EVERYDAY PEOPLE CAFE

SPRING menu 24’

The following menu is our current menu. this menu MAY VARY SLIGHTLY, but is a reflection of the style of food we prepare.

SMALL PLATES

SHAVED RIBEYE SANDWICH

Grilled thinly shaved ribeye steak, sautéed Sprout It Farm exotic mushrooms & onions, on a Cuban roll w/choice of horseradish cream, or house steak sauce. Served w/fries 21-

COLOSSAL SHRIMP COCKTAIL

A half dozen poached & chilled Colossal sized Black Tiger shrimp, Creole-caper cocktail sauce. 20-

WASABI PEA CRUSTED AHI

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 16-

NOSH PLATE

Leek tart, spice roasted almonds, dried apricot preserve, Evergreen Lane Creamery fresh Chèvre, whole grain mustard, sliced baguette. 15-

SMOKED CHICKEN THIGHS

Spice & smoked Cougle Farm thighs, Crane’s cider gastrique, Carr Valley Glacier Blue Cheese, & scallions. 12-

meatballs & ricotta, pomodoro

Three meatballs, & a dollop of ricotta cheese baked in a simple tomato sauce, served w/ bread. 15-

SALAD & SOUP

GARDEN SALAD

Romaine & leaf lettuce, teardrop tomato, carrot, cucumber, red onion, chick peas.7-

Dressing Choices: Gorgonzola, Garlic Basil Cream, Sweet Balsamic Vinaigrette, Greek dressing

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, sesame seeds, spice roasted almonds.12- half 8-

ROASTED BEET & CHÈVRE

Roasted beets, toasted walnut vinaigrette, Evergreen Lane Creamery fresh chèvre, greens.12-

Add a protein… Chicken 8-… Salmon 16- … 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… 4-

MAINS

BERKSHIRE PORK CHOP

Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, topped w/onion jam, gorgonzola cheese & roasted. Served w/chive-leek mashed, demi-glace, vegetable sauté 36-

Roast half chicken

Roast half Cougle Farm chicken & teardrop tomatoes, pan sauce, celery root purée, green onion-herb spaetzle, dressed bitter greens. 29-

(VO) Substitute baked tofu for chicken & omit the pan sauce. 21-

Baked cod & vegetables en papillote

Fresh cod fillet baked in parchment paper w/ zucchini, carrot, shallot, tear drop tomatoes, fresh herbs, lemon, herbed butter & crème fraîche. Served w/ basmati rice. 30-

Braised lamb shank

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, leek-chive mashed, pickled fennel. 32-

FILET SALTIMBOCA

Seared eight-ounce Creekstone Farm beef tenderloin, saltimboca demi-glace, Sprout It Farm exotic mushrooms, shaved Parmesan Reggiano, leek-chive mashed, vegetable sauté 48-

Oven Poached SALMON

Eight-ounce, court-bouillon poached Loch Duart salmon fillet, cucumber-dill cream, bistro peas, roasted Yukon gold potatoes. 32-

(Vo) Substitute baked tofu for salmon… 24-

Ziti al pesto

Ziti pasta, arugula-walnut pesto, Sprout It Farm exotic mushrooms, garlic, shallot, sun-dried tomato, white wine, Parmesan Reggiano, dash of cream. 23-

Add a side protein: chicken 8-, salmon 16-

Shrimp fried rice

(5) Sautéed shrimp and fried rice w/ carrot, peas, garlic, ginger, green onion & fried egg. Fried w/sesame oil, mushroom soy, vegetarian oyster sauce & garlic chili sauce. $28-

(Vo) substitute baked tofu for shrimp. 21-

FRIDAY & SATURDAY NIGHT FEATURE

CHILEAN SEA BASS (VGO)

Seven-ounce shiro miso-sake marinated bass, sweet-sour baby eggplant, 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-

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

New year’s eve menu 23'

STARTERS

POTTED CHICKEN LIVER PÂTÉ

Chicken liver pâté, stone ground mustard, pickled cherries, candied Michigan maple walnuts. 16-

