• Braised Short Rib

  19

  black garlic parsnip puree, cherry port reduction

• CLASSIC CAESAR SALAD

  9

  romaine, housemade anchovy dressing, parmesan, herb crouton

• Crab Cakes

  23

  honey-lemon arugula salad, harissa aioli

• Farmer’s Bowl

  15

  basmati spankorizo, chickpeas, tomatoes, feta, cucumber, tzatziki, roasted sweet potatoes. add kofta, chicken, falafel, or salmon

• 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

• Quiche of the Day

  11

  mixed greens, basil-balsamic vinaigrette

• Sea Scallops

  21

  saffron risotto hazelnut gremolata

• Italian Sandwich

  17

  mozzarella, mortadella, salami piccante, finocchiona, roasted tomatoes, creamy Italian dressing, ciabatta

• Palette Burger

  17

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

• 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, butternut squash, garlic confit, microgreen, gremolata olive oil

• CLASSIC MARGHERITA (v)

  12 add salami 4

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

• Greek Chicken Pizza

  17

  feta, herbed oil, roasted red pepper, kalamata olives

• Antipasti

  olive, salami piccante finocchioata, manchego marcona almonds micro greens

• Braised Short Rib

  19

  black garlic parsnip puree, cherry port reduction

• CLASSIC CAESAR SALAD

  9

  romaine, housemade anchovy dressing, parmesan, herb crouton

• Crab Cakes

  23

  honey-lemon arugula salad, harissa aioli

• Dolmas*

  14

  stuffed grape leaf, rice tzatziki, hummus

• Falafel

  18

  baba ganoush, toum

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

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

• Kofta

  21

  lamb meatball muhammara whipped feta

• PALETTE SALAD*(v)

  9

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

• Sea Scallops

  21

  saffron risotto hazelnut gremolata

• Short Rib*

  21

  red pepper polenta cherry reduction

• shrimp

  19

  gamabs de ajillo romano, baguette

• Beef Tenderloin*

  49

  manchego smashed Yukon golds walnut romesco, haricots vert

• blackened frenched chicken

  34

  squid ink linguini, cream, parmesan, pesto, lemon zest

• Fire Roasted Chicken

  39

  root vegetables, lemon thyme jus

• Nicoise

  18

  pepper crusted tuna, harissa egg, roasted tomato, sage verte, lemon Greek potato, balsamic reduction

• PLATH’S SMOKED PORK CHOP*

  32

  moroccan sweet potato hash, ras el hanout, mint yogurt, brussels sprouts, mango chutney

• Pork Tenderloin*

  37

  harissa marinade, parsnip puree, honey roasted carrots, gremolota

• Salmon

  24

  basmati spanakorizo, roasted vegetable marcona-peach-feta crudo

• 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, butternut squash, garlic confit, microgreen, gremolata olive oil

• Winter Cavatappi (V)

  24

  butternut squash, basil pesto, lacinato kale, radicchio, lemon, feta, red pepper

• CLASSIC MARGHERITA (v)

  12 add salami 4

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

• Greek Chicken Pizza

  17

  feta, herbed oil, roasted red pepper, kalamata olives

• 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, butternut squash, garlic confit, microgreen, gremolata olive oil

• Babylonstoren Rose

    Babylonstoren Rosé 100% Mourvèdre Simonsberg Mountain, South Africa

• Bieler Pere et Fils ‘Sabine’ Rosé

  Grenache, Syrah, Cinsault, Cabernet Sauvignon Aix-en-Provence, France

• Domaine Hippolyte Reverdy Sancerre Rosé

  100% Pinot Noir Loire Valley, France

• Rose Flight

  20

No menu items match your query

• 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

• 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

• Fonseca 20 Year Tawny Port

  15

  silky smooth & toasty with luscious fig and honey

• Torresella Prosecco Extra Dry

  10 | 36

              Veneto, Italy

• August Kesseler ‘R’ Riesling

  12 | 42

    Rhiengau, Germany

• Pardevalles Albarín Blanco

  13 | 45

    Valdevimbre, León, Spain

• Jean-Marie Reverdy Sauvignon Blanc

  10 | 36

  Loire Valley, France

• Domaine Serge Laporte ‘Les Boursicottes’

