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Reservations:

(248) 584-3499

Hours:

Lunch:
Tuesday - Friday: 11:00 - 2:00 pm

Dinner:
Tuesday - Thursday: 5:00 - 10:00 pm

Friday & Saturday: 5:00 - 11:00 pm

Sunday: 4:00 - 9:00 pm

Closed Monday

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Events & Specials


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The Menu

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CLICK HERE FOR OUR LUNCH MENU


Amuse

Antipasti Plate
cured meats, burrata, olives, flatbread,
grilled marinated vegetables, white anchovy 14

Meze Plate
tabbouleh, hummus, grape leaves, labne, roasted beet 13

Steamed Prince Edward Island Mussels
pancetta, garlic, basil, anisette, cream
or
white wine, fennel, shallots, herbed butter 11

Calamari Fritto
steak cut calamari, artichoke, baby spinach,
grape tomato, lemon caper beurre blanc 11

From the Garden

Classic Caesar Salad
romaine, garlic butter croutons, parmesan
with side of white anchovies 6/12

Almond Crusted Brie
mixed greens, seasonal fresh fruit, toasted hazelnuts 13

Frisee Salad
poached egge, pancetta, truffle thyme vinaigrette 11

House Salad of Mixed Greens
marinated chickpea, tomato, cucumber,
parmesan tuile, balsamic vinaigrette 6

Add to Caesar and House Salad
grilled chicken -6 or salmon -9

House Tomato Basil Soup
polenta crouton, créme fraiche 6

From the Wood Oven

Pizza Bianca
caramelized onion, ricotta bachamel,
fontina, parmesan, herbs 12

Roasted Pear Pizza
caramelized onions, campazola cheese, arugula,
candied walnuts, sherry gastrique 13

Pizza Margherita
tomato, fresh mozzarella and basil 11

Le Paste

Potato Parmesan Gnocchi
sautéed wild mushrooms, wilted spinach,
veal reduction, truffle oil 13/18

Ravioli Pomodoro
spinach and ricotta filled, fresh pomodoro sauce 15

 

Shrimp Pasta alla Scampi

sauteed shrimp, zucchini, red onion,
olive oil, garlic, l

emon, white wine 3/16 -- 5/22

 

 

 

Grilled Eggplant
roasted red peppers, chevre, mozzarella,
wilted spinach, balsamic reduction 15

Innovations

Herb Crusted Scottish Salmon
ratatouille, herb citrus emulsion 25

Flat Iron Steak*
served with pommes frites and pinot reduction sauce 24

Rainbow Trout Almondine
fingerling potatoes, green beans, toasted almonds, brown butter sauce 23

Twice Cooked Moroccan Duck
dried fruit pistachio couscous, seasonal vegetables, pomegranate barbecue sauce 14/26

Sautéed Chicken Francese
parmesan crust, orecchiette, eggplant, mushroom, tomato, lemon beurre blanc 13/24

Herb Grilled Grilled Lamb Chops*
truffled smashed potatoes, seasonal vegetables, pinot noir sauce 3/27 or 5/35

Pan Seared Sea Scallops
fingerling potatoes, sautéed Swiss chard, spiced carrot reduction sauce 27

Veal Scaloppine
potato gnocchi, artichokes, tomato, caper, white wine veal sauce 27

Cioppino
fisherman's seafood stew, with israeli couscous, basil pesto 25

 

*May be cooked to order, consumption of raw and/or cooked to order items may increase your risk of foodborne illness
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