Melange - Ann Arbor Prices in Ann Arbor, MI 48104
Hours of Operation
- Mon: 11:00 am - 11:00 pm
- Tue: 11:00 am - 11:00 pm
- Wed: 11:00 am - 11:00 pm
- Thu: 11:00 am - 11:00 pm
- Fri: 11:00 am - 11:00 pm
- Sat: 11:00 am - 11:00 pm
- Sun: 11:00 am - 11:00 pm
Restaurant Menu
| Starters |
| Chorizo Stuffed Dates | $10.00 |
House chorizo inside medjool dates, served with a roasted tomato 30 year sherry vinegar and Parmigiano-Reggiano
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| Tempura Shrimp & Vegetables | $10.00 |
Tempura fried shrimp, asparagus, & green beans, served with a sweet chili sauce
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| Stuffed Portobello | $8.00 |
Portobello mushroom stuffed with goat cheese, artichokes, roasted red peppers, & topped with a honey balsamic reduction
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| Banh Mi | $3.00 |
Roasted pork belly, pickled shitake mushrooms with carrot, daikon, mayo & jalapeno on a Hawaiian bun
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| Bacon Wrapped Shrimp | $12.00 |
Four shrimp wrapped in bacon and set atop sauteed onions and a sweet balsamic glaze
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| Crab Cakes | $12.00 |
Lump crab mixed with carrots, celery, garlic & pickled ginger, sautéed & finished with a ginger garlic aioli
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| For the Table |
| Duck Nachos | $7.00 - $14.00 |
Hoisin glazed duck confit, manchego cheese, guacamole, sriracha sour cream, tomatoes, & scallions, served on wonton chips
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| Lettuce Wraps | $12.00 |
Sautéed chicken or tofu with carrot, daikon, mushroom & Napa cabbage. Served with iceberg lettuce & oyster sauce
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| Pork Quesadilla | $12.00 |
Cheese, guacamole, pico de gallo & gently braised pork
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| Calamari | $12.00 |
Tempura battered & fried. Served with remoulade
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| Steamed Mussels | $14.00 |
Smoked bell peppers, white wine, garlic & shallot are used to steam these PEI mussels. Served with grilled bread
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| Tuna Tartare* | $15.00 |
Sashimi grade tuna mixed with diced mango, red onions & red peppers. Served with a citrus yuzu & crispy wonton chips
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| Edamame | $6.00 |
Steamed soy beans sprinkled with salt & pepper
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| Lamb Meatballs | $12.00 |
Feta cheese on top of roasted red pepper sauce, with char-grilled red skin potatoes, and spinach
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| Soup & Salad |
| Melange Salad | $7.00 |
Mixed spring greens, dried cherries, blue cheese & spiced pecans with a honey red wine vinaigrette
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| Arugula & Pear Salad | $8.00 |
Baby arugula, pear, honey balsamic vinaigrette, shaved parmesan & candied pecans
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| Grilled Romaine | $8.00 |
Red onion, cherry tomatoes & bacon served with a blue cheese dressing
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| Beet Napoleon | $7.00 |
Michigan organic roasted beets sliced & served with herbed goat cheese, pecans, & balsamic
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| Steak Salad* | $12.00 |
Chimichurri marinated steak with avocado, asparagus & mixed spring greens tossed with a chipotle lime vinaigrette
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| Wilted Kale & Mushroom Salad* | $9.00 |
Sauteed mushrooms, kale, prosciutto & truffle vinaigrette, topped with a fried egg
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| Soup of the Day | $4.00 - $7.00 |
House made daily. Ask your server for details
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| A la Carte Additions |
| Tofu | $4.00 |
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| Chicken | $6.00 |
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| Salmon | $7.00 |
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| Shrimp | $7.00 |
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| Scallop | $9.00 |
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| Mains |
| Rack of Lamb* | $33.00 |
Bone-in rack of lamb marinated in fresh herbs & grilled. Served with a sweet russet potato pavé, broccolini, & a sweet chili veal stock glaze
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| Salmon* | $28.00 |
Atlantic salmon, sautéed and served with mushroom risotto, asparagus & topped with fennel marmalade
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| Thai Pasta | $20.00 |
Blackened tofu, angel hair pasta, atop julienned red pepper, poblano peppers, zucchini & a sweet chili sauce
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| Braised Short Ribs | $25.00 |
Ginger & veal stock braised Black Angus beef, served with garlic mashed potatoes, peas, & broccolini
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| Saffron Lobster Ravioli | $22.00 |
Lobster Ravioli tossed in a white wine and garlic sauce with shallots, leeks, lemon juice
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| Ribeye* | $32.00 |
12 oz. ribeye grilled & served with fingerling potatoes, green beans & topped with herb butter
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| Seabass | $32.00 |
Wild caught, pan seared & roasted with fresh herbs, topped with pickled cherry tomatoes, capers & a sweet soy vinaigrette on coconut milk jasmine rice
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| Ahi Tuna* | $30.00 |
Sesame encrusted tuna served alongside cilantro & jalapeno jasmine rice, sugar snap peas, broccolini, & pickled onions
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| Scallops | $28.00 |
Four wild caught scallops seared & served with saffron risotto, sauteed spinach & a white wine lobster sauce
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| Duck* | $24.00 |
Crispy skin duck breast, served sliced with a blueberry whiskey sauce, roasted fingerling potatoes & green beans
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| Filet Mignon* | $33.00 |
8 oz. filet grilled & served with garlic mashed potatoes, asparagus & a beef demi-glace
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| Red Wines by the Glass |
| E. Guigal, Côtes du Rhône, Côtes du Rhône, FRA | $9.00 - $36.00 |
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| Feudo di San Nicola, Sangiovese, Puglia, ITA | $10.00 - $40.00 |
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| Firestone, Merlot, Santa Ynez Valley, CA | $11.00 - $44.00 |
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| Gouguenheim, Malbec, Mendoza, ARG | $11.00 - $44.00 |
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| Meiomi, Pinot Noir, Sonoma County, CA | $12.00 - $48.00 |
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| Queens Peak, Cabernet Sauvignon, Sonoma County, CA | $12.00 - $48.00 |
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| The Offering, Grenache-Syrah-Mourvedre, Santa Barbara County, CA | $13.00 - $52.00 |
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| Pali "Bluffs", Pinot Noir, Russian River Valley, CA | $14.00 - $55.00 |
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| Joseph Carr, Cabernet Sauvignon, Napa Valley, CA | $14.00 - $55.00 |
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| White Wines by the Glass |
| Selbach, Riesling, Mosel, GER | $9.00 - $36.00 |
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| Cantina Colli Euganei, Pinot Grigio, Veneto, ITA | $10.00 - $40.00 |
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| Seven Hills, Pinot Gris, Umpqua Valley, OR | $10.00 - $40.00 |
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| Sileni, Sauvignon Blanc, Marlborough, NZ | $10.00 - $40.00 |
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| Le Bois de Vaux, Vouvray, Loire, FRA | $10.00 - $40.00 |
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| Laguna, Chardonnay, Russian River Valley, CA | $11.00 - $44.00 |
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| Flora Springs, Chardonnay, Napa Valley, CA | $12.00 - $48.00 |
