Restaurant Week GR!

Restaurant Week GR 2012 started August 15th, but it's not too late to take part in the event! Until August 25th, over 60 restaurants will be taking part in the event, so get your plans in place (yes, we meant "plans"...plural... it's a great deal, so give your stove a break and enjoy a few nights out!)

Fresh local products will be used in creative 3-course dinner menus priced at $25 per person, and at some restaurants, 2 people for $25.

Back for a third season, this year’s event brings the area’s most talked about venues and creative chefs together for a celebration of locally-grown food, friendship and the fine art of dining out. Tables fill fast, so book your seats soon!

There are over 60 incredible restaurants participating this year. Among some of the most anticipated here at Northouse Realty Group are listed below, along with their Restaurant Week menus!

Cygnus 27
Course One

Togarashi Crusted Pelican Ranch Beef Carpaccio
On a mirror of wasabi mustard and toasted focaccia bread

Sambal Nanas and Lime Cheese
Chili marinated cucumber with local buffalo mozzarella in lime juice

Lake Michigan Whitefish Sticks
Asian style potato salad

Course Two

Lake Michigan Salmon "Misoyaki" Style

The Local Epicurean Thia basil and lemongrass pasta

Deconstructed "Chicken Cordon Bleu"
Sobie Meats grilled teriyaki chicken breast, grilled ham and cheese on The Village Baker's (Spring Lake) Sourdough, Sambal Kejap

Char Sao Pork T-Bone Steak
Asian barbequed Sobie Meats pork, Michigan cherry nam prik sauce, Korean style stir-fried farmer's market vegetables

Course Three

Trio of Desserts

Mangiamo!
Course One

Golden Beet Carpaccio
Frisee, radicchio, baby arugula, raspberries, orange, goat cheese, pine nuts, beet vinaigrette

Grilled Summer Vegetable Terrine
Ricotta, pecans, toast points

Spiced Heirloom Tomato Soup
Buttermilk bread crostini, basil cream

Course Two

Slow Roasted Valley View Farms Pork Loin
Slow roasted over baby fingerling yam, black currant chutney, caramelized shallots, black mission figs, butternut squash coulis

Mediterranean Paella
Scallops, shrimp, Spanish chorizo, artichoke, roasted garlic, farm bell peppers, roasted tomato, saffron almond rice

Grilled Mahi Mahi
Walnut arugula pesto, pan seared rainbow chard, grilled heirloom tomatoes

Course Three

Torta al Cioccolato

Gelatina di Frutta e Moscato

White Chocolate Raspberry Tiramisu
Espresso chocolate, crème anglaise, strawberry flower

Reserve Wine & Food

Course One

Pate Maison w/ pickled red onions, mustard, & cornichon

Or

Heirloom tomatoes w/ house made mozzarella curd, tomato gelee, & mint

Course Two

Parisienne gnocchi w/ cherry tomato, confit leek, shaved fennel, dill flower, Midnight Moon cheese
Or
Gunthorp Farms pork chop w/ roasted peaches, rosemary oil, wild watercress

Course Three

Fruit salad w/ crème fraiche, sweet corn cake
Or
Faygo Trio: gum drop, float, icee

six.one.six
Course One

smoked heirloom tomato soup, grassfield’s cheddar, nantucket bakery croute

local mixed green salad, roasted vidalia onion, dancing goat chevre, blueberry vinaigrette.

Course Two

Michigan lake trout, three bean salad, bacon consommé.

goat cheese agnolotti, roasted mushrooms, mixed radishes, sweet corn.

devries pork shank, compressed watermelon, local cabbage , pickled watermelon rind slaw.

Course Three

trio of seasonal gelatos.

malted chocolate torte.

616 style strawberry shortcake.

Additional Offers

We are offering a 3 course wine pairing 20$
We have a Michigan cheese pairing 15$

The Green Well Gastropub
Course One

Local Tomato Gazpacho
Seasonal West Michigan Farm vegetables, fresh basil, extra virgin olive oil
wine pairing: Green Well “Rosie” Rosé Blend

Honey Creek Farm Peaches
Mud Lake Farms arugula, red onions, toasted pine nuts, Grassfield's Leyden,
Blis bourbon-maple vinaigrette
beer pairing: Bells Oberon

Otto’s Family Farm Chicken
Smoked chicken & apple salad, country farm house sharp cheddar cornbread
beer pairing: Green Well Dripaliscious

Course Two

Green Well BBQ Brisket
In house smoked brisket, potato salad, corn on the cob, basil compound butter
wine pairing: Green Well “Frankie” Cabernet Franc Blend

S&S Farms Lamb Sirloin
Barley-local cherry tomato risotto, crumbled bleu cheese, balsamic reduction
beer pairing: Vander Mills Totally Roasted Cider

Grilled West Michigan Farm Veggie Amatriaciana
Mama Mucci paperdelle pasta, garlic bread, grated parmesan
wine pairing: Green Well “Charlie” Chardonnay Blend

Course Three

Peach Cobbler Dump Cake
Honey Creek peaches, cake crumb topping, palazolos vanilla gelato.
beverage pairing: Northern naturals Iced Apple Cider

Strawberry Shortcake
Honey drop biscuits vanilla whip cream.
wine pairing: Black Star Farms Raspberry Dessert Wine

Chocolate Stout Cake
Chocolate ganache.
beverage pairing: Arcadia starboard stout

The Melting Pot
Course One

Choice of Cheddar Cheese, Spinach & Artichoke Cheese, or Apple Cider Swiss Cheese Fondue

Course Two

Choose from our Caesar Salad or our House Salad with our Signature House or Peppercorn Ranch Dressing

Course Three

Restaurant Week Entree: Teriyaki Marinated Sirloin, Peppered Shrimp, Citrus Marinated Pork, Herb Encrusted Chicken, Andouille Sausage, and Spinach & Artichoke Ravioli

Land & Sea Entree: Teriyaki Marinated Sirloin, White Shrimp, and Mahi-Mahi

Vegetarian Entree: Portabella Mushrooms, Asparagus, Artichoke Hearts, Spinach & Artichoke Ravioli, & Edamame or Onion Rings

Additional Offers

Offering a Separate Lunch menu also with same cheese options and also chocolate fondue (Choice from Pure Chocolate Fondues with Milk, Dark or White Chocolate, our Original Chocolate Fondue or our featured White Chocolate Fruit Cobbler Fondue with locally sourced apples blueberries, or peaches) for $12.50 per person or $25 for two people.

We will also be offering a local (founders) beer flight and local (from Great Lakes wines and spirits) wine flight.

Call us with all of your Real Estate Needs!
 Northouse Realty Group (616) 206-9667
Jeff Northouse - REALTOR
Christine Lassa - Marketing Director
www.grhomelink.com 
Brokered by Five Star Real Estate (616) 257-1500