Crispy samosa filled with potatoes, preserved lemons, peas and caraway seeds. Served with a roasted eggplant, tamarind and chick pea sauce.


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.


Pan seared Scottish salmon seated atop bamboo scented rice. Served with brown butter and lime broccolini and a miso and Korean mustard sauce.

Perch Tempura

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.

Greek Leg of Lamb

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.


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