Welcomes U of M Graduates,
Friends and Family
Dinner Menu
Starters
(gf) Large Tempura Shrimp, wanton chips, spicy Thai sauce, and bell pepper ginger salad 15
Braised Pork Belly, pickled vegetable slaw, Asian barbeque sauce, steam buns 15
(gf) Duck and Chicken liver mousse, toast points, apple chutney 12
Mercy's turkey dumplings 3 for 5, 6 for 8
(V2 gf) Burmese eggplant puree, toast points 8
Soups and Salads
(V,GF) Artisan Mix, asparagus, bacon, shitake mushrooms, mirin and shallot vinaigrette 10
(V2, GF) Fresh Romaine, carrots, cucumbers, red peppers, scallions, carrot ginger vinaigrette 8
salad “add ons:” 8oz grilled chicken breast 6 sauté shrimp 9
(V2,GF) Seasonal vegetarian soup over mung bean noodles 5
Clam and Mussel chowder, garlic torsade 9
( V2,GF) Seasonal house salad - side - 4
Plates
(GF) *Fresh Alaskan Halibut, 8oz skin-on pan seared, warm crab and potato salad, citrus beurre blanc 36
(gf) Curry-brined Bone-in Chicken Breasts, spring onion mashed potatoes, honey soy reduction, caramelized lemons, steamed vegetables 24
(GF)* Pan-seared Scallops, garlic and parsley coulis, saffron risotto, micro greens, and white truffle oil 29
(GF)*Grilled 14oz Dry-aged certified prime rib eye, foie gras compound, spring onion mashed potatoes, veal jus lie,
steamed vegetables 42
(V2,GF) Crispy Organic Tofu, coconut parsley coulis, wilted spinach, caramelized onions, jasmine rice 21
(gf)* “Steak Frites,” certified prime 6 oz. strip and fries with steamed vegetable 24
(gf) Ono Kautswe, Burmese coconut-chicken soup over noodles, with condiments 15