• Baked Feta

  18

  lemon yogurt, basil, roasted garlic tomato, marinara, olive, pita, gremolata olive oil

• Braised Short Rib

  18

  white cheddar polenta, arugula, honey citrus, caramelized onion demi-glace

• CLASSIC CAESAR SALAD

  9

  romaine, housemade anchovy dressing, parmesan, herb crouton

• CRAB CAKES

  23

  arugula, lemon chipotle aioli, fennel, honey-citrus vinaigrette

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• Muhammara

  14

  red pepper-walnut dip, pita, microgreen, fustini’s olive oil

• Mussels

  17

  white wine butter sauce, shallot, garlic, fennel, tomato, baguette

• PALETTE SALAD*(v)

  9

  almonds, pickled red onion, feta, mixed greens, blood orange balsamic vinaigrette

• SEA SCALLOPS

  32

  pesto risotto, roasted garlic tomato, microgreen, balsamic reduction

• Winter Caprese Salad

  12

  overnight tomato, mozzarella, kale-walnut pesto, olive oil, balsamic reduction, mixed greens

• Apple Cider Braised Pork

  15

  red onion marmalade, arugula, whole grain mustard, smoked gouda, sourdough

• Avocado Egg BLT

  16

  plath’s bacon, aioli, sourdough

• Italian Sandwich

  16

  mortadella, calabrese salami, salami picante, mozzarella, arugula, roasted tomato, giardineira, ciabatta, creamy italian dressing

• Palette Burger

  17

  herb chimichurri, arugula, roasted red onion & mushroom, balsamic gorgonzola aioli

• Roasted Salmon

  18

  herb remoulade, lettuce, pickled red onion, bun

• SEAFOOD PAELLA*

  35 ADD SEA SCALLOP 11

  shrimp, scallops, mussels, housemade chorizo, peas, arborio rice, saffron, sherry, paprika, onion, red pepper, mushroom, roasted garlic tomato, chickpea chorizo

• VEGETABLE PAELLA*(V)

  29

  peas, mushrooms, red pepper, onion, arborio rice, sherry, smoked paprika, chickpea chorizo, asparagus, roasted garlic tomato, brussels sprout, microgreen, pepita crunch, broccoli, gremolata olive oil

• Calabria Pizza

  16

  goat cheese, mushroom, calabrese salami, fresh mozzarella, romano, tomato sauce

• CLASSIC MARGHERITA (v)

  12 add salami 4

  tomato sauce, fresh basil, fresh mozzarella, romano, fustini’s olive oil  

• Benedicts

  Classic with canadian bacon and havarti. Salmon with house cured salmon and spinach. Served with home fries

• French Toast

  caramelized apple, fruit, maple syrup

• Frittata

  spinach, kalamata olive, tomato, feta, giardiniera

• Rotating Quiche

• Sweet Potato Hash

  egg, smoked pork

• Baked Feta

  18

  lemon yogurt, basil, roasted garlic tomato, marinara, olive, pita, gremolata olive oil

• Braised Short Rib

  18

  white cheddar polenta, arugula, honey citrus, caramelized onion demi-glace

• CLASSIC CAESAR SALAD

  9

  romaine, housemade anchovy dressing, parmesan, herb crouton

• CRAB CAKES

  23

  arugula, lemon chipotle aioli, fennel, honey-citrus vinaigrette

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• Muhammara

  14

  red pepper-walnut dip, pita, microgreen, fustini’s olive oil

• Mussels

  17

  white wine butter sauce, shallot, garlic, fennel, tomato, baguette

• PALETTE SALAD*(v)

  9

  almonds, pickled red onion, feta, mixed greens, blood orange balsamic vinaigrette

• SEA SCALLOPS

  32

  pesto risotto, roasted garlic tomato, microgreen, balsamic reduction

• Winter Caprese Salad

  12

  overnight tomato, mozzarella, kale-walnut pesto, olive oil, balsamic reduction, mixed greens

• Beef Tenderloin

  48

  6oz beef tenderloin, white cheddar polenta, asparagus, horseradish orange cream, caramelized onion demi-glace

• Butternut Squash Rigatoni

  24

  sage-brown butter, roasted leeks, goat cheese, pesto, spinach, micro greens, peanut-pepita crunch

• Harissa Salmon

  35

  israeli couscous, ras el hanout, baby artichoke, pickled vegetables, crème fraiche

• Lamb Meatballs

  28

  angel hair, smoked paprika tomato sauce, garlic confit, manchego, fresh basil

• PLATH’S SMOKED PORK CHOP*

  27

  roasted peach, goat cheese, roasted red onion, arugula, patatas bravas, rosemary-honey dijon

