This week’s Chef’s Feature showcases an 8oz venison loin chop, pan-seared and set over a silky carrot–ginger purée, finished with a vibrant blueberry–balsamic reduction and paired with pesto-tossed green beans. It’s an elegant balance of winter richness and bright seasonal flavor.

Thoughtfully plated and designed for true fine-dining guests, this feature brings the warmth and richness of winter dining to your table.

Available through next Thursday, or until sold out.

The Tasting Room — fine dining in downtown Traverse City, featuring USDA Prime steaks, pristine seafood, and seasonal chef-driven features.