"We cook seasonally, source locally and organically as much as possible"
- Chef Mark Grosz

Last Update: 9-12-16

Plats Froid

New Zealand Venison Pate

Hazelnuts  Parsley -Fig Salad    Berry Gelee    Poilane & Brioche Toast   17

Wild Maine Day Boat Scallop Sashimi

Watercress  Yuzu    Dragonfruit    20

Italian Prime Osetra Caviar

1oz. w/Traditional Garnishes 88

Chilled Virginia Northern Cross Oysters (6)

Jalapeno-Red Onion Salsa Seaweed  Salad 20 OR Rainbow Trout Caviar Lemon Creme Fraiche 23

Chicken Liver Mousse

"Pickles"  Madeira Glelee  Quail Egg  Manchego  Poilane Toast & Brioche Toast 15

Lightly Smoked Salmon

Radishes Cucumber Horseradish Creme Fraiche Casa Nostra Toast 16

Plats Chaud

Wild Maine Day Boat Scallops

Cilantro White Boy Kimchi Lobster-Soy Broth 20 / 40

Roasted Virginia Northern Cross  Oysters (6)

Sea Beans   Elote    Saffron 20

Hudson Valley Foie Gras

Peach-Mango Chutney   Sea Beans   Caramelized Pineapple   24
2010 Chateau Haut Sarthes Haut-Montravel 16

Butternut Squash Ravioli

Fennel   Prosciutto   Crispy Sage   Walnuts 15


Salades et Potage


Wild Maine Lobster & Bufala Mozzarella   Belgian Endive

Sea Beans   Caviar       Avocado 22

Calamari Shrimp

Daikon Radish Candied Lemon & Ginger Sake 15

Golden Beets   Warm Goat Cheese

  Pecans    Belgian Endive    Watercress   15

  Michigan Corn Soup

Maine Lobster     Orange Cauliflower    Basil      Brunoise    17


 Organic California Sturgeon

     Chanterelles      Eggplant      Bacon   46

Organic Norwegian Fjord Ocean Trout

    Elote   Butternut Squash   Turmeric   Poblano  44

Wild Alaskan Halibut

Broccolini    Fennel        Lemongrass     Soy     47

Bouillabaisse Oceanique   Saffron Aioli

   Lobster    Trout   Halibut     Sturgeon      Shrimp  Scallop     Squid   42

Wild Maine Lobster

Golden Beets      Basil Potato  Yuzu-Saffron   48


 Prime Nebraska Filet Mignon of Beef

Escargot Yukon Golds    Watercress    Chanterelles    49

Indiana Quail     Foie Gras

   Spaetzle      Belgian Endive     Pineapple-Rhubarb Jam     45


Eggplant   Heirloom Carrots  Orange Cauliflower

     Broccolini    Sea Beans    Leek-Basil Broth 25


Seasonal Fruit Plate w/Litchi Sorbet

Pineapple   Blueberry     Peach   Litchi   Cherry

Day & Night Cake

Layers of Chocolate Mousse, Whipped Cream Chantilly, Chocolate Cake w/Chocolate Ice Cream


Three Tiers of Puff Pastry filled w/Vanilla Mousseline & Berries Valhrona Chocolate Sauce

Warm Three Nut Tarte

Hazelnuts, Walnuts, Pecans & Coconut w/Tahitian Vanilla Ice Cream

Valrhona Chocolate-Caramel Pot de Creme

Creamy Chocolate Custard  Candied Hazelnuts

Warm Michigan Peach Cobbler 

Strawberry Ice Cream



Paco Jet Ice Cream & Sorbet

Ice Creams:    Michigan Strawberry, Blueberry & Peach  Tahitian Vanilla & Hazelnut
Sorbets: Litchi,    Pineapple-Berry    Passion Fruit  Granny Smith Apple  Michigan Blueberry & Cherry

"Fish to taste right, must swim three times: in water, in butter, and in wine"
- Polish proverb

Please, no separate checks - only three forms of payment per table - Turn cellular phones off or to vibrate

*Do not be disappointed if a fish is not available; we maintain the highest level of freshness for our guests by cooking seasonally, sourcing locally & organically as much as possible

18% gratuity added to parties of 5 or more