Bloomfield Hills - Menus

Join us during Happy Hour Monday though Friday from 4 until 6pm. Available in lounge area only and featuring Live Music from 4:30-6:30pm

Lobster Tacos
butter pached lobster, flour tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions, chipotle cream, saffron rice

Pommes Frites
Parmesan-white truffle crust with truffle aioli GF

Steamed Mussels
Pemaquid mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine served with toasted baguette

Asian Chicken Wings
Soy marinated served with slaw, sweet spicy butter sauce, and a soy ginger reduction

Point Judith Calamari
Lightly dusted and fried artichoke hearts, capers and buerre blanc

Tiger Roll
Yellow-tail, ahi tuna, spicy mayonnaise, avocado, tobiko and masago

Piston Yum Yum Roll
Tempura shrimp, spicy tuna asparagus, topped with krab and special sauce

Spicy Tuna Tartar
Avocado, papaya, seaweed salad and wonton chips

Gougeres Sliders
prime beef, caramelized onions and special Joe Muer sauce

Brioche Sliders
Buffalo chicken, crumbled blue cheese, blackened salmon, creamy coleslaw

 

Lunch

APPETIZERS & STARTERS

Modern Classics

Lobster Corn Dogs Served with Napa cabbage slaw and pommery hollandaise

Spicy Tuna Tartar #1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips

Seared Sea Scallops Cauliflower-white truffle puree, lemon confit, brown butter sauce, roasted asparagus, micro herbs

Braised Short Ribs Roasted carrots, swiss chard, sweet potato puree, whipped potatoes

Asian Chicken Wings Soy marinade, oyster sauce, served with slaw, and a spicy butter sauce with a soy ginger reduction

Crab Stuffed Colossal Shrimp Sweet corn crema, asparagus gremolata

Muer Traditions

Deviled Crab Balls Blue crab, stone ground mustard sauce

Fried Calamari Served with a lemon butter caper sauce and artichoke hearts

Oysters Rockefeller Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese

Shrimp Ilene Colossal baked shrimp in toasted almond casino butter

Beef Carpaccio Slices of raw beef marinated with red wine-dijon vinaigrette, garnished with capers, parsley, chopped egg and red onion

Tempura Asparagus Served with miso-mustard dipping sauce

RAW BAR

Colossal Shrimp Cocktail Poached in aromatic courte bouillon with fiery house sauce, platter of GF

Oyster Varieties (Half Dozen) GF

Jumbo Lump Crab Cocktail "Louie" Style

Oyster Varieties
Malpeque (Prince Edward Island)
Beau Soleil (New Brunswick)
Kumamoto (Washington)
Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon

King Crab Legs Half pound of the sweetest Alaskan crab, chilled with lemon chive sauce GF

Mixed Seafood Ceviche Marinated with lime, cilantro and serrano pepper GF

Steamed Mussels Pemaquid mussels steamed with tomato concassé, fresh thyme, garlic, shallots, butter and white wine, served with toasted baguette

Raw Bar Plateau Platter Selection of raw oysters on the half shell, shrimp cocktail, king crab legs, split lobster tail, fresh seafood ceviche, smoked fish and chilled mussels GF

SUSHI

The full sushi bar menu is available in the main dining room upon request.
Joe Muer Roll Salmon, shrimp, avocado, cucumber, crab, campyo, tuna, spicy mayo, tempura crunch flakes

Dynamite Roll Shrimp, avocado, cucumber roll topped with baked spicy crab and a spicy chili powder

Volcano Roll Tuna, salmon, crab, avocado, campyo, spicy mayo, masago, cream cheese

Renaissance Roll Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce

Lunch Sushi Combinations
California Roll with Nigiri (Tuna, salmon, yellowtail)

Nigiri (Tuna, salmon, yellowtail, snapper)

Sashimi Appetizer (tuna, salmon, snapper)

SOUPS & SALADS

Boston Clam Chowder Potatoes, root vegetables, bacon and fresh Quahog clams

Soup of the Day Made fresh daily

Lobster Bisque Rich broth with butter poached lobster infused with sherry and crème

Soups a la Muer 1-1-1 A Bonne Bouche of each of our three house prepared soups

Spinach & Mesclun Greens Salad Mixed berries, dried figs, stone fruits, almond crusted goat cheese fritters, poppy seed vinaigrette

Roquefort Wedge Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg

Power Bowl Lentils, wild rice, kale, quinoa, squash, marcona almonds, dried cherries, herbed vinaigrette

Martha’s Vineyard Salad Crisp greens, crumbled Roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

Autumn Harvest Kale Salad Poached pears, Bulgarian feta, red onions, spiced cashews, dried
apricots

