Continentals

Pain di mie - 5Choice of toast, butter & jam. Coffee or tea included.

Muffin - 5.5A choice from our daily selection. Butter.

Coffee or tea included.

Croissant - 7Plain or add $3 for almond. Butter & jam.

Coffee or tea included.

plateau de fruits de mer*Chilled lobster, Jonah crab claws, shrimp, mussels, oysters, clams

Lemon wedges, house mayonnaise, cocktail sauce, sauce mignonette petit plateau 65

milieu plateau 85

grand plateau125

Hours-breakfast, lunch, and dinner daily.

-brunch saturday/sunday

-formal afternoon tea service every saturday with

seatings at 1:30, 1:45 and 2:00

-rooftop lounge open may through october

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

pick me upspressed-today orange juice (5oz)- 5Add Pernod or Ricard to your glass of OJ: Scant 1/2 oz. of Pernod or Ricard $.50

bloody mary - 9Tito's vodka and a dill-led tomato juice base by McClure’s joins NHM’s house spices.

HOUSE SPARKLING WINE- 75oz. De Fere, Cuvee Jean Louis. Loire. Biscuit & light baking space. Mimosa: add $2.

chambord royale - 10The classic French raspberry liqueur with house sparking wine.

kir royale - 10Our house sparkler on top of Wiln’s Creme de Cassis. Add $1 for Mimosa Royale.

brunch

Soft boiled egg* - 4Single egg with buttered toast points.

Bircher Muesli - 8.5Rolled oats soaked in honey, yogurt, fresh fruit juice and grated apple. Topped with fresh berries and toasted nuts. Served cold.

Omelet aux fine herbs* - 11French omelet in butter with market herbs. Toast or breakfast frites and choice of water-cress-herb salad or fresh fruit.

Salade composee - 8.5Daily green mix. Fresh daily fruit & vegetable. Vegan.

Salade verte au roquefort - 13French A.O.C. Roquefort cheese. Little gem lettuce. Toasted walnuts.

SALADE DE CHÈVRE CHAUD - 13Warmed farmers chevre from Sonoma County CA. Bibb lettuce. Croutons, almonds.

Salade LyonnaisE* - 14.5Frisee & endive. Bacon, croutons, caramelized onions, roasted garlic and poached egg.

Quiche Lorraine- 11Traditional preparation. Bacon, gruyere. Choice of watercress-herb salad or fruit.

Two egg breakfast* -11.5Eggs any style with toast, breakfast frites, and a choice of bacon or fried ham.

gougere Egg sandwich* - 12Chive-scrambled eggs, fried Louise Earl ham and gruyere cheese on a gruyère sprinkled gougere with morning frites and fruit.

Croque Monsieur - 12.5Grilled ham and mornay sauce on housemade pain au lait. Frites. Madame: add $1.5.

Pain perdu - 13Our French toast. Thick, crusty bread soaked in an Armagnac, vanilla-bean crème anglaise.

tart tatin A.M. - 11.5Traditional French apple tart is warmed and served with bacon lardons and creme anglaise.

smoked salmon - 15.5Smoked salmon. Warmed Field and Fire Scandinavian bread. Whipped cream cheese, butter, capers, sliced cucumbers, sliced pickled egg and red onions.

burger*- 14.56oz. of Michigan cherry & beer grain fed ground beef. Cast-iron seared. House mayo, A.O.C. Comte cheese, and a bit of house-reduced onion concentrate. Green olive and cornichon. Hand-cut cut frites. Add bacon for $3 or 2 oz. seared foie gras for $7.

Steak frites A.M.* - 18Seared 4oz. steak with two eggs any style and breakfast frites.

history of NHMNew 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.

LES GARNITURES:

choice of Toast - 4.5 w/butter and jam

Bacon - 4.5

fried Ham 4.5

smoked salmon- 7 (2 florets & cucumber)

Breakfast frites 5

Daily fresh fruit - 5

Croissant (plain) - 4 w/butter and jam

Croissant (almond) - 7

Muffin- 3 w/butter

boissons:

Coffee - 2/2.5 Espresso - 2

cappuccino - 3.5 Café au lait - 3.5

LAtte - 3.5/5 cafe mocha - 6

des Gamins Latte - 1.5 CORTADO - 3.5

Tea SELECTION:

Taylors of Harrogate - 3 Rotating selection to always include breakfast tea and earl grey.

HARNEY AND SONs - 3Rotating selection to always include the Paris blend in regular and decaf.

fresh

Oysters*Varieties and prices change daily ....though we always have at least one variety for:$3 per piece, $15/half dozen, or

$27/dozenwith lemon & sauce mignonette

cold

shellfish* a la carte

Shrimp cocktail 6 for 19.5

Jonah crab claws 3.5 per claw 19.5 for 6