FIRST COURSE:

Maryland Crab and Red Pepper Bisque
(Garnished with lobster ravioli, crème fraîche and fresh chives)
-or-
Chilled Rare Seared Ahi Tuna Spring Roll
(Wrapped in delicate rice paper with fresh vegetables and a spicy mayonnaise and served with ponzu and sweet and hot dipping sauces)
-or-
Mediterranean Farro Salad with Grilled Asparagus
(Heirloom whole-wheat grain and grilled vegetables, tossed in a red wine vinaigrette with tomato, cucumber, olives and feta cheese)

 
SECOND COURSE:

Maine Lobster Tail with Grilled Shrimp and Sea Scallop
(Served with angel hair pasta and haricot verts, finished with lobster Champagne sauce)
-or-
Tenderloin Duo with Bacon-wrapped Petite Filet Mignon and Pork Tenderloin
(Served with Dijon demi-glace, chive whipped potato and fresh asparagus)
-or-
Pan-seared Fillet of Norwegian Salmon with Lobster Mashed Potato
(Served with cucumber salad, baby vegetable sauté and Champagne sauce)
-or-
Baked Blue Crab-stuffed Lake Superior Whitefish
(Served with spinach & Parmesan risotto and baby carrots with beurre
blanc sauce)
-or-
Ginger Soy-glazed Beef Tenderloin
(Teriyaki-marinated tenderloin grilled on bamboo skewers. Presented on an Asian noodle salad with snow peas and toasted sesame seeds)
-or-
Spinach, Artichoke and Ricotta Cannelloni
(Prepared with Reggiano-Parmesan cream, quinoa vegetable cake and crispy pasta garnish, finished with a tomato basil sauce)

THIRD COURSE:

Chocolate Raspberry Cheesecake
(Served with crème anglaise sauce, raspberry coulis and whipped cream)
-or-
Passion Fruit Crème Brûlée
(Finished with crisp, caramelized sugar topping and fresh berries)
-or-
Strawberry Rhubarb Crisp
(Prepared with fresh strawberries and rhubarb tossed with brown sugar and spices with a crisp topping and served with vanilla ice cream)

*Please ask your server about our special Detroit Restaurant Week
wine pairings*