Casa Bolero

Spanish queso dip with shredded poblanos, diced onions, and chiles. Served with corn tortilla chips. Gluten free

Served with fire-roasted chile queso.

Chorizo-stuffed cornbread topped with spicy cholula ragout, pico de gallo, and melted pepper jack cheese.

Served with sun-dried tomatoes, spinach, couscous, fresh basil, and toasted pine nuts. Vegan

Served with housemade chipotle plum sauce.

Fresh herbed goat cheese rolled in grilled eggplant. Served atop a spicy tomato concasse. Gluten free

Blackend grilled chicken, deglazed in a tequila marinade. Stuffed with black beans, scallions, cilantro, spicy creamed corn, tomatoes, and pepper jack cheese.

Stuffed chicken breast, breaded and filled with habanero cream cheese. Baked and sliced over grilled asparagus spears with a michigan cherry-coconut compote.

Asparagus, zucchini, yellow squash, roasted red peppers and eggplant, grilled and stacked. Served with monterey jack and spicy tomato ragout.

Served with a white bean-sweet potato hash. Finished with a roasted poblano cream sauce. Gluten free

Smoked jalapenos stuffed with spanish cheeses, wrapped in bacon and topped with a raspberry puree. Gluten free

Your choice of slow roasted pork or chicken. Served with our authentic housemade mole and sriracha cream. Gluten free

Argentinian style marinated steak. Served with chipotle risotto. Gluten free

A 4 oz. petite filet coated with our housemade jerk rub and grilled over parmesan roasted red skin potatoes. Topped with braised apple slaw and port wine reduction. Gluten free

Marinated chicken rolled in white flour tortillas, then fried. Served over Monterey jack and spicy tomato ragout. Topped with smoked paprika sour cream.

Three grilled tenderloin medallions over spiced espagnole sauce. Served with a crumble of goat cheese, cherry tomatoes, and a spanish deviled egg.

Your choice of marinated chicken with housemade tomato sauce or seasoned mushrooms with garlic-mushroom cream sauce. Both served in corn tortillas with Monterey jack cheese and cilantro-lime rice. Gluten free

Cavatappi pasta, roasted poblanos and roasted red peppers. Finished in a gouda cream sauce.

Marinated and grilled chicken breast served over cilantro-lime rice. Topped with fresh pineapple-mango salsa and a drizzle of our jamaican jerk barbecue sauce.

Coconut milk battered shrimp served with a pineapple chutney, orange marmalade, and chile flake salsa.

Topped with fresh tarragon-lobster buerre blanc.

Pan-seared and baked over cilantro-lime rice with pico de gallo and achiote pepper pesto. Gluten free

Pan-seared and wrapped in bacon. Served over toasted coconut cream risotto. Gluten free

Two large lump crab cakes filled with peppers, corn, onions and cilantro. Served over avocado salsa and topped with a mango-pepper slaw.

Your choice of beer-battered or freshly seared tilapia, with roasted chile coleslaw, and chipotle aioli. Served in toasted flour tortillas with saffron rice.

Puerto Rican style cilantro chicken, black beans, red cabbage-roasted corn slaw, Monterey jack, and avocado sour cream. Served in toasted flour tortillas with saffron rice.

Marinated skirt steak, chipotle cream sauce, cucumber, pico de gallo, avocado, and queso fresco. Served in corn tortillas with cilantro-lime rice. Gluten free

Filled with smoky chorizo, grilled zucchini, white onions, queso fresco, and Mexican oregano. Served in corn tortillas. Gluten free

Your choice of roasted adobo chicken or mojo skirt steak. Served with flour tortillas.

Prepared at your table with your choice of fresh ingredients, served with corn tortilla chips. Add peppercorn bacon $1.50. Gluten free, vegan

Romaine, roasted corn, black beans, roasted red peppers, avocado, monterey jack cheese, and seasoned grilled chicken. Served with a housemade cayenne ranch.

Spring greens with gorgonzola, candied walnuts, michigan dried cherries, and tequila poached sweet pears, with a dijon balsamic vinaigrette. Gluten free

Cornflake crusted Hudsonville double cream vanilla ice cream, house whipped cream, sliced michigan apples, and topped with a caramel apple sauce.

Topped with caramel butter cream, white chocolate, and creme anglaise.

Vanilla bean cheesecake, blueberry compote, and soaked shortcake. Topped with chantilly cream, blueberry syrup, and a scoop of blueberry cobbler ice cream.

Nutella-chocolate mousse in a warm crepe served with hudsonville double cream vanilla ice cream and plantains foster. Finished with patron XO chocolate sauce.

A three-milk white cake with vanilla butter cream, cream anglaise and caramel cream sauce.