Campus Martius Park

Crispy chicken wings tossed in a vibrant green chimichurri sauce, served alongside creamy blue cheese crumbles.

Tender crispy calamari tossed with snap peas, bell peppers, fresh jalapeños, orange segments, and cashews, finished with cilantro and a sweet soy glaze.

Golden-brown, crispy battered cheese curds served hot with a side of zesty buffalo ranch dipping sauce.

Thinly sliced fresh ahi tuna crudo arranged with avocado creme, fresh jalapeño, crispy wontons, cilantro, and a citrus soy vinaigrette.

A warm artisan flatbread layered with sweet fig jam, charred crispy Brussels sprouts, creamy goat cheese, and a dark balsamic reduction drizzle.

A gourmet burger topped with savory roasted wild mushrooms, rich zip sauce, gruyère cheese, lettuce, and bistro sauce on brioche.

A wholesome barley mushroom burger served on a grain bun with fresh arugula, tomato, and a rich truffle aioli.

Blackened turkey patty topped with sliced avocado, melted muenster cheese, sweet peppers, lettuce, tomato, and bistro sauce on brioche.

A savory crawfish patty served with dijon aioli, muenster cheese, fresh arugula, and tomato on a toasted brioche bun.

Crunchy buttermilk fried chicken breast topped with gruyère, pickles, ranch, bacon, and tomato on a soft brioche bun.

House-seasoned ground sausage loaded with braised greens, peppers, muenster cheese, and bistro sauce in a toasted sesame hoagie.

Warm, savory pork green chili soup cooked with tender chunks of pork and aromatic green chiles.

Classic French-style bistro onion soup topped with a rich broth and melted cheese crust.

Crispy golden French fries tossed in our signature house seasoning blend.

Crisp, refreshing house-made pickled cucumber spears.

Creamy, cheesy macaroni pasta baked to perfection with rich cheddar cheeses.

Tender steamed edamame pods lightly tossed in a sweet soy glaze.

Vibrant pickled beet wedges with gorgonzola, red onion, pine nuts, watercress, Castelvetrano olives, and white balsamic vinaigrette.

Cold Japanese soba noodles tossed with bean sprouts, cilantro, cucumber, peanuts, crispy shiitake mushrooms, and chipotle soy dressing.

Mixed greens with cucumber, carrots, grape tomatoes, red onion, French beans, and crispy buttermilk shallots, finished with white balsamic vinaigrette.

Warm roasted cauliflower florets with cherries, gala apples, curry-spiced pistachios, French beans, goat cheese, and mixed greens in cider dressing.

Tender baby kale tossed in caesar vinaigrette, topped with parmesan cheese and crunchy rye croutons.

Two tacos filled with cornmeal-crusted catfish, chayote slaw, crema, avocado, and queso cotija in corn tortillas.

Ancho-marinated steak tacos with chayote slaw, roasted pepitas, queso cotija, and crema served in warm corn tortillas.

Blackened roasted cauliflower tacos with avocado, sweet peppers, crema, chayote slaw, and queso cotija.