The 1913 Room Prices in Grand Rapids, MI 49503
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| FIRST COURSES |
| Torn Leaf Caesar Salad | $8.00 |
with La Mancha, Manchego, add Ahi Tuna, Grilled Chicken Breast or Salmon $14
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| Salad of Grilled Bacalao | $12.00 |
with Belgian Endive Arugula and Meyer Lemon Vinaigrette
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| Riesling Poached Pear | $10.00 |
with Leaves of Frisee Fourme d Ambert Mousse, Pignoli and Tahitian Vanilla Bean Vinaigrette
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| Maine Lobster Cakes, Zucchini and Tomato Confit, Lobster Sabayon | $14.00 |
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| Caramelized Onion Soup in a White Veal Broth scented | $7.00 - $8.00 |
with Madeira and Gruyere Crouton
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| Our Daily Soup | $6.00 |
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| MAIN COURSES |
| Homemade Veal Meatloaf | $13.00 |
with Country Gravy, Crispy Tobacco Onions and Whipped Potatoes
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| Honey and Cumin Glazed Venison Loin | $33.00 - $36.00 |
Creamy White Beans, Braised Swiss Chard and Syrah Sauce
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| Juniper and Pink Peppercorn dusted Jurgielewicz Farms Natural Duck Breast | $27.00 - $34.00 |
Beluga Lentils, Winter Beets and Vintage Port Sauce
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| Braised Monkfish Osso Buco, Saffron Risotto | $29.00 |
Mirepoix Vegetables and Meyer Lemon Gremolata
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| Seared Organic Scottish Salmon | $25.00 |
with Caponata Fingerling Potatoes and Roasted Tomato Coulis
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| THE BUFFET AT THE GRILL |
| The Buffet at The Grill | $16.00 |
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| SIMPLE LUNCH GRILLS |
| served with Grilled Seasonal Vegetables, Crispy Potato Tart and Warm Balsamic Vinaigrette |
| Beef Tenderloin Medallion | $15.00 |
or
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| Salmon Escalope | $15.00 |
or
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| Garlic Chicken Breast | $15.00 |
or
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| Ahi Tuna Steak | $15.00 |
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| FIRST COURSES_A |
| Seared Elephant Trunk Scallops | $13.00 |
with Piquillo Pepper Coulis Double Smoked Bacon and Seafoam
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| Escargots Bourguignonne, The Classical Way | $12.00 |
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| Duo of Crispy Veal Sweetbreads and Yellowfin Tuna a la Plancha | $12.00 |
Caper Berries, Pearl Onions, Arugula and Ligurian Olive Oil
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| Hudson Valley Foie Gras Au Torchon | $16.00 |
with Cranberry Gelee, 8 Brix Verjus Toasted Brioche and Watercress
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| Galantine of Roasted Quail | $11.00 |
with Quatre Epices Raisin Caper Compote, Jurassic Salt and Horseradish Bubbles
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| A Symphony of Appetizers | $18.00 |
Seared Nori Tuna with Carrot Orange Sauce and Micro Watercress Unagi with Mustard Miso and Radishes A Maine Lobster Cake with Lobster Sabayon Hudson Valley Foie Gras Torchon with Caramelized Banana a
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| Maine Lobster Cakes | $14.00 |
Zucchini and Tomato Confit, Lobster Sabayon
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| Braised Bison Short Ribs sous vide | $13.00 |
Quail Egg, Cremini Mushroom Ragoût and Watercress
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| Leaves of Baby Romaine | $10.00 |
with Caramelized Walnuts White Anchovies and Stilton Vinaigrette
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| Salad of Grilled Bacalao | $12.00 |
with Belgian Endive Arugula and Meyer Lemon Vinaigrette
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| Creamy Pumpkin Bisque | $10.00 |
Peanut Puree and Toasted Pumpkin Seeds
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| MAIN COURSES_A |
| Braised Monkfish Osso Buco, Saffron Risotto | $36.00 |
Mirepoix Vegetables and Meyer Lemon Gremolata
0
|
| Seared Organic Scottish Salmon | $35.00 |
with Caponata Fingerling Potatoes and Roasted Tomato Coulis
0
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| Dover Sole Meuniere | $42.00 |
Nut Brown Yukon Gold Potatoes and Vegetable Pearls
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| Seared Hawaiian Escolar | $33.00 |
Saffron infused Potatoes, Chowder Vegetables and Bacon Consomme
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| Filet of Beef au Poivre, Souffle Potatoes | $38.00 |
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| Grilled Prime Dry Aged New York Sirloin | $44.00 |
Rosemary Potato Gratin, Ridge Vineyard Zinfandel Sauce
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| Grilled Filet of Beef and Maine Lobster Terrine | $38.00 |
Williams Potato, Cabernet Franc Demi-Glace and Lobster Cream
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| Roasted Rack of Colorado Lamb | $39.00 |
Sweet Potato Pave, Broccolini and Foie Gras Emulsion
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| Toasted Quinoa on a Grilled Cauliflower Pedestal, Golden Raisins | $20.00 |
Scallion - Semolina Dumplings and Caramelized Onion Broth
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| THE CHEFS TASTING MENU |
| Madeira perfumed Consomme | $75.00 |
with Winter Root Vegetables and Truffles
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| Seared Elephant Trunk Sea Scallop | $75.00 |
with Bacalao Croquette, Watercress and Pommery Mustard
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| Roasted Loin of Colorado Lamb and Braised Lamb Shank, Barley Emulsion | $75.00 |
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| Selection of Artisan Cheeses | $75.00 |
with Accompaniments Port, Taylor Fladgate, First Estate
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| Apricot Fromage Blanc | $75.00 |
A Creamy Goat Cheese Parfait with Tart Apricots topped with a Seasonal Dried Fruit Compote and paired with a Cherry Financier
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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