Beef Wellington - Diners love the Creekstone tenderloin of beef, showcased by foie gras, caramelized garlic and shallots, mushroom and truffle oil duxelle, seasonal vegetables, and Courvoisier cream.
Polka Combo - Savor the tastes of Poland, including stuffed cabbage, Polish kielbasa, pierogi, sauerkraut, potatoes, and pickles.
Warm Carrot Cake - Our “World Famous,” award-winning carrot cake served warm, with frosted-to-order cream cheese icing.
Linguine Frutti Di Mare - Linguine with white wine and a zesty red sauce are tossed with shrimp, clams, mussels, octopus, crab, and fresh oregano, making this pasta a delectable choice.
Rack of Michigan Lamb - A succulent, mouth-watering rack of lamb is served with Moroccan couscous, harissa yogurt, marcona almonds, and mint gremolata.
Zucchini - Vegan zucchini bread, smoked cipollini onions, puffed grains, caramelized onion puree.
Vitello Casa Blanca - Tender veal medallions sautéed with jumbo shrimp, baby spinach, roasted red peppers and artichoke hearts tossed in olive oil, garlic and a white wine lemon caper sauce. Accompanied with a side of homemade gnocchi palomino.
Grilled Double Bone Lamb Chop - Our braised lamb shoulder is made even better with hummus, overdried tomato, and mushroom ragu.
Pasta Pagliara - Scallops, salmon, shrimp, mussels, baby spinach, and white clam sauce combine to make Pasta Pagliara a house favorite.
Lobster + Shrimp Stuffed Cod - This specialty fish is served with smashed redskins, sautéed asparagus and white wine garlic sauce.
Prime Rib + Shrimp Scampi - This tender and juicy guest favorite is served with smashed redskin potatoes, au jus, and horseradish sour cream.
Snapper Hemingway - This dish features parmesan-crusted snapper with lump crab and lemon beurre blanc, coconut ginger rice, and asparagus.
Prime Dry Aged Kansas City Strip - Cameron’s 18 oz. Kansas City Strip is dry-aged for 28 days, and complemented here by bone marrow butter.
Hazelnut Crusted Rainbow Trout - This delightful hazelnut-crusted rainbow trout features grilled shrimp, roasted tomato salsa, and lemon butter, and is served with wild rice risotto and roasted vegetables.
Spicy Peach and Blackberry Crumble - Fresh peaches and peppered blackberries are baked with streusel crumble, then topped with Ray’s vanilla bean ice cream — and the result is heavenly.
Steak Tartare - The steak tartare at the London Chop House features porcini vinaigrette, frisee, soft-poached egg, truffle, and crostini.
Grand Shellfish Tower - East and West Coast oysters, Maine lobster, Alaskan king crab, littleneck clams, and jumbo shrimp cocktail, together with grains of paradise mignonette, cocktail sauce, and lemon, form this shellfish tower.
Shrimp & Grits - Creamy white grits are topped with four-herb roasted shrimp, bacon, jalapenos, tomatoes, garlic, scallions, sharp cheddar cheese, and a white wine sauce.
32-oz. Tomahawk Steak - The 32-oz. American wagyu tomahawk steak is a guest favorite.
Wasabi Pea Encrusted Tuna - Soy-sriracha beurre blanc, quinoa-basmati rice, and asparagus enhance the flavors of this tuna selection.
Cedar Plank Salmon - Balsamic glaze, goat cheese, asparagus, sweet peppers, and zucchini make this salmon dish truly unforgettable.
Slow-Roasted Prime Rib with Coconut Macadamia Shrimp - Smashed redskins, au jus, and horseradish sour cream are the perfect complements to this popular and palate-pleasing prime rib.
Oven Roasted Sea Bass - Sea bass is paired with a vegetable salad of romaine hearts, portobello, and grape tomatoes topped with Asian vinaigrette, and served with a wasabi cream.
Skillet Seafood Platter - The Skillet Seafood Platter features flounder florentine, crab cake, lobster tail, shrimp, oysters casino, roasted redskins, and balsamic roasted romas.
