Dark & Stormy

Caipirinha

Martini

White Russian

mirin brined pork shoulder, scallion pancake, kimchi, chinese bbq, sweet soy, dipping sauce

CRISPY PORK

lump crab, avocado, pepper jelly, cilantro aioli

SMOKED SALMON JOHNNY CAKE

michigan sweet corn, key west shrimp, pepper, onion, potato, buerre blanc, fried caper, herb

GREAT LAKES PERCH*

guanciale, pickled ramp, hazelnut, chevre

BASIL RICOTTA AGNOLOTTI

fried mortadella, smoked jalapeno, malt vinegar emulsion, arugula, fennel

ROASTED POTATO

tomato jam, grilled focaccia, herb salad, spanish olive

BURRATA

GREEN GAZPACHO

mushroom pȃté, parmesan roasted zucchini, cherry tomato, shoestring potato

NEW YORK STRIP*

cornbread, horseradish, remoulade, herb salad, pickled beet, charred fennel

HEIRLOOM TOMATO

haricot vert, oyster mushroom, pearl onion, red pepper, summer squash, pistou

SEMOLINA GNOCCHI

black bean puree, succotash, poblano crema, house hot sauce, corn nuts, cilantro, grilled bread

STEAK TARTARE*

green papaya salad, coconut, yuzu emulsion, spicy mustard, peanut, shiso

HERITAGE THAI CHICKEN

n’duja, tzatziki, arugula, crispy garlic, red onion

LAMB MEATBALLS

BREAD SERVICE

cauliflower, beet, carrot, radicchio, peach, chili, wheat berry, cashew butter

SUMMER HARVEST

poached pear, shensu apple, aged goat cheese, pistachio, apple cider vinaigrette

BROTHER NATURE GREENS

werp farms greens, brussels sprout, salty cheese, warm shallot vinaigrette

TWICE COOKED EGG*

Manhattan

Fill a highball glass with ice cubes to chill it.

Prepare the Glass

Add the Rum

Top off the glass with 4 oz of ginger beer.

Add the Ginger Beer

Squeeze the juice of 1 lime into the drink and drop the lime wedge into the glass.

Garnish with Lime

Gently stir the drink and serve immediately with a straw or a stirrer.

Stir and Serve

Black Rum

Ginger Beer

Lime

Ice Cubes

Prepare the Lime

In a sturdy glass, add the lime wedges and granulated sugar. Use a muddler or the back of a spoon to gently press down on the lime wedges to release the juice and mix with the sugar.

Muddle the Ingredients

Pour the cachaça over the muddled lime and sugar mixture.

Add Cachaça

Fill the glass with ice and stir well to combine all the ingredients.

Add Ice

Optionally, garnish with a lime wedge and serve immediately with a straw.

Garnish and Serve

Cachaça

Granulated Sugar

Chill a martini glass by filling it with ice water and setting it aside.

In a mixing glass filled with ice, pour in the gin and dry vermouth.

Mix the Ingredients

Stir the mixture gently for about 30 seconds to chill and dilute.

Stir

Empty the ice water from the martini glass and strain the mixture into the chilled glass.

Strain and Serve

Garnish with olives and a lemon twist. Enjoy your classic martini!

Garnish

Dry Vermouth

Olives

Lemon Twist

Pour the vodka and coffee liqueur over the ice.

Slowly pour the heavy cream over the top, allowing it to float.

Add Cream

Stir gently before drinking or serve as is for a layered effect.

vodka

coffee liqueur

heavy cream

ice cubes

In a large bowl, combine mirin, salt, and black pepper. Add the pork shoulder and make sure it's fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Brining the Pork

Preheat the oven to 300°F (150°C). Remove the pork from the brine and pat dry. Place it in a roasting pan and cook for about 3 hours, or until the pork is tender. Let it rest for 20 minutes before slicing.

Cooking the Pork

In a bowl, mix flour and hot water until a dough forms. Knead until smooth, about 5 minutes. Cover and let it rest for 30 minutes.

Prepare the Dough

Roll the dough into a thin sheet, brush with oil, sprinkle with salt and scallions. Roll it up, coil it, and flatten into a pancake.

Form the Pancakes

Heat vegetable oil in a skillet over medium heat. Fry the pancakes until golden and crispy, about 3-4 minutes on each side. Keep warm.

Cooking the Pancakes

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and chili flakes. Adjust seasoning to taste.

Combine Ingredients

Pork shoulder

Mirin

Salt

Black pepper

All-purpose flour

Hot water

Scallions

Vegetable oil

Store-bought kimchi

Hoisin sauce

Soy sauce

Honey

Five spice powder

Rice vinegar

Sesame oil

Chili flakes

In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.

