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2021-08-31T15:05:23-04:00
2021-08-31T15:05:23-04:00
4
APPETIZERS
APPETIZERS
Hand helds
APPETIZERS
APPETIZERS ITEMS
Charcuterie Board $17 | $26 Three locally sourced cheeses paired with fine meats selected by Portico’s culinary team, pickled vegetables, Hasselsman’s Honey, whole grain mustard. Proudly featuring fresh baked breads from Grand Rapid’s own Field and Fire. Bread Board (V) $6 An array of freshly baked bread from Field and Fire, buerre compose, herb infused olive oil, and freshly made preserves. Crab & Sweet Corn $13 Hushpuppies Southern style remoulade with a petit sweet corn and arugula salad, crab and roasted corn hushpuppies drizzled with jalapneo glacage, adorned with chives. Sweet & Savory Latkes (VE, GF) $13 Sweet potato and Yukon gold potatoes blended to make our in-house latkes. Elevated with crispy sweet potato haystacks, vegan horseradish crema, finished with minced radish. Mushroom Bruschetta (V) $13 Pebble Creek mushrooms sauteed in butter, garlic, shallots, herbs, then flambéed with white wine. Presented atop freshly baked locally sourced baguette, drizzled with a truffle balsamic emulsion and goat cheese crema, crowned with fresh basil.
SOUP, SALAD & MORE
SALAD, SOUP & MORE Pear & Bleu Cheese Salad (V,GF) $13 Mixed greens from Revolution Farm, en robed in Portico’s Sangria Vinaigrette, paired with roasted walnuts, Stilton bleu cheese, and complimented with Bosc Pear. Asparagus Caesar Salad (V) $13 Grilled and pickled asparagus comingled with freshly shaved parmesan cheese, toasted baguette chips, finished with Portico’s lemon Caesar vinaigrette. Canopy House Salad (V) $8 A melange of Revolution Farm greens, tomatoes, cucumbers, freshly baked Field and Fire croutons, finished with your choice of dressing to complete the experience. Enhancements: Chicken $5, Walleye $7, Filet Tips $9 Earl Grey & Wild Rice (V) $6 Sprouted wild rice, with a colorful barrage of snow peas, carrots, leeks, in an earl grey tea and mirepoix broth, flavored with fresh cardamom and thyme. French Onion $6 The classic French recipe featuring onions caramelized with sugar and garlic, simmered until the sweet and mellow iconic riche en gout. The crouton is lightly brushed with beurre compose, and then we add the freshly grated gruyere just before broiling to completion.
HAND HELDS
HAND HELDS 131 Burger $14 Buttered and toasted brioche bun with a smear of beer and onion dijonnaise, coupled with pickled red onion. Flame-grilled American Wagyu burger, under melted Muenster, then topped with Bibb lettuce and beefsteak tomato. Accompanied by crispy fries and crowned with a pickle spear. Poulet d’ Portico $13 Toasted brioche bun smeared with a sweet onion jam, flamed grilled habanero marinated chicken breast, draped in white cheddar and drizzled with chipotle aioli, and topped with lettuce. Accompanied by crispy fries and crowned with a pickle spear. Slo & Lo BLT $14 Lightly toasted pretzel croissant, slow braised Ebel’s Farm bacon, finished via blondir, arugula, marinated beefsteak tomato, and charred leek aioli. Accompanied by crispy fries and crowned with a pickle spear. Vegan Mushroom Reuben (VE) $13 Field & Fire rye, dressed with a vegan thousand island, marinated mushrooms sauteed in vegan butter, topped with arugula, and fried sauerkraut. Accompanied with crispy homemade chips and crowned with a pickle spear.
ENREE ITEMS
Cornish Hen $21 Roasted cornish hen, cornbread dressing, arugula, granny smith apple, bacon lardons, white wine and shallot chicken demi glaze Filet & Frites $28 filet mignon tournedos, butter confit potatoes, asparagus, heirloom cherrytomatoes, roasted garlic, red chimichurri Vegan Crab Cakes $24 sweet corn succotash, haystack shallots, romesco, microgreens, chives, chard lemons Walleye $23 Michigan walleye, swiss chard, meyer lemon beurre blanc, chive oil, microgreens Smoked Turkey & $14 Polenta Ravioli Smoke turkey polenta and collard green ravioli, cream sauce, brunoise tomato, Microgreens
FLATBREADS
STONE FIRED FLATBREADS Heirloom & Tomato (V) $14 Brushed with our rustic tomato sauce, farm fresh mozzarella featuring roasted garlic, and topped with an abundace of heirloom tomatoes. Finished with a balsamic reduction and harmonized by sprigs of basil. Kale & Artichoke (V) $13 Flatbread brushed with a roasted garlic herb aromate, topped with a pour le blanchir kale, artichoke hearts, garnished with crispy kale chips. Grilled Peach & Prosciutto $13 Flatbread, barbauille with a creamy goat cheese, topped with a colorful blend of prosciutto, grilled peaches, arugula, atop sage honey. Sausage and Peppers $13 Flatbread brushed with our rustic tomato sauce, topped with shredded mozzarella, medley of peppers and red onions, finished with Italian sausage.
LOCAL FARM PARTNERS TITLE
PORTICO CULINARY TEAM
LOCAL FARM PARTNERS LIST
Director of Food & Beverage Nick Oostendorp Executive Chef Trimell Hawkins Sous Chef Johnny Brito Sous Chef Taryn Lintol
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