Four-Course Menu

App: Beef Tartar. Smoked beef tartar with mustard, shallot, and herb dressing. House-made dill pickles, farm fresh egg aioli, herbed bread crumb, and duck fat gremolata. Served with housemade potato chips.

Salad: Autumn Salad. Fresh kale tossed with tri-colored quinoa, maple-roasted sweet potatoes, tart Michigan cherries, pickled red onion, dried cranberries, and toasted pepitas. Maple and mustard vinaigrette. (Pre-dressed.)

Entree: Duck 5 Ways. Smoked duck breast brushed with Michigan apple cider molasses, duck demi-glace, vegetable hash with sweet potato, kale, duck confit, duck fat maple, and orange vinaigrette. Herbed breadcrumb, duck fat gremolata, and confit orange.

Dessert: Chocolate Orange Marquise. Chocolate marquise, brown butter orange sponge cake, orange gelate, and orange pastry cream.

Four courses: $62 (Smaller portions but enough to share.)

A la carte is not available for #RWGR offerings. No substitutions, please.

#RWGR COcktail offerings
Duck-fat Washed Old Fashioned: Green Door Oaxacan Whiskey, washed with Duck Fat. Rich demerara simple syrup, Orange bitters, garnished with confit orange slices.

Adult Capri Sun: Strawberry Bourbon Smash. Old Forester bourbon, summer strawberries, fresh lemon juice, and oleo sacchurum, frozen into a slushie and served in a Capri sun pouch with a bendy straw.

Curated Wine Offering: Justin Isosceles, $115 per bottle.