Emily's Menu and Prices

$10.00

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

$14.00

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

$16.00

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

$16.00

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

$14.00

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

$14.00

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

$18.00

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

$6.00

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

$9.00

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

$9.00

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

$29.00

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

$38.00

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

$38.00

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

$40.00

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

$44.00

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

$46.00

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

$44.00

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

$7.00

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

$8.00

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

$8.00

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

$8.00

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

$10.00

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

Price may varies

a special sampling selection of desserts in a smaller form