Seared sea scallop served with an English pea puree, white asparagus, feta cheese, pistachios, micro mint and shaved baby carrots.
Tempura battered Michigan perch, served with potato pave and an oven roasted beet pesto.
Handmade lobster and mushroom ravioli, drizzled in a rich lobster reduction and garnished with parmesan crisps.
Ale braised pork cheeks served with mashed potatoes, roasted rutabaga and a mustard cream reduction.
Mascarpone stuffed crepe served with strawberries, hazel nuts and chocolate sauce.