Seafood Cobb Salad Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked
egg, Roquefort cheese, lemon herb vinaigrette

Salmon Nicoise Hard cooked egg, haricots verts, fingerling potatoes, kalamata olives, balsamic vinaigrette and char-grilled Scottish salmon fillet GF

Add grilled chicken breast, Atlantic salmon fillet 8 or Gulf shrimp 12 to any of the above salads

SANDWICHES

Lobster Roll Maine lobster meat with Louis dressing infused with brandy and roasted tomato

Lobster Reuben Butter poached lobster meat, creamy coleslaw, thousand island dressing, Muenster cheese on marble rye

Prime Muer Burger 28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites

Shrimp Tacos Avocado salsa, cabbage slaw, cilantro chipotle crema, flour tortillas

Atlantic Salmon Burger Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli

Chicken Breast Gratin Char-grilled chicken, apples, baked brie, watercress, stone ground mustard

Great Lakes “Po Boy” Beer battered perch fillets, shredded lettuce, tomato, tartar sauce, served on a grilled challah bun

Blue Crab Melt Lump crab meat, herbed aioli, gruyere, cheddar and muenster cheeses, tomatoes and greens

Executive Steak Sandwich Open faced chargrilled baguette, caramelized beef tenderloin tips, wild mushrooms, caramelized onions, asparagus tips, mascarpone creme

ENTRÉES

Add a Wedge or Martha’s salad to any entrée

Muer Traditions
Choice of either creamed spinach or stewed tomatoes.

Crab Stuffed Atlantic Flounder Grainy mustard beurre blanc sauce

Broiled Lake Superior Whitefish Broiled and served with fresh lemon GF

Joe Muer Classic Fish and Chips Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries

Joe Muer Meatloaf Fresh ground tenderloin, veal, and pork seasoned with portabello mushrooms and sun dried tomatoes. Served with whipped potatoes and glazed baby carrots

Modern Classics

6 oz. Char-Grilled “Chairman’s Reserve” Filet Mignon Signature zip sauce

Grilled Mediterranean Salmon Caponata of autumn vegetables, roasted tomatoes, risotto alla Milanese, basil laced virgin olive oil

Lake Erie Yellowbelly Perch Sauteed or beer battered. Served with tartar sauce, fresh lemon, whipped potatoes and haricots verts

Fruits of the Sea Colossal shrimp, jumbo sea scallops, calamari, mussels, clams, fresh herbs, tomatoes provencal, artisan pasta

SIDE DISHES

Blue crab & cheddar potatoes
Tender asparagus spears with Béarnaise sauce GF
Sautéed Mushroom blend-Shitake, Beech, King Trumpet, and Hedgehogs with shaved garlic GF
Fingerling Potatoes Lyonnaise - Caramelized onions
and herbs
Creamed spinach
Stewed tomatoes GF
Potato dauphinoise skillet
Black truffle macaroni & cheese
Parmesan-white truffle pommes frites GF
Muer’s hand shredded coleslaw herb vinaigrette GF

* Ask your server about menu items that are cooked to order or served raw. NOTICE: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 20% gratuity will be added to parties of 8 or more.

GF=Gluten Free

Dinner

APPETIZERS & STARTERS

Muer Traditions
Deviled Crab Balls Blue crab, stone ground mustard sauce

Fried Calamari Served with a lemon butter caper sauce and artichoke hearts

Oysters Rockefeller Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese

Shrimp Ilene Colossal baked shrimp in toasted almond casino butter

Beef Carpaccio Slices of raw beef marinated with red wine-dijon vinaigrette, garnished with capers, parsley, chopped egg and red onion

Tempura Asparagus Served with miso-mustard dipping sauce

Modern Classics
Lobster Corn Dogs Served with Napa cabbage slaw and pommery hollandaise

Spicy Tuna Tartar #1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips

Seared Sea Scallops Cauliflower-white truffle puree, lemon confit, brown butter sauce, roasted asparagus, micro herbs

Braised Short Ribs Roasted carrots, swiss chard, sweet potato puree, whipped potatoes

Asian Chicken Wings Soy marinade, oyster sauce, served with slaw, and a spicy butter sauce with a soy ginger reduction

Crab Stuffed Colossal Shrimp Sweet corn crema, asparagus gremolata

RAW BAR

Colossal Shrimp Cocktail Poached in aromatic courte bouillon with fiery house sauce, platter of GF

Jumbo Lump Crab Cocktail "Louie" Style

Oyster Varieties (Half Dozen) GF

Malpeque (Prince Edward Island)
Beau Soleil (New Brunswick)
Kumamoto (Washington)

King Crab Legs Half pound of the sweetest Alaskan crab, chilled with lemon chive sauce

Mixed Seafood Ceviche Marinated with lime, cilantro and serrano pepper GF

Steamed Mussels Pemaquid mussels steamed with tomato concassé, fresh thyme, garlic, shallots, butter and white wine, served with toasted baguette

Raw Bar Plateau Platter Selection of raw oysters on the half shell, shrimp cocktail, king crab legs, split lobster tail, fresh seafood ceviche, smoked fish and chilled mussels (per person) GF

SUSHI

The full sushi bar menu is available in the main dining room upon request.

