First Course

Realeyes Farm Cider Braised Pork with MI heirloom apples & thyme, 9 Bean rows butternut squash puree served on a house-made tartlet & topped with Paradise acres micro greens.

Providence farm roasted baby beet with herbed MI chèvre on a rosemary skewer and balsamic reduction over organic spinach.

Baked Falafel & Fattoush with organic cucumbers & grape tomatoes with Providence Farm watermelon radishes served on a bed of organic spring mix & topped with house-made yogurt dressing.

Second Course

Realeyes Farm pulled pork atop local parsnip & potato hash, drizzled with MI bourbon soaked cherry reduction & topped with crispy organic onions.

Thai Green Curry with local pumpkin & organic bok choy, Providence farm fire roasted carrot planks. topped with chili nuts, cilantro & lime wheel.

Rice Centennial Farm braised short rib tacos with organic cabbage slaw & fire-roasted salsa rojo. topped with cilantro.

Third Course

Chocolate pudding made with single origin Peruvian chocolate from Fresh Coast, Served with house made gmo-free hint o’ salt & vanilla bean shortbread.

Apple bunt cake with creme anglaise.