First Course Bell’s Kalamazoo Stout Greenfield Village herb focaccia Peppercorn and sea salt focaccia Infused olive oil, whipped Caulder’s butter Farmstead Cheese and TMZ Farm buffalo summer sausage
Second Course Bell’s Oberon Heirloom tomato and caramelized onion panzanella Cider vinaigrette and micro greens
Third Course Bell’s Two Hearted Grain mustard fire roasted Tandoori Chicken Ann Arbor goat cheese creamed corn, charred tomato salsa
Entrée Bell’s Amber Honey barbequed apple fed pulled Berkshire Hog Roasted chili stone milled corn bread Grilled squash and zucchini Rosemary roasted Michigan potatoes Corn relish, bread and butter pickles
Dessert Bell’s Pale Ale Caulder’s buttermilk pie Michigan blueberry linzer pie Vanilla sauce Minted local melon