Dinner · Wed–Sun

The menu.

Cold-water fish, a wood-fired hearth, and the classics every supper club owes its regulars. The kitchen changes with the season; the traditions do not.

Home · Menu

To begin

The Relish TrayPickled vegetables, radishes, whipped butter, warm rye. On the house, on the table first.

Smoked Whitefish DipHouse-smoked over maple, saltines, pickled shallot.

Hearth FlatbreadFired to order, seasonal toppings from the same list the kitchen argues about.

French Onion, Au GratinDeep oak-fire broth, blistered cheese, no shortcuts taken.

From the lake

Cedar-Plank WhitefishLake Huron whitefish, cedar smoke, brown butter and lemon.

Walleye, Pan-FinishedLight cornmeal crust, house tartar, charred lemon.

Friday Perch FryFried perch, slaw, rye bread. Fridays only, the way it has always been.

Chilled Great Lakes TroutCured and chilled, mustard cream, garden herbs.

From the field

Saturday Prime RibSlow over oak, carved to order, horseradish two ways. Saturdays until it is gone.

Duck with Michigan CherriesCrisp-skinned breast, tart cherry glaze, wild rice.

Hearth-Roasted ChickenHalf bird, pan drippings, root vegetables from northern farms.

Mushroom Hand-Cut PastaForaged-style mushrooms, cream, ribbons rolled that afternoon.

To finish

Cherry CrispNorthern Michigan cherries, oat crumble, vanilla custard.

Maple CustardBurnt sugar top, a little lake wind in the name.

Chocolate Stout CakeDark, dense, built for two forks.

The GrasshopperThe supper club dessert. Find it, and its cousins, at the bar.

A concept menu for a fictional kitchen · dishes change with the season

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