Mix Dry Ingredients

In another bowl, whisk together milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients.

Combine Wet Ingredients

Fold in the chopped smoked salmon until evenly distributed.

Add Smoked Salmon

Heat a skillet over medium heat and grease with butter. Pour 1/4 cup of batter for each cake and cook until bubbles form. Flip and cook until golden brown, about 3-4 minutes per side.

Cook the Johnny Cakes

In a bowl, combine lump crab meat, diced avocado, lime juice, salt, black pepper, and chopped cilantro. Gently toss to combine.

Mix Crab and Avocado

In a small bowl, mix mayonnaise, chopped cilantro, minced garlic, and lime juice until smooth.

On each plate, place two Johnny cakes, top with the crab and avocado salad, a drizzle of pepper jelly, and a dollop of cilantro aioli. Enjoy!

Plate and Serve

cornmeal

all-purpose flour

baking powder

salt

sugar

milk

eggs

butter

smoked salmon

lump crab meat

ripe avocado

lime juice

black pepper

cilantro

pepper jelly

mayonnaise

garlic

Dice the onion, bell pepper, and potato. Cut the perch into fillets and devein the shrimp if necessary.

Prepare the Ingredients

In a pot, bring salted water to a boil. Add the diced potato and cook until tender, about 10 minutes. Drain and set aside.

Cook the Potato

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and bell pepper. Sauté until they are soft, about 5 minutes.

Sauté the Vegetables

Stir in the Key West shrimp and Michigan sweet corn. Cook for another 4-5 minutes until the shrimp is pink and cooked through.

Add Shrimp and Corn

In a separate skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Season the perch fillets with salt and black pepper. Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.

Cook the Perch

In a small saucepan, combine the heavy cream and capers. Heat over low heat until warmed through, then whisk in any remaining butter until melted and smooth.

Make the Buerre Blanc

Place the cooked perch on a plate, top with the sautéed shrimp and vegetable mixture, drizzle with buerre blanc, and garnish with fresh herbs.

Serve

Great Lakes Perch

Michigan Sweet Corn

Key West Shrimp

Bell Pepper (diced)

Onion (diced)

Potato (diced)

Butter

Heavy Cream

Capers

Fresh Herbs (e.g., parsley, thyme)

Black Pepper

On a clean surface, mound the flour and create a well in the center. Add the eggs into the well and gradually incorporate the flour using a fork until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a bowl, combine the ricotta cheese, chopped basil, salt, and black pepper. Mix until well combined.

Prepare the Filling

After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Place small spoonfuls of the ricotta filling on one sheet of pasta, leaving space between each. Moisten the edges around the filling with water, then fold the pasta over to create pockets. Cut between the pockets to form individual agnolotti and crimp the edges to seal.

Assemble the Agnolotti

Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for about 3-4 minutes until they float to the surface. Drain and set aside.

Cook the Agnolotti

In a skillet, cook diced guanciale over medium heat until crispy. Add in pickled ramps and sauté for another minute. Toss the cooked agnolotti in the skillet to coat them with the sauce.

Prepare the Sauce

Plate the agnolotti and sprinkle with chopped hazelnuts and crumbled chevre before serving.

Eggs

Ricotta cheese

Fresh basil, chopped

Preheat the oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Toss them with olive oil, salt, and black pepper.

Prepare the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

Roast the Potatoes

While the potatoes are roasting, slice the mortadella into strips and fry in a skillet over medium heat until crispy. Remove from heat and set aside.

Cook the Mortadella

Slice the smoked jalapenos and set aside.

Prepare the Jalapenos

In a small bowl, whisk together the malt vinegar, a pinch of salt, and pepper. Drizzle in olive oil while whisking until emulsified.

Mix the Malt Vinegar Emulsion

Once the potatoes are roasted, toss them with arugula, fennel (sliced thin), fried mortadella, and smoked jalapenos. Drizzle with the malt vinegar emulsion before serving.

Assemble the Dish

Potatoes

Mortadella

Smoked Jalapeno

Arugula

Fennel

Malt Vinegar

Olive Oil

In a saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until softened. Add diced tomatoes, brown sugar, red wine vinegar, salt, and black pepper. Simmer for 30 minutes until thickened, stirring occasionally.

Dark & Stormy

Caipirinha

Martini

White Russian

Crispy Pork

Smoked Salmon Johnny Cake

Great Lakes Perch*

Basil Ricotta Agnolotti

Roasted Potato

Burrata

Green Gazpacho

New York Strip*

Heirloom Tomato

Semolina Gnocchi

Steak Tartare*

Heritage Thai Chicken

Lamb Meatballs

Bread Service

Summer Harvest

Brother Nature Greens

Twice Cooked Egg*

Manhattan