Hello Friends!
Here's to wrapping up another amazing year at Artisan. This year has brought some changes. We've added a couple business spin offs with decorated cake sales and our large event catering division, Artsy. The number of Thanksgiving pickup order requests we received blew us away. There have been some hiccups but we have the best customers! Thank you for understanding that we are doing the absolute best we can for you everyday. I can't express how much we appreciate your continued support.
For all of you last minute shoppers. We do offer gift cards and egift cards. At the kitchen we have revamped and increased our seasoning line. We have new spice mixes and an amazing Hotsauce in stock for purchase.
Let us know how we can help you make this an unforgettable season!
Chef Hillary
At A Glance
Dinner and a Chef Dates
Friday, January 3rd - Prime Rib or Salmon - Sold Out!
Saturday, January 11 - Cornish Hens
Saturday, January 18th - Holiday Broil
Thursday, February 13th- Valentine's Day (Small Seatings)
Friday, February 14th- Valentine's Day (Small Seatings)
Saturday, February 15th - Valentine's Day (Small Seatings)
Friday, February 21st- Mardi Gras
Saturday, February 29th- Chicken Cordon Blue
Saturday, March 14th- St. Patrick's Day
Friday, March 27th - Luau
Dinner and a Demo Dates
Thursday, January 30th - You'd never know its Vegan (and Gluten Free) - Sold Out!
Thursday, February 6th - Trussed Porchetta
Thursday, March 19th- Southwest Vegan ( and Gluten Free)
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, January 3 rd - Sold Out!
Prime Rib or Salmon
Pumpkin and Apple Bisque
Onion, Garlic, Clove, Potato, Chicken Stock,
Applewood Smoked Bacon and Local Apple
Winter Fruits Salad
Local Apples, Mandarin Orange Segments
Pomegranate Seeds, Candied Pecans, Feta Cheese
Baby Spinach, Poppy Seed Dressing
Slow Prime Rib Or Smoky Oven Roasted Salmon
Slow Roasted Prime Rib or Rubbed and Roasted Salmon
Duchess Potatoes, Au Jus, Herbed Horseradish Sauce, Balsamic Vegetables
White Chocolate Cranberry Crème Brule
Sugared Cranberries and Shortbread
Sat, January 11 th
Cornish Hens
Roasted Winter Salad
Roasted Pears, Butternut Squash, Rutabaga
Grape Chutney with Garlic Flatbread Croutons
Cranberry Stilton, Creamy Ginger Citrus Dressing
Apple Glazed Stuffed Cornish Hen Halves
Apple Cider Reduction Glaze, Butter, 7-11 Seasoning
Cherry Pecan Dressing (Stuffing), Market Vegetable
Aleppo Pepper Bourbon Gravy
Lemon Tarts with Meringue Vacherins
Candied Orange Peel, Sugared Ginger, Chantilly Cream and Fruit Coulis
Sat, January 18 th
Holiday Broil
Roasted Cranberry Flatbread
Rosemary Flatbread with Caramelized Onions, Cranberry Chutney
Local Farm Cheese, Infused Balsamic Drizzle and Microgreens
Artisan Cherry Salad
Cabernet Bloomed Michigan Tart Cherries
Marcona Almonds, Mixed Greens
with Late Harvest Riesling Vinaigrette, Farmers Cheese
Holiday Broil
Seared Flank Steak, Garlic, Herbs, Roasted Peppers, Parmesan Cheese, Sweet/Russet Potato Gratin, Market Vegetable
Chocolate Turtle Trifle
 Chocolate Cake, Chocolate Mousse, Spiced Pecans
Butterscotch Caramel, Salted Honeycomb

Thursday, February 13th
Friday, February 14th
Saturday, February 15th
Candlelit seating for couples
Romantic Valentines Day
Fondue Savoyarde and 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 Crusty French Bread and Crackers
Zucchini-Tomato Verrines
Diced Zucchini and Tomato, Lemon Juice, Minced Herbs
 Mascarpone Cheese, Reggiano Parmesan, Baked 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 and 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 Blue
Farro Salad
Apple Cider, Bay leaves, Lemon juice, Parmesan Cheese, Pistachio
Arugula, Parsley, Mint, Dried Cherries, Radish
Chicken Cordon Blue
Breaded Chicken Scaloppini
Black Forest Ham and Gruyere Cheese
Parmesan Dijon Sauce
Garlic Smashed Redskins and Haricot Vert
Vanilla Souffle
with Bourbon Caramel Sauce and 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 and 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 and 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 and Green Onion
Chocolate Haupia Cream Pie
Chocolate Coconut Cream Pie
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 30 th - Only 4 spaces left!!
You’d never know its Vegan (Sold Out)
Curried Butternut Squash Soup
Coconut Milk, Vegetable Stock, Maple Syrup
Paella de Legume (also available with chicken)
Saffron Threads, Bell Pepper, Tomato, Artichoke Hearts,
with Fried Plantain Slices, Gluten Free Flatbread
Peanut Butter Chocolate with Shortbread Crumble

Thursday, February 6th
Trussed Porchetta
Polenta Bites
Blue Cheese Polenta Bites, Walnut Pepper Spread
Arugula, Red Wine Reduction
Four of Hearts Salad
Hearts of Palm, Artichoke Hearts, Grilled Romaine Hearts,
Celery Hearts, Parsley, Blood Orange, Chives
Shallot and Bacon Vinaigrette
Trussed Crispy Porchetta
Trussed Stuffed Pork Butt, Honey Sage Cream
Potato Pave, Market Vegetable
Roasted Port Pear
White Port Poached Pear Roasted
Lemon Ginger Crème Fresh, Shortbread

Thursday, March 19th
Southwest Vegan (and Gluten Free)
Cobb Salad
Romaine, Corn, Tomatoes, Cucumber, Avocado, Paprika Cauliflower
Chipotle Vinaigrette, Black Beans, Paprika Tortilla Strips
Farro Stuffed Sweet Potatoes (also available with chicken)
Black Beans, Bell Peppers, Onion, Cashew Crumbles, Cilantro
Paprika Cumin, Patatas Bravas, Avocado Cream Sauce
Tostadas with Chickpeas, Garlic, Chipotles In Adobo
 Chickpeas, Lettuce, Tomato
Vegan Flan
Coconut Milk, Almond Milk, Silken Tofu, Mexican Vanilla
$60, $65 to add Chicken
Artisan of Grand Haven | 616.296.9200| E-mail | Website