Appetizers
Tomato Sampler Local tomatoes, Maldon sea salt, 30-year-old sherry vinegar, basil oil
Coq Au Vin Terrine Russian carrot salad
Ochoa's Angry Curds cucumber, pickled chipotles, melon
Salads
Mixed Green Salad Coarse mustard vinaigrette
Michigan Style Greek salad Iceberg lettuce, Kalamata olives, feta cheese, pickled beets, tomatoes, pepperoncini, herb vinaigrette
Main Course
Grilled Ancho Rubbed Chinook Salmon Guacamole espuma, chilaquiles
Grilled USDA Prime flat Iron Steak Church supper potato gratin, garlic herb sour cream
Gabe's End Of Summer Pasta Basil, raw tomato, brie and pasta
Five Spice Duck Leg Confit Pineapple fried rice, caramelized pineapple sauce, red pepper coulis
Sous Vide Pork Tenderloin Chanterelles, Mrs. Shalashova's carnitas pelmeni, corn-bacon emulsion
Lamb Chop Reform Club Keith Richards' shepherd's pie, zucchini mash
Parsley Crusted Sole Green bean-marcona almond, candied lemon stir fry, crushed scorched eggplant, spiced cashew "cream"
