Coriander Kitchen and Farm Menu

Vegetarian grape leaves (5), rice, spices, garlic whipped tahini, house-pickled turnip. Gluten Free

Ma Cohen's smoked whitefish & trout blended with herbs, pickles, celery & cream cheese. Served with crackers, pickles. *May contain bones

Michigan cornmeal, corn, blackened jalapeño & cheddar. Served with herb ranch. Vegetarian

Laura Chanel goat cheese served with house-made hot pepper jelly, edible flowers & toast. Vegetarian; GF without toast

Spanish Gordal olives stuffed with sardines & dried chorizo, fried crispy & served with lemon-garlic aioli.

New England-style with clams, pasture-raised local bacon, potatoes, carrots & cream. Served with crackers. GF w/o crackers.

New England-style with clams, pasture-raised local bacon, potatoes, carrots & cream. Served with crackers. GF w/o crackers

Mixed greens (local whenever possible!), roasted beets, shaved carrot, radish, red onion and house red-wine thyme dressing

Locally grown greens, roasted beets, carrots, radish, red onion, lentil sprouts, chickpeas, kalamata olives & hard-boiled eggs. House thyme & red wine vinaigrette. GF

Beet and orange salad with winter spinach & radicchio, toasted pepitas & parmesan. Dressed with a tarragon & grapefruit gastrique vinaigrette. GF, Vegetarian

Sauteed croutons tossed with Tuscan kale, carrots, CK&F-grown watermelon radishes & roasted kohlrabi. Finished with a punchy parsley, garlic, anchovy & lemon dressing + shaved cured egg yolk. Gluten Free

Mixed greens (local whenever possible!), roasted beets, shaved carrot, radish, red onion & house red-wine thyme dressing

Locally grown greens, roasted beets, carrots, radish, red onion, lentil sprouts, chickpeas, kalamata olives & hard-boiled eggs. House thyme & red wine vinaigrette. GF

Beet and orange salad with winter spinach & radicchio, toasted pepitas & parmesan. Dressed with a tarragon & grapefruit gastrique vinaigrette. GF, Vegetarian

Sauteed croutons tossed with Tuscan kale, carrots, CK&F-grown watermelon radishes & roasted kohlrabi. Finished with a punchy parsley, garlic, anchovy & lemon dressing + shaved cured egg yolk.

Warm cumin-roasted carrots tossed with chewy freekeh (smoked green wheat), pea shoots & arugula. Served over a butternut squash-tahini spread & sprinkled with feta & yellow raisins. Vegetarian GF without freekah

5.5 oz. of grass fed and dry aged beef char-grilled cheeseburger, with onion, pickle, lettuce and sauce. All burgers are served medium. **Burger sauce contains: chipoltle, garlic, lemon zest, anchovy, pickle relish. **Due to dry aging beef may appear very red even when cooked to medium

L&J Turkey smoked in house & layered with Coriander-made kimchi, Maasdammer swiss cheese & 1,000 Island dressing.

Pastrami-style Brinery tempeh smoked in house & layered with Coriander-made kimchi, Maasdammer swiss cheese & 1,000 Island dressing. Vegetarian

Two types of cheddar for the ultimate in ooey-gooey goodness.

March 25: Farm arugula pesto, goat cheese, sliced apples & balsamic drizzle. Vegetarian.

7 oz beer-battered haddock, fries & house-made slaw. Served with preserved-lemon tartar & lemon.

Changes daily. Call or email with questions about the day's catch.

Bucatini tossed with creamy pesto (CK&F arugula, mint, walnuts, garlic & white wine), Stoney Creek mushrooms, green peas, arugula & parmesan. Vegetarian

Crispy fried tofu with a creamy center served in Tsuyu broth with warm kombu rice, miso-grilled squash & marinated nameko mushrooms. GF & Vegan

Indian stew of organic winter spinach, kale chickpeas, cumin, chili & turmeric. Add paneer (cheese) or tofu. Served with basmati rice, garlic naan and yogurt. ** Includes cashew cream. Cannot be nut free.** Dietary: Vegan w/o yogurt or naan

Slow-roasted oxtail & braised red cabbage served over a parsnip & fennel puree with a pomegranate molasses reduction. Contains fish sauce. GF

Grilled, chopped chicken

Coriander is excited to host ANDREW BACKLIN of MODALES VINEYARD & WINERY for a special collab with Chef Ali. Coriander and Modales share a commitment to sustainability and organic growing practices and having a good time while doing it. We feature their Sauvignon Blanc as one of our featured wines and are excited to introduce you to more of Modales’ catalogue. THURSDAY, MAY 30 @ 6:30PM / $115 PER PERSON ... Includes 4 courses, wine pairings, tax & tipGF and Vegetarian options available.

Take a relaxing tour of the Detroit River and canals with Detroit River Sports, then join us at Coriander for an intimate, water-side dining experience. Our menu is constantly changing based on the season and harvest, so the dinner menu will be announced a week before the tour. We provide Gluten Free and Vegetarian substitutions. $160/pp … includes tour, 4 courses, beer & wine, tax and tip.

Curious about how to plan your 2024 garden? Whether you’re Looking to start a new garden bed or just need tips on how to improve your current garden, this class is for you. Join Coriander's Farmer Gwen in a discussion and collaborative planning session (with brunch!). We will talk about how to get started, how to plan, have tips and suggestions about where to source the items you need to get your garden rocking this year! Add a second class (seed starting or tulip growing) for $60. Buy all three classes (planning, seed starting and tulip growing) for $225.

