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"This three-course offering is inspired by my earliest experiences with food in
Michigan. Spring was spent in the woods and on the water with my dad—fishing and foraging—while summers were shaped by my grandmother, who taught me to cook from what was growing around us.
The menu reflects that progression: a first course rooted in the woods with wild mushrooms and spring ingredients, a fish course inspired by time spent on the water, and a simple dessert that draws from the kind of baking I grew up with.
Rather than a formal event, this will be offered as a featured in-house menu during Forest to Fork, allowing guests to experience a meal that is personal, seasonal, and grounded in place."
Chef Josh Morrison
Wild Mushroom & Spring Garlic Toast
Grilled sourdough, jammy egg, lemon and fresh herbs
Crispy Skin Trout with Fennel & Orange Salad
Delicate trout paired with shaved fennel, fresh dill, shallots and citrus segments, dressed in a bright citrus vinaigrette and garnished with toasted almonds, chive oil and micro dill
Warm Blueberry Streusel Cake
Lemon coulis, whipped cream, candied lemon