The Apparatus Room

Freshly shucked West Coast oysters served on ice, accompanied by a bright tart apple and horseradish mignonette.

Pristine East Coast oysters served chilled with a zesty tart apple and horseradish mignonette.

An extravagant seafood plateau featuring 3 West Coast oysters, 3 East Coast oysters, poached shrimp, Jonah crab claws, mussels escabeche, lobster salad, and golden osetra caviar.

Jumbo chilled shrimp served with michelada aioli, fresh horseradish, tajin, and lime.

Cracked Jonah crab claws accompanied by creamy dijonaise and passionfruit cocktail sauce.

Delicate blue fin tuna crudo paired with roasted strawberry aguachile, citrus miso aioli, rhubarb confiture, and puffed rice.

Fresh daily crudo served with crisp apple, kohlrabi, and vibrant leche de tigre.

Crispy cauliflower florets tossed in gochujang glaze, topped with pickled red onion and cool lime crema.

Crispy pork belly served with apple, fresno chili, fresh basil and mint, and a flavorful fish sauce vinaigrette.

Crispy fried maitake mushrooms served over whipped brie and finished with bright citrus.

Savory carrot panisse served with chickpea chutney, chermoulish, and peppermark yogurt.

Michigan asparagus and shelling pea ragu soup enhanced with lemon and luxurious truffle oil.

Fresh garden lettuces paired with sundried tomato, fried shallot, and buttermilk vinaigrette.

Nutritious grain bowl with kale, radicchio, quinoa, farro, sour cherry, and roasted shallot vinaigrette.

Classic Cobb salad featuring house bacon, Maytag blue cheese, tomato, hard-boiled egg, and house ranch.

Marinated citrus segments over avocado puree, garnished with salmon roe, fennel, lemon, and truffle.

Tender Bibb lettuce tossed with pistachio, sheep's milk cheese, citrus, and coriander vinaigrette.

Rich French onion soup simmered with sherry and topped with a toasted crouton and bubbling gruyère cheese.

Pillow-soft potato gnocchi tossed in a fragrant garlic scape pesto, citrus notes, and fresh ricotta.

Wide pappardelle noodles enveloped in a rich, slow-simmered wagyu bolognese with parmesan and basil.

Luxurious squid ink chitarra featuring rock shrimp, mussels, lobster, uni butter, bottarga, and chili crisp.

Rolled garganelli pasta tossed with spring peas, tender fava beans, pea puree, and ricotta salata.

Whole oat risotto-style dish prepared with savory onion soubise, mushrooms, and melted Comté cheese.

Bucatini pasta coated in spring onion confiture and Comté, garnished with ramp bread crumbs and chives.

Savory seared trumpet mushroom steak served with spinach, black garlic, and mushroom velouté.

Juicy heritage half chicken accompanied by charred cipollini, gordal olives, butter beans, and hot honey butter.

Pan-seared steelhead trout served over beluga lentils, fennel, shishito pepper, and citrus beurre blanc.

Delicate diver scallops served with cauliflower, celeriac soubise, and orange-anise vinaigrette.

Moraine Park Farms dry-aged bone-in ribeye served with savory escarole and potato rosti.

Double patty smash burger with American cheese, caramelized onion, house pickles, and comeback sauce on a brioche bun.

Stacked turkey club with gruyère, dijon aioli, bacon, heirloom tomato, and gem lettuce.

Hearty pastrami sandwich with melted gruyère, broccoli slaw, and comeback sauce on seeded deli rye.

Pan-roasted Scottish salmon with shaved Brussels sprouts, pickled mushrooms, and citrus miso & lime vinaigrette.

Halibut poached in dill brine, served with red curry beurre blanc, shallot herb salad, confit potato, and sweet corn.

Roasted heritage chicken served with sweet carrots, golden raisin, chermoulish, and za'atar spices.

Moraine Park Farms tri-tip served with green panzanella, blue cheese, sauce Vierge, and house sourdough.

Ham Sweet Farms porchetta featuring crackling skin, blistered olives, fennel salad, and salsa verde.

Crispy potato rosti topped with mornay sauce, tomato, and fresh basil.

Roasted delicata squash prepared cacio e pepe style with pickled shallot, calabrian chili, and breadcrumbs.

Charred carrot and parsnip over butternut squash puree with caraway and mint cilantro chutney.

Roasted cauliflower tossed in calabrian chili butter and garnished with cauliflower crisp.

Crispy shawarma potatoes with sumac vinaigrette, toum, feta, and baby spinach.

Char-grilled broccoli served over asparagus aioli with brown butter and fresh dill.

Fried Brussels sprouts tossed with maple balsamic aioli and red pepper coulis.

House-made potato chips seasoned with smoky BBQ and served with bistro aioli.

Thick-cut French fries tossed in BBQ seasoning with bistro aioli.

Crusty heritage sourdough served with whipped butter and flaky sea salt.

Curated selection of cured meats and sweet artisan preserves.

Pull-apart Japanese milk bread Parker House rolls brushed with rich herb butter.

Creamy smoked whitefish and halibut dip served with toasted sourdough and hot dilly pickles.

Expertly crafted cocktail featuring Ethanology bruma gin, raspberry, egg white foam, and thyme.

Vibrant cocktail made with guava-infused blanco tequila, passionfruit, ancho reyes verde, lime, and a tajin rim.

Sophisticated drink featuring brown butter-washed Valentine vodka, spiced pear cordial, Frangelico, and nutmeg.

Rich rum cocktail with Planteray Stiggins pineapple rum, Doctor Bird Jamaican rum, tepache molasses, and pineapple flower.

Smooth honey bourbon cocktail with D.C.D. honey bourbon, orange blossom honey, lemon, and sugar rim.

Effervescent spritz featuring Thatcher's blood orange, honey, lemon, and prosecco.

Delightful martini made with Valentine berry blossom vodka, blueberry, limoncello, elderflower, and lemon sugar rim.

Classic Michigan negroni with D.C.D. railroad gin, Campari, and Brengman Bros Piccolo Dito vermouth.

Velvety espresso martini crafted with Valentine vodka, rich espresso, and pistachio orgeat.

Robust Manhattan with Rittenhouse rye, Wild Turkey 101 bourbon, Averna, sweet vermouth, Luxardo maraschino, and orange bitters.

Elevated old fashioned featuring Lot 40 Canadian rye, Valentine Mayor Pingree bourbon, cinnamon, and house bitters.

Refreshing non-alcoholic beverage with apple cider, ginger, citrus, and bubbles.

Artisanal mocktail featuring pear, cinnamon, almond orgeat, lemon, and bubbles.