Plate-by-plate of chef Dave Beran’s autumn in Upper Michigan-inspired tasting menu at Seline on Saturday, October 25, 2025.
An invitation.
A poem by Chef.
2021, Alfredo Egia, Izaki, Txakolina (back).
Non-alcoholic MU/TH/UR (front).
SCALLOP | apple | sea grass
LEEK | eucalyptus | banana
2022 Andre Perret, Chery, Condrieu (back).
Non-alcoholic The Second (front).
DUNGENESS CRAB | smoked pork | pine nut
BLACK COD | sunflower seed | sunchoke
Sauced black cod.
2017 Gotsa, Saperavi, Reserve Flor, Kakheti (back).
Non-alcoholic CACAO KVASS (front).
PRESERVED CHERRY | pistachio
VENISON | celery root | savory granola
Celery root ice cream cart.
CELERY ROOT | red miso fudge
2023 Eric Bordelet, Granit, Poiré, Normandy (back).
Non-alcoholic ROOIBOS & VINEGARS (front).
“Follies on the forest floor.”
MAITAKE | roasted yeast
PUMPKIN | chestnut | black truffle
SMOKED STURGEON | cauliflower | egg yolk
MUSTARD | passion fruit
Cookbook library.
2022 Domain Charles Audoin, Les Longeroies, Marsannay (back).
Non-alcoholic TOMATO & SEED SODA (front).
PHEASANT | fennel
“Hiding in the fallen leaves…”
BEEF TENDON | preserved yuzu
2022 Fletcher, Recta Pete, Barbaresco (back).
Non-alcoholic HW: OPUS NONE (front).
SHORT RIB | mushroom | prune
BRIOCHE | beef fat
GRAPE | mint | vanilla
NV Jean Bourdy, Galant de Abbesses, Jura (back).
Non-alcoholic MILK PUNCH #1 (front).
“The first dusting of snow.”
WALNUT | carrot
COFFEE | caviar
APPLE | cider donuts