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| Sparkling Wines by the Glass |
| Juame Serra Cristalino, Brut Cava, Penedés, SPA | $8.00 - $32.00 |
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| La Caliera, Moscato d'Asti, Piedmont, ITA | $9.00 - $36.00 |
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| Cantina Colli Euganei, Prosecco Extra Dry, Veneto, ITA | $10.00 - $40.00 |
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| Chardonnay |
| Ad Lib "Tree Hugger", (Unoaked), Margaret River, AUS | $42.00 |
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| Simi, Sonoma County, CA | $45.00 |
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| Sonoma-Cutrer, Russian River Valley, CA | $50.00 |
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| Jordan, Russian River Valley, CA | $55.00 |
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| Thomas Fogarty, Santa Cruz Mountains, CA | $60.00 |
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| Waugh, Russian River Valley, CA | $65.00 |
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| Marimar Estate, Russian River Valley, CA | $80.00 |
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| Kosta Browne, Red Label, Russian River Valley, CA | $135.00 |
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| Sauvignon Blanc |
| Kim Crawford, Marlborough, NZ | $42.00 |
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| Yorkville Cellars, Certified Organic, Mendocino County, CA | $42.00 |
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| Easton, Sierra Foothills, CA | $45.00 |
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| Kalaris, Napa Valley, CA | $48.00 |
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| Auntsfield, Marlborough, NZ | $60.00 |
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| Duckhorn, Napa Valley, CA | $60.00 |
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| France |
| d'Arenberg The Hermit Crab, Marsanne Viognier, McLaren Vale, AUS | $40.00 |
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| Domaine Daulny, Sancerre, Loire, FRA | $42.00 |
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| Domaine Gilbert Picq, Chardonnay, Chablis, FRA | $57.00 |
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| Domaine Mas du Bouquet, Grenache-Syrah-Mourvedre, Vacqueyras, FRA | $43.00 |
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| Château Cantenac, Grand Cru, Saint Émilion, FRA | $68.00 |
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| Chorey-Lès-Beaune "Les Beaumonts", Burgundy, Burgundy, FRA | $68.00 |
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| Domaine Berthet-Rayne, Bordeaux Blend, Châteauneuf-du-Pape, FRA | $75.00 |
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| Prince Rubis Réserve, Bordeaux Blend, Medoc, FRA | $89.00 |
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| Château de la Font du Loup, Grenache-Syrah-Mourvedre, Châteauneuf-du-Pape, FRA | $90.00 |
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| Château Saint Benoit de Ferrand, Bordeaux Blend, Pomerol, FRA | $95.00 |
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| Italy |
| Abbazia Di Novacella, Pinot Grigio, Alto Adige, ITA | $42.00 |
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| Broglia La Meirana, Gavi di Gavi, Piedmont, ITA | $45.00 |
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| Jermann, Pinot Grigio, Venezia, ITA | $70.00 |
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| Ampeleia, Cabernet Franc, Tuscany, ITA | $60.00 |
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| Monteti, Amarone della Valpolicella, Tuscany, ITA | $70.00 |
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| Luigi Righetti, Valpolicella, Veneto, ITA | $72.00 |
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| Tedeschi, Amarone della Valpolicella, Veneto, ITA | $115.00 |
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| Melange |
| Lone Birch, Riesling, Yakima Valley, WA | $35.00 |
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| Chateau Salmoniere, Muscadet, Loire, FRA | $39.00 |
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| Up North, Riesling (Semi-Sweet), Grand Traverse, MI | $40.00 |
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| Stolpman, Roussanne, Ballard Canyon, CA | $42.00 |
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| Force of Nature, Pinot Gris, Santa Maria Valley, CA | $46.00 |
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| Zonte's Footstep, Verdelho, Fleurieu Peninsula, AUS | $50.00 |
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| Ben Marco, Malbec, Mendoza, ARG | $48.00 |
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| Chapel Block, Syrah, Yakima Valley, WA | $48.00 |
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| Ugarte Cincuenta, Tempranillo, Rioja, SPA | $50.00 |
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| Zonte's Footstep, Shiraz, Langhorne Creek, AUS | $55.00 |
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| Fall Line, Tempranillo, Yakima Valley, WA | $60.00 |
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| Stolpman, Syrah, Santa Ynez Valley, CA | $60.00 |
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| Luca, Malbec, Mendoza, ARG | $75.00 |
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| Blue Eyed Boy, Shiraz, McLaren Vale, AUS | $100.00 |
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| Champagne & Sparkling |
| Veuve Clicquot (1/2 Bottle), Brut, Champagne, FRA | $55.00 |
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| Contratto, Brut, Canelli, ITA | $60.00 |
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| Nicolas Feuillatte, Brut Réserve, Champagne, FRA | $65.00 |
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| Laurent-Perrier, Brut, Champagne, FRA | $85.00 |
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| Lanson Black Label, Brut, Champagne, FRA | $100.00 |
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| Veuve Clicquot, Brut, Champagne, FRA | $110.00 |
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| Dom Pérignon , Brut, Champagne, FRA | $300.00 |
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| Pinot Noir |
| Acrobat, Willamette Valley, OR | $45.00 |
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| Luli, Santa Lucia Highlands, CA | $60.00 |
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| Maison Ḷ' Envoyé Two Messengers, Willamette Valley, OR | $65.00 |
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| Migration, Russian River Valley, CA | $70.00 |
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| The Four Graces, Willamette Valley, OR | $73.00 |
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| Failla, Sonoma Coast, CA | $75.00 |
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| Emeritus Hallberg Rance, Russian River Valley, CA | $76.00 |
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| Le Cadeau, Red Label, Willamette Valley, OR | $85.00 |
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| Belle Glos "Clark & Telephone", Santa Maria Valley, CA | $95.00 |
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| Domaine Drouhin, Willamette Valley, OR | $90.00 |
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| Papapietro Perry, Russian River Valley, CA | $110.00 |
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| Bien Nacido, Unfiltered/Organic, Santa Maria Valley, CA | $110.00 |
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| Kosta Browne, Russian River Valley, CA | $220.00 |
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| Kosta Browne, Sonoma Coast, CA | $220.00 |
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| Kosta Browne, Saint Lucia Highlands, CA | $220.00 |
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| Cabernet Sauvignon |
| Koyle Gran Reserva, Colchagua Valley, CHL | $45.00 |
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| Sharecroppers, Columbia Valley, WA | $48.00 |
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| Fall Line, Yakima Valley, WA | $60.00 |
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| Yorkville Cellars, Certified Organic, Mendocino County, CA | $65.00 |
