Coriander Kitchen And Farm - Full Menu

with whipped goat cheese, fresh Michigan raspberry, black pepper, reduced balsamic, and fennel pollen

fig and winter root tagine

barley, radish, spinach, apricot, and pea shoot

with Michigan baby kale caesar

with okemos dill pickled shrimp salad

with anchovy, capers, parmesan, pickled red onion, tarragon, dill, parsley, and walnut

pumpernickel spaetzle, red sauerkraut, dill, and caraway

with Great Lakes smoked fish dip

avocado, snap peas, dried Michigan apple and cherry, spring scallion, and candied almond-tarragon mustard vinaigrette

with fromage fort

with cashew cream, cilantro and nigella seed

with date, crisp sunchoke, arugula, feta, and pepita- cumin lime dressing

balsamic-soy pressed tofu, shiso, puffed rice and sesame

with thai chili, grilled okemos shrimp, pickled summer squash, dill flower

raw bok choy, scallion, peanut curry, fish sauce

with string bean, cherry tomato, cucumber and fresh herb

with Michigan peach sweet and sour

crisp tofu wedges, radish sprout, pickled daikon, nori

Romaine leaf, chicken liver mousse, curry pork sausage, pickled carrot and daikon, sriracha mayo, cilantro

shaved carrot, cocoa nib, lemon basil dressing

with chili black bean dip and corn relish

halloumi, thyme, mint and flatbread

smoked cherry tomato, spiced chickpea

chili, lime