Michael's Kitchen

chili, hoisin, and ginger over sesame grilled bok choy

with wild herb pommery lemon aioli

prepared in a lobster chardonny, garlic, butter, and fresh tomato broth

finished with sherry and cream

even better with acacla chardonnay

great with southbank sauvignon blanc

stacked high with jersey tomato, fresh mozzarella, virgin lemon pesto oil, and aged balsamic vinegar

avocado, corn, and charred tomato salsa finished with pepper jack cheese and lettuce

served with warm pretzel chips and chilled cucumber and tomato salad

served with a lemon thyme and shallot dressing salad

pounded paper thin and breaded with oven roasted tomato, fresh mozzarella, and basil over baby greens

try with flora springs chardonnay

iceberg with red and yellow tomatoes, grilled red onion, maytag bleu cheese, and balsamic syrup

young spinach and radicchio with gorgonzola, candied pecans, and fresh pears, tossed in a champagne vinaigrette and finished with balsamic drizzle

romaine hearts tossed in creamy dressing with parmesan cheese crisps

with hydroponic arugula, watercress, spiced pecan crusted goat cheese, and tossed with a lychee blackberry and mandarin orange dressing

chef says try with solaris reserve

empaslada, mozzarella, parmesan, and jack

with oven roasted tomato, garlic, and basil

ducarosso, chianti classic riserva "bravisimo"

goat cheese, capers and caviar

tossed with italian sausag, kalamata olives, roasted eggplant, sundried and fresh chopped tomatoes, finished iwth infused garlci virgin olive oil and parmesan cheese

piled high and tossed with chardonnay, roasted garlic lemon virgin oil, chili flake and a touch of lobster bisque

enjoy a glass of estancia pinot griglo

tossed with california artichoke hearts, olive oil, garlic, fresh basil, tomato, and toasted pine nuts

tossed with petite diced tomatoes, roasted green peppers, garlic, and cajun grilled chicken

yummy with conundrum

sauteed with fresh thyme, garlic, shallot and finished with white truffle butter

"tri" with chalone chardonnay

ground chicken, crimini mushroom, celery, onion, carrot in a reduced pomadoro sauce

with smoked applewood bacon and vegetable fried rice

wild alaskan halibut coated in candied pecans and served with plantain mashed and willed spinach

vietnamese noodle and vegetable stir fry "served on fire and still smoking"

"wow" try the au bon climat pinot noir

pineapple, soy, honey marinated and served over grilled pineapple and curry pad tai noodles

great with the green point shiraz

with crisp yuca fries and whole roasted pepper

with dried michigan cherries, spinach, and caramelized shallot polenta cake

young spinach, toasted pine nuts, sundried tomato, feta, candied garlic kalamata olive and mashed potatoes, finished iwth roasted red pepper cream

try with lagarde "old vines" malbec