Joe Muer Roll Salmon, shrimp, avocado, cucumber, crab, campyo, tuna, spicy mayo, tempura crunch flakes

Dynamite Roll Shrimp, avocado, cucumber roll topped with baked spicy crab and a spicy chili powder

Volcano Roll Tuna, salmon, crab, avocado, campyo, spicy mayo, masago, cream cheese

Renaissance Roll Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce

SOUPS & SALADS

Boston Clam Chowder Potatoes, root vegetables, bacon and fresh Quahog
clams

Lobster Bisque Rich broth with butter poached lobster infused with sherry and crème

Soups a la Muer 1-1-1 A Bonne Bouche of each of our three house prepared soups

Power Bowl Lentils, wild rice, kale, quinoa, squash, marcona almonds, dried cherries, herbed vinaigrette

Autumn Harvest Kale Salad Poached pears, Bulgarian feta, red onions, spiced cashews, dried apricots

Roquefort Wedge Crisp iceberg lettuce, French-Roquefort dressing and garnished with tomatoes, bacon and hard cooked egg

Martha’s Vineyard Salad Crisp greens, crumbled roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

CHALKBOARD FEATURES

Great Lakes Walleye Porcini dusted, sweet corn crema, potato chive crouqette, argula – fennel slaw

Gulf Black Grouper Sweet chili glaze, orange – bonito broth, coconut rice, stir fry vegetables

Indian Brook Rainbow Trout Cauliflower puree, smoked tomato coulis, braised greens, pickled yellow beet relish

32 oz. American Imperial Wagyu Tomahawk 40 day aged, long bone ribeye steak, char-grilled, trio of sauce

George’s Bank Sea Scallops Pumpkin gnocchi, hon shimeji mushrooms, kale, butternut squash, brandy-brown butter sauce

Alaskan Halibut Israeli cous cous, herbed fish fumet, chantrelle mushrooms, roasted sweet corn, crisp pancetta

 

ENTRÉES

Muer Traditions
Choice of either creamed spinach or stewed tomatoes.

Dover Sole a la Meuniere Herbs de Provence, lemon, brown butter, filleted tableside

Crab Stuffed Atlantic Flounder Grainy mustard beurre blanc sauce

Broiled Lake Superior Whitefish Broiled and served with fresh lemon GF

Pan Seared Mediterranean Branzino Fresh herbs and lemon, finished tableside with brown butter

Grilled Atlantic Swordfish “Oscar” Alaskan king crab, grilled asparagus and Bearnaise sauce GF

Modern Classics

Oven Roasted Barramundi Served with lobster and crab stuffing, haricots verts, honey carrots and black garlic

Grilled Mediterranean Salmon Caponata of autumn vegetables, roasted tomatoes, risotto alla Milanese, basil laced virgin olive oil

Braised Short Ribs Swiss chard, whipped potatoes, cipollini onion, baby carrot, roasted trumpet mushroom, cabernet demi glaze, with two jumbo sea scallops

Lake Erie Yellow Belly Perch Sauteed or beer battered. Served with tartar sauce and fresh lemon

Fruits of the Sea Colossal shrimp, jumbo sea scallops, calamari, mussels, clams, fresh herbs, tomatoes provencal, artisan pasta

Prime Cut & Poultry

8 oz. Char-Grilled “Chairman’s Reserve” Filet Mignon Signature zip sauce GF

22oz. Stockyard Angus Bone-In Ribeye Caramelized onions, sauteed mushrooms, signature zip sauce

Amish Roasted Chicken All natural, semi boneless chicken with grilled vegetables and Jus Lie

Colorado Rack of Lamb Dijon and herb crumb crust, red wine demi

 

Shellfish

Whole Maine Lobster Broiled or steamed, served with drawn butter GF

Alaskan King Red Crab Legs Half or full pound GF

Tristan South African Lobster Tail 6oz. or 12oz. Served with whipped potatoes, asparagus and drawn butter GF

Chairman’s Reserve Filet Mignon and Tristan Lobster Tail 6oz. or 12oz. Served with whipped potatoes, asparagus and drawn butter GF

 

