LANDMARK - Muskegon, MI

with parsnip puree and crispy speck salad

with smoked atlantic salmon, dill cream, whitefish caviar and minced red onions

white bean with house crafted chorizo and pickled fiddlehead ferns and ricotta

garnished with truffled carrot and fennel relish

with pea tendrils, grape tomatos, basil and permesan broth

with morel mushrooms and parmigiano reggiano

with pea tendril salad, sonoma jack cheese and lovage oil

with spicy greens, spring onions and honey balsamic vinaigrette

in herb vinaigrette with arugula, fennel, feta cheese and red wine syrup

with sonoma jack, farm fresh vegetables and sherry vinaigrette

salad wtih parmesan crisp, brioche crotons and tomato relish

of fram fresh veggie with hearts of plam, goat cheese and ver jus dressing

pan roasted with wood grilled escarole, pigeon peas and fiddlehead ferns

with smashed purple peruvian potatos, portobello, and piquillo pepper sauce

with house carfted merguz sausage, spring vegetable and mint

with anson mills whie cheddar grits and sweet onion marmalade

sandwich with neuskie bacon, tomatos and baby greens on walnut toast

wood grilled with camargue red rice and apple carrot chutney

with roasted root vegetables and smoked chanterelle butter

soy braised over buckwheat cake with west star farms swiss chard

with morel mushrooms and parmigiano reggiano

over braised fingerling potatos, spinach and garlic confit with horseradish remoulade

with leroys remulade

with roasted tomato salsa and avocado relish

of morel mushrooms, ramps and taleggio cheese

with fragrant jasmine rica and whole grain mustard soy vinaigrette

on brioche with grilled pineapple, applewood smoked bacon and bbq sauce

with smoked atlantic salmon, dill cream, white fish caviar and red onion

with honey chili glaze and golden beet pickles

with leroys remulade and spicy tomato sauce

with green goddess dipping sauce

with raclette cheese, speck and truffle salt

shiitake mushrooms and cilantro

with whie truffle and thyme

buffalo mozzarella, basil and oregano

topped with ricotta cheese, baby arugula and sundried tomatos