Dinner Events - At A Glance
Dinner and a Chef Dates
Thursday, February 13- Valentine's Day
Friday, February 14- Valentine's Day
Saturday, February 15 - Valentine's Day
Friday, February 21- Mardi Gras
Saturday, February 29- Cordon Bleu
Saturday, March 14- St. Pat's Day
Friday, March 27- Luau
Saturday, April 11- Greek
Friday, April 17- Salmon or Ribeye
Saturday, April 25- Hanger Steak
Saturday, May 2- Cinco de Mayo
Friday, May 15- Beef Tenderloin
Saturday, May 23- Waygu Beef Short Rib
Friday, May 29- Chicken or Steak Tips
Dinner and a Demo Dates
Thursday, March 19- Southwest Vegan
Thursday, April 2- Vegetarian Spring Meal
Thursday, May 7- Cinco de Mayo
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, February 13th
February 14th - Sold Out!
Saturday, February 15th
Candlelit seating for couples
Romantic Valentines Day
Fondue Savoyarde - Piperade Appetizer
Fondue with Gruyere, Comte, Swiss Cheese
Garlic, Dry Sherry, Kirsch, Nutmeg
Piperade with Bell Pepper, Thyme, Onions
Garlic, Plum Tomatoes, Fried Egg
Served with French Bread and Crackers
Zucchini-Tomato Verrines
Diced Zucchini and Tomato, Lemon Juice
Minced Herbs, Mascarpone Cheese
Reggiano ParmesanBaked Proscuito
Surf and Turf Tower
Dauphinoise Potatoes, Thin Cut Petit Fillet
Thyme Demiglace, Quick Sautéed Shrimp
Tarragon Bearnaise,Microherbs
Individual Apple Tarte Tatin
 with Crème Anglaise

Friday, February 21st
Mardi Gras- Family Style
Creole Crab Cakes
Lump Crab, Panko Breadcrumbs
Micro Arugula, Spicy Rémoulade
Chicken Andouille Gumbo
Chicken Breast, Franks Andouille Sausage
Okra, Onion, Bell Pepper, Celery, Garlic, Rice
Shrimp and Grits
with Corn Maque Choux
Garlic Grits, Cajun Seasoned
Seared Shrimp
Artisan Mini Pork Belly Muffuletta
Sweet Ancho Pork Belly, Pickled Shallot
Olive Salad, Mustard, Spicy Greens
Fresh Mozzarella, Artisan Dill Demi Baguette
Individual King Cakes
Cinnamon Dough with Sour Cream Glaze
and Sprinkles

Saturday, February 29th
Chicken Cordon Bleu
Farro Salad
Apple Cider, Bay Leaves, Lemon Juice
Parmesan Cheese, Pistachio, Arugula, Parsley, Mint
Dried Cherries, Radish
Chicken Cordon Bleu
Breaded Chicken Scaloppini
Black Forest Ham and Gruyere Cheese
Parmesan Dijon Sauce
Garlic Smashed Redskins and Haricot Vert
Vanilla Souffle
with Bourbon Caramel Sauce
Fruit Coulis

Saturday, March 14th
Happy St. Patrick's Day
Molly Malone (Seafood Chowder) Or Potato Chowder
Bacon, Leek, Carrot, Potato, Cream
**Molly Malone Contains Littleneck Clams and Mussels
Ruben Spread on Soda Bread Crostini
Cream Cheese, Corned Beef, Swiss
Sauerkraut, Worcestershire
Irish Boiled Dinner
Boiled Corn Beef and Cabbage, Parboiled then Broiled Potatoes
 Braised Carrots, Horseradish Cream
Bailey’s Poke Cake
Chocolate Cake Infused with Baileys
Sweetened Condensed Milk and Chocolate
With Chocolate Whipped Topping

Friday, March 27th
Luau- Family Style
Ahi Poke Bowl
Rice, Wakame Salad
Sriracha Cream Drizzle
Soy Sauce, Sesame Oil, Red Pepper Flakes
Scallion, Avocado, Sesame Seeds, Garlic
Macadamia Nuts, Pickled Ginger
Homemade Crackers
Fresh Pineapple Salsa
Bell peppers, Tomatoes, Cilantro
Red Onion, Lime Juice, Jalapeno
Fresh Fried Paprika Chips
Kalua Pork
Banana Leaf Wrapped Roasted Pork Butt
Tangy BBQ Sauce
Tequila Lime Shrimp with Chili Sauce
Shrimp and Peppers Marinated and Grilled
Served with Lime, Chili Horseradish Sauce
Huli Huli Chicken and Pineapple Kabobs
Sugar, Garlic and Bay Leaf Brined
Rubbed Chicken Thigh
Served with Pineapple, Soy Ginger Sauce
Luau Rice
Basmati, Onion, Ginger, Garlic, Coconut
Macadamia Nuts, Pineapple
Green Onion
Chocolate Haupia Cream Pie
Chocolate Coconut Cream Pie

Saturday, April 11th
Spinach Spanakopita Appetizer
Spinach, Herbs, Garlic, Feta Cheese
Roasted Red Pepper Pesto 
Grilled Fennel Salad
Roasted Tomatoes, Fennel Fronds
Orange, Red Onion, Feta cheese 
Kotopoulo Skorthato
Lemon Chicken with Garlic
Red Skin Potatoes, Garlic
Rosemary, Nutmeg, Chicken Stock
Kalamata Olives, Cherry Tomatoes 
Basbousa Aka Harissa
Coconut Yogurt Semolina Cake
Rosewater Syrup With Rice Pudding
Boozy Raisins

