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    • Our Menu

    Dinner Menu

    GF – Gluten Free Friendly | GFO – Gluten Free Friendly Optional | V – Vegetarian | VE – Vegan | VEO – Vegan Optional
    20% Gratuity will be added to parties of 8 or more | $2.50 per person for outside dessert | $7.00 if entrée is split by the kitchen
    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
    The following major food allergens are used as ingredients: milk, egg, fish, shellfish, tree nuts, wheat, and soy.

    Starters

    Hummus 12 roasted red pepper, olive tapanade, tumeric roasted pepita, smoked paprika, naan / GFO
    Calamari 17 ½ lb domestic rings, house dredge, banana pepper, garlic, smokey tomato sauce
    Polpetta 15 chef’s homage to family, beef-veal-pork meatballs, romano, herbs, sunday gravy
    Stuffed Medjool Dates 15 chorizo, bacon, piquillo pepper coulis / GF
    111 Ahi Tuna* (GFO) 16 Black rice, cleveland kimchi, ginger soy vinaigrette, wasabi mayo, scallion, sesame .
    111 Tomato Basil Soup 11 Basil pesto, crouton.
    111 Salad (GF) 11 Baby arugula, shaved parmesan, crumbled bacon, caramelized shallot vinaigrette.
    Caprese Flatbread 19 heirlooms, pesto, burrata, red onion, balsamic reduction, olive oil, basil / V / add proscuitto +5
    Stuffed Peppadew Poppers 16 truffle goat cheese stuffed peppadews, proscuitto wrapped, balsamic reduction / GF
    111 Fries (V) 9 Rosemary, pecorino romano, malt vinegar aioli.

    Entrees

    Beef Short RIb 45 coffee brown sugar braise, parsnip puree, roasted baby carrots, espresso demi / GF
    Sacchetti 27 pear and cheese sacchetti, miso brown butter, butternut, walnut, kale, fried sage / V
    Sausasge & Pierogi 30 elk-pork-beef sausage, sweet potato-chipotle pierogi, braised red cabbage, sour cream
    Salmon 32 8oz Norwegian, brussels, fingerlings, tarragon-dijon cream / GF
    Pork Shank Mac 25 16oz bbq braised, cavatappi, smoked gouda sauce, crispy tobasco onions, green onion
    Snapper 35 dredged and fried, black rice, carrot-diakon-chili slaw, michigan cherry vinegar gastrique, cilantro / GFO
    Chicken “Parm” 30 9oz airline breast, roasted tomato-parmesan risotto, sunday gravy, fried buratta, crispy basil
    Venetian Duck Ragu 25 roasted duck, mire poix, tomato, spices, herbed pappardelle, romano, herbs
    Chicken and Waffles 25 house ricotta waffle, bourbon maple, pickled jalapeno, tobasco butter / add nashville hot +3
    111 Burger* 23 ½ lb wagyu blend, arugula - red onion - tomato, smoked gouda, house pickle, egg bun.

    Desserts

    Rotating creme brule 10
    Apple Cobbler 13 maple bourbon ice cream, streusel, honey pecans, roasted apples
    Sticky Toffee Pudding 13