Terrace Room

Known as the Green Heart of Italy, Umbria is the quieter, more rustic inland neighbor of Tuscany. Everything is a little more old-world and earthy here. 🍄‍🟫🧑‍🍳

This pasta is pure Umbria: hand-cut ribbons that let wild mushrooms and truffle take the spotlight. It’s subtly bright, but full of hearty umami flavors.

TAGLIATELLE
hand cut egg pasta, shaved tartufo, porcini, king trumpets

For the full regional features menu, tap the link in our bio!

There’s a certain patience required for a dish like this.

Slow-roasted lamb shank, braised gently with red wine, porcini mushrooms, and speck until everything comes together just as it should.

Served over barley cooked in the style of risotto, finished with charred radicchio and a fresh green herb sauce.

Now featured, fireside of course.

The flavor of our salmon is no accident. It starts at the source. Sustainably farmed salmon from the arctic circle offers a clean, crisp bright profile, with the perfect amount of brininess.

Pan-seared and served with braised puglian lentils, tuscan kale and a creamy roasted squash purée. Finished with a kiss of preserved lemon pistachio vinaigrette.

A tip from the bar: It pairs perfectly with a glass Piedmontese Gavi. 🍇

Strudel Di Mele is the handshake between the borders of Northern Italy and Austria. A classic Germanic pastry perfected by regional ingredients.

Layers of flaky and buttered dough. Rolled up with caramelized apples, cinnamon and a dash of spiced rum. Garnished with a pine nut-infused honey. Featured on this month’s Trentino-Alto Adige features.

Wouldn’t you agree you need more treats in your life?

The perfect crescent-shaped pillow of pasta.

Mezzelune stuffed with cold-smoked speck, montasio cheese and spinach. Finished with brown butter and sage leaves.

This is just one of the new regional features inspired by Trentino-Alto Adige. Curious about the others? Take a look at the menu (link in bio) or try them all when you stop in next!

Countdown the evening course by course ✨🕰️

This New Year’s Eve, spend a night with us celebrating, reflecting and good eating. Start the evening with a raised champagne toast, then settle in for your choice of dish from each of the four courses.

$196 per person — includes tax and gratuity. Swipe to preview the menu.

Book your table with the link in our bio!

Naturally effortless in it’s sophistication, this month’s regional features come to you from Emilia-Romagna.

TORTELLI DI ZUCCA
butternut squash, a touch of amaro and sauteed apple, finished with a light sage butter, balsamico di modena igp, and shaved four-year-old parmigiano reggiano

MAIALE AL LATTE
braised heritage pork shoulder, white wine, lemon, rosemary, ricotta curd, parmesan polenta

GNOCCO FRITTO
22-month prosciutto di parma, whipped mortadella-ricotta spread

Stop by for dinner and try a few of them before their gone! We’ll be switching them up early January.

Our next wine dinner is a love letter to the land. 🍇🌱

We’re thrilled to welcome our friends Maxx and Sidney of and Tim of for this collaboration. Together, we’ve crafted five paired courses that speak to place, passion and home.

Maxx and Sidney craft small-batch, low-intervention wines that capture the beauty of Michigan grown vinifera.

Tim carefully selects old variety seeds for planting and operates an heirloom-only farm focused on growing the most unique, flavorful, high-quality produce.

We can’t help but admire people who plant new roots and preserve old ones. Meet the stewards who nurture our soil, bring in the harvest, and shape the distinctive flavors of our region.

Taste the story of our humble home at the table. Field to fork. Vineyard to glass. Reserve your seat in the link in our bio. We can’t wait to feed you. 🍽️

There’s something about a dish like Tiella alla Silana that knows the value of patience. This is where the Calabrian tradition lives—not in grand gestures, but in the quiet ritual of the kitchen.

Made with Snake River Farms bone-in pork shank, braised low and slow in white wine, chicken stock, pancetta, garlic, and porcini mushrooms. It’s the kind of dish that wraps around you like a well-worn blanket.

Our next wine dinner is just around the corner 🍷🍇 Head Winemaker Charl Coetzee from Babylonstoren will join us to pour a selection of five wines that reflect the mission of their estate.

Five courses of regionally-inspired pairings have been designed by Chef Jonathan to accentuate and compliment the terroir of each glass. Join us for an evening where stories, flavors, and the spirit of South African wine come to life.

Guests will also receive a sample of their apertif when they arrive and leave with a bottle of olive oil. Bottles and cases will be available to order at a special price. Reservations are in the link in bio.

Tuesday, October 14 · 5:30 — 8:00PM

Five Paired Courses · Welcome Apertif · Olive Oil · $150pp

Our current features 👀

toasted focaccia crostini, rosemary ham, robiola bosina, tropea onion jam

fritto misto, squash, carrot, foraged mushroom, onion, leek, peppery marinara

three cheese agnolotti, sweet corn purée, crispy guanciale, grape tomato

pan roasted hiramasa, roasted parnsips, velvety sunchoke purée, brown butter chestnut

Visiting from Monferrato, Giorgio Bava will join us for dinner and conversation about his family-owned winery. The Bava Family has cultivated vineyards on the hills of Piedmont since 1600 and in 1911 built their first winery. We are excited to welcome him to our corner of Southwest Michigan.

Giorgio will pour a selection of five renowned wines that highlight the terroir of Piedmont paired with regionally-inspired dishes from Chef Jonathan Leichliter. Gather for an evening of exquisite flavors and rich history while we celebrate centuries of Italian winemaking.

Tap the link in our bio for reservations.