Menus

Pasture & Pantry

To begin, to share.

• Bread du Jour — 14

  Sourdough brioche with garlic, honey butter.

• Charcuterie Board — 25

  House-cured meats, local cheese, pickled vegetables, seasonal jam.

• Mortadella Skewers — 21

  Stracciatella, spring chimichurri, candied pistachios.

• Market Bacon — 24

  Date glaze, fine herb salad, carrot puree, hazelnut dukkah.

Land & Water

A moment before the main event.

• Spring Salad — 22

  Garlic honey glazed charred endive, arugula, fennel, red onion, raspberry gastrique, stracciatella, pepita dukkah.

• Melon Refresher — 27

  Thai nam jim melon, elderflower cucumber fluid gel, pickled shallots, pastrami blackened shrimp, fried pickled mint, basil.

• Roasted Bone Marrow — 26

  Charred onion jus, blackberry chimichurri, summer truffle, grilled sourdough.

• Beef Tartare — 27

  Marrow washed whiskey vinaigrette, hot sauce egg yolk jam, crispy leeks, olive relish, pork rinds.

The Heart of the Table

Mains & the Butcher's Case.

• Seared Cabbage — 28

  Spring pesto farro verde, dried seasonal fruit, peperonata.

• Rainbow Trout — 42

  Gigandes beans, bay scallops, crispy guanciale, salsa verde.

• Roasted Half Chicken — 45

  White romesco, green harissa, charred lemon, fried leeks.

• Pork Schnitzel — 42

  Maple smoked pear relish, red cabbage, pork jus.

The Butcher's Case

• Kansas City Strip — 110

  Dry-aged 28 days, roasted artichoke, black garlic jus, curry butter, grapefruit.

• Rotating Butcher Cut — MKT

  Mushroom ragout.

• Picanha — 58

  Urfa chili jus, mango chutney.

• Bone-in Short Rib — 85

  Rhubarb glaze, green goddess puree, tallow fried sweet potato.

• Add-ons

  Bone Marrow 12 · Shaved Truffle 20 · Andalucia Sausage 8.

Grown in Michigan

Accompaniments & sides.

• Twice Baked Potato — 18

  Double gloucester and gruyère cheese, sour cream, onion, house-bacon.

• Tempura Fried Mushrooms — 20

  Tarragon snow pea puree, pickled mushroom, seasonal conserva.

• Grilled Cauliflower — 22

  Apricot salsa, prosciutto XO sauce.

• Market Fries — 12

  Tallow fried with garlic, parmesan, rosemary.

Desserts

A sweet finish.

• Black Velvet Tiramisu — 16

  Coffee soaked black velvet cake, amaretto mascarpone mousse, chantilly cream.

• Brown Sugar Tart — 15

  Fresh brûléed peaches, honey chai frozen yogurt, honey meringue.

• Seasonal Ice Cream Scoop — 4

  Rotating flavor.

Coffee

Fresh brewed.

• Drip Coffee — 4
• Espresso — 4
• Cappuccino or Latte — 6

Nightcaps

From the bar.

• Limoncello — 11
• Amaro Nonino — 22
• Amaro Montenegro — 16
• Baileys — 9
• Chartreuse Green — 22
• Chartreuse Yellow — 22
• Cocchi Barolo Chinato — 12
• Cynar — 12
• Fernet Branca — 12

Cocktails

The full evening cocktail program.

• Pear Trade — 16

  Detroit City Distillery gin, St. George's spiced pear liqueur, lemon, cinnamon.

• After Hours — 16

  Vodka, Borghetti espresso liqueur, espresso, rich vanilla demerara.

• El Fuego Rosa — 17

  Mezcal, Detroit hot honey syrup, grapefruit, chili, lime.

• Black Ember — 18

  Black pepper infused vodka, fino sherry, Dolin dry vermouth, celery bitters, MI cheese stuffed olives.

