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Happy Hour
Tuesday-Friday 4-6pm


Dinner
Tuesday-Thursday 5-10pm
Friday & Saturday 5-11pm
Sunday 5-9pm


Closed Monday

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Our menu

Larder

House Bread & Butter (v)
Pepper Bread and rotating butters       6

Duck Liver Mousse 
fat cap, house preserves, pickled mustard seed        8

House N’duja
spreadable spicy salami, whipped chèvre, cilantro        12

Pastrami Cured Salmon
house black ale beer mustard, dill pickles, molasses spread        15

Ploughman’s Plate
rotating house made meats, cheeses, house breads, butters, and rotating pickles      25

Garden

Hearts of Romaine Salad (vg)
spicy house ranch, sundried tomato puree, golden raisins, sunflower seeds      10

Lavender Greens (vg)
mixed local greens, local cheese, leek confit       9

Egg & Charred Kale (v)
sunny side egg, lemon zest, olive polenta, four herb chimmi-churri        12

Beet Hummus (v)
house yogurt flatbread, toasted nuts, chili oil, goat cheese, citrus powder        12

Roasted Carrots (vg)
charred local carrots, dill pesto, cashew cream        12

Tart Rhubarb Fritter (v)
lemon aioli, summer’s chinese plum BBQ, Michigan’s first rhubarb crop      12

Ricotta Gnocchi (v)
zucchini relish, pear mostarda, dijon demiglace, yolk, garlic crumb        14

Sweet Potato Pierogi (v)
fried till crispy, sage, brown butter, house sauerkraut, bacon jam        12

Pasture

Goat Carpaccio
quick pickle cauliflower, sesame, cardamaro, cilantro and mint pesto        15

House Sausage
rotating sausage, pretzel spatzle, carrot sauce, dill pickles        12

Smelt Misti
tempura batter, remoulade, house ketchup, lemon, dill pickles        13

House Meatballs
lamb & beef, local cheddar, spicy romesco, caraway crumb, pickled chiles        15

Cheek Fried Steak
cheek schnitzel, dijon caraway slaw, red-eye gravy sidecar      16

Country Style Ham
brined, smoked and thin cut, butter braised, quick corn bread, summer berry sauce        20

Seafood Cassoulet
rotating fish, creamed white beans, tomato, house kielbasa, Okemos shrimp, crispy minnow        28

Hot Smoked Trout
boneless head and tail-on double fish filet, spring vegetable stuffed, dijon demi      28

Seared Duck Breast
white root puree, figs, roasted parsnips, grains, black garlic & fig puree        28

Grilled Lamb
foccacia panzanella, pickled grapes and chiles, mint      28

Chef’s Tasting Menu $50/pp

Optional Wine Pairing      $25/pp

Dessert

Daily Selections

Directions

Republic is located in the Grand Army of the Republic Building at
1942 Grand River Avenue, Detroit MI 48226

Gallery

About

Republic aims to deliver the whole experience of an old world tavern. With emphasis on nose to tail eating, our food is created with humble ingredients prepared in innovative and interesting ways, coupling hyper-local and seasonal products with old world preparations. Our approach to drinks is taken with equal care featuring natural wines, craft beers, and premium whiskey options. The entire Republic team is dedicated to the idea that food and drink are a celebration shared with friends in a festive atmosphere; robust, surprising, delightful and accessible for all. You are welcome here.

CHEF SARAH

“We’re just friends cooking for some other friends…”

Sarah Welch, Republic Tavern Executive Chef

With those words, we knew we had found the right person to head up the culinary experience at Detroit’s Republic Tavern.

Chef Sarah was raised between Jamaica and Michigan in a family that spent it’s time split between traveling, cooking and eating. After earning a degree from MSU in Restaurant Management Sarah left Michigan to pursue culinary studies at New York’s French Culinary Institute. Following her return to her home state, Sarah perfected her craft under the tutelage of Chefs like Brian Polcyn and April Bloomfield.

Chef Sarah has been an integral part of the Republic team since day one. Her education paired with her experience working under such notable chefs made her a guiding force in the R&D for Republic. Learning whole animal butchery from Brian Polcyn allowed her to train the Republic team on the benefits of using every part of the animal. This in turn has lead to an ever-changing menu based on head-to-tail cooking which is sourced entirely from local meat producers. Sarah has worked closely with area farms to identify ingredients deserving of the spotlight in one of Detroit’s most historic buildings.

Chef Sarah’s approach to food is most easily recognized in the constant menu changes seen at Republic. Using only local products allows Michigan’s seasonal bounty to dictate the direction of the menu. At the same time, her early travels play a big part in the eclectic flavors at Republic.

Sarah lives by the classic Julia Child belief of “learning to cook so that you do not have to be slave to recipes…you get what is in season and you know what to do with it”.

CONTACT

313-446-8360

info@republictaverndetroit.com


Happy Hour
Tuesday-Friday 4-6pm


Dinner
Tuesday-Thursday 5-10pm
Friday & Saturday 5-11pm
Sunday 5-9pm


Closed Monday

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