Chef David Wood

Amogue Relish( Fragrant Tomato and Basil Relish) with Veggie Spears and Faccacia Bread

Village Greek Salad (Pita, feta, olives, red onion, tomatoes, cucumbers, peppers)

Fattoush Salad (Lettuce, cucumber, Roma, Radish, Green Onions. Parsley. Mint )

Mediterranean Bean Soup

Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's

Cod Steak with Coconut, Ginger and Orange Sauce, Creamy Boursin Potatoes, Melange of Vegetables

Fajita Steak Plate with Tortillas

Ratatouille Stack with Marinara sauce and Noodles

Creme Brulee with Baklava Topping

Greek Dessert Samosa Flaky envelopes filled with Honey, Walnuts, Cinnamon and feta cheese

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

**Fried Green Tomatoes** with spicy remoulade

- **Black-Eyed Pea Hush Puppies** with a honey butter drizzle

Cucumber Cups with Shrimp Salad

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Traverse City Salad Leaves Dried Cherries Pepita Red Onion Crumbled Goats Cheese Balsamic Vinaigrette

Tomato Soup with Grilled Cheese

- **BBQ Ribs** with house-made dry rub, Macaroni Cheese, and cornbread

**Smothered Chicken** in rich onion gravy, served with creamy mashed potatoes

Filet Mignon, Zip Sauce. Shrimp Cremosi (Garlic Butter and Crumb) Boursin Cheesy potatoes and Grilled Asparagus

- **Peach Cobbler** with a flaky crust and vanilla bean ice cream

**Red Velvet Cake** with cream cheese frosting

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Tiramisu

Deconstructed panzanella Salad . Bruschetta, Roast Red pepper, Blistered Tomatoes, Baby cucumber, Capers. White wine Vinaigrette laced with Pesto and Fresh Basil

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Postage Minestra (Vegetable and Tomato soup with Parmesan cheese

Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's

Filet Mignon with White Wine Mushrooms Bell Peppers Tomatoes & Oregano and Fettucine Pasta

Salmon Escalope pan seared served with Capellini pasta, garlic, olive oil, parsley and blistered tomatoes

Lobster mac & Cheese

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Tiramisu

Creme Brulee

Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette

Seared Scallop Arugula Tomato Aioli

Lump Crab Cake and herb Remoulade

Mushroom and Brie Envelopes

Lemon, Herb, Cream Cheese smoked salmon Bruschetta

Pan seared Scallops on Caprese Style Risotto

Roasted red and yellow beets, Arugula, red onion slices, fresh orange segments, and a fresh orange yogurt dressing

Deconstructed panzanella Salad . Bruschetta, Roast Red pepper, Blistered Tomatoes, Baby cucumber, Capers. White wine Vinaigrette laced with Pesto and Fresh Basil

Chilean sea bass, Lemon Risotto, Beurre Blanc and Olive oil Roast Asparagus

Filet , flaked Crabmeat, Choron sauce, Sun dried Tomato risotto, Grilled Asparagus

Filet mignon paired with Lobster tail, Emulsified butter, Creamy potatoes, Asparagus

Tiramisu

Cannoli

Cheesecake with Balsamic Strawberries

Creme Brulee with Fruits and Toasted Almonds

Serve chilled asparagus soup garnished with radish microgreens and a lemon-zest swirl. Blend blanched asparagus with spinach, veggie stock, and coconut cream for creaminess without dairy

Rhubarb and pea shoot salad with early strawberries, toasted quinoa, and a maple-mustard vinaigrette. The tart rhubarb pairs with sweet berries for balance, using late-May strawberries from

Lake Superior whitefish fillets topped with a light mayonnaise-paprika crust, alongside roasted early potatoes and spinach

Baked Salmon with potatoes and peas with herb-roasted radishes over farro risotto, topped with pea tendrils

Roast Lamb with rhubarb chutney, asparagus and creamy potatoes

Vanilla Pannacotta. Raspberry Coulis

Deconstructed Lemon cheesecake with curd pearls

Raspberry crisp and vanilla ice cream

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Detroit Style Pizza Bites Pepperoni

Applewood Smoked Scallops on a Velvety Smooth Cauliflower Puree

French Onion with gnocchi and Gruyere

Mushroom Bisque

Maurice Iceberg Detroit Original Turkey Swiss Olives Pickle Relish Prosciuttio Chip Boiled Egg Hudsons dressing

Greek Salad Iceberg Tomatoes Cucumber Red Onion Feta Cheese Greek Dressing

Chicken Saltimbocca Prosciuttio Sage White Wine Lemon Sauce Tagliatelle Haricot Vertes

Poached Cod Ginger and Coconut Sauce Garlic Mashed Potatoes Roast Zuchinni

Filet Mignon Shrimp Cremosi Zip Sauce Roast Shallot Puree Potatoes Grilled Vegetables

Black Bean & Sweet Potato Enchillada Salsa Verde

Deconstructed Strawberry balsamic cheesecake

Creme Brulee with Fruits

Decadent chocolate mousse and Raspberries

Flambeed stone fruit with Vanilla gelato

Sushi Nigiri (Tuna) California roll (Sm. salmon)

Sushi Nigiri Wasbi Avocado Smoked Salmon

Avocado Fries with Tahini Miso Sauce

Udon Noodle Soup

Daikon Salad

Hirata Buns with Pork Chashu

Chicken Yakatori, Broccoli with Sesame oil, Edaname mixed rice

Teriyaki Salmon, Roast Bok Choy, Rice

Asian Sticky ribs, Jasmine rice, Broccoli with Sesame

Tofu with sweet and spicy sauce, Rice, Melange of Vegetable

Strawberry Mochi

Flambe Crepes Orange and Caramel Sauce

Japanese Red Bean Cake - Freshly Steamed

Steamed Egg custard Bun

Italian Panzanella Bread Tomatoes Cucumber Red Bell Pepper Red Onion Basil

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Mediterranean Bean Soup

Chicken Picatta Lemon Juice Butter Parsley Capers Angel Hair

Seared Escalope of Salmon Smoked Salmon Caper & Dill Sauce Caramelized Shallot Risotto Sauteed Leeks and peppers

Filet Mignon with White Wine Mushrooms Bell Peppers Tomatoes & Oregano and Handmade Fettucine Pasta

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Tiramisu

Cannoli