Day 3: Panache 447 Courses for Restaurant Week

Plymouth Restaurant Week is a chance for people to experience the tastes of Downtown Plymouth.

It's a 10-day event from Sept. 28 to Oct.7 when participating restaurants will feature three, four, or five-course meals at discounted prices.

Panache 447, open since January, is one of the restaurants participating and will be serving four-course meals for $25 and five-course meals for $35.

First Course Options: 

Exotic Mushroom

This soup contains a blend of wild mushrooms like trumpet, button and shitaki mushrooms," said Isaiah Perkins, Panache 447 executive chef. 

He said they saute the mushrooms, deglaze them with dry sherri, simmer in house-made vegetable stock and then puree and finish with thyme, basil and parsley. 

"There's no gluten in the soup and it's completely vegan," he said.

Soup Du Jour

Second Course:

Panache Salad

It is a house salad mix, tossed in Panache dressing and garnished with cucumber, red onion, goat cheese and tomato confit, which is tomato preserves. 

Third Course:

Pineapple Pecan Chicken

"We simply take our chicken breasts and we marinate them," Perkins said. "Then we tempura them and flash fry them."

Tempura means to be dipped in batter and fried in deep fat. The chicken is then sauteed in bell peppers, red onions and pineapples, and it is finished in the house-made sweet and sour sauce, he said. The completed dish is served in a pineapple shell. 

Meatloaf Cupcakes

These are three house blended beef and buffalo cupcakes iced with garlic mashed potatoes accented with mushroom gravy, glazed carrots and green beans. 

Boomer Pasta

It is a dish that we make composed of our mushroom gravy," Perkins said. "We use about 12 ounces of the mushroom soup that we make in house to give it a little more flavor."

That is tossed over the pappardelle noodles, which are thick egg noodles, he said.

Bells Two Hearted Fish and Chips

This is Alaskan cod battered in Michigan's own Bells Two Hearted beer and served with house-made vinegar fries and tartar sauce. 

Fourth Course:

Schocolatta Ala Sharon

This is chocolate mousse topped with chocolate shavings and chocolate sauce. 

Caramel Bourbon Bread Pudding

"We have a dessert in house which we do that is french toast," Perkins said.

The french toast is baked and it will the base for the Carmel Bourbon Bread Pudding, he said.

"We will scoop it and serve it with Bourbon caramel sauce," he said.

First Course Options:

Grilled Cheese and Tomato Jam

This dish is made of goat cheese and Harvarti, a soft Danish cheese, melted inside almond butter sour dough, which is drizzled with lavender honey and tomato jam.

Chicken Quesadilla

The quesadilla is made with melted white cheese, flour tortilla, house made pico do gallo, which is like a fresh salsa.

Crab Cake Corndog

This unusual item is made of crab cakes in honey corndog batter. 

Second Course:

Exotic Mushroom

Soup Du Jour

Third Course:

Panache Salad

Fourth Course: 

Meatloaf Cupcakes

Southwest Wild Salmon

This is seared barbecue wild salmon on a mound of garlic mashed potatoes and tequila glazed arugula garnished with corn salsa.

Stuffed Chicken Breast

This item has spinach, bell peppers and cream cheese stuffed inside a grilled chicken breast on a bed of grilled asparagus and a mound of garlic mashed potatoes. The dish is served with rosemary Dijon cream. 

Pul Kogi Fajitas

This is Korean barbecue steak that is thinly sliced and sizzled with mixed bell peppers and red onions.

"We marinate it in a sesame Korean chili paste, and we marinate that for about a day," Perkins said.

He said it is served on top of brown rice with cheese, pico de gallo and avocado. 

Fifth Course: 

Schocolatta Ala Sharon

Carmel Bourbon Bread Pudding

Panache 447's Restaurant Week courses will be available 11:30 a.m. to 10 p.m. Monday through Wednesday, 11:30 a.m. to midnight Thursday, 11:30 a.m. to 2 a.m. Friday and Saturday and 1 p.m. to 9 p.m. Sunday.