farmer Chuck’s Chop
a bone in Berkshire pork chop from Black Oak farm, pan seared and topped with a bacon mushroom bourbon sauce, served with mashed sweet potatoes and sautéed collard greens  
22
Beer – Maibock
Wine – Austrian Red Blend

Farm Field Table Lamb Porterhouse
Chargrilled lamb porterhouse, chargrilled and topped with a crab béarnaise and garnished with a stone crab claw. Served with roasted asparagus and sweet potato pancake  
26
Beer – Red Ale / Amber
Wine – Syrah

Coffee Crusted Beef Tenderloin  GF
a coffee and cocoa crusted, eight ounce beef tenderloin filet, oven roasted and topped with 
béarnaise sauce. Served with vanilla scented fingerling potatoes and French green beans  28
Beer – Belgian Quadrupel 
Wine – Cabernet Sauvignon

28 Day Ribeye  GF
a twenty eight day, dry aged ribeye steak, char grilled to perfection and topped with a blue cheese demi glace and served with roasted asparagus and a loaded baked potato  
45
Beer – Belgian Dubbel
Wine – Malbec

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Fish

Bouillabaise
jumbo prawns, snow crab claws, scallops, mussels, little neck clams and redskin potatoes in a rich tomato and fish stock finished with Pernod and butter. Served with grilled bruschetta  28
Beer – IPA
Wine Rhône Style White Blend

Pan Seared Barramundi  GF
Australian barramundi, pan seared and topped with olive and tomato relish, served on a bed of saffron rice and sautéed spinach  
24
Beer – Scotch Ale
Wine – Albariño

Slappin’ Blackened Salmon    GF
An eight-ounce salmon fillet seasoned with our housemade blackening spice, then seared in a cast iron skillet and topped with a lime butter sauce. Served on a bed of chorizo dirty rice and sautéed kale.   25
Beer – Blonde Ale / Kölsch
Wine – Godello

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 – Belgian Pale Ale
Wine – Muscadet

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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

Vegan Stuffed Cabbage VN
tender cabbage leaves stuffed with a plant-based burger imposter, rice, and fresh herbs, topped with a tomato gravy, served with vegan mashed potatoes and French green beans  
14
Beer – Red Ale / Amber
Wine – Pinot Noir

Fried Green Tomato Burger  VG
challah bun layered with pimento cheese, fried green tomatoes, pickled red onions, bibb lettuce and Cajun remoulade,  served with house chips and a pickle  
14
Beer – N.E. IPA
Wine – Riesling

Vegan Drunken Noodles    VG  VN  GF upon request
Rice noodles tossed in a sweet and spicy sauce with sautéed tofu, serrano chiles, bok choy, Vidalia onion, cherry tomatoes and Thai basil.   16
Beer – Maibock
Wine – Riesling

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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

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Petite Salads a la Carte

These are small salads designed to complement our supper entrées.

Petite Laundry Caesar
Romaine lettuce, Parmesan cheese, red onion, cherry tomatoes,
hard-boiled egg and Caesar dressing.  4.50

Michigan Salad
Field greens, crumbled Maytag blue cheese, red onion, dried cherries, strawberries, maple balsamic dressing and toasted pine nuts.  4.50

Chopped Salad
Romaine lettuce, diced bell peppers, red onion, tomatoes, diced
cucumbers, Aegean dressing and shredded cheddar.  4.50

Caprese
Heirloom tomatoes, burrata cheese, fresh basil and balsamic reduction.  4.50

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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.

 

June  2018