You should be making a pot of beans or legumes every week. If you’re not, it is time to talk! We will discuss where to find delicious local beans, discuss preparation so they aren’t a chore to make or eat – and find ways to reinvent that Sunday pot of beans/lentils. $100/pp includes class, beer & wine, snacks, cooked beans to experiment at home with and a bag of Sheridan Acre Beans! Chef Ali is also teaching a pantry classics class (March 20) and gravlax & smoked fish class (April 17). Add on the pantry class for $60 or gravlax for $80. Purchase all three classes for $240.

Learn to start your own home garden from seeds! Join Farmer Gwen to learn how to grow a beautiful, organic healthy home garden from seed. Gwen runs the farm at Coriander and has been starting seeds for over a decade. She will be sharing the basics, using organic methods, of course. You’ll learn about which seeds to start indoors, which ones to sow directly in the ground, and more! This is a hands-on experience with brunch AND plant babes and seeds to take with you at the end of class — kale, lettuce, snap dragons, tomatoes and basil! $10 of each ticket will go to Keep Growing Detroit to support the Garden Resource Program, which provides garden resources, classes and more to Detroit residents. $100/pp … includes brunch, materials & seeds to take home. Farmer Gwen is also teaching a garden-planning class (March 3 and a tulip-growing class (April 28). Add on either class for $60. Purchase all three classes for $225.

Stock Your Pantry & Save Dinner with Chef Ali A stocked pantry saves Tuesday night dinner doldrums. Let Chef Ali teach you how. First, you need a small battalion of stuff that takes a VERY long time to go bad. What goes into a pantry dinner? Something in a can maybe? Something from a box? Perhaps a forlorn vegetable that had bigger dreams for itself? Just zhuzh (is that a word?) it all with something packed full of flavor from the pantry! Chef Ali is also teaching a gravlax & cured fish class (April 17). Add it on for $80.

How to Make Gravlax and Cured Fish at Home … So You Don’t Go Broke Brunching So you want to throw a brunch party with your friends because it’s spring and you remembered you have friends. Bagels and quiche and lox, oh my!  But then you remember lox for eight people is $500 dollars – and it’s not even the good lox.  What if I told you making your own lox is easy and cheaper than buying it at the store. $115/pp … including lox-based snacks, beer & wine, and gravlax to take home.  Chef Ali is also teaching a pantry classics class (March 20). Add it on for $60.

How to Grow Gorgeous Tulips & Other Bulbs Join Farmer Gwen to learn about those most joyful and happy spring flowers: the tulips and daffodils! You will get to see how we grow bulbs for bouquets, and how we get our farm ready for a big and busy growing season. We will harvest flowers together, and you will get to take a bouquet home with you at the end of the class. This class will be held on our farm. We will email that information to guests once tickets are purchased. $100/pp … includes coffee, pastries and spring bouquet to take home. Farmer Gwen is also teaching a garden-planning class (March 3) and a seed starting class (March 17). Add on either class for $60. Purchase all three classes for $225.

A Perfect Mother’s Day Gift — A Wreath & Time Together Looking for a special way to celebrate springtime and your mother? Join Farmer Gwen and her mom, Jill, and learn to make a beautiful spring wreath! Using elements foraged and from our farm, we will arrange beautiful wreaths together. You’ll each have one to take home. Bring your mom! Or your bestie. ❤️ $150 for one / $250 for two Brunch included, as are all supplies and a wreath to take home.

Class is in Session! Can't decide between Chef Ali and Farmer Gwen? You don't have to choose! Mix-and-match three classes from the offerings below. $225 for three. A $75 savings. Garden Planning w/ Farmer Gwen Perfecting Beans w/ Chef Ali Seed Starting w/ Farmer Gwen Pantry Classics w/ Chef Ali Tulip Growing with Farmer Gwen Gravlax & Smoked Fish w/ Chef Ali (+$15)

We’re excited to offer our beautiful farm bouquets in our 20-week Flower CSA. Every Thursday from June through October, enjoy the freshest arrangements featuring (but not limited to) snap dragons, celosia, tulips, zinnia, ammi, larkspur and more.  And, let's not forget about the herbs! You know that herbs are Chef Ali and Farmer Gwen's love language -- haha!-- but it is true. Get the powerful flavor punch of fresh herbs, varied every week, to add interest and depth to your seasonal palate. Includes chives, thyme, parsley, basil, cilantro, dill and more! *CSA pauses on July 4th and August 29th for Independence Day and Labor Day Coriander Flower CSA $500 ($25/week for 20 weeks) Herb CSA: $160 ($8/week for 20 weeks) Flower & Herb CSA: $600 ($30/week for 20 weeks)

There is nothing to shake out of the winter blues than bunches of beautiful tulips! Plan ahead and get your loved one (or yourself!) a month of incredible Coriander tulips coming in Spring 2024. Each week in May, you receive a gorgeous bouquet of 10 stems. (Note: It is pickup at Coriander.) Plus, you're giving us the gift of pledging support to our Farm's operations, providing us up-front capital to cover the costs starting in the spring, before we have the actual product ready for you. For gift giving, we can have a card ready for you to pick up at the restaurant. For any questions or to arrange for a card, please email hello@corianderkitchenandfarm We will send out pickup arrangements in late April.

Farmer Gwen started the seeds ... now you can take the babes home and transplant them into your garden! Please include your email for all transplant orders, as we will need to contact you about pickup and other details.

A gorgeous bunch of tulips for Mother's Day. Please ignore the pickup time stated on the order. These will be available to you on Mother's Day!