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    • Rooted in the season. Inspired by the fire.

    Our kitchen revolves around what’s fresh, vibrant, and available now. The seasonal menu shifts regularly, highlighting vegetables at their peak, expertly prepared proteins, and dishes designed to surprise and satisfy. Expect roasted roots in the fall, bright greens in spring, and a touch of smoke and char in every season.

    Main Menu

    • Wood-Fired Pita & Dips

      $16

      giardineira, muhammara, beet hummus with pistachio gremolata

    • Kanpachi Crudo

      $22

      Poached pear, cashew, ponzu, horseradish

    • Shaved Vegetable Salad

      $16

      Shaved winter vegetables, pickled mustard seeds, horseradish creme fraiche, dill

    • Chargrilled Broccolini

      $19

      smoked apricot vinaigrette, feta mousse, pistachio confit, pancito

    • Baby Carrot

      $18

      Gruyere, chili, candied hazelnut, lime, cilantro

    • Smoked Potatoes

      $15

      miso aioli, salsa verde, smoked trout roe

    • Soft Shell Crab

      $21

      cashew salsa macha, jicama slaw, red onion pureé, calamansi gel

    • Grilled Octopus

      $25

      Coriander crust, shiro dashi turnip cream, pickled root vegetable, orange aioli

    ask your server about our sandwiches (limited availability)

    • Cabbage

      $24

      Okonmiyaki, grilled and glazed cabbage

    • Gemelli

      $29

      Black garlic oat cream, wood-roasted broccoli, roasted mushroom conserva, Castelvetrano olive

    • Casarecce Bolognese

      $29

      Braised beef, Calabrian chili, parmesan, crispy breadcrumbs

    • Pacific Seabass

      $36

      crispy sourdough rye crust, toasted fennel puree, cucumber relish

    • Scallop and Risotto

      $39

      summer squash risotto, n’duja, giardiniera

    • Wood-Roasted Lamb & Merguez

      $39

      stuffed roulade, housemade sausage, spring legumes, garam masala yogurt

    • Filet Mignon

      $42

      Pommes anna, braised chard, demi glace

    For the Table

    Serves 2-4

    • House-Cured Pastrami Brisket

      $119

      20oz, thick-sliced, house-cured beef brisket, sourdough, pickles, MI mustard BBQ

    • Whole Roasted Dover Sole

      $125

      Smoked caviar beurre blanc

    • Bone-In Strip Loin

      Market Price

      Sauce divine, balsamic onion marmalade various cuts and sizes available

    Featuring

    • Stonefall Farm Michigan Olive-Fed Wagyu

      $325

      35 ounce Rib Eye, Sauce divine, balsamic onion marmalade

    • Caviar Service - 28 g

      Crepe, egg, creme fraiche, pickled shallot

      Siberian $90

      Ossetra $130

    • Chef ’s Tasting Menu

      7 Courses: Omnivore, pescatarian, vegetarian, or vegan $125

      Wine Pairing $85

      Non-Alcoholic Pairing $70

    Crafted Sips for Every Bite

    We believe a great drink should elevate a great dish—and vice versa. Our bar team curates a thoughtful list of cocktails and wines that complement our ever-evolving menu. From citrusy aperitifs that awaken the palate to full-bodied reds that enhance our grilled offerings, each pairing is designed to bring out the best in both glass and plate.

    House Cocktails

    • Modern Medicine - 25

      - served table side - CHARLES WOODSON BOURBON, SWEET VERMOUTH, GENEPY, MARASCHINO, ABSINTHE
      $5 OF EVERY COCKTAIL SOLD DONATED TO THE CHARLES WOODSON CLINICAL RESEARCH FUND

    • Brine - 20

      - House freezer martini - Olive Leaf Gin, Citrus Vodka, Junmai Sake, Dry Vermouth, Orange Bitters, Sicilian Sea Salt, Sidecar

    • Tarragon - 16

      - House white negroni - Watershed Distillery Four Peel Gin, Salers Gentian Apéritif, Tarragon Infused Dolin Blanc