• Eastern Garden — 18

  Eastern Kille London dry gin, carrot syrup, yellow Chartreuse, orange bitters.

• Hive on Riopelle — 19

  Libélula tequila, Michigan elderflower liqueur, pomelo, lemon, Michigan honey.

• Bone & Barrel — 20

  Marrow washed Detroit City Distillery butcher's cut bourbon, amaro Nonino, Dolin dry, grapefruit bitters.

Beer

• Brew Detroit 'Cerveza del Ray' — 7

  Light lager, clean, crisp, easy drinking. 4.2% · Michigan.

• Guinness Stout — 8 pint

  Roasted, malty, distinctive creamy head. 4.2% · Ireland.

• Marrow 'Market Amber' — 6

  Amber lager brewed by Short's — biscuit, caramel, crisp finish. 4.6% · Michigan.

• Full Measure 'Extra Pale Ale' — 7

  American-style blonde ale, extra hops. 5% · Michigan.

• Starcut Cider 'Pulsar' — 7

  Dry cider, Michigan apples, pinot noir yeast. 6.7% · Michigan.

• Eastern Market 'Elephant Juice' — 8

  NEIPA, candied passion fruit and citrus. 7.2% · Michigan.

• Eastern Market 'Sweater Weather' — 7

  Hazelnut porter, sweet toffee and nutty notes. 7.2% · Michigan.

• Short's 'Huma Lupa Licious' — 7

  IPA, big bitterness, malt backbone, piney citrus. 7.7% · Michigan.

Sparkling

• Famille Moutard, Blanc de Blancs Brut, Méthode Traditionnelle — 14 / 54

  Burgundy, France. Bright citrus, toasted brioche, lively finish.

• Mawby 'CCS Cuvée 1' NV, Sparkling Brut Blanc — 17 / 72

  Leelanau Peninsula, Michigan. Lemon verbena, yarrow, elderflower.

• Kobal 'Bajta' Blaufränkisch, Pét-Nat Rosé — 16 / 62

  Štajerska, Slovenia. Wild strawberry, citrus zest, gentle fizz.

• Raventós i Blanc 'De Nit' Sparkling Rosado — 74

  Penedès, Spain. Crisp red fruit, sea-salt minerality.

• Champagne Yann Alexandre, Brut Noir Blanc, NV — 147

  Champagne, France. Ripe pear, toasted brioche, supple mousse.

• Champagne Lilbert Fils, Blanc de Blancs, Grand Cru, Extra Brut, NV — 192

  Champagne, France. Lemon zest, almond cream, crystalline lift.

White, Orange & Rosé

• Domaine Beauséjour 'Les Grenettes' Sauvignon Blanc — 14 / 54

  Loire Valley, France. Zesty lime, grassy minerality, tangy freshness.

• Pardevalles, Albarín Blanco — 14 / 54

  Castilla y León, Spain. Tropical fruit, saline edge, bright acidity.

• Domaine Fournier 'Les Belles Vignes' Sancerre, Sauvignon Blanc — 95

  Loire Valley, France. Citrus peel, flint, high-toned minerality.

• Ian Brand 'Super Toothy' White Blend — 78

  Central Coast, California. Meyer lemon, peach skin, saline finish.

• Château Heritage 'Foothills' Rosé — 12 / 46

  Bekaa Valley, Lebanon. Wild strawberry, citrus zest, dry finish.

• Sesti, Rosato, Sangiovese — 78

  Tuscany, Italy. Rose petal, citrus, savory herbs.

Red

• Blue Quail, Pinot Noir — 16 / 62

  Potter Valley, Mendocino, California. Cranberry, clove, silky body.

• Birichino 'Saint Georges' Pinot Noir — 74

  Monterey, California. Raspberry, spice, supple texture.

• Fento Wines 'Ollo de Sapo' Mencía — 60

  Ribeira Sacra, Spain. Crushed violet, graphite, medium body.

