Portico

Flash fried walleye, apple and cabbage salad with a spicy celery root bacon coulis

Marinated flank steak, hot pocket mashed potatoes, stir fry, and a broccoli raab chimichurri

French bread soaked in a semi sweet pumpkin custard baked golden brown, Mackinac Island fudge, ganache, honey whipped cream, and toasted almonds

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

An array of freshly baked bread from Field and Fire, buerre compose, herb infused olive oil, and freshly made preserve

Southern style remoulade with a petit sweet corn and arugula salad, crab and roasted corn hushpuppies drizzled with jalapeno glacage, adorned with chives

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

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

Mixed greens from Revolution Farm, en robed in Portico's Sangria Vinaigrette, paired with roasted walnuts, Stilton bleu cheese, and complimented with Bosc Pear

Grilled and pickled asparagus comingled with freshly shaved parmesan cheese, toasted baguette chips, finished with Portico's lemon Caesar vinaigrette

A melange of Revolution Farm greens, tomatoes, cucumbers, freshly baked Field and Fire croutons, finished with your choice of dressing to complete the experience

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

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

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

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

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

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

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

Flatbread brushed with a roasted garlic herb aromate, topped with a pour le blanchir kale, artichoke hearts, garnished with crispy kale chips

Flatbread, barbauille with a creamy goat cheese, topped with a colorful blend of prosciutto, grilled peaches, arugula, atop sage honey

Flatbread brushed with our rustic tomato sauce, topped with shredded mozzarella, medley of peppers and red onions, finished with Italian sausage

Savory cornbread dressing centered in a white wine and shallot chicken Veloute, cast iron roasted, producing a daring Cornish hen, coupled with bacon lardons, and topped with an arugula and granny smith apple salad

A stroke of red chimichurri, butter confit potatoes, accompanied by asparagus and heirloom tomatoes, topped with tailler filet tournedos, and garnished with a bouquet of microgreens

Sweet corn succotash resting atop a reimagined Romesco dressing, lion's mane crab cakes garnished with crispy haystack shallots, and married with chive oil drizzle and charred lemon

Meyer lemon and chardonnay beurre blanc, garlic sauteed Swiss chard with toasted quinoa and pan fried walleye, finished with scallion oil and rainbow microgreens

Handcrafted raviolis bursting with slow braised smoked turkey, chiffonade style collard greens and rich polenta, bathing ina savory béchamel, finished with a brunoise tomatoes and lemon olive oil

Elegant flourless chocolate cake beneath milk chocolate mousse, under a graham cracker tuile. Culiminating in tableside toasted meringue

Authentically reimagined macarons with sweet potato pie filling, brulee sweet potato, Toschi cheries, then capped with vanilla Chantilly cream

Carameliser is the beginning. Prior to bouillir, we add the zest of orange. Slow baked au bain-marie. Finished table side by torching the raw sugar

Creamy yogurt topped with house granola seasonal fruits, nuts and berries

Traditional, pan au chocolate, spinach and feta, strawberry and cream cheese

Cream cheese frosting

House made granola bar with local, seasonal ingredients

Seasonally inspired choice

4 thick cut slices

Scrambled eggs with cheese, bacon, potatoes, peppers, onions

Sunny side egg, gruyere cheese, ham, bechamel

Pretzel croissant, scrambled eggs, slow braised bacon, tomato, arugula, garlic mayo

Black bean spread, mixed potato hash, holy trinity, avocado

Creamy avocado, heirloom tomatoes, pickled onions, micro greens

Flash fried walleye, apple and cabbage salad with a spicy celery root bacon coulis

Marinated flank steak, hot pocket mashed potatoes, stir fry, and a broccoli raab chimichurri

French bread soaked in a semi sweet pumpkin custard baked golden brown, Mackinac Island fudge, ganache, honey whipped cream, and toasted almonds