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| Girard, Napa Valley, CA | $68.00 |
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| Bennett Family Reserve, Napa Valley, CA | $70.00 |
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| Mount Veeder, Napa Valley, CA | $75.00 |
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| Heitz Cellars, Napa Valley, CA | $95.00 |
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| Brandlin, Napa Valley, CA | $110.00 |
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| Duckhorn, Napa Valley, CA | $115.00 |
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| Nickel & Nickel "State Ranch", Yountville, CA | $130.00 |
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| Darioush, Napa Valley, CA | $155.00 |
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| Merlot |
| Burgess Cellars, Napa Valley, CA | $50.00 |
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| L'Ecole No. 41, Walla Walla Valley, WA | $75.00 |
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| Zinfandel |
| Starry Night, Alexander Valley, CA | $42.00 |
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| Ridge "Three Valleys", Sonoma County, CA | $55.00 |
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| Saldo, Napa Valley, CA | $68.00 |
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| Robert Biale "Black Chicken", Napa Valley, CA | $80.00 |
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| Waugh, Dry Creek Valley, CA | $90.00 |
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| Meritage & Red Blends |
| Abbot's Table, Columbia Valley, WA | $48.00 |
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| Banshee "Mordecai", Cabernet-Syrah, Sonoma County, CA | $65.00 |
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| Bridesmaid, Cabernet-Malbec-Merlot, Napa Valley, CA | $75.00 |
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| Franciscan "Magnificat", Cabernet-Malbec-Merlot, Napa Valley, CA | $99.00 |
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| Clos de Betz, Bordeaux Blend, Columbia Valley, WA | $150.00 |
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| Blackbird, Merlot-Cabernet, Napa Valley, CA | $195.00 |
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| Craft Martinis |
| Talk of the Town | $12.00 |
Hendrick's Gin, St. Germain Elderflower Liqueur, Fresh Lemon Juice, White Cranberry & Muddled Cucumber. Garnished with a Cucumber Wheel
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| Blueberry Bliss | $10.00 |
House-Infused Blueberry Tito's Handmade Vodka, Pama Liqueur, Blueberry Lavender Syrup & Fresh Lemon Juice. Garnished with a Lemon Peel
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| Spicy Maiden | $10.00 |
House Infused Jalapeño Bacardi Tangerine, Mango Tea Syrup, Fresh Lemon Juice & Blood Orange Juice. Garnished with Jalapeño
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| Wildflower | $10.00 |
Deep Eddie Grapefruit Vodka, Pama Liqueur, Blood Orange Juice, Grapefruit Bitters & Muddled Basil. Garnished with an Orange Peel
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| Ginger Lily | $10.00 |
House-Infused Ginger Tito's Handmade Vodka, Ginger Syrup, Fresh Lime Juice & Barritt's Ginger Beer. Garnished with Candied Ginger
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| Lychee Buzz | $11.00 |
House-Infused Lychee Tito's HandmadeVodka, St. Germain Elderflower Liqueur, Lychee Sake, Fresh Lemon Juice & White Cranberry Juice. Garnished with a Lychee Nut
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| Ready to Depart | $11.00 |
House-Infused Pineapple Tito's Handmade Vodka, Cocchi Americano Bianco, Fresh Lemon Juice, Mango Tea Syrup & Mango Sorbet. Topped with Sparkling Wine. Garnished with an Orchid
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| Craft Cocktails |
| The Retox | $10.00 |
Bulleit Bourbon, Aperol, Berry Tea Syrup, Fresh Lemon Juice & Angostura Bitters. Garnished with Blackberries.
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| Skeleton Key | $9.00 |
Quiet Man Irish Whiskey, St. Germain Elderflower Liqueur, Lemon Juice, Barritt's Ginger Beer & Angostura Bitters
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| Devil's Advocate | $10.00 |
Bulleit Rye Whiskey, Cherry Heering Liqueur, Ginger Syrup & Lemon Juice. Garnished with a Maraschino Cherry
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| The Classic | $10.00 |
Four Roses Bourbon, Simple Syrup & Angostura Bitters. Served over an Ice Sphere. Garnished with an Orange Slice & Maraschino Cherry
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| Point Taken | $9.00 |
House-Infused Peach Maker's Mark Bourbon, Chamomile Citrus Tea Syrup, Lemon Juice & Peach Bitters. Garnished with a Lemon Peel
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| Eastside Sour | $9.00 |
Two James Gin, Domaine de Canton, Chambord, Jasmine Tea Syrup, Fresh Lemon Juice &Muddled Basil
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| Black Cactus | $9.00 |
House-Infused Blackberry Exotico Tequila, Cointreau, Lime Juice & Agave Nectar. Garnished with Blackberries
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| Beer |
| Amstel Light |
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| Angry Orchard Hard Cider |
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| Bell's Amber (Kalamazoo, MI) |
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| Bell's Seasonal (Kalamazoo, MI) |
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| Bell's Two Hearted (Kalamazoo, MI) |
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| Blue Moon |
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| Bud Light |
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| Corona |
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| Fat Tire |
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| Great Lakes Fitzgerald Porter |
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| Labatt Blue N/A |
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| Labatt Blue Light |
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| Lagunitas IPA (CA) |
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| Miller Lite |
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| Pacifico |
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| Rogue the Dead Guy Ale |
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| Sam Adams Boston Lager |
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| Short's Belaire Brown (Bellarie, MI) |
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| Short's Huma Lupa Licious (Bellaire, MI) |
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| Short's Soft Parade (Bellaire, MI) |
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| Short's Pulsar Hard Cider (Bellaire, MI) |
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| Stella Artois |
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| Scotch |
| Aberlour 16yr |
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| Balvenie 12yr Doublewood |
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| Chivas Regal |
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| Dalwhinnie |
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| Dewar's White Label |
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| Glenfiddich 12yr |
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| Glenlivit 12yr |
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| Glenmorangie Original |
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| Johnnie Walker Black or Red Label |
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| Lagavulin 16yr |
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| Macallan 12yr or 18 Yr |
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| Oban 14yr |
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| Bourbon & Whiskey |
| Baker's |
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| Basil Hayden |
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| Booker's |
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| Bulleit |
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| Bulleit Rye |
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| Knob Creek |
