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Hours of Operation  :  

[ BREAKFAST & LUNCH ]
9:30am - 2pm Mon to Fri
8:00am - 2pm Sat and Sun

[ DINNER ]
5pm to Close

203 Cass St.
Traverse City, Mi 49684

At the corner of State and Cass,
Downtown Traverse City.

eat@thetowneplaza.com

231 . 929 . 0900

 

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DINNER MENU

PIG IN THE PLAZA

Charcuterie : Terrine, mortedella, rillete, pate, coppa. Accompanied by bread, cornichons, olives

6 for first selection
3 each additional selection

Rillette Tostada : Pork confit, pineapple salsa, crème fraîche, tortilla
9

Pork “Wings” : Smoked shank, Napa cabbage slaw, fried jalapeno, BBQ aioli
12

Shoulder in Puff : Smoked shoulder, Kansas City BBQ, puff pastry, red hot vinaigrette
13

Pork Belly : Smoked, slow roasted, chevre cake, fried green tomato, red hot vin
13

Cheeks : Petite pancake, smoked cherry, port stock reduction
13

Porchetta : Loin stuffed, roasted, rolled belly, arugula pesto, pickled cabbage, fries
19

MEAT

Escargot : Baguette, butter, white wine, fresh herbs
9

Marrow Bone : Roasted marrow, truffle salt, baguette, fresh herbs
10

Veal Sweetbreads : Cajun dusted and fried, jalapeno cheddar cornbread, red hot aioli
12

Chicken Thigh : Braised thigh, crispy skin, celeriac potato cake, lemon, tomato, olive oil
12

Short Rib : Braised rib, herbed spaetzle, port jus, bacon pecan crumble
13

Duck Leg Confit : Salt cured leg, braised chard, apple brandy glaze
14

Stuffed Quail : Andouille, shrimp, basmati rice, gumbo broth
15

Veal Chop : Grilled, 12oz, bone in chop, polenta, sweet peppers, demi glaze
21

Wild Boar Loin : Sauteed butternut squash, Yukon gold potato, Madeira demi
19

Cut of the Day : Demi glaze, tomato blue cheese butter, whipped russets
MKT

SEAFOOD

Fresh Oysters : On the half shell, Tabasco, crackers, lemon, horseradish
2 ea

Soft Shell Crab : Tabasco aioli, arugula, baguette
11

Surf & Turf : Seared pork belly, fried oyster, arugula, creamy red hot vinaigrette
13

Tuna Salad : Lemon marinated tunam greens, herb aioli, cucumber, red onion
15

Grilled Scallop : Swiss chard, red pepper coulis, saffron spaghetti, kale chips
21

Fish of the Day : Chefs preparation
MKT

VEGETABLE

Mixed Green Salad : Local greens, onion, carrot, parm, lemon vin
5

Arugula Salad : Apple, candied pecan, blue cheese, golden raisin, cider vinaigrette
7

Grilled Romaine : Lemon juice, Parmeggiano-Reggiano, olive oil, pancetta, crostini
8

Arancini : Mozzarella stuffed risotto, smoked tomato, balsamic reduction
8

Tomato Cucumber Salad : Lola Rosa lettuce, basil, mozzarella, hazelnut, balsamic vin
8

Roasted Beet Salad : Beets, pears, spinach, feta, red onion, sunflower seeds, sherry vin
9

Brussel Sprout Potato Salad : Charred sprouts, fingerling potato confit, red onion, bacon vin
9

Root Vegetable Gratin : Turnip, rutabaga, carrot, parsnip, swiss chard, raclette cheese
9

Asparagus and Green Bean Salad : Smoked salmon, almonds, fried leeks, Mimolette cheese, Dijon vin
11

Raclette En Croute : Leelanau Cheese Raclette, puff pastry, apple puree
11

Potato Gnocchi : Vegetable béchamel, mozzarella, tomato, basil
13

SOUPS/SIDES

Asparagus Bisque
5/7

Onion
4/6

Wild Mushroom Bisque
5/7

Fries : Pecorino, sea salt
5

Broccollini : Oil, balsamic, sea salt
4

Olive selection
4

CHEESE



Michigan
Reny Picot : Fontina, Brie, Montoro
Leelanau Cheese : Raclette
Farm Country : Truffle, White Cheddar, Habanero

Wisconsin
Buttermilk Blue

France
Mimolette, P'tit Basque, Delice de Bourgogne

Italy
Taleggio

6 first selection
3 each additional selection
Accompanied by bread, fruit, house jam