dry-rub roasted, peach bbq, pickled onion, peanuts, & cilantro.

Pork Rib Special

a summery Panzanella special to help beat the heat.

Vanilla Butter Poached Lobster

Sauvignon Blanc

Txakoli

Chardonnay

JCB | France

Sparkling Rosé

Chanrion 'Effervescence | France

Brut

Sparkling

ask for daily housemade selection

local mushroom medley, miso glaze, coconut grit cake, furikake, scallions

MISO MUSHROOMS

4oz sesame & spice crusted ahi tuna seared rare, with wakame & red cabbage slaw, sweet soy & yuzu reduction, scallions, & house pickled ginger

AHI TUNA

4oz seared crab cake atop local lettuce with kimchi mayo, pickled red onions, & crispy garlic

CRAB CAKE

grilled & marinated boneless chicken thigh, piri piri sauce, cucumber raita, microgreens, parsley oil

PIRI PIRI CHICKEN

rustic dough, fig-gochujang jam, speck, mozzarella, ruby's chili crunch oil

FLATBREAD

local asparagus, blackened & grilled. served with a feta crema, duck prosciutto, microgreens, & olive oil

GRILLED ASPARAGUS

bob's smoked salmon, chive cream, caperberries, field & fire baguette

SMOKED SALMON BRUSCHETTA

ground duck, cubed pancetta, lemon & garlic labneh, cumin & orange peel pickled carrots, scallions, roasted grapes, sesame seeds, crispy garlic, parsley oil

DUCK MEATBALLS

brie, phyllo dough, local apple, michigan honey, field & fire baguette

BAKED BRIE

arugula & mixed greens, heirloom cherry tomatoes, cucumber, pearl mozzarella, sunflower seeds, strawberry balsamic vinaigrette

SPRING SALAD

SOUP OF THE DAY

DEVILED EGGS

field & fire sunflower flax seed bread, housemade butters

BREAD & BUTTER

Preheat oven to 275°F (135°C) or prepare indirect heat on a grill for low-and-slow cooking. Pat ribs dry with paper towels. If present, remove silver skin (membrane) from the bone side by sliding a knife under the membrane at one end, loosening it, and pulling it off with a paper towel for grip.

Prepare ribs

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, ground coriander, and cayenne pepper. Mix thoroughly so sugars and spices are evenly distributed.

Make dry rub

Lightly brush both sides of the ribs with the neutral oil to help the rub adhere. Sprinkle the dry rub liberally over both sides, pressing gently so it sticks. Let the ribs rest at room temperature for 20–30 minutes to allow the rub to hydrate; or cover and refrigerate for up to 2 hours for deeper flavor (bring back to room temperature before cooking).

Apply rub

Place ribs bone-side down on a foil-lined sheet pan or in a roasting pan. Cover tightly with foil (or place in a covered roasting dish). Roast in the preheated 275°F oven for 2.5–3 hours, until the meat is tender and pulls back from the bones about 1/4–1/2 inch. If using a grill, set up for indirect heat at roughly the same temperature and cook with the lid closed for the same time, adding wood chips for smoke if desired.

Roast low and slow

While ribs cook (start about 45–60 minutes before ribs finish), place the diced peaches, ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, hot sauce (if using), salt and pepper into a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until peaches are very soft and sauce has slightly thickened.

Cook sauce

Use an immersion blender or transfer to a blender and puree until smooth (or leave slightly chunky if preferred). Return sauce to pan, stir in butter until melted, taste and adjust seasoning. Keep warm until ready to brush on ribs. Reserve about 1/2 cup of sauce for serving.

Blend & finish

Combine apple cider vinegar, water, sugar, salt, and optional aromatics in a small saucepan and bring to a simmer to dissolve sugar and salt. Remove from heat and pour over thinly sliced red onion in a jar or heatproof bowl. Let cool to room temperature (about 20–30 minutes) — they will be ready to eat after 30 minutes but are best after at least 1 hour in the refrigerator. Drain before using.

Quick pickle

When ribs are tender (after the low-and-slow roast), increase oven temperature to 425°F (220°C) or preheat a hot grill/ broiler. Uncover ribs and generously brush the top with the peach BBQ sauce. Place under broiler, in the hot oven, or over direct heat on the grill for 6–8 minutes, watching carefully, until sauce is bubbling and slightly caramelized. Brush a second light coat if desired and caramelize another 1–2 minutes. Remove and let rest 5–10 minutes.

Glaze and crisp

Slice ribs between the bones into individual portions. Arrange on a platter or on buns/rice. Top with a handful of pickled red onions, a sprinkle of roughly chopped dry roasted peanuts, and a generous scattering of chopped fresh cilantro. Serve with lime wedges and reserved peach BBQ sauce on the side. Drizzle a teaspoon of finishing oil over cilantro if you want a glossy finish.