• Fratelli Serio & Battista Borgogno, Dolcetto d'Alba — 14 / 54

  Piedmont, Italy. Dark berry, herbs, pleasing tannins.

• Château Haut-Monplaisir, Cahors 'Tradition' Malbec — 16 / 62

  Southwest France. Plum, cedar, structured palate.

• Remelluri, Rioja Reserva, 2016 — 112

  Rioja, Spain. Leather, spice, dried fig.

• Nada Fiorenzo, Barbaresco 'Manzola', 2020 — 135

  Piedmont, Italy. Dried cherry, rose petal, firm tannins.

• Font du Loup 'La Font du Loup' Châteauneuf-du-Pape, 2021 — 126

  Rhône, France. Dark cherry, dried herbs, velvety tannins.

Non-Alcoholic

• Erdinger Weissbier — 6

  German non-alcoholic hefeweizen. Germany.

• Lagunitas Hoppy Refresher — 6

  Sparkling beverage made with fruit-forward hops. California.

Hot Food

Includes side of chips.

• Burnt Ends — 18

  Smoked brisket, glazed with brown sugar bbq sauce.

• Coney Dog — 6

  MDP hot dog topped with mustard, white onion, and MDP beef heart chili sauce.

• Kerch Burger — 22

  MDP bacon-ground beef blend with Kerch sauce, lettuce, and American cheese.

• Falafel Burger — 20

  Crispy smashed falafel on a brioche bun with garlic toum, spring mix, and sumac lemon dressing.

• Bratwurst — 10

  Grilled bratwurst with roasted red peppers, onions, and horseradish sauce.

Cold (Grab & Go)

• Mufaletta — 16

  Salami, mortadella, and sweet capicola with house-made pickled vegetable spread, provolone, and mozzarella.

• Pastrami — 16

  Cold pastrami with brown mustard, sauerkraut, Kerch sauce, and provolone.

• Turkey — 16

  Cold-cut turkey with provolone, lettuce, tomato, and mayo.

Sweet

• Tallow Fried Elephant Ears — 12

Cocktails

The same cocktail program we pour at dinner.

• Pear Trade — 16

  Detroit City Distillery gin, St. George's spiced pear liqueur, lemon, cinnamon.

• After Hours — 16

  Vodka, Borghetti espresso liqueur, espresso, rich vanilla demerara.

• El Fuego Rosa — 17

  Mezcal, Detroit hot honey syrup, grapefruit, chili, lime.

• Black Ember — 18

  Black pepper infused vodka, fino sherry, Dolin dry vermouth, celery bitters, MI cheese stuffed olives.

• Eastern Garden — 18

  Eastern Kille London dry gin, carrot syrup, yellow Chartreuse, orange bitters.

• Hive on Riopelle — 19

  Libélula tequila, Michigan elderflower liqueur, pomelo, lemon, Michigan honey.

• Bone & Barrel — 20

  Marrow washed Detroit City Distillery butcher's cut bourbon, amaro Nonino, Dolin dry, grapefruit bitters.

Beer

• Brew Detroit 'Cerveza del Ray' — 7

  Light lager, clean, crisp, easy drinking. 4.2% · Michigan.

• Guinness Stout — 8 pint

  Roasted, malty, distinctive creamy head. 4.2% · Ireland.

• Marrow 'Market Amber' — 6

  Amber lager brewed by Short's — biscuit, caramel, crisp finish. 4.6% · Michigan.

• Full Measure 'Extra Pale Ale' — 7

  American-style blonde ale, extra hops. 5% · Michigan.

• Starcut Cider 'Pulsar' — 7

  Dry cider, Michigan apples, pinot noir yeast. 6.7% · Michigan.

• Eastern Market 'Elephant Juice' — 8

  NEIPA, candied passion fruit and citrus. 7.2% · Michigan.

