DINING GUIDE DIGITAL EDITIONS
DINING GUIDE FEATURES
The metropolitan Detroit dining scene offers a perfect blend of sophisticated menus, consistent quality, and enduring value.
The state’s wineries and craft breweries have been gaining international attention for their diverse products, and now distillers are getting into the game with an array of spirits.
When restaurants pay extra attention to the little things, it adds up to a truly exceptional dining experience.
SPECIALTIES OF THE HOUSE
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.
Shrimp Scampi - Full pound of shrimp sautéed with mushrooms, bell peppers and garlic white wine sauce
Grass “Fed” Double Double Burger - Double grass fed beef patty from farm field table, double cheese, heirloom tomato, shaved lettuce, special sauce, house pickle, handcut kennebec fries
Filet Surf and Turf - Served with Montrachet cheese mashed potatoes, asparagus, and tomato-basil beurre blanc
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