    • Cucumber No. 2 - 19

      - seasonal egg sour - Lime leaf Infused Gin, Cucumber Cordial, Lime Juice, Egg White

    • Orange - 16

      - House gin & tonic - Seville Orange Gin, Sherry, Wild Berry Sage Shrub, Tonic Water, Botanicals

    • Carrot - 17

      - seasonal margarita - Lunazul Tequila, Green Chile Vodka, Dry Curaçao, Carrot Cordial, Lime

    • Rhubarb - 18

      - Planteray 3 Star Rum, Amaretto, Chamberyzette, Rhubarb Syrup, Lemon Juice, Seltzer, Mint

    • Apricot - 17

      - seasonal spirit forward rye whisky, cumin-infused apricot liqueur, cumin orange bitters

    • Mace - 18

      - House Manhattan - Butcher’s Cut Bourbon, Dr. Bird Jamaican Rum, Vermouth Blend, Bitters, Mace Aromatics

    Spirit Free

    • ...A Friend Indeed - 14

      - featured non-alcoholic cocktail - LITTLE SAINTS ‘ST. OAK’ , LEMON, GINGER
      $1 OF EVERY COCKTAIL SOLD DONATED TO BEN’S FRIENDS RECOVERY ORGANIZATION

    • Beet - 14

      - deep, savory, sweet - Ghia NA Apertivo, Beet Cordial, Lemon

    • Berry - 12

      - light, refreshing, piquant - Wild Berry Shrub, Italian Lemon Tonic

    Sunday Supper

    Come dine with us on Sunday for a $55 per person three-course meal! Our a la carte menu is also available! Indulge in our chef's must-try seasonal specials and tantalizing recommendations, expertly crafted to elevate your dining experience at Echelon Kitchen & Bar.

    First

    • Baby Carrot

      gruyere, chili, candied hazelnut, lime, cilantro

    • Chargrilled Broccolini

      smoked apricot vinaigrette, feta mousse, pistachio confit, pancito

    • Shaved Vegetable Salad

      shaved vegetables, pickled mustard seeds, horseradish creme fraiche, dill

    Second

    • Cabbage

      Okonomiyaki, grilled and glazed cabbage

    • Gemeli

      black garlic oat cream, spring peas, roasted mushroom conserva, castelvetrano olive

    • Pacific Seabass

      crispy sourdough rye crust toasted fennel puree, cucumber relish

    • Demiglace Caramel Braised Shortrib

      $8

      Pommes Anna, braised chard, demi glace

    • Wagyu Ribeye

      $10

      pommes anna, braised chard

    Third

    • Rhubarb Panna Cotta

      preserved rhubarb, fresh strawberry, yellow cake, caramelized white chocolate, basil

    • Buckwheat

      Milk chocolate ganache, buckwheat cream, buckwheat cookie, candied walnuts, vegetable molasses

    Tasting Menus

    Indulge in our curated selection of seasonal specials and chef recommendations, expertly crafted to tantalize your taste buds, featuring wood-fired technique and seasonal Michigan ingredients. 

    7-course tasting menu available Wednesday through Sunday. (sample menu below)

    Featuring a 5-course tasting menu available on Wednesday and Thursday.

    • Canapés

      chef's selection

    • Kanpachi Crudo

      dry-aged kanpachi, apple ponzu, cucumber, shiso oil

    • Ossetra Caviar

      sweet corn ice cream, corn caramel

    • Wood-Roasted Maitake

      muhummura, green curry, crispy shallot

    • Shrimp Toast

      served with shellfish bisque, and tamarind grilled lobster skewer

    • Pumpkin Anolini

      toasted pepita marscapone, pickled pumpkin, dukkah, citrus foam

    • Fermented Wild Saskatoon Sorbet

      concord grape granita, chervil oil

    • Stonefall Farm Wagyu Tri-Tip

      foie gras & beef shank pithivier, green & timuit peppercorn demiglace

    • Green Apple Sorbet

      puffed rice furikake, maple-tamari caramel, apple compote

    • Root Vegetable

      Carrot cake, milk chocolate, parsnip, sunchoke, rosemary caramel, hazelnut, brown butter ice cream

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