Restaurant Week 2014

August 13, 2014
We are so excited to unveil our Restaurant Week Grand Rapids 2014 menu. The theme this year is perfect pairings. We have paired each course of our menu with a wine that will perfectly compliment the dish. We can't wait to see you there!

6555 Belding Rd NE
Rockford, MI 49341
(616) 874-5553

3 Courses - $28.00

Wild Game Menu

Appetizer Course
Blueberry Venison Sausage
Venison and blueberry sausage accompanied with smoked gouda, sharp cheddar, apple chutney, and crackers.
Suggested Wine: Mark West Pinot Noir

First Course
Pesto Roasted Quail
Pesto glazed roasted quail stuffed with a mixture of chorizo, wild rice, and duxelles stuffing. Served over sauce supreme.
Suggested Wine: Avalon Cabernet

Second Course
Wild Boar Ribs
St. Louis cut wild boar ribs slow roasted then glazed with a honey mango BBQ sauce. Accompanied with southern sweet potatoes and jicama-red cabbage slaw.
Suggested Wine: Barricas Malbec

Seafood Menu

Appetizer Course
Smoked Whitefish Dip
Whitefish dip topped with capers and onions. Accompanied with pita chips and crackers.
Suggested Wine: Lindemanís Chardonnay

First Course
Shrimp Pancetta
4 shrimp wrapped in pancetta with roasted garlic, then baked to a crispy finish. Accompanied with mixed greens tossed with orange-tarragon vinaigrette and cucumber.
Suggested Wine: Placido Pinot Grigio

Second Course
Chilean Sea Bass
Oven roasted sea bass served on a Yukon potato cake with grilled summer squash. Finished with Newburg cream sauce.
Suggested Wine: Chateau St. Jean Chardonnay

** Suggested wine not included in price