SALADS AND HORS D́ OEUVReS

chopped green salad- 9.5Romaine and daily mixed greens. Market vegetables. Dijon vinaigrette dressing. Chopped to order. Also available unchopped.

CHOPPED COBB SALAD- 13Romaine and daily mixed greens. Chicken, bacon lardons, egg, cornichons, onion and croutons. Blis sherry dressing. Chopped to order. Also available un-chopped.

Salad LyonnaisE- 9Frisee, arugula and endive salad with warm bacon lardons and toasted garlic. Blis sherry dressing topped with a poached egg & house-made croutons.

Salad Nicoise - 13.5Oil-poached tuna conserva, anchovies, baby kale, nicoise olives, and pickled onions. Dijon vinaigrette.

new hotel mertens charcuterie selection:

Pate de campagine $9

pork rillette $7.5

A rotating third item $8

...or all three for $18

All house-made. Served with toast points, Dijon mustard and cornichons.

Hours (once we are beyond our soft opening)BREAKFAST: Mon-Fri: 7:00am - 10:00am (light breakfast after 10am)

BRUNCH: Sat-Sun: 8:30am - 4pmLUNCH: Mon-Fri 11:30am - 2:00pm (light lunch after 2:00pm)

DINNER: Everyday: 5:00pm - 10pm • Late night menu after 10pm daily until midnight

*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.

WINE with LUNCH

During lunch we offer 1/2 glasses of wine at 1/2 price

2.5 ounce pours of most reds and whites

See our glass list on the other side of this menu

BRIEF history of NHM

New Hotel Mertens opened in early 1914. In 1917, the hotel’s founder, Charles Mehrtens, died and his son-in-law, Tom Luce, assumed ownership of the property. Luce led the hotel through its glory years; serving travelers and Grand Rapidians in the same dining room that you are seated in now. A few years after Luce died, Union Station closed in 1960, and the neighborhood began its decline.

This incarnation of New Hotel Mertens has been designed as a modern dining experience while maintaining many connections to Grand Rapids’ and Mertens’ history.

We are searching for artifacts from New Hotel Mertens and would be grateful if any discoveries are shared with us.

MAINS

parisenne- 121/3 of a buttered Field & Fire baguette with local ham from Louise Earl and bricks of brie. Sides of Dijon mustard and cornichons.

VEGETABLE Tartine- 8.5Market vegetables with an aged-balsamic mayonnaise served on thick-cut, grilled Field and Fire pain au lait bread. With a small mixed green salad. Served open or closed faced.

Tartine NICOISE- 11Water packed premium American tuna. Field and Fire bread. Onion, nicoise olive, and shaved radish. Served open or closed faced.

CROQUE MONSIEUR- 12.5Field and Fire pain au lait bread. Louise Early shaved ham. Grand Cru Gruyere cheese. Mornay sauce. Not available to-go. CROQUE MADAME (sunny-side up egg on top)- supplement $1.5

Quiche Lorraine - 11Traditional preparation. Cream, bacon, onion. Side salad.

Omelet aux fine herbs- 10French omelet in butter with market herbs. Frites and watercress-herb salad.

Burger americane - 11Cherry and beer-grain fed Michigan ground beef with choice of cheese (cheddar, swiss, gruyere), lettuce and tomato. Hand cut frites.

Mertens burger- 13.5Our Michigan ground beef with mayonnaise, bacon onion jam, tomatoes and gruyere cheese. Hand cut frites.

Penne gratin - 14.5 Herb crouton-crusted penne pasta with gruyere, bacon and chives.

Mertens steak frites - 23Seared 8 oz. flatiron steak served with Maitre d’hotel butter and our house-cut frites. Minced watercress-herb salad.

--THE AVAILABILITY OF ALL ITEMS MAYVARY DURING OUR SOFT OPENING--

*Our Express pastry and espresso bar is now open daily from 7AM*

*Weekend brunch and breakfast service will begin in the late autumn*

SNAcks

House olives - 4French and Greek olives marinated in house-made brines

and daily market herbs

house-made nut mix- 6

Soupes

soup DU JOUR - 6

French onion soup - 10.5Traditional preparation. Deep onion broth.

Gruyere gratine. Field & Fire bread.

The Cheese Lady trolley

Choose any or all cheeses from our rolling cheese cart curated with The Cheese Lady of Grand Rapids

BUCHEROLleFrance. The famed cylinder of goat cheese. Aged near the outside, fresh on the inside

Delice de BourgoGneFrance. Pasteurized cow. Silky smooth and rich.

Salty, sour, tart with a sweet nut-like finish

MeadowkassHolland. Pasteurized cow. A delicately flavored gouda.

Taken only from a cow’s first grazing each spring

Bleu d́ AuvergneFrance. Pasteurized cow.

A strong blue to the nose and to the pallet.

4oz. 9.5 8oz. 15

LES GARNITURES:

Pommes frites - 5ANNA POTATOES - 7side salad- 5Daily market vegetable - 5

Lunch is available to-go, at the bar or in the dining room