Grand Rapids Restaurant Week is here!

3 Courses | $45

ONE

Confit carrots, savory granola, green goddess yogurt, crispy shallot (VO)

TWO

Smoked whitefish chowder, dill, lemon zest, buttered breadcrumb

-or-

Warm fall salad with roasted pear vinaigrette (V)

THREE

Braised pork belly, confit garlic sweet potato puree, seared fennel and red cabbage, maple-cider reduction, hatch chile

(Vegan choice of brined and smoked tofu)