  20 | 60

  Sancerre, Loire Valley, France

• Castello Sternati Pinot Grigio

  9 | 33

  Friuli, Italy

• Mount Eden Vineyards Chardonnay

  13 | 45

  Edna Valley, CA

• Cave de Lugny ‘La Côte Blanche’ Chardonnay

  12 | 42

  Mâcon-Villages, Burgundy, France

• Louis Latour Valmoissine Pinot Noir

  12 | 42

  Coteaux de Verdon, France

• San Polo ‘Rubio’

  12 | 42

  Tuscany, Italy

• Château Gigognan

  13 | 45

  Côtes du Rhone, France

• Bodegas Muga Crianza Tempranillo, Garnacha

  14 | 48

  Rioja, Spain

• Olim Bauda Nebbiolo d’Alba

  15 | 49

  Alba, Italy

• Marietta Old Vine Ranch ‘Lot 75’ Zinfandel

  12 | 42

  California

• Château Argadens

  12 | 42

  Bordeaux Supérieur, France

• Cult Wine Co. Cabernet Sauvignon

  12 | 42

  Lodi, CA

• The Forager

  14

  bulleit bourbon, herb cane syrup lemon juice, muddled blackberries peychaud’s bitters, blackberry garnish

• Oro Oscuro

  16

  casamigos blanco, espresso, passionfruit liqueur disaronno, pineapple, demerara lemon juice, lemon peel

• Reverie

  14

  plymouth gin, luxardo bitter bianco Italicus bergamotto, peychaud’s bitters

• Sunburn

  14

  house made orange curaçao pillar dark rum, lime saint germain, aperol, orange wedge

• Garden Daisy

  14

  botanist gin, lime juice cucumber-basil cane syrup cointreau, fresh cucumber, salt rim

• 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%

• MUSHROOM CROSTINI

  55

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

• SMOKED SALMON DEVILED EGGS | GF

  60

  john cross smoked salmon, boiled egg, pickled red onion

• ARANCINI

  65

  risotto, mozzarella, basil, marinara, balsamic

• TAPENADE FLATBREAD

  45

  kalamata olive tapenade, grape tomato, mozzarella, pita

• CHARCUTERIE

  65

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

• BRAISED BEEF BITES | GF

  60

  red wine braised beef, crostini, bleu cheese sauce

• HUMMUS

  50

  baked pita

• TOAST AND JAM

  50

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

• CRAB CAKES

  65

  blue crab cakes, remoulade

• Hummus(v)

  10

  roasted garlic, chickpea

• Toum (new)

  garlic, salt, olive oil

• Baba Ghanoush (new)

  eggplant, tahini, lemon, leek, garlic, olive oil

• Muhammara (new)

  red pepper, walnut

• Tzatziki (new)

  greek yogurt, cucumber

• Whipped Feta (new)

  whipped feta

• WINTER CAESAR SALAD

  sweet crisp, anchovy dressing, parmesan, croutons

• SEASONAL SOUP

• FOREST FLOOR SOUP

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

• PALETTE salad

  mixed greens, feta, almonds, pickled red onion, strawberry-balsamic vinaigrette 

• BEEF TENDERLOIN | GF

  wild mushroom demi-glace, spinach, risotto

• PLATH’S SMOKED PORK CHOP

  roasted potato, honey dijon, goat cheese, peach

• PAN SEARED PEPPER CRUSTED TUNA LOIN | GF

  tomato, pesto risotto, balsamic reduction

• MOROCCAN ROASTED CHICKEN BREAST | GF

  chickpea chorizo, pea, potato hash, bearnaise

• ROASTED SALMON | GF

  white bean, sundried tomato, kale, red pepper cream sauce

• Vegetable Pasta

  sage brown butter, goat cheese, pesto, seasonal vegetable

• BAKED CHOCOLATE PUDDING

  vanilla ice cream, butterscotch sauce

• Lemon Chiffon Cake

  blueberry coulis