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| Maker's Mark |
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| Stranahan's |
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| Woodford Reserve |
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| Main |
| S'mores Pudding Pie | $7.00 |
Chocolate pudding pie with a graham cracker crust. Topped with torched marshmallows
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| White Chocolate Mousse | $7.00 |
Fluffy & rich white chocolate mousse served with whipped cream black berries & strawberries
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| Crème Brûlée | $7.00 |
Vanilla bean baked into this classic custard dessert with a caramelized sugar top & fresh fruit
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| Mint Cookies & Cream | $8.00 |
Freshly baked mint chocolate chip cookies served alongside French vanilla ice cream & topped with whipped cream & a chocolate drizzle
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| Tres Leches | $7.00 |
A light sponge cake soaked in three kinds of milk topped with whipped frosting & served with raspberry sauce
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| Raspberry Sorbet | $4.00 |
Graham cracker crumbs, raspberry drizzle, & fresh raspberries
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| Mango Lime Sorbet | $6.00 |
Tangy Lime sorbet paired with a scoop of sweet mango sorbet
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| Round Cakes | $20.00 - $110.00 |
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| Sheet Cakes | $80.00 - $140.00 |
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| Cupcakes | $20.00 |
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| After Dinner |
| Calvados VSOP |
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| Hennessey VS |
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| Hennessey VSOP |
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| Hennessey XO |
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| Martell Cordon Bleu |
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| Remy Martin VSOP |
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| Angels Gate Riesling Ice Wine | $9.00 |
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| Petit Guiraud Sauternes | $9.00 |
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| Ferrari Ruby Port | $9.00 |
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| Lavazzo Lavazzo French Press/Decaf |
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| Nespresso© Espresso & Cappuccino |
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| Ferrari Tawny Port | $10.00 |
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| Breads |
| French Style Baguette | $4.00 |
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| Pretzel Bread | $6.00 |
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| Pretzel Rolls | $18.00 |
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| Onion Bun | $18.00 |
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| Ciabatta Loaf | $5.00 |
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| Ciabatta Bun | $18.00 |
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| Muffaletta Bun | $16.00 |
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| Hawaiian Roll | $4.00 |
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| Dill Rye Baguette | $5.00 |
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| Cracked Whole Wheat And Honey | $6.00 |
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| Garlic Pesto Parmesan Bread | $7.00 |
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| Jalapeno Cheese Bread | $7.00 |
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| Raisin Pecan Bread | $8.00 |
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| Cherry Chocolate Bread | $8.00 |
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| Cinnamon Walnut Bread | $8.00 |
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| Focaccia | $8.00 |
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| Ice Creams |
| Vanilla | $8.00 |
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| French Vanilla | $8.00 |
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| Chocolate | $8.00 |
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| Mint Chocolate Chip | $8.00 |
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| Cherry | $8.00 |
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| Strawberry | $8.00 |
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| Strawberry Balsamic | $8.00 |
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| Salted Carmel | $8.00 |
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| Pistachio | $8.00 |
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| Butter Pecan | $8.00 |
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| Goat Cheese | $8.00 |
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| Cookies And Cream | $8.00 |
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| Confetti Wedding Cake | $8.00 |
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| Sorbets |
| Mango | $8.00 |
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| Peach | $8.00 |
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| Strawberry | $8.00 |
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| Raspberry | $8.00 |
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| Lemon | $8.00 |
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| Champagne | $8.00 |
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| Pear | $8.00 |
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| Passion Fruit | $8.00 |
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| Cakes And Cupcakes |
| Flavors |
yellow, vanilla, chocolate, strawberry, red velvet, carrot, banana, carrot, marble, german chocolate, lemon, lemon poppy seed, spice, cherry
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| Fillings |
rasberry crème, strawberry crème, chocolate mousse, white chocolate mousse, mocha crème, bavarian crème, pastry crème, cream cheese, lemon curd, peanut butter crème, cherry crème, fresh fruit, frosti
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| Frosting |
chocolate, vanilla, swiss buttercream, cream cheese, strawberry, champagne, salted carmel
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| Finger Pastries |
| minimum 2 dozen |
| Fruit Tart | $15.00 |
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| Key Lime Tart | $15.00 |
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| Pecan Diamonds | $15.00 |
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| Mini Carrot Cakes | $15.00 |
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| Lemon Bars | $15.00 |
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| New York Cheesecake | $15.00 |
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| Turtle Cheesecake | $15.00 |
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| Cake Pops | $15.00 |
several varieties
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| Macaroons | $15.00 |
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| Biscotti | $15.00 |
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| Éclairs | $15.00 |
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| Profiteroles | $15.00 |
we can put anything in these!!
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| Mousse Cups | $15.00 |
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| Chocolate Dipped Strawberries | $15.00 |
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| Truffles | $15.00 |
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| Raspberry Granola Diamonds | $15.00 |
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| Phyllo Cups | $15.00 |
many varieties of fillings
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| Apricot Bars | $15.00 |
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| Chocolate Dipped Carmel Wrapped Pretzels | $15.00 |
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| Cookies | $15.00 |
many varieties
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| Brownies | $15.00 |
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| First Course |
| Mélange Salad |
a mix of young field greens topped with dried cherries, bleu cheese, spicy pecans and mango-lime dressing.