Slice and garnish

Serve hot with additional sauce and lime wedges. Leftover ribs keep refrigerated for up to 3–4 days; reheat gently in a low oven (300°F / 150°C) covered with foil and refresh with a little extra sauce to prevent drying.

Serving suggestion & storage

pork spare ribs (or baby back ribs)

kosher salt

black pepper, freshly ground

paprika (sweet or smoked, your choice)

brown sugar, packed

garlic powder

onion powder

ground cumin

ground coriander

cayenne pepper

neutral oil (vegetable or canola)

fresh ripe peaches, peeled and diced (or frozen/thawed)

ketchup

apple cider vinegar

brown sugar

Dijon mustard

Worcestershire sauce

hot sauce (optional)

salt

black pepper

butter

red onion, thinly sliced

water

granulated sugar

optional aromatics (peppercorns, bay leaf)

dry roasted peanuts, roughly chopped

fresh cilantro, roughly chopped

lime wedges

optional finishing oil

soft buns or rice

extra peach BBQ sauce

If using live lobster tails, chill and dispatch/prepare per your usual method or have your fishmonger pre-split. For home preparation: using kitchen shears, cut down the top shell lengthwise to the tail fan and loosen meat from shell, keeping it attached at the base; lift meat and rest it on top of the shell (butterfly). Pat lobster meat dry with paper towel. If using pre-cooked tails, simply thaw completely and pat dry.

Prepare lobster tails

Split the vanilla bean lengthwise and scrape seeds into a small saucepan. Add the scraped pod, unsalted butter, and heavy cream. Warm over low heat until butter is fully melted and the mixture reaches a gentle shimmer (do not boil). Add salt, white pepper, lemon zest, and lemon juice. Maintain on the lowest heat to keep warm (about 140-150°F / 60-65°C) for poaching. Taste and adjust seasoning—the vanilla should be fragrant but subtle.

Make vanilla butter

Place lobster tails (meat side down) in a shallow skillet or sauté pan just large enough to hold them in a single layer. Pour the warm vanilla butter over the tails so meat is submerged or mostly covered. Keep temperature at a very gentle simmer — tiny bubbles at the edge, approximately 140-150°F (60-65°C). Poach until lobster meat is opaque and just cooked through: 6-8 minutes for raw tails (~6-8 oz each), depending on thickness; pre-cooked tails only need to be warmed through 2-3 minutes. Carefully transfer lobster to a plate and let rest 1-2 minutes. Reserve poaching butter for dressing the salad and finishing.

Poach lobster gently

Toss bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a sheet pan and toast in a 400°F (200°C) oven 8-12 minutes, turning once, until golden and crisp. Alternatively, pan-toast in 1 tablespoon olive oil over medium heat until crunchy. Remove and cool slightly.

Toast the bread

Combine the tomato pieces, cucumber slices, and thinly sliced red onion in a large bowl. Add torn basil leaves.

Prepare vegetables

Whisk together remaining 2 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar with the reserved vanilla poaching butter (strain to remove vanilla pod and any solids if desired) — use about 2-3 tablespoons of the strained butter, or more to taste. Season with flaky sea salt and freshly ground black pepper. Pour dressing over the tomatoes and vegetables, toss gently to combine. Add toasted bread cubes and toss once more to coat; allow salad to sit 5-10 minutes so bread soaks up dressing but remains slightly chewy.

Make dressing and assemble salad

Toss the microgreens or baby arugula lightly with the 1 tablespoon olive oil and a small pinch of salt. Divide the panzanella among 4 plates.

Dress and plate

Cut each poached lobster tail into 2-3 pieces crosswise or fan the butterflied meat and place atop each portion of salad. Spoon a little of the warm reserved vanilla butter over the lobster and finished salad for gloss and flavor. Scatter optional fine breadcrumbs for crunch and additional torn basil or microgreens.

Top with lobster

Serve immediately with lemon wedges on the side for additional brightness. Recommend chilled white wine or rosé. Leftover dressing and butter can be refrigerated and reused within 48 hours.

Serve

live lobster tails (or pre-cooked tails, thawed)

unsalted butter

heavy cream

vanilla bean

white pepper

lemon zest

fresh lemon juice

day-old crusty bread (sourdough or country loaf), cut into 1-inch cubes

ripe tomatoes (mixed heirloom or vine-ripe), cut into bite-size pieces

English cucumber, seeded and sliced 1/4-inch

fresh basil leaves, torn

extra-virgin olive oil

red wine vinegar

fleur de sel or flaky sea salt

microgreens or baby arugula

fine breadcrumbs (optional, for extra crunch)

extra-virgin olive oil (for drizzling)

lemon wedges

Check the bottle label to confirm it is a Sauvignon Blanc, note vintage and producer if desired. Ensure cork or screwcap is intact and the bottle is free of damage.

