Traverse City Restaurant Week at Aerie Restaurant EXTENDED!
February 26-March 11, 2017
We are excited to participate in the sixth annual Traverse City Restaurant Week presented by Great Lakes Wine & Spirits. This culinary delight will run from February 26 to March 4, 2017 at restaurants throughout Traverse City but at Aerie Restaurant we have decided to extend our menu for an extra week! Aerie Restaurant & Lounge and participating restaurants will offer three course meals for $30 per person.
Aerie Restaurant Traverse City Restaurant Week Menu
green tomato soup with cured salmon
salmon cured in house in a fresh green tomato soup, dill crème fraiche, grilled baguette
fresh field greens tossed in local tart cherry vinaigrette and nested in a cucumber ring,
topped with candied pistachios, local dried cherries and gorgonzola
risotto and crab
pulled blue crab tossed with confit valencia orange and lemony arugula salad on
creamy parmesan risotto with puff pastry
frutti di mare
lemon and chardonnay steamed cherry stone clams, iron skillet seared scallop, poached prawn,
accompanying a red lentil ragu with roasted cherry tomato, cherry peppers, fresh basil and saffron
local vegetable terrine with smoked pasta
squash, turnip, beet, rutabaga terrine on a bed of lightly smoked pasta sautéed in lemon butter, olive oil and herb sauce topped with
crispy brussels sprouts and wild flower honey
beef tenderloin and mushroom gratin
salt and herb crusted tenderloin filet, wild mushroom leek potato gratin, port demi reduction, roasted baby carrots
pan seared fresh caught bronzini, brown butter gnocchi, braised swiss chard, valencia
orange gastrique, candied orange peel, chopped marcona almond
banana bread tiramisu
layers of banana bread, dulce de leche syrup, caramelized bananas, mascarpone cheese,
all wrapped in chocolate, drizzled with salted caramel
saffron panna cotta
green grapes and strawberries soaked in champagne, pistachio praline, apricot puree
and assorted edible flowers
deconstructed boozy german chocolate with guinness cupcakes; coconut mousse, candied pecans
and toasted coconut flakes; sticky fig pudding with candied fresh figs, dragon’s milk beer
milkshake, topped with toasted beer marshmallow meringue
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