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 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.
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.
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.
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.
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.