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| Soup Of The Day |
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| Mélange Salad |
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| Soup Of The Day |
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| Mélange Salad |
A mix of young field greens topped with dried cherries, bleu cheese, spicy pecans and red wine vinaigrette
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| Soup of the day |
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| Crab Cakes |
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| Beef Wontons |
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| Duck Nachos |
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| Edamame |
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| Second Course |
| Rainbow Vegetable (vegan) |
grilled seasonal vegetables, soy glazed wild rice, sautéed bok choy, avocado, fire roasted bell peppers and balsamic drizzle
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| Thai Pasta With Chicken |
blackened chicken served on a bed of somen noodles, asian stir-fried vegetables and a chili soy dressing. served with a coconut curry sauce
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| Beef Tenderloin |
whole roasted beef tenderloin, drizzled in a whiskey peppercorn sauce. served with a potato onion pie and asparagus
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| Salmon Or Shrimp |
choose 1 - salmon: spice seared scottish salmon topped with mango salsa and served on a bed of bacon hash. accompanied by a fresh corn emulsion, tomatillo sauce and red chili oil or shrimp: tiger shr
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| Rainbow Vegetable (vegan) |
grilled seasonal vegetables, soy glazed wild rice, sautéed bok choy, avocado, fire roasted bell peppers and balsamic drizzle
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| Thai Pasta With Chicken Or Shrimp |
choose 1 - thai pasta with chicken: blackened chicken served on a bed of somen noodles, asian stir-fried vegetables and a chili soy dressing. served with a coconut curry sauce or shrimp: tiger shrimp
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| Salmon Or Tuna Or Seabass |
choose 1 - salmon: spice seared scottish salmon topped with mango salsa and served on a bed of bacon hash. accompanied by a fresh corn emulsion, tomatillo sauce and red chili oil or tuna: parmesan cr
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| Beef Tenderloin Or Pork Chop Or Lamb |
choose 1 - beef tenderloin: whole roasted beef tenderloin grilled in a whiskey peppercorn sauce. served with a potato onion pie and asparagus or pork chop: a center cut frenched pork chop marinated i
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| Thai Pasta |
Your choice of blackened tofu or chicken, soba noodles stir-fried vegetables & chili soy coconut milk curry.
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| Beef Tenderloin |
Whole roasted beef tenderloin, drizzled in a beef demi-glacé. Served with roasted garlic whipped potatoes and asparagus
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| Salmon |
Scottish Salmon, sautéed and served with wild mushroom risotto, asparagus & topped with a fennel marmalade
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| Mélange Salad |
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| Soup of the day |
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| Third Course |
| European Style Finger Pastries |
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| Soda & Iced Tea |
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| European Style Finger Pastries |
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| French Press Coffee |
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| Tea |
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| Soda |
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| Iced Tea |
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| European Style Finger Pastries |
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| Soda, Iced Tea & French Press Coffee |
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| Thai Pasta |
Your choice of blackened tofu or chicken, soba noodles stir-fried vegetables & chili soy coconut milk curry
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| Choose 3 |
| Sea bass |
Pan seared Sea bass, topped with pickled cherry tomatoes, capers with sweet soy vinaigrette. Served atop coconut milk jasmine rice
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| Salmon |
Scottish Salmon, sautéed and served with wild mushroom risotto, asparagus & topped with a fennel marmalade
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| Scallop |
U10 fresh scallops seared & served with a sushi rice cake, sautéed spinach, & a light tamari & yuzu vinaigrette
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| Rack of Lamb |
Bone-in rack of Australian lamb, marinated in fresh herbs and grilled. Served with sweet and russet potato pave, braised chard & a sweet chili veal stock glaze
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| Braised Short Ribs |
Ginger and veal stock braised beef, served over roasted garlic mashed potatoes with a crispy potato nest & wasabi peas
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| Beef Tenderloin |
Whole roasted beef tenderloin, drizzled in a beef demi-glacé. Served with roasted garlic whipped potatoes and asparagus
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| Duck |
Slow roasted duck leg confit seasoned with a 7- spice blend & topped with a whiskey blueberry sauce. Paired with roasted red pepper couscous and fresh green beans
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| European Style Finger Pastries |
| French Press Coffee |
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| Espresso |
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| Cappuccino |
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| Latte |
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| Tea |
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| Soda |
0
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| Iced Tea |
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| À la Carte |
| Crudité | $50.00 |
Serves 50 people
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| Fruit Platter | $75.00 |
Serves 50 people
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| Crab Cake | $4.00 |
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| Cheese Platter | $150.00 |
Serves 50 people
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| Flank Steak Platter | $100.00 |
Serves 50 people
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| Phyllo Samosas | $4.00 |
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| Beef Wontons | $3.00 |
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| Duck Nacho Platter | $4.00 - $7.00 |
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| Assorted Sushi Platter | $5.00 - $9.00 |
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| Tuna Sashimi Platter | $5.00 - $9.00 |
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| Assorted European Style Finger Pastries | $6.00 - $9.00 |
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| Breakfast |
| Breakfast |
Assorted muffins, scones, danishes, pastries, and bagels; Variety of juices and coffee; Fresh fruit platter
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| Hot |
| Frittata |
Whipped eggs and filling with no crust: Vegetable, Southwest, Midwest, or Lorraine
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| Quiche |
Whipped eggs in pie crust with any filling. Some Suggestions: Caramelized onion, gruyere, spinach; Broccoli, onion, red pepper Cotswold; Smoked salmon, capers, red onion, cream cheese
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| Petite Quiche |
Miniaturized version served in an assortment
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| Strata |
Whipped eggs and any filling built in layers with slices of bread. Some Suggestions: Spinach, feta cheese, tomato; Bacon, mushroom
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| Biscuits and Gravy |
Buttermilk biscuits with red eye sausage gravy
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| Farmer's bake |
Whipped eggs, hash browns, and any combination of vegetables, cheese, and meat or other meat substitute. Some Suggestions: Sausage, onion, Cheddar cheese; Spinach, mushroom, Manchego cheese; Zucchini
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| Breakfast Burritos |
scrambled eggs, sausage, red peppers, and onion rolled up in a flour tortilla then baked and topped with Cheddar cheese, salsa, guacamole, and sour cream
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| Sides |
| Sides |
Cheesy potato casserole, Hash browns, Bacon, Sausage & Turkey sausage
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| Chef-Manned Omelet station |
| Chef-Manned Omelet station |
Our chef team comes to you with all the equipment and ingredients to create made-to-order omelets to meet all your guests' needs
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| Breakfast Bars |
