Asparagus and garlic scape salad with Asian vinaigrette and Michigan-farmed shrimp
Beet ravioli with sage butter sauce and poppy seeds.
Pea shoot and sugar snap pea salad with fresh herbs and preserved lemon cream.
Seared scallop with crispy prosciutto and minted peas.
Duck breast with beets and caramelized rhubarb.
Cheese - pecorino, sapore del piave, and mountain gorgonzola.
Vanilla bean panna cotta with port poached rhubarb, pickled rhubarb, strawberries and crispy almond phyllo.
Chocolate covered strawberries