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