Scottish salmon and Michigan walleye, mixed with sweet chilies and garlic. Served with pickled cucumbers and a spicy hoisin sauce.
Country-style duck confit paté, tempura battered and paired with sweet onion marmalade and a tangy Dijon mustard.
Ginger and shallot seasoned pork incorporated in a crispy dumpling wrapper. Accented with tamarind infused tomato sauce, ponzu dressed jicama and cilantro salad.
Shrimp poached in a lemongrass broth. Served on top of sweet and sour Japanese eggplant with a Korean chili sauce, baby arugula and crispy shallots.
A colorful parfait of crab accented with whole grain mustard cream and fresh avocado. Seated atop a salad of confit tomato & ponzu dressed arugula.
Fried halloumi cheese with preserved Meyer lemon vinaigrette. Gruyere cheese fritter on a crisp toast round with tamarind sauce. Yogurt whipped goat cheese mousse and sweet onion marmalade with parmesan pepper chips.
Lightly battered and deep-fried asparagus served with Chef Thad’s magic tamari and sesame dipping sauce.
By popular demand Chef Thad offers his ever changing soups. Over the years he has come up with hundreds of different recipes, each one still made from scratch by the Chef himself.
Organic baby greens lightly dressed with 30-year-old sherry vinaigrette, and sprinkled with crispy garlic chips.
Romaine lettuce dressed with a herbed lemon Dijon vinaigrette. Tossed with Bulgarian feta and macerated bing cherries. Topped with duck cracklings.
Shaved fennel dressed with Parmigiano-Reggiano and a lemon vinaigrette. Garnished with a balsamic glaze, croutons and a Parmesan crisp.
Baby arugula greens tossed with ponzu dressing. Served alongside a locally harvested fried egg and garnished with a bacon powder topped crouton.
Texas wild boar braised in red wine and aromatics tossed with our handmade pappardelle pasta and garnished with Parmigiano-Reggiano cheese.
Handmade pasta filled with thyme and lemon scented goat cheese. Smothered in a saffron infused white wine cream sauce and topped with fresh Parmigiano-Reggiano.
Freshly made potato gnocchi tossed with a gruyere cheese sauce topped with an oven roasted tomato and olive tapenade.
Sautéed shrimp and asparagus tossed in a complex sauce of annatto seeds, Mexican oregano, cinnamon, clove, allspice, cumin and garlic. Tossed with handmade tagliatelle pasta and topped with Parmigiano-Reggiano. Chef Thad’s personal favorite.
Pan seared Scottish salmon seated atop bamboo scented rice. Served with brown butter and lime broccolini and a miso and Korean mustard sauce.
Fresh Michigan perch fillets lightly battered and fried. Served alongside a citrusy & crisp green papaya salad then garnished with pickled cherry tomatoes. Paired with a vibrant galangal root and kaffir lime sauce.
Woodford Reserve Bourbon marinated pork tenderloin. Served with creamy, yet crispy potato pavé and a rich herbed pork reduction.
Pan seared shrimp marinated with a Yucatan spice rub. Served with grits and a rich Oaxacan molé sauce. Garnished with crispy Malanga root and cilantro.
Line caught Lake Superior walleye lightly pan seared and served over roasted Brussels sprouts. Accompanied by a delicate lemongrass crab sauce. Garnished with toasted pepitas.
Short ribs braised with red wine, veal stock, herbs and bacon. Served with duck fat roasted potatoes, carrots and mushrooms. Topped with pickled pearl onions and lardons.
Oven roasted cauliflower glazed with ponzu served atop a bed of black quinoa and finished with a savory pea & tarragon broth. Garnished with a handmade cured olive crisp.
Seared jumbo sea scallops accompanied by a complex Thai coconut milk sauce, consisting of lemongrass, shallots, garlic, chilies, and kaffir lime leaves ground by hand. Served with mashed potatoes and pickled mustard greens.
Rosemary and garlic marinated quail. Served with gruyere mashed potatoes, miso-chili braised rappini and seared oyster mushrooms. Sauced with a roasted chicken black garlic reduction.
A tender leg of lamb “steak” marinated in shallot and garlic infused yogurt. Served with roasted ponzu dressed cauliflower and a celery root puree. Garnished with a fennel pollen yogurt sauce.
10-ounce New York strip steak trimmed to perfection. Pan seared and basted with butter and thyme, served with sautéed spinach and dauphine potatoes. Garnished with braised cipollini onions and a delicate red wine, port and veal reduction.
Crispy samosa filled with potatoes, preserved lemons, peas and caraway seeds. Served with a roasted eggplant, tamarind and chick pea sauce.
This ten hour cooking process yields a savory and tender dish. Presented with a blend of fingerling potatoes, cipollini onions and roasted asparagus. Garnished with Chef Thad’s pickled black grape salad and savory duck reduction seasoned with whole grain Dijon.
An ever-changing exploration into the heart of Chef Thad’s cuisine. Chef Thad’s 5-course menu is offered Tuesday - Thursday throughout the evening and Friday & Saturday after 8 pm.