Join us on Thursday June 28th for the next of our scheduled Wine Dinners featuring offerings from Justin and Landmark Vineyards.

JUSTIN Winery is a family owned and operated winery making estate grown and produced wines. The property was founded in 1981 by Justin Baldwin when he planted the 160 acre property to the major Bordeaux varietals and created their Estate vineyard.

The winery is located in the Paso Robles appellation of California’s Central Coast. The region’s first grapes were planted in 1779 by Franciscan missionaries and today are home to the third highest concentration of wineries in the United States.

Their desire is to make world class wines that reflect the unique soils and climate of their California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques.

Wanna see the menu?!?!

Here goes!

Fennel Cured Salmon Carpaccio

manchego, tomato confit, capers, Maldon sea salt, micro greens

- Justin 2010 Sauvignon Blanc

Mortadella and Lardo

house made mortadella and cured pork back fat, pistachio, mache, olive oil, lemon confit

-Landmark 2009 Overlook Chardonnay

Pan Seared Breast of Duckling w/ smoked Pheasant Sausage

creamed Michigan morels in puff pastry

-Justin 2009 Syrah

Black Truffle Studded Petite Black Angus Rib-Eye

fingerling potatoes, fiddlehead fern and sweetcorn hash, foie gras sauce

-Justin 2008 Isoceles

Chocolate Gateau

banana beignet, raspberry jam

-Justin 2010 Obtuse Late Harvest Cabernet

Join Chef Steven Grostick at his new monthly butchery class and learn how to use the different cuts of meat in your home kitchen. All pork cuts will be available for purchase immediately following the event!

Throw away those lunchables, it’s time for some REAL meat. Toasted Oak’s charcuterie features Chef’s specialties as well as traditional treats of the world; both prepared using age old techniques handed down through years of perfect production. In front of your eyes you can see bacon-wrapped country terrine, slowly braised pork roulette; house hickory-smoked mustard seed packed hunters sausage all from our house pantry! We finish it with classic mountainside air dried Prosciutto Di Parma as well as a rich and spicy Chorizo from Spain.

At the Grill and Market we make our own marmalades and mustards and we will pickle whatever vegetable we can fit in a jar, which means YES you can take them home.

See. You. Soon.

Executive Chef, Steven Grostick, recent winner for his award winning porchetta at the Michigan Pork Producers Association will be heading to the national competition in St. Helena California!

The award winning porchetta begins with pork tenderloin. Chef Steven packs the tenderloin with a house-made kielbasa stuffing, then swathes it together with house-made bacon. The dish is roasted and served with an accompaniment of Dijon mustard sauce and sautéed creamy peas with hand rolled potato gnocchi, caramelized onions, and bits of Newsom’s Preacher ham.

Once upon a time there were three little pigs and the time came for them to leave home and seek their fortunes. Before they left, their mother told them “Whatever you do, do it the best that you can because that’s the way to get along in the world. And that is just what they did.

Toasted Oak Grill + Market proudly serve their version of the “3 Little Pigs” including houses made of straw, wood and brick.

Pork Belly Confit – truffle Jerusalem artichoke puree, sweet potato hay

Grilled Smoked Bacon- house-made bacon brittle

House-made Sausage stuffed Date- basquaise, Detroit street brick

All available now on their menu view it here at www.toastedoak.com

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Red the full article at Restaurant Hospitality >>

We embrace farm to table. Our staff takes pride in being able to contribute to Chef’s nightly specials by bringing in fresh produce from their own gardens. Recently, our server Dani brought in a huge bucket of pears. Take a look at the delicious results.

Slow poached bay scallops, coconut chili sauce, grilled pear.

Toasted Oak Market & Grill, Novi, Michigan

House-made Apple Cider anyone?

So, one the main things Michigan is known for is its apples- macintosh, honey crisp.

What would be better on a cold, snowy day other than our hot-spiced Michigan cider spiked with your favorite poison.

Chef Steven cooks down the apples and infuses them with orange, cinnamon, clove, brown sugar and his “special pumpkin pie spice”.

As you walk into the market the aroma of the cider simmering at the bar fills the room.

Our favorite combination is to add our Michigan Zeppelin bend whiskey from New Holland Distillery.