Congratulations Class of 2021!

Chef Van deftly combines the flavors of his native Vietnam with French culinary techniques to bring out the best in our sustainably sourced produce and seafood. Our frequently changing menu showcases high-quality seasonal ingredients and preparations. While undoubtedly an artist in his own right, when asked about his job, he’s been known to crack a smile and simply reply “dishwasher." 


Please note that the menu is subject to change due to availability of local and fresh ingredients. There may be changes made to the menu that won't be directly reflected on the online menu right away. For the most up to date menu changes please call. 

Graduation 2021 Tasting Menu 
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$95/person + tax & gratuity         

          ​FIRST COURSE          
 a choice of... 
ASPARAGUS SOUP
lobster / micro greens / cream / lobster infused oil
SPRING SALAD
goat cheese / candied walnuts / balsamic vinaigrette / Michigan beets
SCALLOP CEVICHE
grape tomato / grapefruit / truffle oil / nuoc cham
...
SECOND COURSE 
​a choice of...
BEEF CARPACCIO
pickled onion / sesame seeds / soy vinaigrette
SPRING RISOTTO
wild mushrooms / asparagus / truffle oil / parmesan
TUNA SALMON POKE
avocado / crispy wontons / soy sauce / shallots / sesame seeds​

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        THIRD COURSE           
​a choice of... 
GRILLED LAMB CHOPS
​potato rösti / zucchini / squash / lamb jus
GRILLED FILET
 au gratin potato / asparagus / shiitake mushrooms / bordelaise sauce
ALASKAN HALIBUT
morel mushrooms / ramp / braised fennel / red pepper coulis 
BOUILLIABAISSE
salmon / mussels / shrimp / Thai spice / cilantro / scallion / baguette
EGGPLANT CANNELLONI
​ potato pasta / wilted greens / wild mushrooms / red pepper coulis
​...
​FOURTH COURSE
​a choice of... 
POUND CAKE
apple compote / miso caramel popcorn / ice cream
CHOCOLATE BODINO SQUARES
raspberry coulis / brandied whipped cream / sea salt
LEMON MERINGUE
frozen lemon curd / toasted meringue / berry compote​

*consuming under cooked or raw ingredients may increase your risk of food-borne illness