• CAPRESE OMELETTE

  12

  fresh tomatoes, mozzarella, basil, balsamic reduction, toast, home fries

• Featured Benedict

  MKT

  hollandaise, home fries

• Roasted Vegetable Hash

  12

  carrot, onion, celery mushroom, turnip, rutabaga, potato, hollandaise

• Smoked Salmon Benedict

  16

  capers, pickled red onion, english muffin

• THE CLASSIC BENEDICT

  11

  bacon or ham, english muffin, home fries

• Bay Street Salad

  11

  basil-buttermilk dressing, bacon, bleu cheese, dates, tomato

• CLASSIC CAESAR SALAD

  8

  romaine, housemade anchovy dressing, parmesan, herb crouton

• FEATURED SOUPS

  cup 6 | bowl 9

  chef’s selection made daily

• 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, strawberry balsamic vinaigrette

• CLASSIC MARGHERITA (v)

  12 add salami 4

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

• Baked Feta

  16

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

• CRAB CAKES

  23

  greek fingerling potato, bacon-feta sour cream

• QUICHE OF THE DAY

  10

  mixed greens, balsamic vinaigrette

• Stuffed Acorn Squash

  27

  lamb merguez, gruyere, roasted apples and onions, quinoa, brown rice, arugula, roasted red pepper coulis, fustini’s harissa olive oil, curried carrot & apple sauce

• Baked Feta

  16

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

• Bay Street Salad

  11

  basil-buttermilk dressing, bacon, bleu cheese, dates, tomato

• Braised Short Rib Rigatoni

  Four cheese sauce, Bread crumbs

• CLASSIC CAESAR SALAD

  8

  romaine, housemade anchovy dressing, parmesan, herb crouton

• CRAB CAKES

  23

  greek fingerling potato, bacon-feta sour cream

• 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, strawberry balsamic vinaigrette

• Beef Tenderloin

  43

  6oz beef tenderloin, gruyere – parmesan potato gratin caramelized onion au poivre cream

• Harissa Salmon

  35

  roasted garlic tomato, fingerling potato, brussels sprout, curry carrot puree, basil puree

• Jurgielewicz Duck Breast

  38

  pea & sage puree, scallion coulis, black bean-barley succotash, pickled apple, microgreen, coffee cranberry demi-glace

• LAMB MERGUEZ BEEF BOLOGNESE

  27

  arugula, manchego, pappardelle, paprika oil

• Pork Tenderloin*

  29

  braised fennel, white bean cauliflower-arugula puree, honey bourbon pear, bleu cheese, candied walnut, sage brown butter

• SALMON

  28

  Mushroom ragout garlic, sweet potato plank, lemon sage compound butter havarti polenta

• SEAFOOD PAELLA*

  28

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

• VEGETABLE PAELLA*(V)

  19

  peas, mushrooms, squash, red pepper, 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  

• 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, strawberry balsamic vinaigrette

• VEGETABLE PAELLA*(V)

  19

  peas, mushrooms, squash, red pepper, arborio rice, sherry, smoked paprika, chickpea chorizo

• Black Manahattan

  10

  Rittenhouse rye, amaro nonino, Orange bitters, bourbon cherry, served up or rocks

• La Vie

  11

  petoskey lavender infused gin giffard rhubarb liquor, apple juice lemon juice, luxardo maraschino liquor served up with pear garnish  

• The Up & Up

  10

  Pear puree les allies sparkling wine st germaine elderflower liquor served in a flute with fresh pear      

• Butter Pecan Old Fashioned

  Larceny, Orange bitters, House-made butter pecan simple syrup severed with an ice sphere

• Dinner With Dali

  Tres generaciones anejo tequila, Carpano antica, Orange bitters, Egg white, Cinnamon served up and finished with a star anise candied orange

• Disco Volante

  Bombay sapphire gin, Carpano antica, Aperol, Green chartreuse, Shaken and finished 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%

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• 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

• 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

• Seafood Penne Pasta

  shrimp, scallops, mussels, tomato vodka sauce

• BAKED CHOCOLATE PUDDING

  vanilla ice cream, butterscotch sauce

• Lemon Chiffon Cake

  blueberry coulis