Johnny's Speakeasy

Farmer's Board

Farm fresh pickled vegetables, Chevre topped with Michigan honey and pine nuts, house made spinach ricotta, Toscana salami and sourdough focaccia.

Gruyere Spread

with crisp baguette toast points

Vietnamese Street Ribs

Garnished with fresh mint, cilantro, and fried garlic

Shrimp & Crab Cakes

Three cakes, topped with French Remoulade.

Michigan Mushroom Arancini

Mushroom and Parmigiana Reggiano Risotto encrusted in French bread crumbs with a roasted pine nut Arrabiata sauce.

Fresh Cut Alchemi Salad

A mix of salad cut from our in house garden, tossed with fresh herbs, goat cheese, corn, tomatoes, and black beans. House made oriental vinaigrette

Calamari Tempura Salad

Battered calamari, napa cabbage, baby arugula, carrots, cilantro, red pepper, fried wontons, tossed in a homemade Curry Vinaigrette.

Lobster "Pap & Cheese"

Half lobster tail, lobster and crab pieces, pappardelle, cheddar lobster bisque, sweet corn, and roasted pine nuts

Michigan Lamb Ragu

House made pappardelle smothered in lamb shoulder Ragu. Tossed with Parmigiano Reggiano, roasted pine nuts and baby arugula.

Herb Encrusted Fillet Mignon

Herb Encrusted, smashed root vegetables, organic rainbow carrots, red wine demi-glace

Cioppino

Classic San Francisco seafood stew with lobster, shrimp, crab, and scallops

Rosemary Garlic Lamb Chops

Parmigiano reggiano pappardelle, Swiss chard, rosemary garlic butter

Chu Chee Salmon

Thai Red Curry Coconut sauce, green apple slaw and saffron rice. Crispy skin coated with mustard, coriander.

Luxardo Cherry Creme Brulee

A selection of seasonal desserts are also available with the finest ingredients.