BEEF CARPACCIO

Marinated raw beef tenderloin, shaved parmesan, capers, shallot, shaved mushroom, tomato, organic baby arugula salad w/lemon & Parmesan. 15-

JUMBO LUMP CRAB CAKE

Pan seared jumbo lump crab cake, cocktail & mustard dipping sauces. 22-

WASABI PEA CRUSTED AHI

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 16-

NOSH PLATE

Leek tart, Evergreen Lane Creamery fresh chèvre, apricot-cherry preserve, spice roasted almonds, stone ground mustard, baguette. 16-

SALAD & SOUP

KALE CHOPPED

Shredded kale, house bacon, hard cooked egg, shallot, tomato, parmesan, crouton, buttermilk-cider vinaigrette.12-

ASIAN CAESAR

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

ROASTED BEET & CHÈVRE

Parmesan tuile, roasted beets, walnut vinaigrette, Evergreen Lane Creamery fresh chèvre, Arcadia greens. 12-

NEW ENGLAND CLAM CHOWDER or TOMATO BOURSIN … cup 6- Bowl 8-

MAINS

HALF DUCK

Pan seared marinated breast, leg & thigh confit, French lentil ragout, cauliflower-parsnip purée, tomato jam, mustard vinaigrette dressed winter greens. 39-

BERKSHIRE PORK CHOP

Garlic & herb marinated double-bone Berkshire chop, maple-cider glaze, braised red cabbage, roasted GARLIC & fennel mashed. 36-

BRAISED LAMB SHANK

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, roasted GARLIC & fennel MASHED, pickled fennel. 36-

FILET MIGNON

Seared eight-ounce Creekstone Farm beef tenderloin, sauce Bordelaise, Sprout It Farm miatake tempura, potato gratin, mustard vinaigrette dressed winter greens, 52-

CHILEAN SEA BASS (VGO)

Seven-ounce shiro miso-sake marinated bass, sweet-sour baby eggplant, steamed rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 46-

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

LOBSTER & CHANTERELLE MUSHROOM RISOTTO

Sautéed lobster, chanterelle mushrooms, shallot, garlic, Caranoli rice, tarragon, organic baby arugula salad w/lemon & shaved Parmesan. 38-

BROWN ALE MUSHROOM & LEEK POT PIE

Shiitake, king trumpet, & crimini mushrooms, leeks, fresh herbs, Short’s Bellaire brown ale, buttery pie crust, served w/ roasted root vegetables & Birdseye chili honey drizzle. 24-

DESSERT LIST TO BE POSTED SOON

EVERYDAY PEOPLE CAFE

SPRING menu 24’

The following menu is our current menu. this menu MAY VARY SLIGHTLY, but is a reflection of the style of food we prepare.

SMALL PLATES

SHAVED RIBEYE SANDWICH

Grilled thinly shaved ribeye steak, sautéed Sprout It Farm exotic mushrooms & onions, on a Cuban roll w/choice of horseradish cream, or house steak sauce. Served w/fries 21-

COLOSSAL SHRIMP COCKTAIL

A half dozen poached & chilled Colossal sized Black Tiger shrimp, Creole-caper cocktail sauce. 20-

WASABI PEA CRUSTED AHI

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 16-

NOSH PLATE

Leek tart, spice roasted almonds, dried apricot preserve, Evergreen Lane Creamery fresh Chèvre, whole grain mustard, sliced baguette. 15-

SMOKED CHICKEN THIGHS

Spice & smoked Cougle Farm thighs, Crane’s cider gastrique, Carr Valley Glacier Blue Cheese, & scallions. 12-

meatballs & ricotta, pomodoro

Three meatballs, & a dollop of ricotta cheese baked in a simple tomato sauce, served w/ bread. 15-

SALAD & SOUP

GARDEN SALAD

Romaine & leaf lettuce, teardrop tomato, carrot, cucumber, red onion, chick peas.7-

