• Pre-Order Dinner
  • Pre-Order Dinner
  • Pre-Order Dinner
  • Pre-Order Dinner
  • Pre-Order Dinner

Dinner Pre-Order Form

(7 days before arrival, an email will be sent with link to Pre-Order form.)

LODGING AND NON-LODGING GUESTS: Please do not submit and order unless you have a dinner reservation.

Pre-Order prior to 48 hours of your reservation date (if dinner reservaiton is less than 24 hours of today please call your order in at 269-857-5777). Please do not submit this form for Special Events such as Valentine, St. Pat's, Wine Pairing Events, Thanksgiving, Christmas or New Year's Eve.

  1. LODGING AND NON-LODGING GUESTS: Please do not submit and order unless you have a dinner reservation.
  2. Enter reservation number. Refer to your email confirmation for this number.
  3. Please submit this form at least 24 hours prior to your dinner reservation date or place your order by phone at 269-857-5777.
  4. A check will be presented at the table. The Belvedere Restaurant offers a full wine and spirit menu and as required by State law, does not allow outside alcohol beverage to be brought in.
  5. Menu pricing: 2 course min per person at $50pp (one entree limit pp). Each additional course is $5. Surcharge for some items as noted on menu.
  6. Menu items subject to change.
Menu is offered to December 27, 2020. If you are dining after this date, please wait for the seasonal menu appropriate to your dining season. Special Occasion menu is offered for Wine Dinners, Valentine, St. Patrick, Thanksgiving, Christmas and New Year's Eve. Please do not submit orders for these events.

Reservation Last Name *
Phone 999-999-9999: *
*

Room:




FIRST COURSE - APPETIZER
BEET AND ANJOU PEAR CARPACCIO …
SHAVED ROASTED BEETS AND AJOU PEAR, GORGONZOLA, TOASTED SWEET SPICED NUTS AND PEAR VINAIGRETTE.

FAUX GRAS BRÛLÉE ...
CHICKEN LIVER AND COGNAC PARFAIT, CARMELIZED TURBINADO SUGAR, CRANBERRY-CURRANT RELISH, TOAST ROUNDS.

MUSSELS IN PERNOD CREAM   …
STEAMED PRINCE EDWARD ISLAND MUSSELS WITH LEEKS, RED BELL PEPPER AND PARSLEY,  FINISHED WITH PERNOD AND CREAM.  SERVED WITH GARLIC TOAST.

     
NO THANKS ...
   
SECOND COURSE - SOUP & SALAD
BISQUE …
OUR SIGNATURE ROASTED BUTTERNUT SQUASH AND CRABMEAT BISQUE.

ARUGULA SALAD
CRUMBLED CHEVRE CHEESE, APPLEWOOD SMOKED BACON, DRIED CHERRIES, TOASTED PECANS AND HONEY MUSTARD DRESSING..

CLASSIC CAESAR SALAD ...
ROMAINE LETTUCE TOSSED WITH FRESH PARMESAN CHEESE, CROUTONS AND OUR SPECIAL CREAMY EGGLESS CAESAR DRESSING. 
     
NO THANKS ...
   
 
THIRD COURSE - ENTREE

SEA SCALLOPS AU GRATIN
WILD CAUGHT PAN SEARED SEA SCALLOPS, CRIMINI MUSHROOMS, ASPARAGUS, WHITE WINE CREAM SAUCE, DUCHESS POTATOES.

LOBSTER TAIL …
GRILLED EIGHT-OUNCE COLD WATER LOBSTER TAIL OVER ANGEL HAIR PASTA WITH LEEKS, PLUM TOMATOES, CRIMINI MUSHROOMS, GARLIC AND WHITE WINE BUTTER  SAUCE  (ADD 18).

CHICKEN BELVEDERE  …
CERTIFIED ORGANIC CHICKEN, THE BREAST STUFFED WITH SPINACH, GARLIC AND MEAT FROM THE THIGH.  THE DRUMSTICK BRAISED WITH ARTICHOKE, LEMON, THYME, WHITE WINE.  ROASTED FINGERLING POTATOES AND NATURAL JUICES.

FILET MIGNON  …
HAND CUT EIGHT OUNCE TENDER FILET OF BEEF CHARGRILLED TO YOUR LIKING, ROASTED MUSHROOM CAP, RED WINE DEMI-GLACE, SCALLOP CREAMED POTATOES AND CHEF’S SELECTION OF VEGETABLES.



CHATEAUBRIAND FOR TWO …
AGED FOR 21 DAYS, CUT FROM THE HEAD OF THE FILET, ROASTED TO PERFECTION THEN CARVED,  PAN JUS AND CLASSIC BÉARNAISE SAUCE, SCALLOP CREAMED POTATOES AND CHEF’S SELECTION OF VEGETABLES. (ADD 10 per couple).



Entree is for two.Temp should be same or close.


Entree is for two.Temp should be same or close.

VEGETARIAN PANSOTI   …
PLUMP RAVIOLI POCKETS FILLED WITH SWEET POTATO, WALNUT AND SAGE. PARMESAN CREAM SAUCE, JULIENNE VEGETABLE. 

SURF AND TURF …
ADD AN EIGHT OUNCE GRILLED WARM WATER LOBSTER TAIL WITH LEMON AND DRAWN BUTTER TO ANY ENTRÉE ABOVE (ADD 28).

     
NO THANKS ...
   
 
FOURTH COURSE - DESSERT
     

PROFITEROLES …
PASTRY PUFFS FILLED WITH TAHITIAN VANILLA GELATO, COATED WITH WARM VALRHONA CHOCOLATE SAUCE.

WARM TART TATIN …
TRADITIONAL FRENCH APPLE PIE BAKED UPSIDE DOWN, SERVED WITH TAHITIAN VANILLA GELATO.

PUMPKIN PRALINE CHEESCAKE 
GINGER SNAP CRUST, PECAN PRALINE, BUTTERSCOTCH, CINNAMON WHIPPED CREAM..

CHEESE PLATE …
ASSORTMENT OF MICHIGAN ARTSIAN CHEESES, FRESH FRUITS AND CRACKERS.

GELATO  
TAHITIAN VANILLA GELATO WITH YOUR CHOICE OF HOMEMADE BUTTERSCOTCH SAUCE, FRESH BERRY SAUCE OR WARM VALRHONA CHOCOLATE SAUCE.



NO THANKS ...
 

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