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Article |
Issue |
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Octapodaki Skaras:
Grilled marinated octopus with balsamic reduction and caramelized onions, drizzled with extra virgin olive oil and topped with oregano.
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January 2013 |
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Grilled Bone-in Rib Eye with Maître d'Hôtel Butter:
Wood-grilled bone-in rib eye steak with herb roasted potatoes and asparagus, topped with maître d'hôtel butter.
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January 2013 |
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24 oz. Tomahawk:
This 24-oz. aged prime bone-in ribeye is marinated in a garlic herb blend for 24 hours, and served with roasted root vegetables and prime zip sauce.
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January 2013 |
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Tribute to the Cheeseburger:
A "cheeseburger" featuring sliced filet mignon, brioche,Dijon crème fraiche, sauce Mornay, sweet potato French fries, grilled romaine, pickled noodle, and tomato nage.
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January 2013 |
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Brown Butter-Seared Scallops:
Succulent brown butter-seared scallops are accompanied by griddled grit cakes and served with Meyer lemon vinaigrette.
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January 2013 |
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Roasted Beet Salad:
Roasted beet mixed with shaved red onion, goat cheese, hazelnuts, pea tendrils, and truffled lemon vinaigrette.
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December 2011 |
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Market Charcuterie Board:
Michigan venison terrine, with cherries, house-made hunters sausage, and Toscano salami.
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December 2011 |
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Copper Cataplana:
Jumbo prawns with lemon, garlic, ginger, and Portuguese piri-piri peppers.
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December 2011 |
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Cold Lobster Salad:
Cold poached lobster, sliced and served with an herb puree and an array of vegetables.
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December 2011 |
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Costoletta di Vitello Ninfeta:
A veal chop that’s char-grilled to perfection, with shitake mushrooms, mustard, madeira wine, and a demi-glaze reduction.
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December 2010 |
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