marinated in red wine, red wine vinegar, dried coriander, red pepper flakes, garlic & oregano, served with a duo of farm salsas (sweet aji criollo peppers and pineapple salad & tomatillo-jalapeño salsa) and grilled cabbage and late-summer corn and Michigan black beans

Beef anticuchos skewers

with pickled aji amarillo, farm radish, peach & shiso

Whitefish ceviche

with fried smelt and farm “sunshine sauce” (mint, cilantro, coriander & lots of citrus)