EVERYDAY PEOPLE CAFE

menu 25’

The following menu is our current menu. this menu MAY VARY SLIGHTLY.

SMALL PLATES

BEEF CARPACCIO

Marinated, shaved, raw beef tenderloin, parmesan, capers, mushroom, tomato, organic baby arugula salad w/lemon & Parmesan. 17-

GREEK mEATBALLS

Lamb & beef meatballs, cucumber-feta sauce, teardrop tomato & red onion “salad”, pita. 15-

PIZZA BIANCA (VO)

Char grilled cracker crust, herb cheese base, prosciutto, mushrooms, roasted teardrop tomatoes, white truffle oil, shaved parmesan. 15-  (VO)- Omit prosciutto

teriyaki-Jerk CHICKEN THIGHS

jerk rubbed & smoked Cougle Farm thighs, teriyaki-pineapple glaze, ginger-scallion sauce. 16-

PORK BELLY

Gochugara smoked pork belly w/sweet soy-pineapple glaze, baby bok choy-napa cabbage slaw w/ ginger-orange vinaigrette. 16-

SEAFOOD STARTERS

COLOSSAL SHRIMP COCKTAIL

A half dozen poached & chilled Colossal sized Black Tiger shrimp, Creole-caper cocktail sauce. 22-

WASABI PEA CRUSTED AHI 

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 18-

DRUNKEN SHRIMP SAMBUCA

Savory dusted shrimp, garlic, shallot, sun-dried tomato, Sambuca cream, basil, puff pastry. 17-

SALAD & SOUP

GARDEN SALAD

Romaine & leaf lettuce, teardrop tomato, carrot, cucumber, red onion, chick peas.8-

Dressings: Gorgonzola, Garlic Basil Cream, Sweet Balsamic Vinaigrette, GiGi’s Greek Vinaigrette

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, sesame seeds, spice roasted almonds. 16-  half 12-

Add a protein… Chicken 8-… Salmon 16- … Seared Tuna 16- … Shrimp 12-

KALE NUTS & BERRIES

Kale tossed w/ candied pecans, dried Michigan cherries, red onion, sweet balsamic vinaigrette, feta cheese. 16-… half 12-

Add a protein… smoked Chicken 8-… Salmon 18- … Seared Tuna 16- … Shrimp 12-

SOUP… House Tomato-Boursin  Cup 5-  Bowl 8- Soup of the day  Cup 5-  Bowl 8-

DINNER ROLLS … (4) w/whipped butter… 5-

MAINS

MAINS

FILET & BABY BOK CHOY SAUTÉ

Pan seared eight-ounce beef tenderloin, demi glace, miso-scallion butter, tempura mushroom, scallion mashed, baby bok choy-Japanese eggplant sauté. 48-

BERKSHIRE PORK CHOP

Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, topped w/onion jam, gorgonzola cheese & roasted. Served w/scallion mashed potatoes, demi-glace, vegetable sauté 38-

CHICKEN & GNOCCHI SAUTÉ

Cougle Farm chicken breast Francese, ricotta gnocchi, roasted teardrop tomatoes, artichoke, garlic, shallot, capers, lemon juice, chicken stock, Parmesan, arugula salad. 29-

SALMON & WHITE BEAN SALAD

Eight-ounce spice crusted & roasted Loch Duart salmon fillet, white bean salad w/broccolini, teardrop tomatoes, fresh herbs, lemon, extra virgin olive oil. 34-

(V) Substitute baked tofu for salmon. 24-

CHILEAN SEA BASS (VO)

Seven-ounce shiro miso-sake marinated bass, baby bok choy sauté, scallion-soy long grain rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 48-

(V) Substitute shiro miso-sake braised tofu for sea bass. 24-

RISOTTO

Sautéed garlic, leeks, Carnaroli rice, roasted teardrop tomatoes & capers, Sprout It Farm exotic mushrooms, fresh herbs, chicken stock & Parmesan. 24-

Add a side protein: smoked chicken 8-, salmon 18-, (5) shrimp 12-, tofu 8-

ZITI & SMOKED CHICKEN IN TOMATO CREAM

Ziti pasta, house smoked Cougle Farm chicken, garlic, shallot, peas, Sprout It Farm exotic mushrooms, Parmesan-tomato cream, basil. 26-  Substitute baked tofu for smoked chicken… 24-

PANANG THAI RED CURRY (VG)

Thai red curry, garlic, onion, ginger, bell peppers & zucchini, w/coconut milk, lime, soy, peanut butter, & basil, served w/rice. 24-

Add a side protein:  salmon 18-, (5) shrimp 12-, tofu 8

-DESSERT

PLeaSE ASK YOUR SERVER ABOUT TODAY’S SELECTION

parties 6 or more will receive one check. We will divide checks in equal amounts UPON REQUEST, but WE DO not separatE by individual party or person.

(V) = vegetarian, (vo) = vegetarian option, (vg) = vegan, (vgo) = vegan option