Supple Suppers – FALL/WINTER 2017

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

Casual Fare
Soup and Chili
Petite Salads a la Carte

Words from Chef Jody

It’s the time of year when friends gather, families reminisce, and we all look forward to celebrating something. It’s a terrific time to enjoy hearty, creative dishes from the kitchen, and our Autumn menu celebrates the season with rich flavors, earthy scents and delightful combinations. Here at The Laundry, we love everything about great food, and we appreciate the opportunity to share it with you and our community.

Shared Plates

Grilled Bacon-Wrapped Onion Rings    GF
Thick slices of Vidalia onion wrapped in Nueske’s applewood-smoked bacon, chargrilled and served with a side of housemade jalapeño jelly.   11
Cocktail Pairing – This is Not a Square

Creamy Spinach Hush Puppies
Tender, creamy hush puppies, deep-fried til crisp and golden.  Served with an au jus aioli.   8
Cocktail Pairing – The Four Moon Planet

Oysters on the Half Shell   GF without baguette
Oysters baked on the half shell with a spicy ‘nduja butter.  Topped with pickled shallots and served with grilled baguette.   19
Cocktail Pairing – French 75

Pork Belly Pull-Apart Bread
Buttery brioche dough rolled with barbecue spices, diced jalapeño and cheddar cheese. Baked til golden and topped with braised pork belly and a Carolina barbecue sauce.   9
Cocktail Pairing – Sazerac

Ploughman’s Platter
Grilled foie gras sausage, farmhouse cheddar, pickled cipollini onions, grilled cinnamon raisin bread and fig chutney.   17
Cocktail Pairing – Autumn Toast

Mediterranean Pizza    VG
Tender pizza crust topped with pesto, roasted tomatoes, Kalamata olives, crumbled goat cheese and provolone, then drizzled with oregano-infused olive oil and topped with fresh torn basil.   12
Cocktail Pairing – Quello Blanco

Southwest Pizza
Tender pizza crust topped with chipotle ranch, blackened chicken, pickled jalapeños, diced tomatoes and a smoked cheddar and mozzarella blend.  Finished with an elote corn garnish. 12
Cocktail Pairing – 107 Canaries

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.   6
Cocktail Pairing – Blackstrap

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

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 – Penicillin

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.   15
Cocktail Pairing – Classic Champagne cocktail

Return to Top


Roasted Broccoli Salad    VG  VN without dressing
Charred broccoli stems, fresh florets, baby bok choy, peanuts, baby peas, pink grapefruit and pickled fennel in a ginger-honey vinaigrette.   10
Beer – India Pale Ale
Wine – Grenache Blanc / Groundwork Grenache Blanc

Harvest Cobb Salad    VG
Romaine and radicchio tossed in a creamy poppy seed dressing with crumbled hard-boiled egg.  Topped with roasted squash, diced red onion, dried cranberries, sugared pecans, Granny Smith apple and Maytag blue cheese.   10
Beer – Hefeweizen
Wine – Unoaked Old World Chardonnay / Alain Normand Chardonnay

Baby Kale & Prosciutto Salad
Baby kale, spinach and arugula tossed in a red wine vinaigrette with toasted pistachios, goat cheese, dried figs, pickled beets and smoked prosciutto.   15
Beer – Amber Ale
Wine – Godello / Godeval 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 – Pilsner
Wine – Mencia / JAG Unculín Mencia

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

BLT Burger
Our house burger blend dusted with Creole seasoning, chargrilled to perfection and topped with Muenster cheese, Cajun rémoulade, a fried green tomato slice, crispy speck and leaf lettuce.  Served with housemade chips and a pickle.   15
Beer – India Pale Ale
Wine – Super-Tuscan / MorisFarms Mandriolo

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 – American Pale Ale
Wine – Rotating Dry Rosé Selection

Mole-Crusted Short Ribs
An eight-ounce short rib with a pasilla pepper and tomato mole sauce.  Served on a bed of roasted corn, poblano pepper, green tomato and sweet potato hash.   17
Beer – Maibock
Wine – Bold Red Blend / Big Gun Napa Red Blend

Calabrian Carbonara Skillet
Cavatappi noodles tossed with spicy ‘nduja sausage and braised pork belly in a creamy Parmesan and Romano cheese sauce.  Topped with shredded provolone and baked til golden.   16
Beer – Pilsner
Wine – Sweet Riesling / Carl Ehrhard Riesling

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 – Lager or Amber Ale
Wine – American Merlot / Rook 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 – Belgian Tripel
Wine – Nerello Mascalese / Peloro Rosso 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.


Kansas City Strip    GF
A 28-day, dry-aged, bone-in strip steak, chargrilled and topped with a bacon, button mushroom and brandy cream sauce.  Served with pan-fried fingerling potatoes and spinach gratin.   45
Beer – Belgian Dubbel
Wine – California Cabernet / Force of Nature Cabernet Sauvignon

Venison Osso Buco   GF
New Zealand farm-raised red deer, braised to perfection and topped with a port and red currant sauce.  Served with Lyonnaise sweet potatoes and roasted Brussels sprouts.   30
Beer – Scotch Ale
Wine – Rhône Valley Syrah / St. Cosme Côtes du Rhône

Joyce Farms Poulet Rouge
Half a heritage breed guinea hen, pan-seared and oven-roasted with a polenta and chorizo stuffing.  Served with roasted Brussels sprouts, celery root dauphinoise and gingersnap gravy.   27
Beer – Stout or Porter
Wine – Oaked California Chardonnay / Aviary Chardonnay

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.   27
Beer – Red Ale or Maibok
Wine – Malbec / Susana Balbo Malbec

Return to Top


Michigan Rainbow Trout
Skin-on trout fillets, flour-dusted and pan-seared, then topped with a mushroom, lemon and caper cream sauce.  Served with pan-fried fingerling potatoes and French green beans.   25
Beer – Kolsch
Wine – Sauvignon Blanc / Desloges Sauvignon Blanc

Chimichurri-Grilled Faroe Island Salmon    GF
An eight-ounce Scottish salmon fillet, chargrilled and topped with a caper, poblano and anchovy salsa verde.  Served with roasted corn, poblano, green tomato and sweet potato hash.   22
Beer – Belgian Witbier
Wine – Godello / Godeval Godello

Low Country Boil   GF without bruschetta
A rustic dish loaded with boiled red potatoes, shrimp, corn on the cob and smoked kielbasa in a savory broth. Served with a grilled sourdough bruschetta.   16
Beer – India Pale Ale
Wine – Chenin Blanc / Anjou Blanc

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 Tripel
Wine – Albariño / Bico Da Ran Albariño

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.


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 – Pale Ale or Lager
Wine – Rkatsiteli / Dr. Konstantin Frank Rkatsiteli

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, grape tomatoes and Thai basil.   15
Beer – Saison
Wine – Grenache Blanc / Groundwork Grenache Blanc

Penne alla Norma    VG
Penne pasta tossed with diced eggplant, red onion, garlic, San Marzano tomatoes and fresh basil. Garnished with Sopraffina ricotta cheese and served with a simple bruschetta.   13
Beer – Pilsner or Hard Cider
Wine – Pinot Noir / Sharecropper Pinot Noir

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

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.


November 2017