• 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.)

We ask that guests taking advantage of our Bed, Breakfast & Dinner Packages to Pre-Order (at least 24 hrs prior to arrival). 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. Your lodging confirmation will show dinner reservations. Please do not submit a Dinner Pre-Order otherwise as reservations are required. Your confirmation will also show a Dining Certificate amount, if applicable, to be credited toward the cost of your dinner. If your confirmation does not show a Dining Certificate and you feel you are entitled to one, please contact us immediately.
  2. Enter reservation number. Refer to your email confirmation for this number.
  3. Please submit this form at least one day before your arrival.
  4. Dinner is served at 6 p.m. Beverage, tax and automatic 20% gratuity is not included. 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 items subject to change.
Menu is offered to September 30, 2017. 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.

Last Name
Phone 999-999-9999:


Room:




FIRST COURSE - APPETIZER
SARDIAN CRACKER BREAD PIZZA …
PESTO, TOMATO, FRESH MOZZARELLA, ARUGULA, EXTRA VIRGIN OLIVE OIL.

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.

SWEET CHILI SMOKED MEAT BALLS    …
BEEF, PORK, GARLIC, GINGER, CILANTRO, TOASTED SESAME AND GREEN ONION. PICKLED VEGETABLES.

BISQUE …
OUR SIGNATURE ROASTED BUTTERNUT SQUASH AND CRABMEAT BISQUE.

ARUGULA …
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 ...
   
 
SECOND COURSE - ENTREE

PAUPIETTES OF SOLE  
BAKED FILLETS OF FRESH SOLE WITH CRAB MEAT STUFFING. BRAISED SAFFRON RICE. SHERRY AND PINK PEPPERCORN CREAM SAUCE.

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).

VEAL SWEETBREADS AU GRATIN
SAUTEED WITH CRIMINI MUSHROOMS AND ASPARAGUS TIPS, DIJON TARRAGON CREAM, PIPED POTATO PUREE WITH A HINT OF NUTMEG.

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 ...
   
 
THIRD 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 CHEESECAKE …
GINGER SNAP CRUST, PECAN PRALINE, BUTTERSCOTCH, CINNAMON WHIPPPED 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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