enjoy and thanks In December 2017, we opened our Our goal is to offer our patrons a friendly,
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1 O U R K I T C H E N M E N U R E A L F O O D B Y R E A L P E O P L E
2 6 0 0 K i t c h e n & B a r N O S H O R T C U T S K O R E A N C H I L I C H O C O L A T E T A R T
3 E D I T O R I A L A B O U T U S R E A L F O O D B Y R E A L P E O P L E O U R F O O D P H I L O S O P H Y N O S H O R T C U T S In December 2017, we opened our all-occasion restaurant in downtown Kalamazoo s Rivers Edge Neighborhood, on the northwest corner of The Foundry. 600 Kitchen & Bar features a diverse menu that honors both people and tradition. We have a full bar, a vibrant staff, and welcoming environment for groups of all sizes. As part of the Millennium Restaurant Group, it helps breathe new life and energy into a historic space that was once a grey-iron foundry built around In fact, the west facing brick wall and the steel work in the ceiling are original. The terrazzo covers up what was originally an all dirt floor which is typical in foundries for safety reasons. Our goal is to offer our patrons a friendly, downtown gathering spot for area residents; with a menu that emphasizes freshness, quality, and approachability. We feature ingredients produced by people who share our values. L ike farmers, artisans, and growers, we depend on real people and technique to deliver the best possible product to our customers. We source as many of our ingredients locally as possible. However, we understand that some of the best -- or most ethically produced -- ingredients come from elsewhere. Craftsmanship comes in many forms and at 600 Kitchen & Bar, we hope that you recognize that we take pride in our craft and we hope that your experience with us reflects this. enjoy and thanks My goal is that everybody has a great experience while enjoying seasonal offerings that highlight tradition in cuisine. - Chef James Allen
4 S T A R T E R S A r t i s a n b r e a d & j a m featured daily baked bread and housemade jam 6 V S t e a m e d c l a m s spinach, sausage, miso broth, crostinis, korean chili oil 13 K o r e a n w i n g s korean barbecue, scallions, radish, cilantro 12 m u s h r o o m t o a s t ciabatta crostini, mushroom, leek jam, roasted garlic, gruyere 8 V zingerman's goat cheese mousse roasted tomato & shallot, chive oil, toasted bread 10 V g r i l l e d b r i e apple-fig jam, dijon vinaigrette, toasted pecan, crostinis 10 V c h a r c u t e r i e & c h e e s e board feature: three meats & cheeses 24 V e g g i e s & G r a i n s GREAT TO ACCOMPANY ANY ENTREE grilled carrotswith dill cream 6 V c a u l i f l o w e r g r a t i n 6 V m u s h r o o m r i s o t t o 6 GF sweet potato hash with fried egg 6 GF, V f r i e swith garlic aioli 5 GF, V R o a s t e d b r u s s e l s s p r o u t s with balsamic glaze 6 GF, VE baby bok choywith gochujang 5 VE honey roasted root vegetable with pistachios 6 GF, V V - vegetarian VE - vegan GF - gluten free
5 600 KITCHEN & BAR g r i l l e d b r i e F E A T U R E D S T A R T E R P L A T E
6 600 KITCHEN & BAR r a m e n F E A T U R E D D I S H
7 E N T R E E S CHECK OUT THE VEGGIES & GRAINS ON THE STARTERS PAGE TO ACCOMPANY YOUR MEAL r o a s t e d c h i c k e n charred lemon marinade, whipped potatoes, grilled carrots, dill cream 20 GF l o c a l m u s h r o o m r i s o t t o king trumpets and blue oyster mushrooms, carnaroli rice, creme fraiche, fresh thyme 19 GF, V r i b e y e 14oz choice ribeye, brussels sprouts, grilled onion & mushroom, horseradish sauce 38 GF m i c h i g a n c u t 10oz michigan raised sirloin, sweet potato hash, chimichurri, fried farm egg 28 GF p o r k c h o p 12oz apple cider brined, sweet potato hash, wilted spinach, chili-lime butter 24 GF b l a c k e n e d s h r i m p & g r i t s michigan sweet corn, cheddar grits, bacon, spinach, red onion 22 GF s c o t t i s h s a l m o n from faroe islands, sweet corn pudding, roasted tomato & shallot, chive oil, chililime butter 20 i m p o s s i b l e m e a t l o a f plant based impossible loaf, whipped yukon gold potatoes, braised greens, barbecue sauce 21 V l a m b & p o r k b o l o g n e s e slow cooked lamb & pork, tomato, celery, onion, fresh pappardelle from west michigan provisions, pecorino 22 B o w l s CHOICE OF TRADITIONAL RAMEN OR VEGETARIAN MISO BROTH ADD PORK BELLY +6, CHICKEN +6, STEAK +9, SHRIMP & CLAMS +10, f o r b i d d e n r i c e b o w l asian vegetables, avocado, quick pickled cucumber, soft-boiled egg, gochujang 14 V r a m e n west michigan provisions ramen, baby bok choy, vegetables, roasted garlic, soft-boiled egg, nori, shiitake, radish 14 V W H Y S A L M O N F R O M F A R O E I S L A N D S? Salmon are raised in a very healthy environment and their practices and welfare insure the healthiness of the fish. The Faroe Islands is the perfect location for premium salmon production. Its remote location is complemented by pristine clear waters, cool steady sea temperatures, strong currents and accessible fjords that cut deep inland. Drawn to this perfect mix of conditions, wild Atlantic Salmon from all over northern Europe make their way north of the Faroe Islands to feed. - V - vegetarian VE - vegan GF - gluten free
