We’ve known Trillium Haven for years as a small Grand Rapids farm committed to quality, so when we learned the owners planned to dedicate their farm to supplying a restaurant in July 2012, we couldn’t wait to try it.
Seventy percent of Trillium Haven’s farm ingredients comprise its restaurant menu, including produce and herbs, eggs, chickens, and pigs. Other ingredients come from sustainable local sources. Meat isn’t a centerpiece of this menu, but neither is it vegetarian.
We began our meal with farm-to-glass cocktails: a beet juice margarita and a Spicy and Sweet margarita made with Trillium Haven jalapeno juice. Both were surprisingly refreshing and not nearly as weird-tasting as you’d think. You’ll also find Michigan wine, beer and spirits on the small but select drink menu.
We moved on to a local cheese plate and an heirloom tomato salad that included lettuce and bacon-infused breadcrumbs drizzled with olive oil and balsamic vinegar. For dinner we chose vegetable lasagna, with egg noodles and fresh roasted vegetables, and a house-smoked pork dish with corn polenta and fresh corn salsa verde. The veggies were flavorful and cooked al dente, all of them in season. Dessert was a warm plum cobbler, just enough for a sweet finish.
Despite the busy and noisy dining room, we’d eat at Trillium Haven again. The restaurant plans to expand from dinner only to lunch by mid-October 2012. Save yourself some grief and make a reservation, whenever you visit. And realize this is a special meal out; expect to pay $15-$30 for an entree.