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Eat (Test)

Entrees — Small Plates — Soup & Salad — Desserts

—  INTRODUCTIONS —

Modern dishes that capture the flavors of the season

 

 

—  Shrimp & Grits GF  —
white prawns, house-smoked bacon in a Cajun white wine butter sauce & jalapeno pepper grits
14

—  Bone Marrow D  —
roasted & served with horseradish gremolata & grilled French baguette
12

—  Charcuterie & Cheese  —
daily selection of cheeses, house-made spicy Italian sausage, Tuscan salami, black currant compote, orange mustarda, candied cashews, olives, giardiniera & grilled baguette 18

 

—  Goat Cheese V  —
baked gorgonzola & goat cheese in a spicy Pomodoro sauce served with toasted crostini
10

—  Calamari
flash fried calamari, pickled vegetables & arugula salad served with house-made marinara
13

—  Crab Cakes  —
flash fried jumbo lump crab meat & lime-avocado puree
13

 

—  ENTREES—

Modern dishes that capture the flavors of the season

 

 

—  Risotto GF  V  —
portabella mushrooms, roasted butternut squash, braised kale & smoked bleu cheese
18

—  Duck 2-Ways  —
seared duck breast, panko-fried duck leg confit, braised kale, roasted root vegetables & blackberry preserve
28

—  Free Range Chicken  —
sage brined & pan roasted, mashed butternut squash, cornbread stuffing & cranberry sauce
26

—  Lamb Chops GF  —
cardamom grilled Colorado lamb chops, sweet potato, gold beet & red cabbage hash & golden raisin gastrique
30

 Divani Burger  —
8 oz. house-ground brisket, smoked bacon, arugula, garlic aioli, red wine onion compote served with pomme frites & house-made catsup
14

 

 Sea Scallops  —
pan seared jumbo sea scallops, sweet potato cake, blistered bell  & poblano peppers & cantaloupe vinaigrette
32

—  Korean BBQ Ribs  —
slow braised baby back pork ribs, signature spice rub, bbq sauce, sesame-chili cucumber noodles, pickled ginger, house-made corn bread
24

—  Bistro Filet D  —
peppercorn seared filet mignon, smoked gouda, potato gratin, portabella mushroom, red wine veal glace, brussels sprouts, haystack onions
36

 Lasagne  —
spicy Italian sausage, marinara, fresh pasta, house-made ricotta, house-pulled mozzarella & fresh herbs
19

 Daily Market Fish  —
please inquire with your server
MP

 

—  Enhancements—

 

—  Grilled Chicken
5

—  Seared Scallop
7

Sauteed Shrimp
3.5

—  Grilled Lamb Chop
12

—  Fried Egg
9

—  Seared Duck
10

 

 

Executive Chef Jeff Baird                  Sous Chef Tim Rafferty

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

**please inform your server of any allergies or intolerance**

 

—  SOUP & SALADS  —

Modern dishes that capture the flavors of the season

 

Salad

—  Quinoa GF  V  —
arugula, roasted cauliflower, sweet potato, red onion, toasted pistachios & cilantro-parsley vinaigrette
10

—  Divani House Salad GF  V  —
arcadia greens, red onion, carrot, cucumber, tomato, & lemon-basil vinaigrette
6

—  Divani Caprese V  —
smoked heirloom tomatoes, panko-fried house-pulled mozzarella, basil vinaigrette & reduced balsamic
12

—  Brussels Sprouts GF  —
red onion, green apple, house smoked bacon, maple-bourbon vinaigrette
9

Soup

—  French Onion  —
Spanish & red onion, red wine beef broth, Swiss cheese, puff pastry
8

—  Soup Du Jour  —
please inquire with your server about our chef's daily creation
6

 

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Goat Cheese Cake  —
with Michigan tart cherries
10

—  Creme Brulee GF  —
chef's daily creation
10

—  Flourless Chocolate Torte GF  —
with strawberry sauce
11

—  Port Wine Belgian Chocolate Mousse  —
with port soaked strawberry
8

—  Palazzolo's Artesian Vanilla Gelato GF
pure Tahitian vanilla with vanilla bean bits
11

Pastry Chef Rian Booker