Friday, April 17th
Salmon or Ribeye
Currant and Cranberry Salad
Bib Lettuce with Black Currant Balsamic Vin.
Macerated Dried Cranberries, Pecans
Pickled Onions, Artisan Farmers Cheese
Brown Sugar Smoked Salmon
or Grilled Ribeye
Whiskey Onion Mustard Cream Sauce
Loaded Roasted Garlic Smashed Red Skins
with Bacon, Cheese and Chives
Market Vegetable
White Chocolate Souffle
Pistachio Coulis, Macerated Strawberries
Confection Sugar

Saturday, April 25th
Hanger Steak
Tartlet Appetizer
Savory Roasted Spring Vegetable Tartlet
Goat Cheese and Carrots, Ramp, Peas
Sweet Fennel, Potato Custard Tart
Herbed Crème Fraiche and Micro Greens 
Balsamic Hanger Steak
Worchester Steak Sauce Drizzle
Gruyere Thyme Potato Stack
Crispy Fried Onions
Ancho Charred Carrot and Parsnip
Lemon Semifreddo
Lemon Curd, Yellow Cake Base
Chantilly Cream
Candied Lemons, Ground Pistachios

Saturday, May 2nd
Cinco de Mayo
Barbacoa Beef Tostada
Queso, Ancho Sauce
Yucatan Pickled Shallots, 
Pork Mole Tamales
Corn Husks, Shredded Pork, Mole Sauce
Candied Jalapeno Peppers 
Pollo Rojo
Chicken in Pepper and Tomato Sauce
with Mexican Rice, Refried Beans
Elote Street Corn
Chocolate Pot De Crème and Sopapillas
Chocolate Cinnamon Cayenne Custard
Fried Dough with Chocolate Tuile
Sweet Cream Drizzle

Friday, May 15th
Beef Tenderloin
Sweet Pea Pork Belly Salad
Pea Shoots, Sweet Peas, Arugula
Cucumber, Asparagus
Candied Pork Belly
With A White Vinaigrette 
Spring Beef Tenderloin
Ancho Coffee Rubbed Beef Tenderloin
with Dijon Cream Sauce
Pea Risotto, Market Vegetable 
Light and Fluffy Cheesecake
No-Bake Vanilla Cheesecake
Rhubarb Coulis and Lemon Zest Tuile

Saturday, May 23rd
Imperial Waygu Beef Short Rib
Pickled Rhubarb Salad
Dijon Vinaigrette, Radish, Snap Peas
Pea Shoots, Chives, Sunflower Seeds 
Smoked Salmon and Asparagus Crostini
House Smoked Salmon
French Bread Crostini, Local Goat Cheese
Five Spice Smoked Beef Short Ribs
Imperial Waygu Beef Short Ribs
Chinese 5 Spice, Hoisin, Sherry, Ginger
Creamy Garlic Grits, Market Vegetable 
Chocolate Orbit Cake
Flourless Chocolate Cake
with Whipped Cream and Fruit coulis

Friday, May 29th
Chicken or Steak Tips
Spring Vegetable and Goat Cheese Dip
Asparagus, Leeks, White Cheddar, Artichoke Hearts
Peas, Fresh Herbs, Assorted Crackers
Honey Bourbon Tenderloin Steak Tips
or Chicken Fillets
Sautéed Mushrooms and Onions
Garlic Pureed Potatoes, Haystack Onions
Market Vegetable
Key Lime Crème Brulée
 with Tropical Fruit
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, March 19th
Southwest Vegan
Cobb Salad
Romaine, Corn, Tomatoes, Cucumber
Avocado, Paprika Cauliflower , Chipotle Vinaigrette
Black Beans, Paprika Tortilla Strips
Farro Stuffed Sweet Potatoes
(also available with Quinoa or chicken)
Black Beans, Bell Peppers, Onion
Cashew Crumbles, Cilantro, Paprika, Cumin
Patatas Bravas, Avocado Cream Sauce
Tostadas with Chickpeas
Garlic, Chipotles In Adobo
Lettuce, Tomato
Vegan Flan
Coconut Milk, Almond Milk
Silken Tofu, Mexican Vanilla
Available GF by request
$60, $65 to add Chicken

Thursday, April 2nd
Vegetarian Spring Meal (Avail GF, V)
Sweet Pea Hummus
Roasted Garlic, Garbanzo Beans, Tahini,
Cut Veggies, Crackers 
Vegetable Minestrone
Vegetable stock, Beans, Pasta
Fresh Veggies, Tomatoes, Parmesan Cheese
Crunchy Garlic Crostini
Roasted Cauliflower Steak with Romesco
Roasted Potato Wedges, Avocado Crema
Kohlrabi Slaw
(Chicken option available)
Kathy’s Amazing GF, DF Coconut Cake
Moist Coconut Flavored White Cake, Whipped Frosting, Coconut Flakes
Available GF, DF VEGAN by request

Thursday, May 7th
Cinco de Mayo
Fried Fish Tacos
Battered and Fried Cod
Pickled Onion Corn and Cabbage Slaw
Spicy Remoulade
Shrimp Ceviche
Tomatoes, Cucumber, Poblano Peppers
Red Onion, Garlic, Olive Oil, Lime
Sherry Vinegar, Toasted Cumin
Shrimp in Lime and Orange Juice
with Avocado and Crackers
Pollo Rojo
Chicken in Pepper and Tomato Sauce
with Mexican Rice, Refried Beans
Elote Street Corn 
Butterscotch Flan and Churro
Flan Custard, Churro Cookie
And Chantilly Cream
Artisan of Grand Haven | 616.296.9200| E-mail | Website