Filet Oscar - Savor a mouth-watering filet topped with jumbo lump crab meat and béarnaise sauce, accompanied by asparagus spears.
Risotto Milanese - Acquerello seven-year-aged carnaroli rice is paired with saffron broth, grilled prawns, manila clams, and Tuscan kale.
Hibachi Steak & Lobster Tail - Steak and mushrooms, shrimp and broccoli, and Maine lobster are served with fried rice and a vegetable medley of zucchini, mushrooms, onions, and red peppers.
Potato-Crusted Crab Cakes - Jumbo lump crab roulade with malt vinegar aioli, crispy fingerlings, and house-made giardiniera.
Fricassee of Autumn Mushrooms - Served over a mushroom cream with ricotta gnocchi tossed in browned sage butter, and walnut basil pesto with reggiano tuile.
Spice Crust Ahi Tuna - No. 1 bigeye tuna seared rare, with fingerling potatoes, nicoise olives, tomato caper relish, and chimichurri sauce
Bone-in Ribeye Steak - Pan-roasted sweet potato gnocchi, beets, kale, and signature Andiamo zip sauce are the perfect complements to Andiamo’s 20-ounce, bone-in ribeye steak.
Porterhouse Steak for Two - Choice porterhouse steak marinated in fresh herbs, garlic and olive oil. Served with oven-roasted vegetables and seasoned to order.
Trois Chocolat - Dark, white, and milk chocolate mousse, complemented by strawberry and caramel-crisp pearls, raspberry, candied orange, and coconut tuile.
Braised Lamb Shank - A succulent lamb shank, paired with Parmesan polenta, roasted cipollini onions, charred red peppers, and lamb jus
Pan-Roasted Cauliflower - Pan-roasted cauliflower steak is complemented by sweet potato shoestrings, roasted root vegetables, salsify, Brussels chips, and beets.
Crispy Roast Duck - Half a duck is accompanied by butternut squash risotto, glazed carrots, and orange Grand Marnier sauce, and finished off with a triple berry garnish.
The Duke Wellington - Grilled Filet with Firecracker Lobster Topping, Crispy Puff Pastry, Lobster Michigan Beer Barrel Bourbon Cream Sauce, Chimichurri, Grilled Asparagus & Roasted Baby Potatoes
Wayne’s Chicken Meatloaf - Succulent chicken au jus is served with potato puree and seasonal vegetables.
Tapas Composition No. 1 - The Tapas Composition No. 1 features black rice and squid, wild mushroom and eggplant montodito, salmorejo with crispy Therico ham, and charred octopus pintxo.
Copper Cataplana - Copper cataplana of Maine lobster tail, with prawns, mussels, Pt. Judith calamari, and chorizo with heirloom tomato sauce.
Spice-Crusted Ahi Tuna - Hawaiian bigeye tuna, seared rare and accompanied by fingerling potatoes, nicoise olives, tomato, caper relish, and chimichurri sauce.
Frutti Di Mare - Seafood pasta with scallops, shrimp, calamari, clams, and mussels, served with a tomato wine sauce and fresh fettuccine.
Atlantic Salmon via Southwest - salsa verde, polenta, cumin crema, avocado, black turtle beans, pepitas, and cilantro give this salmon a Southwest flair.
Scottish Salmon - Scottish Salmon features the freshest fish, complemented by succotash, purple potato, and pistou broth.
Nacho Cheese Doritos® Bacon with McClure’s Ranch - Crispy Applewood Smoked Bacon Encrusted in Crunchy Nacho Cheese Doritos®, Served with McClure’s Bloody Mary Ranch
Long Bone Short Rib. Cabernet slow braised with garlic.
Seared Atlantic Salmon: The "Bay of Fundy" pairs fresh Atlantic salmon with an Oriental glaze sauté of vegetables and cashews, sticky rice, and blood orange and fresh ginger reduction.
Teriyaki Salmon: Delectable teriyaki-glazed salmon comes with shitake sticky rice, julienne vegetables, soy butter sauce, and sesame seeds.