3 Michigan cheeses, 3 Cured meats, Pickled Vegetable, Honey, Whole Grain Mustard and Field and Fire Baguette

3 Michigan Cheeses, 3 Cured Meats, Cornichons, Honey Comb, Whole Grain Mustard and Field and Fire Baguette

3 Field and Fire Breads, Compound Butter, Herb Olive Oil, and Homemade Preserves

Sweet Corn and Crab Hushpuppies, Sweet Corn Remoulade, and Jalapeno Syrup

Sweet Potato and Yukon Gold Potato Latkes, Crispy Sweet Potato Haystacks

Mixed Greens, Bose Pear, Blue Cheese, Roasted Walnut, Sangria Vinaigrette

New Holland Beer Barrel Bourbon, Demerara Syrup, Black Walnut Bitters

Eastern Kille Whiskey, Blue Curacao, Ginger Beer, Lime Juice

Long Road Gin, Long Road Amaro, Carpano Sweet Vermouth, Chocolate Bitters

Don Julio Blanco, Aperol, House Sour, Vanilla Rosemary Syrup, Egg White, Bitters

Ketel One® Vodka, Kahlúa, Cream de Cacao, Vanilla Syrup, Madcap Espresso

Tanqueray Gin, St-Germaine, Lime Juice

Captain White, Malibu, Orange Juice, Pineapple Juice, Cherry Granadine

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

An array of freshly baked bread from Field and Fire, buerre compose, herb infused olive oil, and freshly made preserve

Southern style remoulade with a petit sweet corn and arugula salad, crab and roasted corn hushpuppies drizzled with jalapeno glacage, adorned with chives

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

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

Mixed greens from Revolution Farm, en robed in Portico's Sangria Vinaigrette, paired with roasted walnuts, Stilton bleu cheese, and complimented with Bosc Pear

Grilled and pickled asparagus comingled with freshly shaved parmesan cheese, toasted baguette chips, finished with Portico's lemon Caesar vinaigrette

A melange of Revolution Farm greens, tomatoes, cucumbers, freshly baked Field and Fire croutons, finished with your choice of dressing to complete the experience

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

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

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

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

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

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

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

Flatbread brushed with a roasted garlic herb aromate, topped with a pour le blanchir kale, artichoke hearts, garnished with crispy kale chips

Flatbread, barbauille with a creamy goat cheese, topped with a colorful blend of prosciutto, grilled peaches, arugula, atop sage honey

Flatbread brushed with our rustic tomato sauce, topped with shredded mozzarella, medley of peppers and red onions, finished with Italian sausage

Savory cornbread dressing centered in a white wine and shallot chicken Veloute, cast iron roasted, producing a daring Cornish hen, coupled with bacon lardons, and topped with an arugula and granny smith apple salad

A stroke of red chimichurri, butter confit potatoes, accompanied by asparagus and heirloom tomatoes, topped with tailler filet tournedos, and garnished with a bouquet of microgreens

Sweet corn succotash resting atop a reimagined Romesco dressing, lion's mane crab cakes garnished with crispy haystack shallots, and married with chive oil drizzle and charred lemon

Meyer lemon and chardonnay beurre blanc, garlic sauteed Swiss chard with toasted quinoa and pan fried walleye, finished with scallion oil and rainbow microgreens

Handcrafted raviolis bursting with slow braised smoked turkey, chiffonade style collard greens and rich polenta, bathing ina savory béchamel, finished with a brunoise tomatoes and lemon olive oil

Elegant flourless chocolate cake beneath milk chocolate mousse, under a graham cracker tuile. Culiminating in tableside toasted meringue

Authentically reimagined macarons with sweet potato pie filling, brulee sweet potato, Toschi cheries, then capped with vanilla Chantilly cream

Carameliser is the beginning. Prior to bouillir, we add the zest of orange. Slow baked au bain-marie. Finished table side by torching the raw sugar

Creamy yogurt topped with house granola seasonal fruits, nuts and berries

Traditional, pan au chocolate, spinach and feta, strawberry and cream cheese

Cream cheese frosting

House made granola bar with local, seasonal ingredients

Seasonally inspired choice

4 thick cut slices

Scrambled eggs with cheese, bacon, potatoes, peppers, onions

Sunny side egg, gruyere cheese, ham, bechamel

Pretzel croissant, scrambled eggs, slow braised bacon, tomato, arugula, garlic mayo

Black bean spread, mixed potato hash, holy trinity, avocado

Creamy avocado, heirloom tomatoes, pickled onions, micro greens