Burrata, a fresh cow’s milk cheese oozing with cream at its center, provides rich ballast for a crisp corn and watermelon salad and basil-scented shrimp

creamy sage infused and sun dried tomato sauce with toasted pine nuts and basil chiffonade

served in a creamy reduction sauce, over sautéed local spinach, sprinkled with diced tomatoes and garnished with a puff pastry lid

lean, tender sliced duck breast, spicy Asian BBQ glaze and roasted potatoes and local vegetables

tender, juicy filet, cooked to order, napped with tarragon lovage green peppercorn butter, roasted potatoes and local vegetables

tender, juicy filet, cooked to order, napped with tarragon lovage green peppercorn butter, roasted potatoes and local vegetables

lightly coated with panko crumbs and dressed with a lemony-fresh herb, diced tomato and estate-grown olive oil sauce. With Chinese forbidden black rice, seasonal vegetables

roasted fig green peppercorn sauce, roasted potatoes, chef’s vegetables

VSOP Cognac, Cointreau, Fresh Lemon Juice

Jameson Whiskey, Patron Citronge, Fresh Lemon Juice

Rye Whiskey, Pernod, Simple Syrup, Peychaud Bitters

Vodka, Elderflower Liqueur, Cranberry, Fresh Lime and a hint of Raspberry

Citron Vodka, Ginger Liqueur, Cointreau, Fresh Lemon Juice

Sparkling Wine, Pomegranate Juice, Grand Marnier

Sparkling Wine with Chambord

Sparkling Wine with French Ginger Liqueur

made with Remy Martin VSOP cognac and Crème de Cacao

a Northern Michigan classic frozen cocktail made with white rum, Kahlua and Crème de Cacao

made with Crème de Menthe and White Crème de Cacao