• Scarlet Snapper

  36

  wild mushroom, blistered tomato, coveyou farm’s seasonal vegetable, caramelized fennel, port wine reduction

• SEAFOOD PAELLA*

  35 ADD SEA SCALLOP 11

  shrimp, scallops, mussels, housemade chorizo, peas, arborio rice, saffron, sherry, paprika, onion, red pepper, mushroom, roasted garlic tomato, chickpea chorizo

• VEGETABLE PAELLA*(V)

  29

  peas, mushrooms, red pepper, onion, arborio rice, sherry, smoked paprika, chickpea chorizo, asparagus, roasted garlic tomato, brussels sprout, microgreen, pepita crunch, broccoli, gremolata olive oil

• Calabria Pizza

  16

  goat cheese, mushroom, calabrese salami, fresh mozzarella, romano, tomato sauce

• CLASSIC MARGHERITA (v)

  12 add salami 4

  tomato sauce, fresh basil, fresh mozzarella, romano, fustini’s olive oil  

• CLASSIC MARGHERITA (v)

  12 add salami 4

  tomato sauce, fresh basil, fresh mozzarella, romano, fustini’s olive oil  

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• PALETTE SALAD*(v)

  9

  almonds, pickled red onion, feta, mixed greens, blood orange balsamic vinaigrette

• VEGETABLE PAELLA*(V)

  29

  peas, mushrooms, red pepper, onion, arborio rice, sherry, smoked paprika, chickpea chorizo, asparagus, roasted garlic tomato, brussels sprout, microgreen, pepita crunch, broccoli, gremolata olive oil

• flight of three wines (3 oz each)

  20

• MARI VINEYARDS ‘SIMPLICISSIMUS’

  46 / 13

  Old Mission Peninsula, MI

• 2010 GLORIA FERRER ‘ANNIVERSARY CUVEE’

  50 / 14

  Sonoma, CA

• SENTIO BRUT PROSECCO

  30 / 9

  Veneto, Italy

• COUNT KÁROLYI

  34 / 10

  2018 pannon, hungary; 100% grüner veltliner; dry white with aromas of ripe apples and apricots

• GIULIANO ROSATI ROSSO DI TOSCANA

  30 / 9

  2016 tuscany, italy; sangiovese, merlot; black fruit, earthy, medium bodied

• alvear 1927 pedro ximinez solera sherry

  17

  Burnt sugar and toffee with a caramel finish

• 2009 Lanciola Vin Santo Del Chianti Colli Fiorentini Docg

  18

  Fascinatingly sweet & spicy, with fig, plum, and candied nuts

• Rivesaltes 12 year Vin Doux Naturel aoc

  Luscious creme brulee, Candied nuts,& orange marmalade

• Taylor Fladgate 20 year Tawny Port

  Silky smooth & toasty with luscious fig and honey

• Graham’s six grapes ruby port

  full bodied and rich with ripe strawberry and raspberry notes

• 2015 Josefina ‘Pinol Blanco’

  medium sweet with orange marmalade, good acidity

• Jeio Prosecco

  9 / 30

  veneto (glera)

• Mari Vineyards ‘Scriptorium’

  10 / 35

  old mission peninsula (riesling)

• Domaine Chevreau Sancerre

  12 / 42

  loire valley (sauvignon blanc)

• Rondineto Savini

  9.5 / 32

  abruzzo (pinot grigio)

• Girard

  12 / 40

  russian river valley (chardonnay)

• Albert Bichot

  9 / 30

  macon-villages (chardonnay)

• Tenuta Olim Bauda ‘Centive’

  9.5 / 32

  asti (moscato)

• Chateau Vitallis Pouilly Fuisse

  14 / 48

  burgundy (chardonnay)

• Anne Amie Two Estates

  12 / 40

  willamette valley (pinot noir)

• Marcel

  9.5 / 32

  cahors (malbec)

• JL Chave Mon Coeur

  10.5 / 38

  côtes du rhone (grenache, syrah)

• Château Puynormond Vieilles Vignes

  12 / 40

  st.-emilion (merlot)

• Muga Reserva

  14 / 48

  rioja (tempranillo)

• Le Versant

  9 / 30

  pays d’oc (cabernet sauvignon)

• Quilt

  14 / 48

  napa valley (cabernet sauvignon)

• Château Beaumont Haut Medoc

  16 / 55

  bordeaux (cabernet, merlot)

• Marramiero Dama

  10 / 36

  Abruzzo (Montepulciano)

