Appetizers

Symphony of Appetizers $13— Per Guest

Heirloom Tomato and Apple Tart Topped with
 Brie and Finished with Fennel Syrup
$12—

Tiger Shrimp Sautéed with Blood Orange & Strawberry
 and Drizzled with Zesty Gewürztraminer Vinaigrette and
Peppered Peanuts  $13—

Garlic Sautéed Exotic Mushrooms Served Over a Thyme & Rosemary Biscuit Finished with Michigan Cherry Crème Fraiche
$10—

 Ginger Crusted Caramelized Sea Scallops with
Lavender Butter and Gold Flecks
$14—

Classical French Helix Escargot with White Wine Garlic Butter
 $10—

Marinated Lamb Skewers Brushed with Cranberry & Mint and
Topped with Toasted Pinenuts
$14—

Spinach and Fois Gras “Spanakopita” Served on a
Pool of French Black Truffle Butter
$12—

House Made Sweet Potato Gnocchi with
Sage and Chick Pea Brown Butter
$9—

Salads

Shari’s Famous House Salad Fresh Organic Greens, Seasonal Fruit, and House Made Raspberry Balsamic Vinaigrette
$5.95/$9—

Shari’s Traditional Caesar Salad
$4.95/$8—
Italian White Anchovies $2—

Warm Baby Spinach with Cider Braised Leeks and Apples
Finished with Olive Oil and Crisp Pancetta
$6.95/$10—

Organic Greens Tossed with Dijon Vinaigrette, Honey Spiced Almonds and Spanish Manchego Cheese
$5.95/$9—
Entrées

 “Steak Showcase”
Certified Angus Filet (8oz.) $31—* Petite (6oz.) $28—* 
Onions, Exotic Mushrooms $3—each
Shrimp, Crab, Escargot $8—each

Rack of Australian Lamb Marinated with Belgian Ale and
Finished with Almond Cognac Butter
$29—*/$37—*
(Au Natural Upon Request)

Tender Tips of Angus Beef Filet Sautéed with Smoked Paprika Leeks and Mushrooms Served on White Been Puree
$25—

Indian Spiced Chicken “Kofta” Simmered in a Cashew Curry Cream and Finished with Fresh Cilantro and Pumpkin Seeds
$24—

Orange and Sage Glazed Duck Breast Served with
Acorn Squash and Maple Duck Confit
 $28—*

Asian Peanut Marinated Pork Tenderloin Topped with
Pineapple Green Chili Chutney
$22—*

Fig and Shrimp Stuffed Angus Filet of Beef Finished with
Candied Ginger Syrup
$28—*

Artichoke and Red Lentil Stuffed Portabella Mushroom
Finished with Parmesan Cream
$19—

Grilled Chicken Breast Grenadines Layered with Black Forest Ham & Sharp Cheddar Cheese, Finished with Jalapeño Honey Mustard
$22—

Green Pepper Corn Crusted Pork Tornadoes with Lump Crab and Water Crest Shallot Martini Butter
$23—*
 
Executive Chef and Owner Shari Rae Smith
General Manger and Executive Chef Aaron Gaertner

We support our local farmers buy purchasing local fruits and vegetables

Wi-Fi for Your Convenience

Nearly All Works of Art are Available for Purchase from Local Artist
Please Ask Your Server for Details

A customary house gratuity of 19% will be added to parties of eight or more

*Cooked to the Preference of the Customer
Consuming raw or undercooked meats, seafood, shellfish, or eggs increases the risk of food borne illness