Rack of Lamb Genghis Khan: The Lark's renowned rack of lamb comes with a numbered recipe card and is accompanied by potatoes dauphinoise and glazed carrots.
Fresh-Smoked Mozzarella: Tria’s fresh-smoked mozzarella is a housemade delicacy, with tomato caviar, extra virgin olive oil, and saba pipette.
Steak Sanders: A perfect filet mignon is served over bordelaise crowned with lobster, béarnaise and asparagus, and mushroom caps.
Miso-Marinated Black Cod with Jerky Crust: Black cod is marinated in miso, rolled in house-made prime jerky crust, and served with cauliflower puree, breakfast radishes, coriander blooms, arugula, and mustard oil.
Red Miso-Rubbed Bistro Filet: A sumptuous filet, served with roasted sweet peppers and grilled baby bok choy.
The metropolitan Detroit dining scene offers a perfect blend of sophisticated menus, consistent quality, and enduring value.
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Competition keeps the metropolitan Detroit dining scene strong
Octapodaki Skaras: Grilled marinated octopus with balsamic reduction and caramelized onions, drizzled with extra virgin olive oil and topped with oregano.
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.
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.
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.
Brown Butter-Seared Scallops: Succulent brown butter-seared scallops are accompanied by griddled grit cakes and served with Meyer lemon vinaigrette.
Roasted Beet Salad: Roasted beet mixed with shaved red onion, goat cheese, hazelnuts, pea tendrils, and truffled lemon vinaigrette.
Market Charcuterie Board: Michigan venison terrine, with cherries, house-made hunters sausage, and Toscano salami.
Copper Cataplana: Jumbo prawns with lemon, garlic, ginger, and Portuguese piri-piri peppers.
Cold Lobster Salad: Cold poached lobster, sliced and served with an herb puree and an array of vegetables.
Costoletta di Vitello Ninfeta: A veal chop that’s char-grilled to perfection, with shitake mushrooms, mustard, madeira wine, and a demi-glaze reduction.
Great Frickin’ Chicken: Pan-seared breast of Amish chicken ballontine, buttered turnips and green beans, and chicken jus.
Chianti-Glazed Bone-In Veal Chop: A veal chop enhanced with porcini mushroom croquettes, carmelized onions, and applewood-smoked bacon.
Mango-Dusted Swordfish: Mango-dusted swordfish served with coconut risotto, braised Swiss chard, and crisp plantain.
Camarones Rellenos: Breaded jumbo shrimp stuffed with cheese and topped with a lobster cream sauce and poblano pepper. Served with seasonal vegetables and chef's potatoes.
Surf and Turf: A grilled 5-oz. filet of beef and shrimp in garlic butter, paired with eggplant Napoleon, couscous, roasted radish, and chickpea puree.
Rodizio: Mouthwatering lamb chops, picanha (Gaucho’s signature cut), and filet mignon carved at your tableside, complemented by fresh vegetables, crab salad, and smoked salmon samples from the 42-item gourmet salad bar.
Filetto di Manzo: Hand-cut filet migon, charbroiled and presented with Andiamo's signature zip sauce, chef's potatoes, and seasonal vegetables
Rack of Lamb “Genghis Khan” Four loin chops of lamb, served with dauphinoise potatoes and glazed carrots.
Rib Eye Steak Truffle-basted rib eye, paired with royal trumpet mushrooms with red wine shallots and garlic-whipped Yukon gold potatoes.
Costela de Cordeiro / Picanha - Not merely lamb chops, but marinated and roasted to a flamed-crisp outside setting into a moist and tender interior. Picanha, our house specialty, pride of the churrascaria, grilled sirloin carved tableside to expose its full taste.
“Free-raised” Veal Rib Chop The Andiamo house specialty features a char-grilled Strauss free-raised veal rib chop, our signature zip sauce, and seasonal accompaniments.
Land & Sea - Savor a marinated and aged 6-oz. filet, chargrilled with Uptown chop sauce; pan-seared lump crab cake drizzled with a roasted red pepper aioli; sautéed asparagus; and our house scalloped potatoes. — $23