Cygnus 27
187 Monroe Ave NW, Grand Rapids, MI 49503 (616) 774-2000Main
Volcano Shrimp
on red pepper coulis and tangy spicy lobster slaw, thirteen chardonnay, sterling vineyards, napa valley
simmered in orange ginger sauce served over a peanut rice cake nine each additional piece six gewurztraminer, pierre sparr, alsace
thinly sliced tuna, with arugula, shaved fennel, and a hint of watercress champagne vinalgrette thirteen pinot gris, black star farms, arcturos, old mission peninsula
grilled French bread, mediterranean olive tapenade nine riesling, chateau ste. michelle, cold creek vineyard columbla valley
panko crusted. sauced with red pepper aioli and lemon mayonnaise single: nine Double: sixteen sauvignon blanc, morgan, Monterey
vermouth, pernod, tarragon and touch of cream interlaced with diced tomatoes and served in crispy puff pastry half dozen: eight dozen eleven chardonnay, les charmes, macon-lugny
vietnamese spiced chicken, flash cooked served with lettuce cups and bean thread noodles, perfect for sharing eight rlesling, zafarana, late harvest old mission peninsula
Soups
langoustines steamed in vegetable scented broth, then pureed into a silky smooth bisque garnished with a crouton of spiny lobster hash seven cava, sumarroca, cuvee klimt, penedes
tomatoes slowly simmered with basil, balsamic, and beefeater gin served with truffle toast eight chardonnay, sterling vineyards, nap valley
Salads
crisp, hand torn Romaine lettuce gently tossed with our traditional Caesar dressing and cuunchy parmesan triangles eight
green goddess dressing, topped with curly carrots and a michigan cherry bread crouton six
Main Plates
fettuccine tossed with tender lobster claw meat and double smoked bacon studded carbonara sauce small: seventeen large: twenty-five charonnay, sterling vineyards, napa valley
this petite filet mignon started with premium, grain fed beef, naturally aged to give it that distinct flavor, then we paired it with a giant shrimp, stuffed with lobster meat, dosed with just the right amount of bearnaise sauce thirty-nine pinot noir, to
tagliatelle pasta in a pool of mascarpone and blue cheese sauce, flecked with a trio of nuts: pistachios, almonds, and walnuts, small: ten large: fifteen pinot grigio, tlefenbrunner, trentino
slowly steeped in its own juices and cabernet sauvignon served with crispy polenta twenty-nine cabernet sauvignon, heron, California
a delicate flavor of succulent black cod and creole spiced crayfish gumbo true to southern cooking, topped with a fried bluepoint oyster, thirty pinot noir, torres, mas borras, penedes
smoked pork loin, grilled sobies, brat and grilled pork tenderloin served with homemade sauerkraut and bread dumpling topped with demi glaze and tobacco onions twenty-four malbec, tamari, reserva, mendoza
delicate in flavor tossed with a sauce made from the best woodland mushrooms we can source; chanterelles small: sixteen large: twenty-four sauvignon blanc, morgan, Monterey
baked salmon filled with scallop mousse, poached asparagus and dill sauce, topped with puff pastry twenty six pinot griglo, tiefenbrunner, trentino
From the Grill
6oz beef tenderloin rubbed with roasted garlic and peppercorn twenty-five shriaz, rockbare mclaren vale
free range steak burger the 10oz burger from creswick farms, just down the road in ravenna fourteen malbec, tamari, reserva, mendoza
12oz semi boneless chicken breast marinated with garlic, virgin olive oil, green onions and scented with sun dried tomato twenty-three zinfandel, montevina, terra d'oro amador county
brushed with guatemalan zaya rum, while allowing it to slowly grill, creating a nicely lacquered finish twenty-eight chardonnay, trefethen nap valley
two double chops pastured on alfalfa and red clover thirty-five merlot, chateau haut bernat, st. emillon
12oz New York strip enhanced with hickory spice thirty eight cabernet sauvignon, liberty school, coastal oaks, California
Grill Sides
please choose one complimentary side from the choices below each individual side: four
