Ann Arbor, MI
Black tiger prawns, coconut, tempura batter, honey-lime chipotle sauce
Blue lump crab, cream cheese and bell pepper-based dip with sour cream, cayenne, smoked paprika and Aleppo flakes. Served with pita bread and wonton chips.
Andouille sausage, tiger shrimp, holy trinity, ham stock, chicken stock, okra, white rice
Beer-battered fries served house-made spicy ketchup (gluten-free)
Diced Hamachi and tuna, cucumber, avocado, tossed in umami soy with passionfruit aioli. Served with rice paper chips.
Compressed Japanese Yellowtail, cilantro coconut cream, sliced grapes, chili crunch, dehydrated lime and micro cilantro
Korean fried chicken, Asian slaw, served on a bed of sushi rice.
Blackened steak tips glazed in spicy honey and mirin, topped with wasabi aioli, white sesame seeds, scallion served on a bed of whipped potatoes
Beer-battered fries served house-made spicy ketchup (gluten-free)
Soaked carrot cake with cream cheese frosting dusted with cinnamon sugar and candied pecans
Four double stuffed deep fried Oreos in pancake batter, finished with powdered sugar and shave chocolate, served with Washtenaw Dairy vanilla ice cream
Two 3oz marinated American Wagyu smash patties, American cheese, bacon, carmelized shallots, Black Pearl sauce, everything bagel seasoned brioche bun, served with fries and spicy ketchup
Chef’s hand-selected, market cut of the week blackened and pan seared, served with whipped Boursin cream potatoes, seasonal vegetable and au poivre
Tortilla crusted tilapia, cumin, chipotle mayo, spicy cabbage slaw, pico de gallo, lime
Fried plantains, sweet potato hash, black beans, roasted red pepper, cilantro, lime, cashew crema topped with micro cilantro, radish plantain chips, and escovitch
Mixed greens with kale and arugula, mint pomegranate vinaigrette, candied walnuts and pecans, smoked goat cheese, apple
Crab salad, avocado, and cucumber. Topped with tuna, wasabi sauce, sriracha, eel sauce, scallions, and black masago
Shrimp tempura, cucumber, avocado, cream cheese, crab salad topped with tropical sauce, sweet chili, eel sauce, and tempura crunch
Tuna, hamachi, cucumber, avocado topped with salmon, black garlic aioli, tropical sauce, salmon roe, and micro spectrum.
Crab mix, avocado
Cucumber, avocado
Shrimp tempura, cucumber, avocado topped with bbq eel, eel sauce, and scallion
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Pan-seared sea scallops, roasted mushroom and sweet potato, barley, orzo, butternut squash puree’, chilled crab salad, Calabrian chili oil, pea tendrils, preserved lemon gel
Served with whipped Boursin potatoes, seasonal vegetable, topped with demi glaze, honey wasabi aioli and haystack onions
Blackened shrimp and andouille sausage with stewed kimchi and tomato sauce, English peas, roasted red peppers, and spinach topped with shaved Manchego, chili oil, and gochugaru.
Pan-seared Alaskan salmon, eggplant tagine, wilted spinach, smoked cauliflower tofu puree, topped with micro cilantro, toasted almonds, fried chick peas, lemon oil and smoked sea salt
Shrimp tempura, cream cheese, and avocado. Topped with crab salad, spicy mayo, sriracha, sweet chili sauce, and eel sauce
Spicy tuna salad, jalapeno, tobiko, sriracha