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Current Menu

Order a package of eight entrées for pickup or delivery.
Or shop one of our two stores; inside the Downtown Market, or under the blue roof on Northland Drive,
where you can buy one or many of our fresh and frozen
entrées, fresh sides and salads.
Our menu changes monthly.


Use the online order form for the purchase of a delivered package.
If you are using a gift certificate or would like to pickup your order please call us to place your order.
Downtown 616.406.8511, North 616.226.2962
Order a Package

APRIL MENU
1. TUSCAN CHICKEN WITH ROSEMARY AND LEMON gf
Fresh rosemary, olive oil, lemon juice, garlic, kosher salt and black pepper marinate fresh chicken breasts in this traditional Tuscan dish. Grill or bake.

2. SPINACH STUFFED POBLANO CHILIS WITH PINE NUTS gf, veg
Fire roasted poblano chilis are stuffed with spinach, pine nuts and raisins, topped with fresh shredded queso fresco cheese, then baked in a mild tomato, garlic sauce.

3. BEEF ENCHILADAS WITH RED SAUCE
Local ground chuck is browned and mixed with black beans, red and green peppers, onions, garlic, corn, and cilantro then rolled into flour tortillas. Topped with our red sauce and mozzarella cheese these enchiladas are ready to bake. Two enchiladas per serving.

4. POLYNESIAN HONEY GINGER CHICKEN gf
A fresh chicken breast is marinated in local honey, fresh ginger, garlic and Bragg’s. Grill or bake.

5. BEEF COTTAGE PIE gf
Local ground chuck is browned with onion, carrots, celery, Worcestershire sauce, and beef stock, then topped with whipped russet potatoes and white cheddar. Bake.

6. CHICKEN WITH BALSAMIC MUSHROOM SAUCE gf
A fresh chicken breast is nestled in a sauce of mushrooms, sun-dried tomatoes, balsamic vinegar, dijon mustard, thyme, garlic, and our chicken stock. Bake.

7. PULLED PORK WITH SWEET CAROLINA BARBEQUE SAUCE gf
Local pork is slow roasted, pulled and married with our sweet and spicy barbeque sauce. Heat and eat.

8. MAC AND CHEESE veg
Elbow macaroni, sharp cheddar and part-skim mozzarella cheese are combined with 2% milk, dry mustard, garlic and a touch of cayenne then topped with buttered sour dough croutons made with Field and Fire Bakery bread. Bake.

9. SALMON WITH KALE WALNUT PESTO gf
Our pesto of fresh kale, walnuts, parmesian cheese, garlic and olive oil tops a salmon fillet. Bake.

10. ROSEMARY PORK TENDERLOIN WITH TOMATO CHILI JAM gf
Local pork tenderloin is sliced into medallions and marinated in garlic, fresh rosemary, black pepper and olive oil. Serve with our sweet and slightly spicy Tomato Chili Jam. Bake or grill.

SIDES
Gingered snap peas
Smashed red skin potatoes
Maple glazed carrots
Corn bread with honey butter
Whipped sweet potatoes
Roasted root vegetables.

gf = gluten free, gfa = gluten free available if pre-ordered,  veg = vegetarian, vegan

SPECIALS & NEWS

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denomination.
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© Copyright 2005 - 2017 Making Thyme Kitchen LLC. and © Copyright 2012-2017 MilkeezCOOKIES     l      616.406.8511

Serving the greater Grand Rapids area since 2005