• CAMPARI SHAKERATO

  9

  campari, orange bitters, orange flower water, egg white

• ESPRESSO MARTINI

  11

  valentine vodka, roast ‘n toast espresso, splash sugar

• TOAST ‘N JAM

  10

  botanist gin, cointreau, orange marmalade, lemon

• LETS GO DISCO

  9

  fino sherry, st. germain, salers aperitif, orange bitters

• KIR ROYALE

  8

  maison idiart blanc de blanc, crème de cassis, lemon spray

• AMARO SOUR

  9

  cynar, cocchi americano, grapefruit, egg white

• LIMELIGHT

  10

  green chartreuse, pineapple, falernum, lime

• INTOXICA

  12

  papas pilar dark rum, aperol, lime cordial, pineapple, demerara, on the rocks

• 51K American IPA

  7.0%-6 Blackrocks Brewery- Marquette

• Euchre Pilsner

  5.5%- 5 Arbor Brewing Co.- Ann Arbor

• Michigan Amber

  5.3%- 5 Big Lake Brewing- Holland

• Nitro Strawberry Blonde

  6.8%- 6 Arbor Brewing Co.- Ann Arbor

• Peach County Cider

  5.0% -6 Ciderboys Hard Cider-Stevens Point, WI

• Wheezin The Juice IPA

  6.5%- 6 Grand Armory Brewing Co.

• bud light

  3.5

  light lager – 4.2%

• labatt blue

  3.5

  lager – 5.0%

• labatt blue light

  3.5

  light lager – 4.0%

• miller lite

  3.5

  light lager – 4.2%

• Pulsar Semi-Dry Cider

  4

  Starcut Ciders – 6.4%

• short’s space rock

  5

  gluten-removed american pale ale – 5.6%

• Töst

  5

  non-alcoholic sparkling cider – 0.0%

• guinness nitro

  5

  5.0%

• kaliber

  5

  low alcohol lager – 0.05%

• Perronelle’s Blush Cider (500ml)

  16

  Aspall – Suffolk, UK – 6.8%

• samuel smith’s nut brown ale

  12

  english brown ale – 5.0%

No menu items match your query

No menu items match your query

• Chimay Doree

  13

  belgian trappist pale ale – 4.8%

• la fin du monde

  6

  belgian style triple – 9.0%

• stella artois

  5

  euro pale lager – 5.0%

• Trappistes Rochefort 10

  17

  belgian trappist quadrupel – 11.3%

• short’s space rock

  5

  gluten-removed american pale ale – 5.6%

• SAUSAGE POLENTA | GF

  55

  housemade italian sausage, baked polenta, balsamic roasted vegetable

• MUSHROOM CROSTINI

  45

  roasted mushrooms, kale, caramelized onion, garlic crostini, goat cheese

• SMOKED SALMON DEVILED EGGS | GF

  55

  john cross smoked salmon, boiled egg, white truffle oil, pickled red onion

• ARANCINI

  55

  fried risotto balls, mozzarella, basil, marinara, balsamic

• TAPANADE FLATBREAD

  35

  kalamata olive tapanade, grape tomato, mozzarella, baked flatbread

• CHARCUTERIE

  55

  imported meats and cheeses, pickled vegetables, mustard, jam, crostini

• BRAISED BEEF BITES | GF

  55

  red wine braised beef, crostini, bleu cheese sauce

• HUMMUS

  50

  classic, baked pita triangles

• TOAST AND JAM

  45

  balsamic tomato jam, salami, herb chevre spread, baked crostini, balsamic

• TUNA CROSTINI

  55

  seared ahi tuna, mozzarella, grape tomato, pesto

• CRAB CAKES

  55

  blue crab cakes, bacon remoulade

• CAESAR SALAD

  romaine, anchovy dressing, parmesan, croutons

• SEASONAL SOUP

• FOREST FLOOR SOUP

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• GARLIC-HERB ROASTED BEEF TENDERLOIN | GF

  wild mushroom demi-glace, spinach, gorgonzola risotto

• GREEK ROASTED BONELESS PORK CHOP

  feta, olive, tomato, cous cous, tzatziki sauce

• PAN SEARED PEPPER CRUSTED TUNA LOIN | GF

  tomato, basil pesto risotto, balsamic reduction

• MOROCCAN ROASTED CHICKEN BREAST | GF

  chorizo, pea, potato hash, bearnaise

• ROASTED SALMON | GF

  white bean, brussel sprout bacon salad, sage pea sauce

• Seafood Penne Pasta

  shrimp, scallops, mussels, tomato vodka sauce

• BAKED CHOCOLATE PUDDING

  vanilla ice cream, butterscotch sauce

• Lemon Chiffon Cake

  blueberry coulis