Inspect bottle

Place the bottle upright in the refrigerator for at least 2 hours prior to serving. Ideal serving temperature for Sauvignon Blanc is 45–50°F (7–10°C).

Chill wine (refrigerator method)

If short on time, fill a wine bucket or large container with 2 cups of ice and 1 cup cold water, then submerge the bottle for 15–20 minutes until chilled to the desired temperature. Rotate bottle gently halfway through to evenly cool.

Quick chill (ice bucket method)

If cork-sealed: dry the neck, remove foil, and use a corkscrew to remove the cork cleanly without crumbling. If screwcap: wipe the rim and twist off. Wipe the bottle lip with a clean cloth or napkin to remove any residue.

Open the bottle

Hold the bottle at the base or by the neck and pour gently into a chilled white wine glass. Fill to roughly one-third to one-half full (about 5–6 oz / 150–180 ml) to allow aromas to concentrate.

Pouring

If desired, serve with a lemon or lime wedge on the side or a small sprig of fresh mint placed adjacent to the glass. Do not add juice or muddle into the wine — these are only visual/olfactory accents.

Optional garnish

Encourage tasting for aroma first (citrus, green apple, grass, gooseberry common). Serve at 45–50°F. Replace the bottle in the bucket or refrigerator between pours to maintain temperature. Recork or screw cap closed and store upright.

Tasting notes & serving

Sauvignon Blanc (bottle)

Ice (for quick chill or bucket)

Cold water (if using ice bucket)

Wine bucket or large container

Wine glass (white wine glass)

Lemon or lime wedge (optional)

Fresh mint sprig (optional)

Sanitize all equipment. If using fresh grapes, press and collect approximately 5 L of must. If using purchased neutral white wine as a base, combine 4.5 L base + 0.5 L Chardonnay/Viura to reach ~5 L and add more fresh juice if available to introduce regional varietal character.

Prepare and adjust must

Dissolve 1 tsp potassium metabisulfite (Campden equivalent) into a small amount of clean water and add to the must. Mix gently and let sit 24 hours to eliminate wild yeast and bacteria before inoculation.

Sanitize with Campden

Measure must acidity (TA) and pH. Txakoli is bright and high-acid; target TA ~6.5-7.5 g/L (as tartaric) and pH 3.1–3.4. If TA is low, add tartaric acid 1 tsp dissolved and recheck. If acid is excessively high, only then add small amounts (0.25 tsp) potassium carbonate incrementally and re-measure. Mix thoroughly between adjustments.

Measure and adjust acid

Rehydrate the selected wine yeast (Lalvin QA23 or EC-1118) per manufacturer instructions: sprinkle 1 tsp into 10–20 ml of 35°C sterile water with a pinch of sugar, let sit 15 minutes, then gently swirl to resuspend.

Prepare yeast

Add rehydrated yeast to the must and stir gently to oxygenate for the first 30–60 minutes (do not over-oxygenate later). Add 0.5 tsp yeast nutrient at inoculation to support a healthy fermentation.

Inoculate and nutrient addition

Allow fermentation in a sanitized fermenter at cool temperatures typical for Txakoli: 12–16°C (54–61°F). Expect an active fermentation for 7–14 days. Monitor specific gravity until it drops to ~1.000–0.995 (dry). Maintain cool temperature to preserve aromatics and to produce the crisp, slightly green apple, citrus character of Txakoli.

Primary fermentation

When primary fermentation is complete, rack the wine off gross lees into a clean carboy. Allow a short sur lie period (2–4 weeks) at cool cellar temperature (8–12°C) to develop slight mouthfeel without heavy autolysis. Stir lees gently once or twice if you want a bit more texture (optional).

Rack and age on light lees

After sur lie aging, chill the wine to 0–2°C for 7–14 days to precipitate tartrates and promote clarity. Rack off cold-settled crystals and fine as needed (bentonite or Kieselsol/Chitosan) to achieve a bright pale straw appearance typical for Txakoli.

Cold stabilization and clarification

Check final acidity and flavor. If needed, make minor adjustments for balance. Add a small sulfite dose (follow local winemaking guidelines) to achieve ~30 ppm free SO2 for bottling to protect freshness.

