Our Menus: The Chef's Lab
Vegetables
Roasted, sautéed, glazed, and braised vegetable preparations. Asparagus, broccoli, carrots, corn, green beans, mushrooms, and vegetable medleys with flavored butters, glazes, and sauces that make vegetables worth eating.
Need help selecting vegetables that complement your menu or accommodate dietary preferences? We'll guide you through seasonal options and preparation styles.
Regulatory authorities with the State of Michigan encourage you to ask us about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.