DINNER

(Our menu is seasonal and changes frequently to bring you the best of locally available ingredients. The following menu from May 20 should give you an idea of what we’re all about.)

Available for dining-in only.

bread & butter milk bread, whipped butter | 6

red beans & rice (v) (gf) brown sugar, crystal hot sauce, jasmine rice | 8

pan seared beef heart (gf) sweet potato, aji amarillo | 12

local greens salad (v) asparagus, egg, blue cheese, croutons, mustard vinaigrette | 14

white bean salad (v) (gf) shallots, olive oil, pecorino, lemon | 6

potato salad (v) (gf) ginger, garlic, onion, peas, spices | 8

shrimp cocktail (gf) gulf shrimp, lemon, cocktail sauce, old bay | 12

monkfish gulf shrimp etouffee, chili peppers, white rice | 28

vegetable curry (v) (gf) turmeric, split peas, cauliflower, coconut milk, cilantro, rice | 16

boudin blanc braised beets, soy, star anise, beet pickled egg, orange | 25

whole michigan trout in paper (gf) iceberg salad, salsa verde, dukes, queso asadero | 43

braised oxtail madeira, collard & turnip greens, dumplings | 27

crab cakes lump crab, sauteed spinach, mustard sauce, lemon | 31

banana pudding (v) plantain, custard, whipped cream, nilla wafer | 9

Chicken mole Bellflower