the cooks' house menu

“When you cook, you’re not just working on food –

you’re working on yourself; you’re working on other people”

Zen Master Shunryu Susuki

Soups

Rutabaga · Date & Chili Chutney · Smoked Paprika Oil...11

White Bean and Red Wine...11

Salads & Appetizers

Turnip · Roasted Squash · Focaccia Bread · Brown Butter · Maple Syrup...13

Confit of Potato · Radish · Roe · Buttermilk · Dill...13

The Cooks' House Salad of Smoked Chicken and Warm Seasonal Vegetables...13

Warm Mushrooms ∙ Asian Seasoned Pig Ears ∙ Horse Gram Lentils...13

Savory Squash Crème Brule ∙ Bhel Puri…14

Chilled Flat Iron · Awaze Sauce · Ethiopian Mustard · Collard Greens...15

Michigan Artisan Cheeses ∙ Honeycomb ∙ Preserves ∙ House-Made Crackers...15

Duck Foie Gras · Green Lentils · Fermented Ramps · Red Wine Sauce...22

Main Plates

Walleye – roasted in butter- ∙ Wild Mushrooms ∙ Cabbage · Foie Gras Cream ∙ Sunflower Sprouts…32

Striped Bass -poached-  · Dashi · Noodles · Bok Choy · Miso...32

Muscovy Duck Confit · Tawas Lake Wild Rice · Walnuts · Cranberries...33

Pork Belly ∙ Root Vegetables · Salsa Verde...34

Braised Beef Cheek · Bone Marrow Mash Potatoes · Shallots...34

due to the nature of our menu, there may be times we have to substitute an ingredient.

  ** eating raw or under cooked meat, seafood, or eggs may increase risk of food borne illness

                                  please ask your server about items for which you may be concerned – but half the fun of life is found in taking risks; live a little.