ANN ARBOR, Mich. – A new hotel is set to open in Ann Arbor next month, and it will feature a French-inspired restaurant.
La Serre, the French-inspired brasserie, will open on May 6 in the new Vanguard Hotel.
La Serre, which means “greenhouse” in French, is inspired by naturalist John James Audubon and will focus on the seasonality of classic French cuisine with sustainable ingredients.
“La Serre is all about depth of flavor and honest, beautiful food,” said Michael Polsinelli, Executive Chef of La Serre. “We’re honoring the simplicity of traditional French cuisine but bringing in the vibrancy of Michigan’s farms, lakes, and food artisans. You’ll see foie gras torchon and steak Frites next to charred local carrots or BP Farms Chicken —all thoughtfully composed and served with warmth.”
The restaurant will be open for breakfast, lunch, dinner and a late-night meal service seven days a week. On Tuesday, May 6, the restaurant will begin serving breakfast and dinner. La Serre will begin its lunch service in June.
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Some of the menu items include a braised short rib entree, a seafood plateaux, a raw bar along with housemade breads and pastries. Guests will also find an extensive wine list, with French and local bottles, a cocktail menu with Michigan-themed creations and French classics and a selection of craft beers.
The dining room opens up to the lobby of The Vanguard Hotel, and features bleached oak floors, delicate patterns, soft glowing lights and Parisian blue details for an elegant feel.
“La Serre is a restaurant built for Ann Arbor—elevated, yes, but never fussy,” said Jason Nelson, General Manager of The Vanguard Hotel. “It’s a place where you can linger over a morning espresso, meet friends for lunch, host a private wine dinner, or grab a seat at the bar late into the evening enjoying selections from the raw bar. The experience is both classic and fresh—like the best French cuisine.”
Full menus and the ability to make reservations are coming soon, according to La Serre’s website. For more information, visit here.
