Our fire-roasted feta & olives are back — finished with orange, olive oil, herbs, and fresh-roasted bread. A Sylvan favorite has returned🫒🍊
📹: @anna.ryannn
Get it while you still can!
Coming off the menu tomorrow: Ramp & Hummus — charred ramps, lemon sesame hummus, smoked paprika, sumac, pepitas, sunflower seeds, olive oil, and warm flatbread.
Meet the Passion Project 🍊
Blanco tequila, passion fruit, aloe, lime, cinnamon, and orange essence.
A little sunshine in a glass for the weekend ahead ✨
Spring is here — exploding with fresh flavors and vibrant colors 🌱✨
Featuring our new vegan dish: Braised Fennel & Farro with peas, fennel, watermelon radish, charred lemon, and a lemon-mint vinaigrette 🍋
A few fresh additions are sprouting on the menu 🌿
New on the menu:
• Braised fennel & farro with peas, watermelon radish + lemon-mint vinaigrette
• Grilled Eagle Creek rainbow trout with charred spring onion salsa
• Miso-glazed Michigan mushrooms with white miso butter
• Charred baby bok choy with anchovy butter + chili garlic crisp
Bright flavors, longer days, and a few new favorites to try.