Final adjustments and sulfite

Traditional Txakoli is slightly effervescent but can be made as still. For a faint spritz (petillant), bottle condition. If still, bottle and close with corks or screwcaps. If bottle-conditioning, dissolve 6 g dextrose priming sugar into a small volume of warm water, cool, then add evenly to 5 L of wine prior to bottling.

Decide still or lightly effervescent

Fill six 750 ml sanitized bottles, leaving 1–2 cm headspace. Cap with crown caps for bottle conditioning or use corks/screwcaps for still wine. Store bottles at 12–16°C upright for a few days after capping, then lay down for aging if corked.

Fill and cap

If bottle-conditioned, allow 2–4 weeks at cellar temperature for gentle carbonation to develop, then chill before serving. If still, age 4–8 weeks to let flavors integrate. Serve very cold (8–10°C) in slightly tilted glasses to show the faint sparkle typical of Txakoli.

Bottle conditioning and rest

Palomino Fino or Hondarrabi Zuri grape must (freshly pressed) or neutral white wine base

Chardonnay or Viura juice (to balance acidity, optional)

Wine yeast (neutral, low aromatic, e.g., Lalvin QA23 or EC-1118)

Yeast nutrient

Tartaric acid (for adjusting total acidity if must is low)

Potassium carbonate (for deacidification, optional — only if acid too high)

Campden tablets (potassium metabisulfite) — for must sanitization

Cold stabilization time (no ingredient — process step)

Priming sugar (dextrose) if bottle-conditioning for light sparkle

Bottles (750 ml) and crown caps or corks

Place the Chardonnay in the refrigerator for at least 2 hours before serving so it reaches an ideal serving temperature of about 50–55°F (10–13°C). If you need it quickly, submerge the bottle in an ice and cold water bath for 20–30 minutes.

Chill the bottle

Select a white-wine glass (tulip-shaped or standard white-wine). Ensure the glass is clean and dry. If you prefer your wine slightly colder, add 2–4 ice cubes to the glass immediately before pouring (optional; note that ice will dilute the wine as it melts).

Prepare glassware

Use a corkscrew to remove the cork or a screw-top to open the bottle. Wipe the bottle lip with a clean cloth or napkin to remove any dust or cork fragments.

Pour the Chardonnay into the prepared glass to about one-third full (approximately 4–5 oz / 120–150 ml) to allow room for aroma concentration. If serving multiple guests, repeat for each glass.

Pour

Optionally, garnish the rim with a lemon slice or twist. Present the glass by holding it by the stem to avoid warming the wine with your hand. Advise guests to taste the aroma first, then take small sips to appreciate the balance of acidity, fruit, and oak (if present).

Garnish and serve

If there is leftover wine, reseal the bottle with the original cork or a wine stopper and refrigerate. Consume within 3–5 days for best quality; some freshness will remain longer if the bottle is re-corked and kept cold.

Storage after opening

Chardonnay (bottle, chilled)

Ice (optional)

Lemon slice or twist (optional garnish)

Wine glass (for serving)

Check the bottle for any damage or sediment. Determine the ideal serving temperature: for most JCB France wines (white/rosé) aim for 8–12°C; for lighter reds aim for 14–16°C. If the bottle needs chilling, place it in an ice bucket with a 1:1 mix of ice and water for 15–20 minutes or in the refrigerator for 2–3 hours.

Inspect and chill

Using a waiter’s corkscrew or appropriate opener, cut the foil cleanly below the lip, remove the foil, and then insert the corkscrew into the center of the cork. Pull the cork out smoothly. If the wine has a screwcap, remove the cap and discard the seal.

If serving a red JCB that benefits from aeration, pour the wine slowly into a decanter until about two-thirds full. Let it breathe for 20–60 minutes depending on age and structure (younger reds longer, older vintages shorter). If the wine is a white or rosé, skip decanting and proceed to serving.

Decant (if recommended)

Select appropriate glasses (Bordeaux or universal). Rinse with cool water and dry with a lint-free cloth. Place glasses upright on a stable surface. If serving cheese and meats, arrange them on a board: slice the baguette, bring cheeses to room temperature (20–30 minutes prior), and space cured meats for easy picking.

Provide a small carafe or pitcher of plain water for guests to cleanse their palate between tastes.

Pork Rib Special

Vanilla Butter Poached Lobster

Sauvignon Blanc

Txakoli

Chardonnay

Jcb | France

Sparkling Rosé

Chanrion 'effervescence | France

Brut

Sparkling

Ask For Daily Housemade Selection

Miso Mushrooms

Ahi Tuna

Crab Cake

Piri Piri Chicken

Flatbread

Grilled Asparagus

Smoked Salmon Bruschetta

Duck Meatballs

Baked Brie

Spring Salad

Soup Of The Day

Deviled Eggs

Bread & Butter