WELCOME

Forty Pearl is a sensory Pure Michigan experience. In order to provide you with a true taste of our bountiful state, our mission is to showcase the finest Michigan wines by pairing them with adventurous bites crafted by sourcing ingredients locally & seasonally.

Executive Chef - Rodney Seaberg

Sous Chef - Deb Creswell

Bar Manager - Brenna De Young

 
RESERVATIONS

Hours

    TUESDAY - THURSDAY 3pm-9pm - KITCHEN 3pm-8:30pm - BAR 3pm-8:45PM
    FRIDAY - SATURDAY 3pm-10pm - KITCHEN 3pm-9:30pm - BAR 3pm-9:45PM

    HAPPY HOUR: Tuesday - Friday 3pm-5pm

HAPPY HOUR

GARLIC FRIES
5

Served with Ketchup & Ranch.

SMOKED WHITEFISH DIP
7

Lemon, EVOO, Chive, Crostini.

CHEESE CURDS
6

Served with Spicy Ranch

CRISPY BRUSSELS
6

Hot Honey Glaze, Crispy Garlic. (V)

B&B CABERNET SAUVIGNON
5
KABINETT
5

2021 - Medium Dry Riesling

TROCKEN
5

2020 - Dry Riesling

DABLON MERLOT
5
SEASONAL SANGRIA
7

A Glass of our seasonal sangria. Ask your server about today's featured flavor.

SELECT DRAFTS
5

Mexican Hot Chocolate - Stout

Lake Effect Zest - Zesty Cider

Foggy Geezer - Hazy IPA

Mango Gold - A mango, kettle-soured Wheat Ale

Christmas ale - Scotch ale

 

WELL POURS
3

Vodka

Rum

Whiskey

Gin

Tequila

CHEF'S RECOMMENDATION

BLUEGILL
26

HALF POUND OF LIGHTLY FRIED BLUEGILL, FRENCH FRIES, CREAMY SLAW, TARTAR SAUCE, LEMON

WP: Marland Chardonnay, Viognier, Evidence Rose
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