Seasonal menus built around Michigan produce, protein from regional farms, and scratch-made sides. Sample offerings below. Final menus are customized to your event.
Pricing at a glance. Basic buffet runs $20 to $35 per person, plated dinner $45 to $75, and premium plated or multi-station service $100 and up. Actual pricing depends on event scope, guest count, staffing, rentals, and bar service. Every proposal is itemized. No hidden fees.
Every menu below includes vegan, vegetarian, and gluten-free options by default. Kosher-style, halal, nut-free, dairy-free, and other allergen-specific plates available on request. Notify us during planning and we build them into the menu, not as an afterthought.
| Item | Description | Per Piece |
|---|---|---|
| Caprese Skewers | Cherry tomato, fresh mozzarella, basil, balsamic glaze (vegetarian, gluten-free) | $2.50 |
| Bacon-Wrapped Dates | Medjool dates stuffed with goat cheese, wrapped in applewood bacon | $3.25 |
| Smoked Whitefish Cakes | Great Lakes whitefish, herb aioli | $3.75 |
| Vegan Stuffed Mushrooms | Cremini caps, wild rice, herbs, toasted walnut (vegan, gluten-free) | $2.75 |
| Tenderloin Crostini | Beef tenderloin, horseradish cream, pickled shallot | $4.00 |
| Seasonal Bruschetta Board | Rotating seasonal toppings on grilled sourdough (vegetarian) | $2.25 |
| Entree | Description | Per Plate |
|---|---|---|
| Pan-Seared Chicken | Airline breast, lemon thyme jus, seasonal grain (gluten-free option) | $28 |
| Herb-Crusted Pork Loin | Michigan pork, cider apple reduction, root vegetables | $32 |
| Beef Short Rib | Red-wine braised, roasted garlic mash, crispy shallot | $42 |
| Filet Mignon | 6 oz filet, bordelaise, confit potato, seasonal greens | $58 |
| Great Lakes Walleye | Pan-fried, brown butter caper sauce, wild rice pilaf | $38 |
| Mushroom Wellington | Portobello, spinach, cashew cream in puff pastry (vegan option available) | $26 |
| Cauliflower Steak | Harissa-glazed, chickpea, pomegranate (vegan, gluten-free) | $24 |
| Side | Description | Per Person |
|---|---|---|
| Roasted Root Vegetables | Carrot, parsnip, beet, fennel, thyme (vegan, gluten-free) | $4.50 |
| Yukon Gold Mash | Butter, cream, chive (vegetarian, gluten-free) | $4.25 |
| Wild Rice Pilaf | Cranberry, toasted pecan, fresh herbs (vegan option) | $4.75 |
| Garden Salad | Mixed greens, shaved vegetables, house vinaigrette (vegan, gluten-free) | $5.50 |
| Michigan Apple Salad | Baby greens, apple, blue cheese, candied walnut, cider vinaigrette | $6.50 |
| Seasonal Grilled Vegetables | Rotating selection with olive oil and sea salt (vegan, gluten-free) | $5.25 |
| Dessert | Description | Per Plate |
|---|---|---|
| Individual Cheesecake | Classic New York, seasonal fruit compote | $7.50 |
| Flourless Chocolate Torte | Dark chocolate, raspberry coulis, whipped cream (gluten-free) | $8.25 |
| Apple Crumble | Michigan apples, oat streusel, vanilla bean ice cream | $7.25 |
| Vegan Chocolate Mousse | Avocado-based dark chocolate mousse, coconut whip (vegan, gluten-free) | $7.75 |
| Dessert Station (Assorted) | Minis, bars, tartlets, fruit. 3 pieces per guest | $12.00 |
| Late-Night Snack Bar | Slider bar, mac and cheese cups, chicken and waffle bites | $14.00 |
Plated dinners, home and backyard events, milestone birthdays, rehearsal dinners. Typical all-in: $55 to $110 per guest including food, staffing, and basic rentals.
Most weddings, corporate dinners, and nonprofit galas fall here. Typical all-in: $65 to $135 per guest depending on service style and bar inclusion.
Corporate galas, large weddings, association banquets. Buffet or station service is typical. Per-guest pricing often drops slightly at volume. Typical all-in: $55 to $120 per guest.
Menu complexity, service style (buffet vs plated vs stations), staffing ratio, rentals (linens, china, glassware), bar service, travel to venue, and day of week. Weekday corporate events are often 10 to 15 percent below weekend wedding pricing.