Hello Friends!
Can you believe it is almost time for the kiddos to go back to school? Where did summer go? With the late start to the growing season we have spent a great deal of time in the garden these past few weeks. You may have noticed from our Facebook posts that we have had an explosion of produce. We've been harvesting so much more than we need in our kitchen, because of this we have begun setting out a produce table a couple days a week. Usually we have mini squashes, zucchini, beans, peas and cucumbers. Soon we should have some tomatoes, they are just taking their time to ripen. Follow us on Facebook to keep up to date on when we are open for produce sales.
In kitchen news, our summer calendar is winding down and opening up. We have an abundance of dates available for private events.
Click here to go to our basic pricing and event description information. Click below to see available dates and to make a reservation.
We look forward to seeing you this fall,
Chef Hillary
At A Glance
Dinner and a Chef Dates
Friday, August 23rd - Cherry Salmon
Friday, September 13th - Deconstructed Wellington
Friday, September 20th - Hanger Steak
Friday, October 4th - Rosemary Tenderloin
Saturday, October 12th - Cedar Plank Salmon or Chicken
Saturday, October 26th - Beef Bourguignon

Dinner and a Demo Dates
Thursday, August 29th - Tuna and Flat Iron Steak
Thursday, September 26th - Grilled Chicken
Thursday, October 17th - Curry

Private Events with Room to Join
Thursday, August 22nd- Flat Iron Steak Au Poivre - 13 seats available
Dinner and a Chef
Multi-course Interactive Dinners
An explanation of each course
Large Seating - 26 Max
Served at 6:30 unless otherwise specified

Friday, August 23rd
Cherry Salmon
Cantaloupe and Sugar Snap Pea Salad
Sliced Fresh Cantaloupe, Sliced Sugar Snap Peas
Tarragon Lemon Vinaigrette, Homemade Ricotta
Aleppo Pepper
Balsamic Black Cherry Salmon or Chicken Breast
Brined and Lightly Smoked Faroe Island Scottish Salmon
Or Chicken Breast
Apple Potato and Onion Gratin
Market Vegetable
 Summer Berry Pear Crème Brule
Poached Diced Pears, Rich Custard, Summer Berry Garnish

Friday, September 13th
Panzanella Salad with Zucchini
Grilled Zucchini, Soft Boiled Egg, Radishes
Spring Greens, Toasted Sourdough
Tomato, Greens, Pickled Shallots
Deconstructed Wellington
Mustard Encrusted Beef or Chicken
Mushroom Duxelles, Puff Pastry
Port Wine Reduction
Dauphinoise Potatoes, Market Vegetable
Cream and Blueberry Cake
Moist Sour Cream Cake
Bavarian Cream and Blueberry Filling
Whipped Frosting
$60 Per Person

Friday, September 20th
Hanger Steak
Green Goddess Garden Salad
Romaine, Carrots, Cucumber, Cherry Tomato
Red Onion, Croutons
With Creamy Green Goddess Dressing
Balsamic Hanger Steak
Balsamic Marinated Hanger Steak Worchester Malt Drizzle,
Gouda Mac and Cheese,
Candy Onions, Charred Carrot and Parsnip
Grilled Peach Gelato Parfait
Grilled Peach Parfait, Salted Shortbread Crumble
Vanilla Bean Gelato

Friday, October 4th
Rosemary Tenderloin
Apple and Fennel Salad with Late Harvest Riesling
Cranberries, Blue cheese and Micro Green Garnish
Rosemary Encrusted Tenderloin
Dijon, Garlic and Rosemary Grilled and Carved Tenderloin Fillet
With Shallot and Sherry Demiglaze
Garlic Pureed Potato
Market Vegetable
Chocolate Cheesecake Gelato
Caramel Crunch Cookie

Saturday, October 12th
Cedar Plank Salmon or Chicken
Turkey Pot Pies
Potatoes, Green Beans, Corn, Turkey Gravy
Fall Salad
Green Mix with Apples, Pecans, Aged Cheddar Cheese
and Apple Cider Vinaigrette
Cedar Plank Salmon or Chicken Breast
Cedar Plank Smoked Salmon or Chicken Breast
with Beurre Blanc and Balsamic Reduction
Roasted Root Mash and Asparagus
Zesty Limoncello Pielet
Lemoncello Curd, Tart Shells
Vanilla Chantilly

Saturday, October 26th
Beef Bourguignon
Cider French Onion Soup
with Gruyere Cheese
Fall Fruit Salad
Pears, Apples, Chopped Romaine, Sunflowers,
Pomegranate, Red Onion, Blue Cheese
Creamy Pomegranate White Balsamic Dressing
Beef Bourguignon
Beef Slow Cooked in Brandy, Red Wine,
Onions , Garlic and Mushroom
With Butter and Parsley Glazed Potatoes and Carrots
Pumpkin Cheesecake
Cranberry Sauce

Dinner and a Demonstration
Delicious, Multi Course, Class Style, Intimate dinners 
Featuring a demonstration with each course!
Small Seating - 14 Max
Served at 6:30 unless otherwise specified

Thursday, August 29th
Tuna and Flat Iron Beef
Beet Ribbon Hamachi Salad
Sashimi Yellow Fin Tuna, Shaved Beet Ribbons,
Pistachio Vinaigrette, Baby Bok Choy, Bell Pepper
Grilled Flat Iron with Romesco
Red Pepper, Tomato, Almond Garlic Sauce
Summer Vegetable Risotto, Grilled Zucchini
Limoncello Strawberry Summer Trifle
Limoncello Custard, Macerated Strawberries,
Vacherin Cookie, Shortbread

Thursday, September 26th
Grilled Chicken
Roasted Beet and Fresh Tomato Salad with Basil Vinaigrette
White Wine, Honey, Shallot, Dijon and Basil Vinaigrette
Roasted Sweet Golden Beets, Fresh Tomato
On A Bed of Bibb Lettuce with Micro Herbs and Farm Cheese
Italian Dressing Marinated Grilled Chicken Breast
Homemade Linguine Primavera
Roasted Vegetables
Fall Spiced Panna Cotta
Apple and Cider Sauce

Thursday, October 17th
Baked Brie Dip
Baked Brie, Dried Fruit Medley, Pistachio
Bacon Crumble, Onion Herb Focaccia
Chicken or Mahi-Mahi Curry
Fall Vegetable Curry
Grilled Chicken Breast with Paprika, Cumin, Turmeric
Curried Cauliflower, Chickpeas, Tomatoes
Served with Moroccan Flatbread
Apple Pithivier
Fresh sliced Apple, Almond Cream
Puffed Pastry, Gran Marnier Chantilly Cream
Brunch and a Chef
New Plated Style Brunch
Large Seating - 24 Max
First Seating at 9am
Second Seating at 1pm

Sorry, no dates available at this time
Artisan of Grand Haven | 616.296.9200| E-mail | Website