Cambridge House - Grand Rapids, MI

ask your server about the tasty creation the chef has created from his travels to the local.farmer's market

english cucumbers and chunks of mango.tossed in a dill & lime vinaigrette with dancing goat feta and sesame seeds

ingraberg farms succulent baby bibb lettuce with cucumbers, red onion, tomatoes and 4yr cheddar, lightly drizzled with our gorgonzola vinaigrette

healthy blend of garlic almond pesto and olives, with hand made rosemary infused flatbread chips toasted belgian ale crostini...

...sauteed hearts of artichokes and spinach, with 4yr aged cheddar and seasonings served with rosemary flatbread chips & belgian ale crostini

cambridge house flatbread with a medley of olives, roasted eggplant and red peppers with dancing goat feta cheese and rockford's old world olive press fig balsamic drizzle

...layered with chef's mojo marinated pulled pork hand made tri-colored tortilla chips, arcadia hopmouth cheese sauce and scallions...

cornmeal encrusted pan seared rainbow trout and our chef's fries with spicy tartar sauce and house ketchup

ground in-house fresh lamb, buffalo, & beef patty, baby bibb lettuce, beefsteak tomato, 4yr cheddar, house pickle & russian aioli on english muffin bun

our mojo-marinated pulled pork served open faced on ninth bridge old country french bread w/fontina cheese and chipotle adobo sauce

100% real jumbo lump crab meat in crispy corn tortillas with house guacamole, baby bibb, red onion & spicy sour cream

a mix of sweet potato & russet fries, served with house ketchup & scallion aioli

quartered & fried brussels tossed in brown butter, fresh dill & white sesame seeds

piquant quinoa salad with capers, tomatoes, carrots, garlic and house infused basil olive oil

east indian curried lentils stewed all day with tomato, onions, curry seasoning and herbs

crumbled cauliflower sauteed with red peppers, scallions, white wine & fresh herbs

local baby potatoes baked with olive oil, kosher salt & kissed with a blue cheese vinaigrette

ask your server for the chef's fresh market inspiration of the day

grass-fed beef short ribs braised in red wine & portabella mushrooms; served w/roasted fingerlings & rich gravy

filled w/redskin potatoes, sweet peas, carrots & pearl onions; served w/cauliflower couscous & spicy creme

quarter of creswick dark meat chicken on the bone with dijon mushroom risotto, maple walnuts & haricot vert

wild caught yellowfin tuna, encrusted w/cashews & seared rare; served w/spicy dahl lentils & brussels sprouts

sweet & creamy coconut milk risotto, topped with a spicy cayenne and hungarian paprika ratatouille

house blend of beef, buffalo & lamb simmered in our tomato-date sauce w/gemelli pasta & dancing goat chevre

tender duckling from s&s farm in house made duck gravy with corn, potatoes, pearl onions and green beans