| Your guest starts with the staple ingredient and then it's up to them to dress it up |
| Pancake Bar |
Homemade pancakes with toppings that include: banana, strawberry, blueberry, maple syrup, whipped cream, pecans, powdered sugar, chocolate chips
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| Scrambled Egg Bar |
Scrambled eggs, bacon, sausage, ham, Cheddar, American, onion, green onion, peppers, mushrooms, salsa, sausage gravy
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| Platters |
| Artisan Sandwiches |
A variety of gourmet crafted sandwiches cut and displayed. Some Suggestions: Turkey, brie, pesto mayonnaise: Portabella mushroom, roast red pepper, feta, balsamic reduction; Salami, capicola, muffale
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| Lavash wraps |
A variety of lavash wraps stuffed, cut, and displayed. Some Suggestions: Cashew chicken salad, arugula, kumato tomato; Cilantro hummus, roast red pepper, grilled zucchini; Marinated fresh tuna, green
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| Deli trays |
your choice of meats and cheeses artfully rolled and displayed on a tray with accompanying breads, garnishes, and condiments
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| Side Salads |
| Traditional Potato Salad |
Idaho potato, celery, onion, mustard mayonnaise dressing
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| Southwest Potato Salad |
Redskin potato, celery, red onion, red pepper, jalapeno, chipotle cilantro mayonnaise
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| Couscous Salad |
Couscous, cucumber, cherry tomato, feta, olive oil, mint, lemon juice
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| Quinoa Salad |
Red and white quinoa, carrot, celery, onion, mango curry dressing
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| Tortellini Salad |
Tricolor tortellini stuffed with cheese, red pepper, red onion, kalamata olive, pepperoncini, parmesan, Italian dressing, pesto
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| Black bean Salad |
Barley, black beans, red onion, red pepper, garlic, cumin, cilantro, lime juice
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| Fresh corn Farro Salad |
Farro, corn, cherry tomato, scallion, arugula, lime juice
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| Penne Boccocini Salad |
Penne pasta, boccocini (mini fresh mozzarella balls), basil, cherry tomato, garlic, olive oil
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| Traditional Coleslaw |
Shredded cabbage, carrot threads, coleslaw dressing
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| Asian Coleslaw Salad |
Shredded Nappa cabbage, red peppers, carrot threads, soba noodles, green onion, peanut satay dressing
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| Southern Coleslaw Salad |
Shredded cabbage, carrot threads, red onion, red pepper, bacon vinaigrette
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| Box Lunch |
| You pick the following: |
| Artisan Sandwich or Lavash Wrap |
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| Side Salad, Fruit Cup, or Chips (pick 2) |
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| Cookie or Brownie |
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| Soda or Bottled Water |
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| Soups |
| Fresh Corn Chowder |
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| Butternut Squash Soup |
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| Tomato Basil |
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| Smoked Seafood Chowder |
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| Miso Minestrone |
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| Beef Chili |
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| White Bean Chili |
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| Gazpacho |
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| Chicken Noodle |
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| Strawberries and Cream with Aged Balsamic |
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| Tortellini |
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| Potato Leek |
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| Loaded Baked Potato |
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| Asian Hot and Sour |
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| Lobster Bisque |
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| Minestrone |
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| Santa Fe Black Bean |
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| Beef and Barley |
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| Watermelon Gazpacho |
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| Broccoli Cheddar |
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| Asparagus and Poblano |
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| Carrot Ginger |
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| Salads |
| Mélange Salad |
A mix of young field greens topped with a burgundy dried cherries, bleu cheese, spicy pecans and mango-lime dressing
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| Goat Cheese Salad |
Fresh baby spinach, crispy goat cheese crouton, roasted peppers, lentils, fennel, sweet potatoes, bacon, and white balsamic dressing
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| Mandarin Salad |
Chopped crispy romaine hearts, Asian style vegetables, mandarin oranges, curried almonds, and with a sesame-soy dressing
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| Garden Salad |
Chopped crispy romaine hearts, tomato, cucumber, onion, vegetable threads, croutons, and buttermilk ranch
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| Caesar Salad |
Chopped crispy romaine hearts, parmesan-reggiano, herbed garlic croutons, and Caesar dressing
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| Warm Mushroom Salad |
Fresh baby spinach, warm sautéed mushrooms, bacon, beet threads and topped with our house made Black Truffle vinaigrette
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| Kale Salad |
Fresh baby kale, asparagus, bleu cheese, cherry and cherry tomatoes tossed in a honey balsamic dressing
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| Wedge Salad |
A quarter head of Iceberg lettuce served with cherry tomatoes, carrot threads, bacon, croutons, and bleu cheese dressing
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| Greek Salad |
Chopped crispy romaine hearts, tomato wedge, cucumber, feta, red onion, and Greek dressing
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| Bacon salad |
Fresh baby kale, bleu cheese, toasted almonds, and bacon vinaigrette
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| Salad bar |
| Romaine and spring mix greens |
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| Toppings include |
Parmesan, feta, bleu cheese, cheddar cheese, cucumbers, onion, carrots, beets, olives, peppers, chickpeas, pecans, curry peanuts, and sunflower seeds
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| Protein toppings |
Bacon, ham, turkey, salami, and tofu
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| Dressings include |
Caesar, ranch, Italian, mango vinaigrette, and sesame ginger
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| Soup and salad bar |
| Soup and salad bar |
Pick any two soups to accompany the salad bar
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| Composed |
| Bacon Wrapped Fig |
Stuffed with goat cheese
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| Ratatouille |
In a parmesan cup
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| Tuna Tartar |
With mango salsa in a cucumber cup
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| Bacon Wrapped Asparagus |
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| Zucchini Ribbons |
Stuffed with goat cheese, mint, and endive
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| Asian Shrimp |
Marinated in sweet chili sauce and topped with Mandarin orange
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| Caribbean Shrimp |
Marinated in jerk sauce and topped with mango and cilantro
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| Tempura Shrimp |
With mango salsa
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| Arancini Funghi |
With wild mushroom and roast red pepper coulis
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| Arancini Proscuitto |
With truffle cream sauce
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| Scallop Ceviche |
On a lime wedge with chili sugar spice and cilantro
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| Deviled Egg |
With crab and white truffle oil
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| Pickled Radish |
With goat cheese mousse and lemon confit
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| Halloumi |
On a watermelon wedge with basil pesto and mint coulis
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| Crostini |
| Fresh Mozzarella |
Pesto marinated, with fresh tomato and artichoke olive relish
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| Spinach and Artichoke |