• Eastern Market 'Sweater Weather' — 7

  Hazelnut porter, sweet toffee and nutty notes. 7.2% · Michigan.

• Short's 'Huma Lupa Licious' — 7

  IPA, big bitterness, malt backbone, piney citrus. 7.7% · Michigan.

Sparkling

• Famille Moutard, Blanc de Blancs Brut, Méthode Traditionnelle — 14 / 54

  Burgundy, France. Bright citrus, toasted brioche, lively finish.

• Mawby 'CCS Cuvée 1' NV, Sparkling Brut Blanc — 17 / 72

  Leelanau Peninsula, Michigan. Lemon verbena, yarrow, elderflower.

• Kobal 'Bajta' Blaufränkisch, Pét-Nat Rosé — 16 / 62

  Štajerska, Slovenia. Wild strawberry, citrus zest, gentle fizz.

• Raventós i Blanc 'De Nit' Sparkling Rosado — 74

  Penedès, Spain. Crisp red fruit, sea-salt minerality.

• Champagne Yann Alexandre, Brut Noir Blanc, NV — 147

  Champagne, France. Ripe pear, toasted brioche, supple mousse.

• Champagne Lilbert Fils, Blanc de Blancs, Grand Cru, Extra Brut, NV — 192

  Champagne, France. Lemon zest, almond cream, crystalline lift.

White, Orange & Rosé

• Domaine Beauséjour 'Les Grenettes' Sauvignon Blanc — 14 / 54

  Loire Valley, France. Zesty lime, grassy minerality, tangy freshness.

• Pardevalles, Albarín Blanco — 14 / 54

  Castilla y León, Spain. Tropical fruit, saline edge, bright acidity.

• Domaine Fournier 'Les Belles Vignes' Sancerre, Sauvignon Blanc — 95

  Loire Valley, France. Citrus peel, flint, high-toned minerality.

• Ian Brand 'Super Toothy' White Blend — 78

  Central Coast, California. Meyer lemon, peach skin, saline finish.

• Château Heritage 'Foothills' Rosé — 12 / 46

  Bekaa Valley, Lebanon. Wild strawberry, citrus zest, dry finish.

• Sesti, Rosato, Sangiovese — 78

  Tuscany, Italy. Rose petal, citrus, savory herbs.

Red

• Blue Quail, Pinot Noir — 16 / 62

  Potter Valley, Mendocino, California. Cranberry, clove, silky body.

• Birichino 'Saint Georges' Pinot Noir — 74

  Monterey, California. Raspberry, spice, supple texture.

• Fento Wines 'Ollo de Sapo' Mencía — 60

  Ribeira Sacra, Spain. Crushed violet, graphite, medium body.

• Fratelli Serio & Battista Borgogno, Dolcetto d'Alba — 14 / 54

  Piedmont, Italy. Dark berry, herbs, pleasing tannins.

• Château Haut-Monplaisir, Cahors 'Tradition' Malbec — 16 / 62

  Southwest France. Plum, cedar, structured palate.

• Remelluri, Rioja Reserva, 2016 — 112

  Rioja, Spain. Leather, spice, dried fig.

• Nada Fiorenzo, Barbaresco 'Manzola', 2020 — 135

  Piedmont, Italy. Dried cherry, rose petal, firm tannins.

• Font du Loup 'La Font du Loup' Châteauneuf-du-Pape, 2021 — 126

  Rhône, France. Dark cherry, dried herbs, velvety tannins.

Non-Alcoholic

• Erdinger Weissbier — 6

  German non-alcoholic hefeweizen. Germany.

• Lagunitas Hoppy Refresher — 6

  Sparkling beverage made with fruit-forward hops. California.

Shareables

• Deviled Eggs — 12

  Smoked paprika, crispy sweet coppa, gherkin relish, chive.

• Bread Basket — 16

  Sourdough, brioche, biscuit, apple brown butter.

• Pastry Platter — 16

  Chef's seasonal selection.

