formaggi salumi 5. 4. 6. 7. striving to preserve

striving to preserve traditional and regional cuisine and encourage
farming of plants, seeds and livestock characteristic of the local ecosystem.
(5) course menu tasting $50 – (7) course menu tasting $60
pesactarian and vegetarian options available, requires participation of entire table
antipasti
arugula, pear, shaved grana padano, almonds, raspberry vinaigrette
9.
mozzarella, **zenner farms tomato, basil, oregano, balsamico modenese
11.
red and gold beets, warm pistachio crusted goat cheese, honey~sherry dressing
10.
smoked lake trout pate’, radishes, pinenuts, green onions, croccantini
9.
smoked salmon, capers, onions, ligurian olive oil
10.
(gf) salsiccia e pepperonata
roasted “house sausage” stewed peppers, onions, olio crudo
10.
(v) (gf) pizzetta di farinata
tomato, basil pesto, caramelized onions, provola
9.
crab cakes, **roasted sweet corn cruda, speck, sundried tomato aioli
12.
(gf) insalata di calamari
calamari salad, olives, cannellini beans, lemon, evoo
11.
(v) (gf)zuppa di stagione
**seasonal soup
7.
flat wide egg pasta**“drettman ranch” venison bolognese, gremolata
18
ricotta gnocchi, asparagus, peas, saffron cream
17.
rigatoni, quick tomato sauce
14.
spaghetti, **house pancetta, egg yolk
16
carnaroli rice, shrimp, basil pesto (please allow 20 minutes)
20.
line caught king mackerel, **garden gazpacho, olio crudo, lemon
22.
**(gf)lombata di maiale
pork chop, fennel~apple curtido, veal glace
20.
(gf) abacchio alla griglia
rack of lamb, grilled, gorgonzola dolce dop, sun flower seeds, spinach, cream
29.
cornish hen, oven roasted and grilled, herbed butter, sweet potato smash
20.
sea scallops, grilled,**peach cruda, speck crisp, balsamic drizzle
24.
scaloppine di vitello
veal scaloppine, eggplant funghetto, basil, tomato, garlic
24.
(gf) nodino di vitello
pan roasted, veal chop, **swiss chard, italian salsa verde
36.
grilled strip steak, ambrata marsala, portobello, oyster, crimini mushrooms, basil
24.
(v) (gf) rucola e mandorle
(v) (gf) caprese
**(v) (gf) bietole
**pate’ di trota affumicata
(gf) salmone affumicato
tortino di granchio
first
tagliatelle al sugo di cervo
(v) gnocchi di ricotta
gorgonzola
(v) rigatoni con salsa veloce
spaghetti alla carbonara
(gf) (v) risotto ai gamberi
second
(gf) scombro in padella
(gf) polletto
(gf) capesante
(gf) bistecca di manzo
(gf) all second plates accompanied by our seasonal selection of **local vegetables
scaloppine can also be prepared (gf)
formaggi
salumi
(gf)(v) fig jam and **star thistle honey (2 oz)
(gf) cremona style mostarda (3 oz)
gorgonzola dolce (dop): cow’s milk, soft
provola: cow’s milk, semi hard
taleggio (dop): cow’s milk, soft, smear ripened
piave (dop): cow’s milk, hard
5.
4.
6.
7.
prosciutto crudo
speck
sopressata
capiccola picante
7.
7.
5.
7.
**michigan farms, ranchers and fisheries to table Glen Arbor, Michigan / 231.334.5150 simple | unpretentious | good Ask your server about menu items that are cooked to order. Consuming undercooked meats or eggs, may increase your risk of food borne illness Chef John M. Piombo