Although May is technically springtime, in Michigan it can feel like winter, spring, summer or fall depending on which weather is blowing through at the moment. We thought we'd embrace all of that in this menu. While we're not quite ready to part with the piping hot, rich comfort foods of winter, we are definitely going to play up the fresh possibilities of spring. 

Asparagus Soup Shooters -  a gorgeous green and garnished to perfection

Pork Cutlets with Blackberry Sauce - Tenderloin cutlets, lightly breaded, accented with sage and pecans, then drizzled with a lovely blackberry sauce.

Gratin of Sweet Potatoes - Natural sweetness plays well off the addition of blue cheese. Now we're talking.

Salad of Spring Peas - The sweet crunchiness of spring peas pairs perfectly with salty prosciutto and tangy feta. Think green, think spring!

Onion Creme Brulee - custardy richness topped with sweet, deeply caramelized onions. Trust us---you'll love it!

Meyer Lemon Tart - Baked in a salted shortbread crust. Honey balances the tart lemons. Crispy, sweet,salty, sour,  buttery --- nothing more could you desire in a dessert. Spectacular to look at, sumptuous on the tongue.