Menu is subject to change


Assorted House Breads and Butter


Maurice Salad

A take on the classic from J. L. Hudson in Detroit: Baby gem lettuce dressed in Dijon vinaigrette topped

with pancetta and gruyere crisp


Red Pepper Papardelle with Smoked Whitefish

Handmade Mama Mucci’s Pasta tossed in wild ramp and walnut pesto; citrus beurre blanc



Sorbet of Prosecco and Elderflower by Browndog Barlor


Beef Wellington

Tenderloin of grass fed Michigan beef, mushroom duxelles with snap pea salad,

red bliss potatoes; demi-glace 


Beets Napoleon

(vegetarian option, vegan by request)

Roasted heirloom beets layered with barley risotto, goat cheese and a root vegetable velouté


Champagne Toast

Mawby’s sparkling rosé


Selection of Passed Desserts

Bumpy Cake

Rich chocolate cake made with Traverse City Whiskey accompanied by American style buttercream and cherry ganache

Boston Cooler

The classic drink from Boston Street made with vanilla bean ice cream and Vernors

Maple Crème Brûlée

Maple infused crème brûlée topped with bourbon caramel

Bon Bon Bon

Assortment of handmade chocolates from Bon Bon Bon in Hamtramck