Hot Appetizers

Lobster Bisque
New Potatoes, Haricot Verts & Chantilly

Shitake Encrusted Diver Sea Scallops 
Creamed Leeks, & Smoked Bacon Emulsion

Heirloom Squash Risotto 
Acorn, Delicata,  Fava Beans & Maple Crema

House Made Gnocchi
 Michigan Rabbit Leg, Organic Ricotta, Candystripe Beets & Fennel Emulsion

Cold Appetizers

Beef Tartare 
Egg, Crispy Caper, Crostini

Ahi Tuna “Nicoise” 
Soy Beans, Radish, Crispy Bread, Tomato & Extra Virgin Olive Oil

Peeky Toe Crab Salad  
Apples,  Fennel, Crème Fraiche & Apple Water

The Pump Room Salad 
Organic Mesclun, Goat Cheese, Blueberry – Balsamic Vinaigrette & Herb Cracker

Caesar Salad 
Romaine, Parmigiano-Reggiano, Oven Roasted Tomato & Potato Rosemary Crouton

Entrees

 Roasted Atlantic Salmon 
Chanterelle Cream, Grilled Baby Zucchini & Cipollini Glaće

Braised Monkfish Loin  
Housemade Chorizo, Artichokes & Bouillabaisse Vinaigrette

Pan Roasted Barramundi 
Toasted Pearl Barley,  Leeks, Toasted Almonds & Chimichurri

 Lamb Leg
Toasted Israeli Couscous, Golden Raison Confiture & Sauce Perigueux

Duet of Pork 
Maple Cured Belly, Slow Cooked Pork Tenderloin, Truffled Ricotta, Polenta & Braising Jus

Filet Mignon 
Cracked Mustard - Herbed Spaetzle, Oyster Mushrooms, Asparagus, Oxtail & Beef Sauce

Cocoa Nib Crusted Venison Loin 
Chestnut Puree, Grapes, Cabbage & Venison Jus

Ala Carte Steaks

          12oz Sirloin                            16oz Bone – In Ribeye 

Sides

Whipped Potatoes
Truffled Frites 
Wild Mushroom Ragout 
Cider Braised Brussels Sprouts w/ Smoked Bacon

Executive Chef Nick Sutton
18% Gratuity may be added to parties of 6 or more