The new Michelson and Morley restaurant, located in the Tinkham Veale University Center, is about to see a menu shakeup.

The restaurant recently introduced a prix fixe menu, which will be available after mid-afternoon performances and before evening performances by the Cleveland Orchestra at Severance Hall.

The menu, consisting primarily of local produce, provides the diner’s choice of snack, small plate, entree, chef’s choice dessert and beverage for $33.

“Changes to the menu will occur periodically according to seasonality,” said head chef Tony Smoody. The first change will occur near the end of October.

The restaurant aims to keep at least 50 percent of its produce local, which is a challenge during the colder season. Moving deeper into the fall, dishes will shift accordingly.

“We’re going for more comfort food-y, cold weather dishes,” said Smoody.

The restaurant also introduced a Happy Hour menu, including specialty priced beers, wines, signature cocktails, snacks and more from 3 to 6 p.m. on Mondays through Fridays and 5 to 6 p.m. on Saturdays and Sundays.