• Million Dollar Bacon — 23

  Habanero candied bacon, bourbon sweet potato puree, kettle corn.

• Breakfast Charcuterie — 25

  Fresh berries, grilled toast points, seasonal jam, rotating sliced meats.

Market Fresh

• Morning Market Salad — 18

  Arugula, fennel, golden raisins, stracciatella cheese, marcona almond.

• Avocado Italiano — 22

  Avocado mash, Marrow Detroit Provisions capicola, salami, pepperoni, mozzarella.

• Yogurt Parfait — 12

  Coconut yogurt, seasonal fruit, ancient grain granola.

• Great Lakes Whitefish Plate — 20

  Bev's pumpernickel bagel, sliced cucumbers, smoked whitefish, green goddess cream cheese, olive, calabrian tapenade.

• Bev's Bagel & Lox Plate — 20

  Bev's plain bagel, marrow whipped cream cheese, caper vin, coffee cured egg yolk.

• Garden Frittata — 20

  Sautéed mushrooms, kale, tomatoes, feta.

From the Butcher's Counter

• Steak & Eggs — MKT

  Sunchoke puree, seasonal jus, tallow fried potatoes.

• Fish & Grits — 40

  Fried walleye, sauce creole.

• Smoked Ham Frittata — 22

  Smoked ham, blistered shishito peppers, manchego cheese.

• Biscuits and Gravy — 28

  Maple chicken sausage gravy, buttermilk biscuits, fried chicken thigh.

• Butcher's Breakfast — 20

  Two eggs any style, tallow potatoes, choice of protein, toast.

• Marrow Brunch Burger — 24

  JP Makes and Bakes ensaymada bun, MDP bacon and beef blend patties, avocado mash, tomato jam, sunny egg, side tallow fried potatoes.

• Beef Bacon, Egg & Cheese — 22

  Marrow beef bacon, sunny egg, cheddar cheese, house made focaccia, side tallow fried potatoes.

Sweet Side

• French Toast — 22

  Carrot cake brioche french toast, rum raisins, whipped cream cheese frosting, candied pecan.

• Marrow Cakes — 16

  Orange glaze, candied pecan, bacon bits.

Sides

• Andalucia Sausage — 8
• Butcher's Cornbread — 10
• Beef Bacon — 10
• Fruit & Berries — 10
• Bacon — 8
• Tallow Fried Potatoes — 12
• Avocado — 6
• Cheddar Grits — 10
• Sourdough Toast Points — 6
• Two Eggs Any-Style — 6
• Maple Tarragon Sausage — 8

Cocktails

Lighter morning builds — poured through brunch service.

• Pear Trade — 16

  Detroit City Distillery gin, St. George's spiced pear liqueur, lemon, cinnamon.

• After Hours — 16

  Vodka, Borghetti espresso liqueur, espresso, rich vanilla demerara.

• El Fuego Rosa — 17

  Mezcal, Detroit hot honey syrup, grapefruit, chili, lime.

• Black Ember — 18

  Black pepper infused vodka, fino sherry, Dolin dry vermouth, celery bitters, MI cheese stuffed olives.

Butcher's Block

Wednesday, Thursday, Friday — 4pm to 7pm.

• Beef Negimaki Skewers — 14

  Marinated beef, black bean puree, cilantro.

• Fish and Chips — 12

  Fried walleye, house made tallow chips, tartar sauce.

• Marrow Slider — 8

  Beef and pork blend patty, house chips and Kerch sauce.

• Nashville Slider — 8

  Buttermilk fried chicken, gherkin relish, house chips, and ranch.

• Falafel — 6

  Chickpea falafel, spring pea hummus, roasted peppers.

• Fried Pickles — 6

  Buttermilk tallow fried pickles, fresh herbs, and carrot puree.

• Petite Caesar Salad — 10

  Romaine hearts, fried white anchovy, grana padano, croutons.