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Haute at New Hotel Mertens

  • Lunch
  • Chef's choice for $25+ per person
  • 35 Oaks St. SW
  • Grand Rapids, MI 49503
  • Neighborhood:Heartside
  • (616) 551-1713
Lunch Menu
Dinner Menu
Amenities
Restaurant Week Lunch Menu
August 8-19th

Restaurant Week
Lunch Menu
  • Course One: CHOOSE ONE:

    Cup of French Onion Broth: slow simmered preparation

    Small Salad: Blis sherry vinaigrette
  • Course Two: CHOOSE ONE:

    Thin Ham & Cheese: Pain au lait, Gruyère, Louise Earl ham & garlic aioli. Lightly pressed. Handful of salad.

    Vegetable Tartine: Grilled market vegetables on a lightly charred baguette with balsamic mayonnaise.

    The Laborer: Housemade country pate on 1/3 of a buttered baguette with Dijon mustard and diced cornichons.

    Salad Lyonnaise: Frisee, arugula and endive salad with warm bacon lardons and toasted garlic. Blis sherry dressing topped with a poached egg & house-made croutons.
Restaurant Week Dinner Menu
August 8-19th

Restaurant Week
Dinner Menu
  • Chef's Choice Offer: 3 Courses for $30
  • Course One: CHOOSE ONE:

    Ratatouille: Traditional preparation. Comte-crisp dome. Haricot vert salad.

    French onion soup: Traditional preparation. Comte gratin.

    Steamed mussels: PEI mussels. White wine broth. Served with toasted Miche bread.
  • Course Two: CHOOSE ONE:

    Boudin Blanc en Rouelles: Seared sausage rounds Stone ground mustard. Lyonnaise potatoes seared in duck fat.

    Gnocchi la parisienne: Housemade pate au choux gnnochi. Daily preparation.

    Coq au Vin: Quarter chicken of leg & thigh braised in red wine. Wild mushrooms and young potatoes.

    Poulet Cordeon Bleu: Traditional preparation of chicken cordeon bleu. Dijon mustard cream. Watercress-herb salad & hand-cut frites.

    Mertens burger: 8oz of Cherry and beer-grain fed Michigan ground beef with housemade mayonnaise, bacon onion jam, tomatoes and Comte cheese. Hand cut frites.
  • Course Three: CHOOSE ONE:

    Chocolate Pot de Creme: 55% dark chocolate is melted into a traditional pot de creme of rich cream, sugar, eggs and vanilla-bean.

    Tart Tatin: Traditional preparation of the French classic apple tart.

    Profiteroles: Pate au choux puffs are filled with house-made vanilla-bean gelato. Hot chocolate sauce pour over.

Course One

CHOOSE ONE:

Ratatouille: Traditional preparation. Comte-crisp dome. Haricot vert salad.

French onion soup: Traditional preparation. Comte gratin.

Steamed mussels: PEI mussels. White wine broth. Served with toasted Miche bread.

Course Two

CHOOSE ONE:

Boudin Blanc en Rouelles: Seared sausage rounds Stone ground mustard. Lyonnaise potatoes seared in duck fat.

Gnocchi la parisienne: Housemade pate au choux gnnochi. Daily preparation.

Coq au Vin: Quarter chicken of leg & thigh braised in red wine. Wild mushrooms and young potatoes.

Poulet Cordeon Bleu: Traditional preparation of chicken cordeon bleu. Dijon mustard cream. Watercress-herb salad & hand-cut frites.

Mertens burger: 8oz of Cherry and beer-grain fed Michigan ground beef with housemade mayonnaise, bacon onion jam, tomatoes and Comte cheese. Hand cut frites.

Course Three

CHOOSE ONE:

Chocolate Pot de Creme: 55% dark chocolate is melted into a traditional pot de creme of rich cream, sugar, eggs and vanilla-bean.

Tart Tatin: Traditional preparation of the French classic apple tart.

Profiteroles: Pate au choux puffs are filled with house-made vanilla-bean gelato. Hot chocolate sauce pour over.

Restaurants
All
  • Accepts Reservations:
  • Open Sunday:
Restaurants
All
  • Accepts Reservations:
  • Open Sunday: