ADELINA

Valentine Vodka, Spiced Serum, Pear Liquor, Lemon, Simple

Olive Oil Washed Vodka, Olive Brine

Vodka, Espresso Liquor, Espresso, Vanilla

Belvedere, House Made Limoncello, Lemon, Butterfly Pea Flower, Prosecco

Gin, Lemon, Creme de Violette, Simple

Blanco Tequila, Aloe Liquor, Dry Curacao, Lemon, Rosemary Fig Syrup

Avocado Fat-Washed Tequila, Lime, Cucumber, Simple

Mezcal, Lime, Jalapeño Agave, Cilantro, Bell Pepper, Soda

Rye, Cocchi Barolo, Chocolate Bitters, Demerara

Rye, Campari, Sweet Vermouth

Cinnamon infused Bourbon, Espresso Liquor, Espresso, Demerara, Orange

Lemon, Maple, Sage, Brown Butter Bourbon, Egg White

Prosecco, St. Germaine Elderflower Liquer, Soda, Fresh Mint, Lime

Moscato D'Asti from Piedmont, Italy

Prosecco from Veneto, Italy

Prosecco split from Veneto, Italy

Flora Rosato Frizzante Brut from Veneto, Italy

Brachetto D'Acqui from Piedmont, Italy

White Blend from Piedmont, Italy

Orvieto from Umbria, Italy

Pinot Grigio from Veneto, Italy

Gavi Di Gavi from Piedmont, Italy

Vernaccia Di San Gimignano from Tuscany, Italy

Chablis from Chablis, France

Chardonnay from Carneros, California

Chardonnay from Burgundy, France

Sauvignon Blanc from Marlborough, New Zealand

Nebbiolo/Barbera Blend from Piedmont, Italy

Côtes-du-Rhône from Rhone, France

Barbera D'asti from Piedmont, Italy

Toscana Rosso from Tuscany, Italy

Chianti Classico from Tuscany, Italy

Ripasso from Veneto, Italy

Montepulciano D'Abruzzo from Abruzzo, Italy

Cabernet Franc from Veneto, Italy

Negroamaro from Puglia, Italy

Pinot Noir from Burgundy, France

Cabernet Sauvignon from Napa Valley, California

Cabernet Sauvignon from Napa Valley, California

Seasonal Beer Selection

Seasonal Beer Selection

Seasonal Beer Selection

Seasonal Beer Selection

Seasonal Beer Selection

Seasonal Beer Selection

Italian Lager

Mexican Lager

Non-Alcoholic Ale

Lyres Blanco Agave, Orange Sec, Lime, Simple

Lime, Mint, Simple, Soda

Sparkling Wine With Alcohol Removed, Lemon, Simple

Sparkling Wine With Alcohol Removed

Lemon, Simple, Soda

Breaded sourdough sandwich stuffed with buffalo mozzarella, palomino sauce, and fresh herbs.

Grilled crostini topped with whipped ricotta, pistachio pesto, thin sliced mortadella, and balsamic glaze.

Sautéed jumbo shrimp, garlic, spicy arrabiata sauce, baby artichokes, fresh herbs, white wine, and crostini.

Pickled hot cherry peppers, scallions, calamari rings, and citrus aioli.

Lightly breaded jumbo lump crab cake served with corn velouté, arugula, and citrus vinaigrette.

Mixed beets tossed with goat cheese, fresh horseradish, red wine vinaigrette, and lavash.

Housemade sausage, fried peppers, red onions, potato, gorgonzola crumble, and balsamic glaze.

Michigan Wagyu beef meatball with housemade marinara, whipped ricotta, black pepper, basil, and grilled crostini.

Thin sliced big eye tuna with capers, olives, orange segments, pistachios, basil, and lemon EVOO dressing.

Crispy fried Brussels sprouts, roasted baby beets, Granny Smith apple, hazelnuts, thyme, and citrus vinaigrette.

Mixed gem lettuce, tomatoes, cucumber, red onion, roasted garbanzo beans, feta cheese, and red wine & oregano dressing.

Crisp romaine, citrus Caesar dressing, sun-dried tomatoes, and parmesan crusted croutons.

Ricotta, mascarpone, and black truffle stuffed handmade ravioli with porcini sauce, roasted oyster mushrooms, and parmesan reggiano.

Handmade chitarra pasta with lobster, shrimp, arrabbiata sauce, and basil.

Ricotta gnocchi tossed in a rich braised duck ragù and finished with parmesan reggiano.

Fresh Michigan porcini mushroom ragú, garlic, olive oil, shallots, fresh thyme, and parmesan over fresh fettuccine.

Ricotta gnocchetti, house crumbled sausage, white wine, butter, cream, grana padano, and truffle oil.

Fresh pappardelle with pistachio & basil pesto, stracciatella, parmesan reggiano, toasted breadcrumbs, and crushed pistachios.

Bell & Evans 10oz chicken breast pan-seared & roasted, stuffed with fontina cheese, sautéed spinach & roasted bell peppers, butter demi sauce, potatoes, and seasonal vegetable.

Grass-fed Australian lamb chops served with roasted fennel, mushrooms, tzatziki, and salsa verde.

Rainbow trout with crab crust, beluga lentils, roasted cauliflower, cauliflower velouté, pine nuts, raisins, and chive-infused EVOO.

8oz barrel cut filet mignon served with crispy tri-colored potatoes, seasonal vegetable, and red wine demi.

Exceptional artisanal butcher's cut steak grilled to perfection.

Pan-seared halibut with eggplant, zucchini, vine ripe tomato caponata, and radicchio & arugula salad with red wine vinaigrette.

Pan-seared fresh Dover sole with lemon caper & shallot brown butter mugnaia sauce, crispy marble potatoes, and grilled asparagus, deboned and served table side.

Thin pounded veal cutlets with artichokes, capers, and lemon butter sauce.

Braised organic chicken breast in a tomato, olive, mushroom, and bell pepper ragú with crispy potatoes.

Faroe Island salmon with arugula pesto crust, romesco sauce, potato, asparagus, and caper & olive salad.

Tri-colored marbled roasted potatoes seasoned with Maldon salt and cracked pepper.

Roasted trumpet mushrooms with shaved garlic, thyme, chili, and blistered tomato.

Chef’s daily selection of fresh seasonal vegetables.

Sweet corn custard dessert with cream and a turbinado sugar crust.

Tender grilled asparagus topped with parmesan cheese.