House fresh mixed leaf lettuce, radicchio and endive with dijon, and red wine dressing.
Homemade with dijon and pickles.
Choice of Swiss, Brie, truffle goat cheese, or ham for an additional charge.
Oven-roasted fresh beets, diced apple, pine nuts, and Brie.
Caramelized onions and baby potatoes.
Pick a spice level from 1 to 5.
Very rich cheesy sauce and homemade gnocchi.
Baked goat cheese tart with shallots, truffles, grape, and a veil of Swiss cheese aged 180 days. Served with green salad.
Stewed peppers with onions, tomato, and prosciutto.
Sausage, baby potatoes, onions, and bacon topped with 2 eggs any style.
Pan Seared, served with salad.
Seared salmon, stewed shiitake, and port wine jus. Gluten-free. Dairy-free.
Signature. Seared moulard duck breast with Michigan's cranberry glaze. Gluten-free.
Signature winter dish. Served year round upon customer request. Cassoulet Toulouse style. My personal recipe cannellini beans, carrots, tomato, garlic, duck confit, slab bacon, and pork sausage all braised with noble duck fat, white stock, and foie gras jus. This very rich dish was served to warriors defending their village.
Signature, Seared filet mignon topped with foie gras not seared foie gras very important, shallots, port red wine truffle sauce. Gluten-free.
Roasted whole Cornish hen au jus.
Braised Rabbit Saddle, Lightly Creamy White Wine & Dijon Sauce and Pearl Onion
Homemade, Cold served Foie Gras Torchon Style
Cannellini beans, carrots, tomato, garlic, duck confit, slab bacon and pork sausage; braised with noble duck fat, white stock and foie gras jus. Very rich dish that was served to warriors defending their village! Half portion. Served with a vegetable of the day on the side
Sensual little French Ravioli stuffed with Comte cheese in Truffle Cream Sauce
1 piece.
Choux pastry stuffed with Grand Marnier pastry cream; topped with toasted caramel and almonds.