Dressing Choices: Gorgonzola, Garlic Basil Cream, Sweet Balsamic Vinaigrette, Greek dressing

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, sesame seeds, spice roasted almonds.12- half 8-

ROASTED BEET & CHÈVRE

Roasted beets, toasted walnut vinaigrette, Evergreen Lane Creamery fresh chèvre, greens.12-

Add a protein… Chicken 8-… Salmon 16- … 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… 4-

MAINS

BERKSHIRE PORK CHOP

Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, topped w/onion jam, gorgonzola cheese & roasted. Served w/chive-leek mashed, demi-glace, vegetable sauté 36-

Roast half chicken

Roast half Cougle Farm chicken & teardrop tomatoes, pan sauce, celery root purée, green onion-herb spaetzle, dressed bitter greens. 29-

(VO) Substitute baked tofu for chicken & omit the pan sauce. 21-

Baked cod & vegetables en papillote

Fresh cod fillet baked in parchment paper w/ zucchini, carrot, shallot, tear drop tomatoes, fresh herbs, lemon, herbed butter & crème fraîche. Served w/ basmati rice. 30-

Braised lamb shank

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, leek-chive mashed, pickled fennel. 32-

FILET SALTIMBOCA

Seared eight-ounce Creekstone Farm beef tenderloin, saltimboca demi-glace, Sprout It Farm exotic mushrooms, shaved Parmesan Reggiano, leek-chive mashed, vegetable sauté 48-

Oven Poached SALMON

Eight-ounce, court-bouillon poached Loch Duart salmon fillet, cucumber-dill cream, bistro peas, roasted Yukon gold potatoes. 32-

(Vo) Substitute baked tofu for salmon… 24-

Ziti al pesto

Ziti pasta, arugula-walnut pesto, Sprout It Farm exotic mushrooms, garlic, shallot, sun-dried tomato, white wine, Parmesan Reggiano, dash of cream. 23-

Add a side protein: chicken 8-, salmon 16-

Shrimp fried rice

(5) Sautéed shrimp and fried rice w/ carrot, peas, garlic, ginger, green onion & fried egg. Fried w/sesame oil, mushroom soy, vegetarian oyster sauce & garlic chili sauce. $28-

(Vo) substitute baked tofu for shrimp. 21-

FRIDAY & SATURDAY NIGHT FEATURE

CHILEAN SEA BASS (VGO)

Seven-ounce shiro miso-sake marinated bass, sweet-sour baby eggplant, 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-

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

New year’s eve menu 23'

STARTERS

POTTED CHICKEN LIVER PÂTÉ

Chicken liver pâté, stone ground mustard, pickled cherries, candied Michigan maple walnuts. 16-

BEEF CARPACCIO

Marinated raw beef tenderloin, shaved parmesan, capers, shallot, shaved mushroom, tomato, organic baby arugula salad w/lemon & Parmesan. 15-

JUMBO LUMP CRAB CAKE

Pan seared jumbo lump crab cake, cocktail & mustard dipping sauces. 22-

WASABI PEA CRUSTED AHI

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 16-

NOSH PLATE

Leek tart, Evergreen Lane Creamery fresh chèvre, apricot-cherry preserve, spice roasted almonds, stone ground mustard, baguette. 16-

SALAD & SOUP

KALE CHOPPED

Shredded kale, house bacon, hard cooked egg, shallot, tomato, parmesan, crouton, buttermilk-cider vinaigrette.12-

ASIAN CAESAR

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

ROASTED BEET & CHÈVRE

Parmesan tuile, roasted beets, walnut vinaigrette, Evergreen Lane Creamery fresh chèvre, Arcadia greens. 12-

NEW ENGLAND CLAM CHOWDER or TOMATO BOURSIN … cup 6- Bowl 8-

MAINS

HALF DUCK

Pan seared marinated breast, leg & thigh confit, French lentil ragout, cauliflower-parsnip purée, tomato jam, mustard vinaigrette dressed winter greens. 39-

BERKSHIRE PORK CHOP