Restaurant Menu

Rigatoni pasta served in a sauce of slow-cooked eggplant and tomatoes, topped with sheep's milk cheese.

Small potato dumplings served in a savory beef sauce with toasted garlic and Grana Padano cheese.

Handmade ravioli filled with pistachio, served in a saffron-infused orange butter sauce and topped with toasted garlic bread crumbs.

Small, ear-shaped pasta tossed with savory rabbit sausage, sautéed broccolini, and a bright touch of lemon.

Thick, long pasta tossed with a creamy sauce of Pecorino Romano cheese and freshly cracked black pepper.

Handmade pasta filled with Michigan sweet corn, served with earthy chanterelle mushrooms and a savory truffle pecorino cheese sauce.

Grilled shiitake and king oyster mushrooms served with sprouted lentils and a savory fenugreek-infused butter.

Roasted organic Scottish salmon served with a side of ratatouille, fresh basil, and herbs.

A chicken breast stuffed with fennel sausage, served with romano beans and a side of lemon chutney.

Crispy breaded chicken served with root vegetables prepared in a white wine and vinegar sauce, finished with a light chicken jus.

Tender baby back ribs seasoned with fennel, finished with a cider glaze and served with a fresh herb salad.

Tender beef skewers served with a side of white beans, peppers, and onions.