With tomato chutney
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| Tomato Confit |
With goat cheese mousse
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| Pickled Pepper Trio |
With goat cheese mousse
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| Smoked Salmon Mousse |
With capers and chives
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| Wild Mushroom Ragout |
With gorgonzola cream
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| Gorgonzola Mousse |
With candied pecan and apple wedge
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| Balsamic Goat Cheese Mousse |
With pineapple salsa
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| White Anchovy |
With arugula pesto, fried caper, and pickled red onion
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| Brie |
With orchard chutney
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| Beef Carpaccio |
With shaved Parmesan and balsamic reduction
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| Profiterole |
| Cashew curry chicken salad |
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| Wild mushroom and fresh herb |
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| Gougeres with gruyere cheese |
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| Pulled BBQ pork with guacamole and fresh corn salsa |
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| Canapé |
| Sweet Potato Chip |
With boursin, bacon jam, and chive
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| Duck Nacho |
With manchego, guacamole, fresh tomato, sriracha sour cream, and scallions
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| Polenta Cakes |
With sundried tomato, goat cheese, and caramelized onion
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| Roast Red Pepper Polenta Cakes |
With BBQ glazed chicken and scallions
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| Guacamole Corn Cups |
With fresh corn salsa
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| Roast Eggplant |
On puff pastry with tomato jam and herbed goat cheese
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| Tuna Sashimi |
Seared tuna on a wasabi rice cracker with sriricha sour cream and chive
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| Parsnip Puree |
On puff pastry with mushroom ragout
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| Parsnip Puree |
On a beet chip with bacon jam and chive
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| Served Warm |
| Vegetable Potsticker |
With ponzu dipping sauce
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| Chicken Potsticker |
With ponzu dipping sauce
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| Phyllo Samosa |
Potato, vegetables, and curry
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| Spanakopita |
Spinach, onion, garlic, and parmesan
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| Pear and Brie Phyllo |
Burgundy poached pear and double cream brie
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| Crab in Phyllo |
Jumbo lump crab, onions, and peppers
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| Mini-Egg Roll |
With sweet and sour sauce
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| Chicken Quesadilla |
With cilantro sour cream and guacamole
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| Meatballs |
Served in a wild mushroom sauce, Swedish sauce, or BBQ sauce
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| Shrimp Beignets |
With dynamite sauce
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| New England Crab Cakes |
With red pepper remoulade
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| Asian Crab Cakes |
With ginger aioli
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| Vegetable Stuffed Mushroom |
Topped with gruyere and red pepper coulis
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| Lollipop Lamb Chop |
With mint coulis
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| Chicken Wings |
Traditional, buffalo, BBQ, or tequila lime
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| Chicken Osso Bucco |
Beer braised and served coated in a spicy braising reduction
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| Crispy Cauliflower |
Cauliflower and boursin cheese puree flash fried
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| Crispy Mushroom Cap |
With truffle cream
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| Twice Baked Fingerling Potato |
Topped with bacon, cheddar cheese, and chive sour cream
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| Cheddar Jalapeno Poppers |
With avocado ranch
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| Petite Quiche |
An assortment
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| Parmesan Crusted Peppadew |
Stuffed with goat cheese
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| Stuffed Brie |
Stuffed with orchard chutney and wrapped in puff pastry
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| Brie Encroute |
Brie wrapped in puff pastry and served with apricot orange marmalade
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|
| Mini-Pizza Tarts |
An assortment of pizza fillings served in a savory tart shell
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| Cuban Roll |
Ham, pork, Gruyere, mustard, and dill pickle in a spring roll wrapper
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| Served Cold |
| Fresh Vegetable Spring Roll |
Fresh Asian vegetables rolled in rice paper
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| Duck Spring Roll |
Duck confit and Asian vegetables rolled in rice paper
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| Shrimp Cocktail |
With fresh lemon and cocktail sauce
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| Asian Flank Steak Platter |
With hoison BBQ dipping sauce
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| Tuna Sashimi Platter |
Yellowfin Tuna blackened and seared, with wasabi and pickled ginger
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| Assorted Sushi Platter |
With pickled ginger, wasabi, and soy sauce
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| Grilled Vegetable Basket |
Assorted vegetables grilled and dressed each in their own flavorings
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| Smoked Salmon Platter |
With capers, red onion, and egg
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| Hummus Trio |
Traditional hummus, cilantro hummus, and roast red pepper hummus
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| Fresh Fruit Platter |
Assorted fruit artfully displayed
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| Seafood Ceviche |
Scallops, salmon, and shrimp in a citrus marinade
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| Domestic Cheese Platter |
A variety of domestic cheeses served with crackers
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| Imported Cheese Platter |
A variety of artisanal cheeses from around the world with crackers
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| 7-Layer Dip |
Black beans, guacamole, sour cream, cheddar cheese, onion, tomato, and lettuce served with house made smoked paprika tortilla chips
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| Beef |
| Whole Roasted Tenderloin |
USDA choice tenderloin rubbed and slow roasted to perfection with your choice of sauce: Red wine demi-glace, marsala wine demi-glace, wild mushroom, chasseur, brandy peppercorn, and rustic italian
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| Prime Rib |
Dry rubbed and slow roasted to perfection. Served with natural aus-jus
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| Roasted Garlic and Rosemary Prime Rib |
Encrusted with a rosemary-garlic coating and slow roasted to perfection. Served with natural aus-jus
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| Beef Brochette |
Coulotte steak marinated for 24 hours in our house marinade and skewered with peppers, onion and squash. Grilled and topped with house made glaze
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| Asian Flank Steak |
USDA choice flank stead marinated for 24 hours in our Asian marinade. Grilled to perfection and topped with a pineapple soy glaze
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| Chilean Skirt Steak |
Dusted with coffee chili rub, grilled, and topped with chimichurri sauce and sautéed peppers and onions
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| Asian Short Rib |
Slowly braised and coated in our secret Asian glaze
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| Traditional Short Rib |
Slowly braised and coated in the natural reduction of braising liquids
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| Beef Burguignon |
The French classic stew with potatoes, carrots, and pearl onions
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| Chicken |
| Italian Stuffed Chicken |
A roulade of chicken stuffed with prosciutto, spinach, and romano cheese. Served with tomato basil sauce
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| Mediterranean Stuffed Chicken |
