Alpenrose Restaurant & Cafe - Holland, MI

calamari rings and tentacles dusted in seasoned flour, fried and served with remoulade sauce.

fried cheese ravioli finished with roasted red pepper aioli

broiled diver scallops, wrapped in cherry wood-smoked bacon and served atop asparagus risotto.

lightly dusted and deep-fried, served with horseradish marmalade.

artichoke gratinée, calamari, cheese ravioli, and five-cheese bread. enough for 4 to share.

french bread topped with a blend of five cheeses and herbs, toasted to perfection, served with a basil marinara sauce.

fresh, hand-made spaetzle dumplings sautéed with cherry wood bacon, spinach, and swiss cheese.

artichoke and neufchatel cheese baked and served with crisp sea salt pita chips.

deep-fried mushrooms, served with ranch and horseradish sauce.

focaccia with poached pears, goat cheese, and toasted walnuts.

fresh crab claw meat with the perfect mix of the finest ingredients. served with a cucumber slaw.

the finest seasonal ingredients prepared fresh daily.

a hearty beef stew with onion, tomato, potato, and spicy paprika.

seven-onion soup, beef consommé, swiss cheese, croutons, and haystack onions, baked golden brown.

cream-based soup with assorted mushroom blend.

iceberg lettuce, vine ripe tomato, cherry smoked bacon, & parmesan cookie.

bleu cheese, cherry wood bacon, tomato, croutons, & white balsamic vinaigrette.

mixed greens, warm butternut squash, fresh sage, bacon lardons, and fresh pears served with a pear vinaigrette.

fresh apples, candied walnuts, & celery, tossed in a house sweet and sour cream dressing. served on a bed of mixed greens.

pork cutlets topped with bacon mushroom sauce and served with braised red cabbage and spätzle. 1

pan-seared tender pork cutlet served with our house-made spätzle and braised red cabbage.

grilled chicken breast with ham and swiss, finished in a dijon mustard sauce. served with roasted potatoes and seasonal vegetable.

wood-grilled rack of lamb dressed with fresh oregano & roasted garlic chévre. served with warm olive & roasted red pepper salad & house whipped potatoes.

thin-sliced new york strip. served with horseradish cream sauce, spinach, and roasted potatoes.

herb-roasted pork tenderloin, served with whipped potatoes, and seasonal vegetable.

beef sirloin roast prepared in a special sweet and sour marinade, then slowroasted resulting in a tender and delicious cut. served with spätzle and braised red cabbage.

two beef and pork white brats. served with mashed potatoes, cotton onions, and topped with onion gravy. served with house made sauerkraut and beer mustard.

grilled salmon with cilantro risotto and finished with mango citrus slaw.

parmesan risotto, blueberry balsamic reduction, and summer vegetables.

pan-fried with garlic lemon butter. served with yukon gold potatoes and vegetable du jour.

walleye fillet, breaded in cracker crumbs and parmesan cheese. served with whipped potatoes and fresh vegetable.

beer-battered cod fillets, served with fries, and house-made vinaigrette slaw.

fresh perch, dusted in seasoned flour and sautéed. served with roasted baby reds and vegetables.

maple leaf farm fresh duck breast served on a savory butternut squash waffle and sautéed swiss chard.

pan-seared in olive oil and lemon. served with basil marinara sauce, pasta, and vegetable.

roast chicken served with pan jus, cornbread stuffing, and vegetable.

bacon-wrapped turkey medallion, served with farro pilaf finished with apple cranberry chutney.

6 oz. hand-selected and trimmed, grilled over michigan hardwood fire.

14 oz. hand-cut delmonico grilled over michigan hardwood fire.

12 oz. new york strip steak grilled, & crusted with parmesan & mediterranean seasoning, finished with flavored butter.

meatloaf with mushroom demi-glace. served with buttermilk mashed potatoes and fresh vegetables.

8oz. angus burger, cheddar or swiss, lettuce, tomato, and onion. served with fries.

slow-roasted, midwestern, corn-fed beef.

sautéed shrimp, scallops and crabmeat in fustini’s garlic oil with tomatoes, spinach, and pesto, served over penne pasta.

filled with potato and onion sautéed in brown butter, caramelized onion, and forest mushrooms.

beef, sausage, and tomato ragu. layered with creamy ricotta and italian herbs.

mushroom and cheese-filled pasta purses, topped with pesto cream sauce.

ravioli stuffed with spinach and ricotta, served with basil tomato sauce.

fettuccine with chicken, green olives, sun-dried tomatoes, artichoke hearts, baby spinach, and a garlic pesto cream sauce.