Hi All,
Sorry it has taken this long to get another newsletter out. We have been keeping up a pretty good pace at the kitchen and many of our events have been sold out.
But, great news! We ended up with a free date to do a Dinner and a Chef on December 27th and we are doing an incredible Bacon Wrapped Holiday Tenderloin. Hope you all can make it in!
Also, we are still booking daytime and catering events in December. Let us know how we can help you focus on what's important this season. We will take care of the food.
Did you know that you can order egift cards right from our website? You can! And we are offering an amazing online special starting Saturday for Small business Saturday thru Cyber Monday. Just type promo code CYBERSMALL19 at checkout and receive 10% off e-gift cards of $150 or more.
PLUS from now until Christmas, for every $150 in card card you purchase in the kitchen you can choose one of our seasonings for free!!

Have a great Thanksgiving!
Chef Hillary
At A Glance
Dinner and a Chef Dates
Saturday, November 24th - Fall Harvest - sold out!
Thursday, December 27th - Holiday Tenderloin
Thursday , January 17th - Peppercorn Prime Rib
Saturday, February 2nd - Trussed Crispy Porchetta
Thursday, February 14th - Valentine's Tenderloin Chateau
Friday, February 15th - Valentine's Tenderloin Chateau
Saturday, February 16th - Valentine's Tenderloin Chateau
Friday, February 22nd - Rosemary and Garlic Roast Beef

Dinner and a Demo Dates
Thursday, January 10th - Leg of Lamb
Thursday, February 7th - Smoked Salmon or Smoked Prime Rib
Dinner and a Chef
Multi-course Interactive Dinners
An explanation of each course
Large Seating - 26 Max
Served at 6:30 unless otherwise specified

Thursday, December 27th
Holiday Beef Tenderloin
Baked Brie en Croute Cranberry Balsamic Salad
Warm Puffed Pastry Wrapped Mini Brie Wheels
Cranberry Balsamic Vinaigrette, Spinach
Port Wine Sage Rehydrated Cranberries, Crackers
Bacon Wrapped Holiday Tenderloin
Roasted and Carved Beef Tenderloin, Hickory Bacon,
Cumin, Nutmeg, Pepper, Horseradish Balsamic Sauce
Garlic Pureed Potatoes, Creamed Brussels Sprouts
Red Velvet Upside Down Cake
Red Velvet Cake, Cream Cheese Frosting, Crushed Peppermint

Thursday, January 17th
Peppercorn Prime Rib
Potato Leek Bisque
Celery, Stock, Bacon Lardons, Chives
Peppercorn Encrusted Boneless Prime Rib
Pink, Green and Black Peppercorns, Roasted Garlic, Thyme, House Mustard Incrusted Roasted Prime Rib
Duchess Whipped Potato, And Roasted Seasonal Vegetable
Au Jus and Spicy Mustard Mayo Horseradish
Eggnog Cheesecake Bites
Eggnog Cheesecake, Chocolate Short Bread Crust
Crushed Peppermint, Peppermint Marshmallow
$60 For King (Approx. 10-12 Oz)
$55 For Queen (Approx. 6-8oz)
*Please make selection when placing reservation

Saturday, February 2nd
Trussed Crispy Porchetta
Polenta Bites
Blue Cheese Polenta Bites
Walnut Pepper Spread, Arugula, Red Wine Reduction
Trussed Crispy Porchetta
Trussed Stuffed Pork Butt, Honey Sage Cream
Muffin Potato Pave, Market Vegetable
Roasted Port Pear
White Port Poached Pear Roasted
Lemon Ginger Crème Fresh, Shortbread

Thursday, February 14th
Friday, February 15th
Saturday, February 16th
Valentine's Dinner
Shrimp and Feta Cheese Saganaki Flambé
Served with Sour dough Flatbread
Onion, Garlic, Tomato, White Wine,
Ouzo, Feta Cheese, Shrimp
Four of Hearts Salad
Hearts of Palm, Artichoke Hearts, Grilled Romaine Hearts, Celery Hearts, Parsley, Blood Orange, Chives
Shallot and Bacon Vinaigrette
Seasonal Fruit Sorbet with Sauce and Garnish
Beef Chateau Au Poivre
Tenderloin Chateau, Colored Peppercorns, Cognac, Cream
Bacon and Chive Hasselback Potatoes, Crème Fraiche
Market Vegetable
Glazed Chocolate Heart Fudge Cake
Rich Flourless Fudge Cake
with Dark Chocolate Glaze, Mascarpone Frosting
Artisan Vanilla Bean Gelato with Cherry Swirl
$80 Per Person Plus Gratuity

Friday, February 22nd
Garlic and Rosemary Roast Beef
Orange Salad
Butter Lettuce, Pistachios, Orange Supremes, Crème Fraiche, Chives
Rosemary and Garlic Roast Beef
Ribeye Roast, Mushroom Chateaubriand Sauce
Gruyere Dauphinoise Potato, Honey Balsamic Roasted Carrots
Nutella Fudgy Cheesecake
Nutella Hazelnut Chocolate Cheesecake, Crème Anglaise, Caramel
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, January 10th
Pear Marinated Roast Leg of Lamb
Chestnut Soup
Roasted Chestnut Soup, Spicy Micros, Fried Corn Bread Croutons
Pear Marinated Roasted Leg of Lamb
Carved Leg of Lamb, Sage Peppercorn Lamb Demi,
Honey Roasted Klondike Potato, Market Vegetable
English Sticky Toffee Pudding
Moist Sponge Cake, Dates,
Brown Sugar Caramel and Chantilly

Thursday, February 7 th
Cedar Plank Salmon or Smoked Prime Rib
Pumpernickel Goat Cheese Bites
House Pumpernickel Bread, Shaved Cucumber
Garlic Herb Goat Cheese
Cedar Plank Salmon or Smoked Prime Rib
Cedar Plank Smoked Salmon or Queen Cut Prime Rib
with Beurre Blanc and Balsamic Reduction
Sweet and Russet Parmesan Potato Gratin
Charred Carrot and Parsnip
Cherry Clafoutis
Rich Ala Minute Baked Pudding, Cherries, Lemon
Pistachio Crème Anglaise

Buffet breakfast served with the fixings for Bloody Mary's
We supply the mix, you can add the booze
22 Max
Served at 11am unless otherwise specified

Sorry - We currently do not have a Brunch Scheduled
Artisan of Grand Haven | 616.296.9200| E-mail | Website