A roulade of chicken stuffed with roast red peppers, spinach, kalamata olives, and capers. Served with a parmesan cream sauce
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| Southwest Stuffed Chicken |
A roulade of Chicken stuffed with roast poblano, black beans, and Queso Fresco. Served with sweet corn puree
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| Asian Chicken |
Chicken breast coated in sesame seeds and sautéed. Topped with a sweet chili soy glaze and Mandarin orange yuzu beurre blanc
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| Chicken and Portabella |
Sautéed chicken breast topped with a portabella sherry wine cream sauce and crispy leeks
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| Creole Chicken |
Sautéed chicken breast topped with a spicy creole tomato sauce
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| Island Chicken |
Sautéed chicken breast topped with a pineapple mango salsa and cilantro coulis
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| Blackened Chicken |
Spice rubbed chicken breast sautéed and topped with a black bean sauce
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| Michigan Classic |
Sautéed chicken breast with Traverse City dried cherries, mushrooms, fresh basil and a sherry wine sauce
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| Pork |
| Pork Tenderloin |
Spice rubbed and roasted. Topped with a stone ground mustard demi-glace
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|
| Southwest Pork Tenderloin |
Blackened pork tenderloin served with black bean sauce and fresh corn salsa
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|
| Asian Pork Tenderloin |
Spice rubbed with Chinese 5 spice. Topped with an apple cider fennel reduction and mirin braised cabbage
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|
| BBQ Baby Back Ribs |
Smoked baby back ribs slow roasted and basted in BBQ
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|
|
| Pulled Pork |
Slow braised and sauced with Sweet Baby Ray's BBQ and served with rolls
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|
| Seafood |
| Sesame Salmon |
Fresh Scottish salmon coated in sesame seeds and topped with port plum and orange miso sauces
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| Blackened Salmon |
Spice rubbed Scottish salmon served with a fresh corn emulsion
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| Midwest Salmon |
Pan seared Scottish salmon served with a sweet pea puree and topped with bacon vinaigrette
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| Grilled Salmon |
Topped with BBQ sauce and served over black bean sauce and topped with fresh corn salsa
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| Asian Sea Bass |
Chilean Sea Bass topped with cherry tomatoes, capers, and garlic. Topped with sweet soy vinaigrette
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| Mediterranean Sea Bass |
Herb crusted Chilean Sea Bass served over a rustic tomato sauce
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| Lake Superior Whitefish |
Topped with lemon caper beurre blanc
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| Herb Crusted Whitefish |
Topped with lemon confit
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| Grilled Ruby Trout |
Topped with fresh parsley pesto
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| Pretzel Crusted Walleye |
Topped with stone-ground mustard sauce
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| Seared Scallops |
Topped with chimichuri sauce
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| Garlic Shrimp |
Topped with fresh herbs
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| Coconut Shrimp |
Topped with mandarin orange yuzu beurre blanc
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| Jambalaya |
Shrimp, Andouille sausage, peppers, and onions stewed in tomatoes and served over a bed of dirty rice
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| Vegetarian/Vegan |
| Portabella Wellington |
Portabella mushroom cap stuffed with gruyere, duxelle, and spinach. Wrapped in puff pastry and served with a vegetable demi-glace
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| Wild Mushroom Polenta |
Topped with gorgonzola cream sauce
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| Southwest Enchilada |
Fresh grilled vegetables and Manchego cheese rolled in flour tortillas. Served on Black Bean sauce and topped with cilantro sour cream and fresh corn salsa
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| Vegetable Roulade |
Caponata rolled in an eggplant skin topped with cauliflower cream sauce
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| Thai Pasta |
Lo-mein noodles coated in a soy glaze and tossed with stir fried veggies and served with a coconut curry sauce
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| Eggplant Parmesan |
Herb and panko crusted eggplant medallions fried and served on tomato basil sauce and topped with Parmesan and fresh basil
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| Starches |
| Jasmine Rice Pilaf |
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| Wild Rice Pilaf |
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| Potato Croquette |
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| Potato Onion Pie |
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| Creamy Herb Polenta |
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| Garlic Smashed Redskin Potato |
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| Truffle Mashed Potato |
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| Herb Roasted Redskin Potato |
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| Gnocchi |
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| Macaroni and Cheese |
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| Vegetables |
| Green Beans |
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| Asparagus |
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| Fresh Corn |
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| Bourbon Glazed Carrots |
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| Root Vegetable Sauté |
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| Ratatouille |
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| Stir-Fried Vegetables |
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| Food Stations |
| We bring the food, toppings, and chefs. Your guest customizes their plate |
| Mashed Potato Bar |
Idaho potatoes, garlic mashed red skins, and sweet potato russet blend. Toppings include sour cream, green onion, bacon, duck confit, garlic shrimp, cheddar cheese, Sauces include chicken gravy, broc
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| Latin Fajita Bar |
Skirt steak or chicken Toppings include sour cream, diced onion, cheddar cheese, sour cream, guacamole, lettuce, jalapeno, and diced tomato; Served with spicy rice and refried beans
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| Latin Fajita Bar |
Skirt steak or chicken. Toppings include sour cream, diced onion, cheddar cheese, sour cream, guacamole, lettuce, jalapeno, and diced tomato. Served with spicy rice and refried beans
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| Asian Stir Fry Bar |
Toppings include, steak, shrimp, chicken, zucchini, yellow squash, broccoli, onion, carrot, celery, baby corn, bamboo shoots, bean sprouts, peppers, fresh ginger, and fresh garlic. Sauces include a T
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| Kobe Slider Bar |
Mini Angus beef hamburgers and BBQ pulled pork served on a Hawaiian roll. Toppings include cheddar cheese, gruyere cheese, bleu cheese, American cheese, onion, tomato, pickle, guacamole, bacon jam, b
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| Nathan's Hot Dog Coney Bar |
All beef Nathan's hot dog served with a potato bun. Toppings include diced onion, pickles, chili, cheddar cheese, jalapeno, diced tomato, bacon, ketchup, mustard, pickle relish, sauerkraut and guacam
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| Italian Pasta Bar |
Tri-color bowtie and penne. Toppings include chicken, shrimp, steak, caramelized onion, peppers, mushrooms, roast fennel, cherry tomatoes, pesto, roast garlic, fresh garlic, and parmesan-reggiano, Sa
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| Sushi Bar |
Fresh rolled sushi to order by Mélange's own sushi chefs
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| Dessert |
| Assorted Finger Pastries |
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| Cookies and Brownies |
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| House made Ice Cream and Sorbet |
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| Mini-Cupcake Display |
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| Cake Ball Display |
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| Cakes |
set up a no-cost consultation with our professionally trained pastry chef to design and create the perfect cake for your occasion
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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