• Braised Short Rib

  18

  white cheddar polenta, caramelized onion, balsamic demi, citrus vinaigrette

• CLASSIC CAESAR SALAD

  8

  romaine, housemade anchovy dressing, parmesan, herb crouton

• CRAB CAKES

  14

  potato-spinach salad, bacon vinaigrette, harissa remoulade

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

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

• HALLOUMI*(v)

  12

  arugula, kale, honey-dijon dressing, candied walnuts, red pepper jam

• PALETTE SALAD*(v)

  9

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

• Roasted Cauliflower Soup

  7/11

  gremolata

• Romaine Wedge

  11

  basil-buttermilk dressing, bacon, bleu cheese, dates

• Scallops

  22

  almond veloute, apple arugula, pork belly, maple syrup

• Beef Bolognese

  20

  red wine tomato sauce, penne

• Coffee Rubbed Filet Mignon

  37

  bleu cheese potato gratin, red wine demi-glace, chimichurri shrimp, mushroom-asparagus salsa

• Filet Tips + Lobster Risotto

  31

  mushroom-asparagus salsa, tail on shrimp, chimichurri

• Harissa Marinated Chicken Breast

  20

  potato-spinach salad, pickled red onion, bleu cheese yogurt, tomato

• Meatballs

  22

  beef tenderloin meatballs, roasted peppers and onions, spinach, romesco, penne

• Pork Tenderloin

  26

  fingerling potatoes, honey-dijon arugula, chorizo vinaigrette, garlic tomato

• SALMON

  28

  cauliflower puree, roasted vegetables, romesco, brown butter grenoble

• SEAFOOD PAELLA*

  26

  shrimp, scallops, mussels, housemade chorizo, peas, arborio rice, saffron, sherry, paprika

• Shrimp Alfredo

  23

  arugula, kale, bucatini, parmesan, romano

• VEGETABLE PAELLA*(V)

  19

  peas, zucchini, mushrooms, squash, arborio rice, sherry, smoked paprika, chickpea chorizo

• CLASSIC MARGHERITA (v)

  12 add salami 4

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

• Pancetta Pizza

  16

  sage, onion, mozzarella, goat cheese, marinara

• 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

• HALLOUMI*(v)

  12

  arugula, kale, honey-dijon dressing, candied walnuts, red pepper jam

• PALETTE SALAD*(v)

  9

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

• VEGETABLE PAELLA*(V)

  19

  peas, zucchini, mushrooms, squash, arborio rice, sherry, smoked paprika, chickpea chorizo

• Bolognese Penne Pasta

  49.95

  garlic bread

• Chicken & Sausage Paella

  49.95

  chicken breast, housemade chorizo, peas, arborio rice, saffron, paprika

• Large Margherita Pizza

  39.95

  fridays only

• Seafood Paella

  59.95

  shrimp, scallops, mussels, housemade chorizo, peas, arborio rice, saffron, sherry, paprika

• PROSECCO MARTINI

  10

  prosecco, saint germaine, fresh orange, served up  

• Black Manahattan

  10

  knob creek, amaro nonino, lemon bitters, bourbon cherry, served up or rocks

• Palette Margarita

  12

  casamigos tequila, fresh lime, triple sec, salted rim, served rocks

• Moscow Mule

  12

  gypsy vodka, fresh lime, house made ginger beer, served in a copper mug

• ALL DAY IPA

  5

  Founders Brewing Co. – Grand Rapids 4.7%

• FARICY DRY IRISH STOUT

  5

  Arbor Brewing Co. 4.5%

• JAW JACKER SPICE ALE

  6

  Arcadia Brewing Co. – Bellaire 6.5%

• NORM’S RAGGEDY ASS IPA

  6

  Griffin Claw Brewing Co. Birmingham 7.2%

• PACK LIGHT PILSNER

  5

  Tripleroot – Zeeland 4.6%

• SHIPWRECKED CIDER

  6

  Walloon Lake Winery – Petoskey 6%

• bell’s two hearted ale

  5

  american ipa – 7.0%

• 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%

• Octorock Semi-Sweet Cider

  4

  Starcut Ciders – 4.9%

• 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%

• TUNA CROSTINI

  55

  seared ahi tuna, mozzarella, grape tomato, pesto

• CRAB CAKES

  55

  blue crab cakes, bacon remoulade

• SAUSAGE POLENTA | GF

  55

  housemade italian sausage, baked polenta, balsamic roasted vegetable

• MUSHROOM CROSTINI

  45

  roasted mushrooms, kale, caramelized onion, garlic crostini

• 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, fried potato canape, bleu cheese sauce

• HUMMUS

  30

  choice of red pepper or classic, baked pita triangles

• PALETTE SALAD

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

• 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

• BLOODY MARY TUNA*

  yellowfin tuna, bloody mary seasoning, watermelon gazpacho, garlic aioli

• LEMON TART

  strawberry coulis, fresh blueberries

• BAKED CHOCOLATE PUDDING

  vanilla ice cream, butterscotch sauce