G

Small Plates

By the Cup

Cheese and Wine soup highlights the flavors of Parmesan, Fontina, Gruyere
and Stilton cheeses, cleverly finished with a combination of dry white and
sweet red wines all topped with a crispy garlicky crouton $3.95
GF Salmon leek crab bisque finished with a creamy rich shellfish broth, fragrant

rice, and sweet potato all topped with fresh fine herb $3.95
Pan fried sage Parisienne-style dumplings sauted with baby shrimp, spinach,
grape tomatoes and lemon tarragon Aigre-Doux $4.95
Italian cheese fritter polpette di ricotta style served with fresh house tomato
ketchup and garlic aioli $4.95

L arge Plates
Apple cider ginger braised pork shoulder with toasted kamut raisin pilaf,
broccoli, crisp bacon, tomato chimichurri dressing, crunchy bread flute and
oeuf sur le plat $9.95
Beef tenderloin* ribbons Straccetti-style scorched in olive oil, garlic and
rosemary and served on Roman-style gnocchi, glazed asparagus, pizziola sauce
and topped with balsamic drizzle $10.95
Sauted hazelnut buttermilk crisped chicken fillet served with buttered
asparagus, butternut squash puree, red pepper fingerling potato hash and
sauce Mousseline $9.95

Latte-style Coffee

3.25

Cappuccino 3.25
Espresso Coffee

2.25

Coffee (fresh ground, regular

or decaffeinated)

2.25

By the Glass
Super Fruit Infusion

3.50

Freshly Squeezed Pink Lemonade

2.25

Natural Juices
(orange or apple juice)

2.00

Milk (whole or skimmed)

1.50

Soda 1.95
Hot or Iced Tea (freshly brewed)

1.95

The

Finishing Plate
Your server will present a selection
of todays featured desserts
3.99

Pan fried striped bass fillet meunire-style served on a Swiss chard baby spinach
saut, fine green beans, glazed baby carrots, corn coulis and basil fondue $9.95

Green Plates
Umbrian stacked salad loaded with roasted peppers, grilled summer squash,
V GF

roasted cauliflower, grape tomatoes, toasted almonds, garlic corn wafer and
pomegranate goats cheese cream Half $4.95 Full $8.95

Karlee and Steves blackberry avocado salad with Parmesan, carrot marmellata,
GF

Secchia Institute for Culinary Education

Grand Rapids Community College
Wisner-Bottrall Applied Technology Center
151 Fountain Street, NE, Grand Rapids, MI 49503-3263
Phone: (616) 234-3700

yellow grape tomatoes and creamed blackberry drizzle Half $4.95 Full $8.95

Warm caramelized orange salad topped with toasted pistachio, creamy Turkish
V GF

LUNCH MENU FALL 2014

Haydari, cucumber curls, Kalamata olives, fresh roasted pears, baby spinach and
orange blossom champagne vinegar coconut dressing Half $4.95 Full $8.95

We cannot guarantee that any of the products used in

this restaurant are completely allergen free.

* Notice: Consuming undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of foodborne illness.

GF Gluten Free

V Vegetarian

All participants are welcome.

Those in need of special accommodations
please contact the Heritage at (616) 234-3700.
Accredited by the Higher Learning Commission.
GRCC is an Equal Opportunity Institution. 1415-33246 Web Fall 9/14