8 g o a t ' s c h e e s e C U L I N A R Y D E F I N E D Z I N G E R M A N S F R E S H G O A T S C H E E S E We source our goat s cheese from Zingerman s Creamery. They make this soft and creamy fresh goat s cheese round from milk they source from small Michigan goat farmers. Lowtemperature pasteurization ensures the preservation of as much flavor in the milk as possible, which they maximize by letting the curd set overnight. Each batch is hand-ladled, creating an evolving texture from light and airy when very fresh to firm and perfectly crumbly the longer it ages. We love the Fresh Goat s bright, clean, and slightly citrusy notes K I T C H E N & B A R
9 S O U P & S A L A D CHICKEN CORN CHOWDER* otto s blackened chicken, celery, corn, green onion 5 B L A C K & B L U E S A L A D G E R M A N P O T A T O S O U P * potato, leek, carrot, chive, chef martin s weisswurst sausage 5 GF SOUP OF THE DAY* mkt price C a e s a r S a l a d * romaine, parmigiana-reggiano, crispy capers, charred lemon caesar dressing, grilled croutons, cracked black pepper sm 5, lg 8 G a r d e n S a l a d * cucumber, tomato, red onion, roasted garlic balsamic vinaigrette sm 5, lg 8 GF, VE G r e e n G o d d e s s C o b b roasted otto s chicken, spring mix, tomato, carlson farm s hard boiled egg, applewood smoked bacon, avocado, green goddess dressing 15 GF B l a c k & B l u e blackened salmon, spinach, toasted pecan, pickled red onion, cucumber, hook s paradise blue cheese crumbles, creamy blue cheese dressing 15 A d d O n s 5oz michigan sirloin 9 otto s chicken breast 6 6oz scottish salmon 9 c h o i c e o f t w o 1 2 L U N C H O N L Y A V A I L A B L E B E F O R E 3 P M pick 2 mains : half sandwich, cup of soup, small garden or caesar salad pick 1 side : great lakes chips, bread, or fruit eligible sandwich choices denoted by (*) see next page
10 S A N D W I C H E S SERVERED WITH CHOICE OF FRIES, GREAT LAKES KETTLE CHIPS, OR GARDEN SALAD r e u b e n * corned beef brisket, mcclure s sauerkraut, swiss, house-made thousand island, marble rye 12 s p i c y p a s t r a m i * brisket, farm country honey habanero cheese, house-made mustard slaw, chipotle bread 12 r o a s t e d c h i c k e n s a l a d * otto s chicken salad, tomato, arugula, brewer s bread from sarkozy bakery 10 d e t r o i t s t y l e h a m & c h e e s e farm country sharp cheddar, black forest ham, pastrami, spicy mustard, mcclure s pickles, onion roll 10 i m p o s s i b l e m e a t l o a f pickled red onion, arugula, horseradish sauce, onion roll 12 V m u s h r o o m p a n i n i * sautéed mushrooms, roasted garlic, leek jam, arugula, gruyère, fontina, herb ciabatta 9 V g r i l l e d c h e e s e * farm country onion jack, sharp cheddar, sun-dried tomato bread 9 V h e i r l o o m b l t applewood smoked bacon, heirloom tomatoes, lettuce, mayo, sun-dried tomato bread 10 V - vegetarian VE - vegan GF - gluten free W H Y C A R L S O N F A R M S? Carlson Farms is a family owned, all-natural livestock operation. They like to think of the entire farm as a family, from the angus-hereford cows and calves, to the little tree frog in their backyard, and every animal in between. Whenever you purchase meat or eggs from Carlson, you are buying local, Non-GMO, antibiotic-free, hormonefree, pastured, and humanely-raised product. We also feature their pork in our Entrées section.
11 B U R G E R S C A R L S O N F A R M S B L A C K A N G U S O R I M P O S S I B L E B U R G E R F R E S H B R I O C H E B U N S F R O M M A C K E N Z I E S B A K E R Y SERVERED WITH CHOICE OF FRIES, GREAT LAKES KETTLE CHIPS, OR GARDEN SALAD fa r m e r s cheddar cheese, applewood smoked bacon, fried farm egg 14 m u s h r o o m gruyère, caramelized onion, arugula, king trumpet mushrooms, dijon mustard 14 s m o k e h o u s e chipotle lime barbecue, fried onion straws, mcclure s pickles, farm country onion jack 14 B u i l d Y o u r O w n black angus or impossible-plant based 13 Available Toppings lettuce, tomato, onion cheese options provolone, gruyère, cheddar, blue cheese +1, brie +1 bun options fresh brioche bun or vegan bun available upon request S M O K E H O U S E B U R G E R
12 600 E. MICHIGAN AVE, KALAMAZOO, MI MILLENNIUMRESTAURANTS.COM
enjoy and thanks In December 2017, we opened our Our goal is to offer our patrons a friendly,
O U R K I T C H E N M E N U R E A L F O O D B Y R E A L P E O P L E 6 0 0 K i t c h e n & B a r N O S H O R T C U T S K O R E A N C H I L I C H O C O L A T E T A R T E D I T O R I A L A B O U T U S R E
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From Fat (g) SIDE Chow Mein 9.4 oz 510 180 20 3.5 0 0 860 80 6 9 13 Y Y Chow Fun* 8.5 oz 410 80 9 1 0 0 1110 73 1 6 9 Y Y Y Fried Rice 9.3 oz 520 140 16 3 0 120 850 85 1 3 11 Y Y Y Brown Steamed Rice 10.4
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From Fat Total Fat Saturated Fat Trans Fat Total Carb Dietary Fiber Sugars Protein RICE & NOODLES Chow Mein 9.4 oz 490 200 22 4 0 0 1060 65 4 8 13 Fried Rice 9.3 oz 530 140 16 3 0 150 820 82 1 3 12 Steamed
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