Asaysia

Lamb sausage, sun dried tomato, olive oil, mint springs, chili peppers, whipped parmesan goat cheese.

Creamy mac and cheese casserole topped with shredded smoked gouda, braised greens and hocks with pickles and onion.

With vegetable and garlic cream sauce. Tomato, broccoli, artichoke, caper berries, roasted garlic cream, Romano cheese.

Chefs created pie, changing daily: your server will be delighted to tell you all about it.

Four cheese, peppers and grilled onions with your choice of 2 proteins listed below. Spicy grilled chicken, bacon, pepperoni, lamb sausage, shrimp, Italian sausage.

Spinach, feta cheese, garlic, roasted red pepper, onion, fresh herb tomato sauce.

Four cheese, Italian sausage, basil, caramelized onion, olives, fresh tomatoes, garlic olive oil base.

Flavored 3 ways brown sugar and hot chili, black pepper garlic, spicy apricot BBQ glaze and rosemary onion tarragon ranch sauce.

8 oz. Roasted heirloom fingerling, charred cippolini, gorgonzola and arugula tossed in a light balsamic vinaigrette.

10 oz bone in pork chop, braised smoke belly, roasted brussel sprouts, with Michigan apples and sage polenta.

With pickled fennel slaw. Choice of our spice dry rub or our house made Ancho apricot bbq sauce.

Eggplant zucchini caponata with roasted pine nuts and roasted garlic mint yogurt.

Roasted chicken breast with sweet pepper basil sauce, white bean ragout.

With sweet potato souffle. Braised in Barolo wine and marrow demi with mushrooms and crispy horseradish.

Lemongrass infused rice, spring green peas, toasted coconut, pickled Kohlrabi and carrot curry yogurt.

4 pieces. Red chili, cilantro, mint, ginger, cucumber sriracha aioli.

Selection of cured meat, cheeses, spreads, jams and pickled vegetables.

Braised Napa cabbage and black eyed peas, smoked bacon with charred onion, thyme broth.

2 pieces. Made with jumbo lump crab meat, baked and served with local white corn mash, cilantro kale pesto.

Fresh mozzarella, tomatoes, watercress, spinach, prosciutto bits, olive oil crouton with basil lentil dressing.

Romaine lettuce and baby kale tossed in a light anchovy dijon oil and crisp parmesan cheese, poached egg and grilled asparagus spears.

Roasted red and golden beets, lola rosa, puffed quinoa, pickled bermuda onion, lemon tarragon vinaigrette.

Charred cauliflower and young carrots basted in an orange tahini butter, shaved fennel.

With truffle salt.

With smoked pork belly.

With brown sugar and pecans.

With garlic brown butter and shaved parmesan.

With sweet peas.

Ask your server about today’s selection.

Our pastry chef’s selection.

Lamb sausage, sun-dried tomato, olive oil, mint springs, chilli peppers, and whipped parmesan goat cheese

Tomato, broccoli, artichoke, caper berries, roasted garlic cream, and romano cheese.

Creamy mac and cheese casserole topped with shredded smoked gouda, braised greens hocks with pickles, and onion.

With truffle salt.

With smoked pork belly.

With garlic brown butter and shaved parmesan.

With sweet peas.

With brown sugar and pecans.

Romaine lettuce, baby kale tossed in a light anchovy Dijon oil, crisp parmesan cheese, poached egg, and grilled asparagus spears.

Charred cauliflower, young carrots basted in an orange tahini butter, and shaved fennel.

Fresh mozzarella, tomatoes, watercress, spinach, prosciutto bits, and olive oil crouton with basil lentil dressing.

Roasted red and golden beets, lola rosa, puffed quinoa, pickled Bermuda onion, lemon tarragon vinaigrette.

8 oz roasted heirloom fingerling, charred cippolini, gorgonzola, and arugula tossed in a light balsamic vinaigrette.

Choice of spicy dry rub or Ancho apricot BBQ sauce.

Roasted chicken breast with sweet pepper basil sauce and white bean ragout.

Lemongrass infused rice, spring green peas, toasted coconut, pickled kohlrabi, and carrot curry yogurt.

Selection of cured meat, cheeses, spreads, jams, and pickled vegetables.

Brown sugar and hot chilli, black pepper garlic, spicy apricot BBQ glaze, and rosemary onion tarragon ranch sauce.

10 oz bone-in pork chop, braised smoke belly, roasted brussel sprouts, with Michigan apples, and sage polenta.

Eggplant zucchini caponata with roasted pine nuts and roasted garlic mint yogurt.

Four pieces. Red chili, cilantro, mint, ginger, and cucumber sriracha aioli.

Four cheese, peppers, and grilled onions with your choice of two proteins.

Four cheese, Italian sausage, basil, caramelized onion, olives, fresh tomatoes, and garlic olive oil base.

Spinach, feta cheese, garlic, roasted red pepper, onion, and fresh herb tomato sauce.