Wood's New Menu and New Holland Craft Beer Dinner, 5/20

Located in the Lakeview neighborhood and the winner of three Bib Gourmand awards, Wood is kicking off spring in style with a newly refreshed menu that focuses on small plates and fresh, seasonal ingredients, a vibrant patio opening and a special craft beer dinner on May 20.

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Wood’s Fresh Spring Menu
Highlights from Chef Ashlee Aubin’s spring menu include:

• Steak Tartare ($13) with hand diced strip loin, fried capers, slow cooked egg yolk and toasted rye
• Burrata Cheese ($13) with grilled asparagus, arugula, garlic bread, shaved radish and balsamic vinegar.
• Spaghetti ($12) with green garlic and English pea fondue, pea puree, Meyer lemon, pea tendrils and mint.
• Roasted Chicken Breast ($23) with Italian chicken sausage, pickled green beans, wild mushrooms and crispy potatoes.
• Roasted Monkfish ($28) with sautéed spinach and mushrooms, manila clams, sunchoke puree and shoestring potatoes.

And, the new menu is capped off by a treat that will bring diners back to childhood – the ultimate “Root Beer Float” ($10) features house made root beer and ice cream and is served with your choice of Fernet Branca or Four Roses Bourbon. The root beer is a naturally fermented and carbonated beverage and the ingredients include all natural sassafras, sarsaparilla, licorice root, cherry bark, wintergreen, molasses, vanilla, cinnamon, juniper, and allspice.

New Holland Craft Beer Dinner 5/20
Beer fans will not want to miss the New Holland dinner on May 20, a five-course meal paired with a number of craft beers from the Holland, Michigan brewery. The special menu for the evening will include:

Course 1:
House made soft pretzels | chicken liver mousse, duck rillettes, French onion fondue, and night tripper imperial stout mustard.
Beer Pairing:
Full Circle Kolsch

Course 2:
Tempura fried Chesapeake Bay soft shell crabs | ravigote sauce, spring peas, Meyer lemons, and green garlic.
Beer Pairing:
White Hatter Belgian IPA

Course 3:
Seared halibut | fermented beets, frisee, borscht yogurt, walnut oil, and lemon juice.
Beer Pairing:
Monkey King Farmhouse Saison

Course 4:
Beef tenderloin | charred spring onions, morel mushrooms, and sprouted wheat berries.
Beer Pairing:
Poet Oatmeal Stout

Course 5:
Caramel-cardamom cake with almond meringue and vanilla-toffee ice cream.
Beer Pairing:
Dragon's Milk Stout

Tickets are $75/per person and can be purchased here

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