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Menu Guide Contributors 2011

Rebecca Pranger, Roxanne Mullins, Molly Abraham, Steve Wilke, R.J. King, Anne Berry Daugherty, Joe Vaughn

A Cut Above the Rest

Competition keeps the metropolitan Detroit dining scene strong

Prime29 Steakhouse

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.

Santorini Estiatorio

Octapodaki Skaras: Grilled marinated octopus with balsamic reduction and caramelized onions, drizzled with extra virgin olive oil and topped with oregano.

The Lark

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.

Iridescence

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.

Tria

Brown Butter-Seared Scallops: Succulent brown butter-seared scallops are accompanied by griddled grit cakes and served with Meyer lemon vinaigrette.

Zazios

Roasted Beet Salad: Roasted beet mixed with shaved red onion, goat cheese, hazelnuts, pea tendrils, and truffled lemon vinaigrette.

Toasted Oak Grill and Market

Market Charcuterie Board: Michigan venison terrine, with cherries, house-made hunters sausage, and Toscano salami.

The Lark

Copper Cataplana: Jumbo prawns with lemon, garlic, ginger, and Portuguese piri-piri peppers.

Iridescence

Cold Lobster Salad: Cold poached lobster, sliced and served with an herb puree and an array of vegetables.

Tre Monti Ristorante

Costoletta di Vitello Ninfeta: A veal chop that’s char-grilled to perfection, with shitake mushrooms, mustard, madeira wine, and a demi-glaze reduction.

Toasted Oak Grill and Market

Great Frickin’ Chicken: Pan-seared breast of Amish chicken ballontine, buttered turnips and green beans, and chicken jus.

The Lark

Chianti-Glazed Bone-In Veal Chop: A veal chop enhanced with porcini mushroom croquettes, carmelized onions, and applewood-smoked bacon.

The Hill Seafood and Chophouse

Mango-Dusted Swordfish: Mango-dusted swordfish served with coconut risotto, braised Swiss chard, and crisp plantain.

Rojo Mexican Bistro

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.

Iridescence

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.

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