The Earl

Loch Durat salmon, house smoked at J.Bird Provisions, garlic, lemon, chili and finished with a hot honey glaze. Served with Steve's mediterranean pita chips

Ann Arbor stone ground corn tortilla chips

Smoked onion: sweet and red onion blend, smoked with hickory, cherry, and pecan at J.Bird Provisions. Apricot Goat: LaClare goat cheese, apricot. Antipasto: a blend of kalamata and greek olives, Fontina cheese, and Calabrese salami. Served with Skin on Great Lakes Kettle Chips

Four house baked and salted sticks, served with Charlevoix's own Mike's Mustard

Red Dragon (white cheddar, ale, mustard seed), Roth Moody smoked bleu, Peppadew peppers, caperberry, dried apricots, Marconna almonds, sea salted Chicago flats

Pinza hearth baked crust, three cheese blend, Buscemi's original pizza sauce, Patrick Cudahy pepperoni

Pinza hearth baked crust, three cheese blend

Herbed marinated chickpeas, chopped peppadews, Marcona almonds, sundried apricots, shaved parmesan, asiago, spring mix, J. Bird green goddess dressing

Garden fresh tomatoes and cucumbers, boiled egg, red onion, smoked gouda, grilled corn, creamy herb dressing