Iron Griz

Seasonal vegetables battered and served crispy with a ponzu dipping sauce.

Beer battered and golden fried, served with a zesty dipping sauce.

Shareable pork riblets tossed in a sticky Vietnamese caramel sauce and served with pickled carrot and radish.

A rotating selection of chocolate desserts crafted by UM's Bear Claw Bakery. Ask about today’s featured creation.

Tangy honeyberry yogurt ice cream served with buttery shortbread cookies.

Creamy lemon mascarpone cheesecake topped with huckleberries and toasted meringue.

A 1/3 lb local beef patty topped with lettuce, tomato, pickle, onion, and mayonnaise, served on a potato bun.

House-made chipotle black bean patty topped with avocado spread, pickled red onion, lettuce, and tomato, served on a potato bun.

A 1/3 lb local beef patty topped with pickled jalapeño, bacon, hand battered onion rings, BBQ sauce, and cheddar cheese, served on a potato bun.

Roasted Iron Griz Garden beets, Thousand Island dressing, Swiss cheese, and sauerkraut, served on toasted rye bread.

Crispy fried chicken dipped in Korean BBQ sauce, topped with kimchi slaw and house-made pickled cucumbers, served on a potato roll.

Three seared pork belly tacos topped with chipotle cabbage slaw, pickled jalapeños, pico de gallo and cilantro. Served in flour tortillas.

Smoked turkey, avocado spread, sriracha mayonnaise, bacon, UM campus-grown micro radish greens, and tomato, wrapped in a flour tortilla.

Arugula and spring mix tossed in a champagne vinaigrette, topped with goat cheese, candied pecans, grapefruit segments, and basil.

Spring mix greens, blackened chicken breast, white cheddar, dirty rice, sautéed trinity vegetables, grape tomatoes, charred corn, grit crouton, with creamy herbed buttermilk dressing.

Mixed greens tossed with shredded carrots, pickled red onion, cucumber, and crispy chickpeas, all dressed in a lemon tahini dressing.