Wednesday, April 2

Spring Cabbage, Ham, and Rosemary Soup $6

Red Wine Braised Duck Legs with Michigan Cherry and Goat Cheese Salad $14

Roast Chicken with Gazpacho Salad $12

Poached Egg with Ragout of Roasted Vegetables $12

Scallops with Sardinian Couscous and Abbamele $15

Blueberry and Lemon Cream Tartlets $6.50