Dinner Menu

Light Fare

  • Haricot Verte Tempura with Whole Grain Mustard Aoili – 9
  • Poached Butterfly Shrimp Cocktail with Cucumber Noodles, Sugar Cane Vinaigrette & Wasabi Spiked Cocktail Sauce – 13
  • Seared Foie Gras with Toasted Oats, Mascerated Blueberries & Red Wine Juniper Syrup - 16
  • House Charcuterie – 16
  • Crispy Tofu Tacos with Whipped Avocado Mousse, Cilantro & Sweet Vidalia Onions – 10
  • Flash Fried Calamari with Spicy Lime Aoili – 9

Soups & Salads

  • Short’s Bellaire Brown Ale & Tillamook Cheddar Soup with Smoked Sausage – 6
  • Tomato Bisque with Fresh Chives & Balsamic – 5
  • Soup du Jour – 5
  • Marinated Tofu & Avocado Timbale with Pumpernickel Crisps & Vidalia Confit iwth Cilantro Lime Vinaigrette – 10
  • Simple Salad of Mixed Greens with Avocado, Almonds, Crumbled Goat Cheese & Balsamic Vinaigrette – 6

Entrées

    • Grilled C.A.B. Filet of Beef* with Potato Gratine, Spring Peas & Roasted Sweet Garlic Buerre Rouge - 30
    • Bronzed Sea Scallops with Garam Masala Spiced Oxtail Ragout - 26
    • Fresh Papparedelle with Jumbo Lump Crab, Spring Peas, Crispy Bacon & Roasted Sweet Garlic - 24
    • Rosemary & Garlic Rubbed Michigan Leg of Lamb wtih Couscous Salad of Raisins, Almonds & Mint with Sweet Onion Marmalade & Pan Sauce – 28
    • Grilled Atlantic Salmon with Cucumber Fresh Rolls & Cucumber Basil Broth - 28
    • Roasted Airline Chicken Breast over Creamy Polenta with Sweet Pepper Chimichuri – 19

*Daily vegetarian and vegan specials available. Please ask your server for specific menu items.

Those Certain Things

  • House Specialty Mac & Cheese – 5
  • Steak* & Eggs* on a Potato Gratine & Bearnaise – 16
  • Shrimp & Grits with Roasted Chilis – 15
  • Hand Cut Fries with Bearnaise Aoili – 5

*Consuming raw or undercooked foods may increase the risk of food borne illness
**18% gratuity added to parties of seven or more