Emily's Menu and Prices

roasted and puréed Michigan pumpkins blended with gruyere cheese and garnished with a mushroom flan, black trumpet mushrooms and roasted garlic tuile

braised veal and crisp sweetbreads in casserole with the vegetable braising sauce, gremolata and whipped sweet potatoes

pan seared maine diver scallops with Michigan sweet corn cream, heirloom corn, roasted peppers and crisp polenta

house cured Ivory king salmon, shaved fennel, cucumber and lentil-tarragon vinaigrette, chef’s garden petite greens and a garnish of hard boiled egg and American sturgeon caviar

brik roll with wild mushrooms, onions, oven dried grape tomatoes, gruyere and basil served with a watercress, frisee salad and whole grain mustard vinaigrette

house made potato gnocchi sautéed with buttercup squash and rapini finished with truffle butter and parmesan

seared hudson valley foie gras with caramelized mission figs and lady apples accompanied by toasted brioche, balsamic reduction and pistachios

mixed organic greens, ricotta salata, dried cherries, crisp shallots and caramelized shallot vinaigrette

organic maple creek farm mizuna, roasted beets and their Heirloom tomatoes with crumbled roquefort, lemon chive vinaigrette and toasted walnuts

marinated with white balsamic and parmesan, a salad of romaine, celery root, creamy black pepper vinaigrette, oranges and shaved whole wheat toast

butternut squash and amoretti ravioli served with seasonal wild mushrooms and a variety of fall vegetables

pan seared Florida yellow tail with a fricassee of baby artichokes, white beans, tomatoes, peppers, fennel and crisp guanciale

pan seared alaskan halibut with herbed bread topping served on leeks and blue crab, wild mushroom and spinach ragout with pesto

foie gras, dried apricot and swiss chard filled rollatini of duck breast with roasted golden beet and confit’d duck leg risotto, wilted greens and balsamic-citrus vinaigrette

braised leg and breast of farm raised guinea hen with fresh fettucine and wild mushrooms served with reduced poultry broth, glazed root vegetables and organic swiss chard

pan roasted angus beef filet and slow braised wagyu beef short rib with whipped potatoes, pearl onions, brussels sprouts and haricots vert and beef reduction

Rosemary and juniper marinated cervena venison loin, pan roasted and accompanied with a fall inspired caponata, farro and red wine syrup

classic sweet and silky custard with crunchy caramelized sugar topping served with orange sections, raspberries and Mascarpone sugar cookie

warm pineapple soup with a macadamia nut-rum semi-freddo, mango-passion fruit coulis and coconut tuile

pecan frangipane, ginger pastry cream and orange confit in a pecan tart shell with orange ginger reduction, cinnamon gelato and griottine

brown butter almond financier with caramelized apples, vanilla crème anglaise and applesauce sorbet

a valrhona chocolate mousse with caramelized pistachios, bananas, malt sauce and our house made Philadelphia style banana ice cream

a special sampling selection of desserts in a smaller form