Come on in —
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Thick-cut sourdough, smashed avocado, two eggs any style, microgreens, and a drizzle of our house hot honey.

Smoked turkey, crispy bacon, fresh lettuce, vine-ripened tomato, and herb aioli on toasted ciabatta. Served with chips.

Warm quinoa, seasonal roasted vegetables, a soft-poached egg, and a tangy tahini drizzle.

Scrambled eggs, aged cheddar, caramelized onions, and a touch of Dijon between two slices of house bread. Griddled golden.

Eggs poached in a spiced tomato and pepper sauce, served sizzling with warm flatbread for dipping.

Ask your server about today's soup and the sandwich that pairs with it. Made from scratch, changed with the seasons.

Our take on the classic. Bold, slightly smoky, and finished with a charred orange peel.

A beautifully pale rosé that tastes like summer. Chilled and ready any evening.

We feature at least four local Michigan brews on tap. Ask about today's pour — from pale ales to stouts.

A floral, effervescent refresher. Non-alcoholic and endlessly refreshing.

Two rotating selections chosen for approachability and character. Perfect without pretension.

For those who want both worlds. Shaken hard, strained into a chilled glass, and crowned with three beans.

Our claim to fame. Three layers of buttery, shattering flake, served warm with house-churned butter and fig jam.

Golden, fragrant, and impossibly light. The almond version is filled with frangipane and dusted with powdered sugar.

A free-form tart that changes with what's ripe. Served warm with a scoop of vanilla bean ice cream.

A deep-fried chocolate truffle with a crisp exterior and a warm, flowing center. Indulgent by design.

Hot espresso poured over a scoop of our house vanilla gelato. Simple, elegant, and exactly what you need.

A rotating single slice that showcases whatever is inspiring our pastry chef today. Always worth the ask.