SIDE DISHES

Creamed spinach
Stewed tomatoes GF
Potato dauphinoise skillet
Black truffle macaroni and cheese
Parmesan-white truffle pommes frites GF
Blue crab & cheddar potatoes
Tender asparagus spears with Béarnaise sauce GF
Sautéed Mushroom blend-Shitake, Beech, King Trumpet, and Hedgehogs with shaved garlic GF
Muer’s hand shredded coleslaw GF
Fried Brussel Sprouts - Balsamic reduction, caramelized onions, bacon, candied walnuts GF
Fingerling Potatoes Lyonnaise - Caramelized
onions and herbs

* Ask your server about menu items that are cooked to order or served raw. NOTICE: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 20% gratuity will be added to parties of 8 or more.
GF=Gluten Free

Sunday Brunch Menu

Sunday Brunch Menu

First Course Cocktails
Champagne Cocktail Champagne, raw sugar, Angostura bitters

Kir Blanc Champagne, St. Germain Elderflower
Spanish Coffee Dark roasted coffee, Brandy, Kahlua, Grand Marnier

Harry’s Bellini Prosecco and peach nectar
Ramos Fizz Old Tom Gin, lemon and lime juice, orange flower water, egg white

Fleurisssimo Hennessay, Champagne, Violet Liqueur and Peychaud’s bitters

Blackberry Smash Hendricks gin, fresh blackberries, fresh squeezed lime juice, ginger beer

Bottomless Mimosa Champagne, fresh orange juice


Raw Bar and Sushi

Full Sushi menu available upon request
Colossal Shrimp Cocktail Served with fiery cocktail sauce

Hand Shucked Oysters on the Half Shell Half dozen, fiery cocktail sauce, champagne mignonette East, West, Rockefeller

Mixed Seafood Ceviche Marinated with lime, cilantro, and jalapeño peppers

Joe Muer Roll Salmon, shrimp, avocado, cucumber, crab, campyo, tuna, spicy mayo, tempura crunch flakes

Dynamite Roll Shrimp, avocado, cucumber roll topped with baked spicy crab and a spicy chili powder

Volcano Roll Tuna, salmon, crab, avocado, campyo, spicy mayo, masago, cream cheese, torched tableside


Specialties

All specialty dishes are served with homemade Joe Muer pastries

Joe Muer Benedict Poached cage free eggs, deviled crab cakes, thick bacon, herbed hollandaise, Wolferman’s english muffins, asparagus, herb roasted potatoes

Classic Benedict Poached cage free eggs, Wolferman’s english muffins, Canadian bacon, hollandaise, herb roasted potatoes

Irish Steel Cut Oats Simmered with cinnamon sticks and vanilla beans, served with milk, sugar in the raw, dried fruits

Eggs Wellington Scrambled eggs, Dearborn brand ham, spinach, gruyere cheese in crisp phyllo pastry, braised lemon-leek crema

Lobster Frittata Tender asparagus, wild mushrooms, leeks and herbed mascarpone cheese, herbs de provence

Muesli Parfait Chilled sweetened oatmeal layered with Chantilly crème, mixed berries and seasonal apples

Joe Muer Omelet or Frittata Three cage free eggs, served with herb roasted potatoes Choose up to four items: Andouille sausage, applewood bacon, Dearborn ham, smoked salmon, sweet peppers, sliced tomatoes, mushrooms, caramelized onions, spinach, Swiss chard, cheddar, pepperjack or Cotija cheese

Poached Egg Skillet Red quinoa, black beluga lentils, roasted vegetables, cucumber-sumac labneh
Steak and Eggs Char grilled beef tenderloin tips, two cage free eggs, grilled asparagus, wild mushrooms, herb roasted potatoes, sauce bearnaise


Griddle

All griddle dishes are served with homemade Joe Muer pastries

Marcona Almond Crust French Toast Soaked in vanilla-cinnamon custard, Grand Marnier crème anglaise

Chocolate Custard French Toast Brioche bread, drizzled with chocolate ganache, macerated raspberries, chambord syrup

Lemon Ricotta Pancakes Fresh blueberries, Michigan Grade A maple syrup, candied lemon, icing sugar

Belgium Waffles Pearl sugar, vanilla scented berries, Chantilly crème


Sandwich and Salads

Lobster Roll Maine lobster meat with Louis dressing infused with brandy and roasted tomato
Autumn Harvest Kale Salad Poached pears, Bulgarian feta, red onions, spiced cashews, dried apricots

Martha’s Vineyard Salad Crisp greens, crumbled roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

Power Bowl Lentils, wild rice, kale, quinoa, butternut squash, marcona almonds, dried cherries, herbed vinaigrette

USDA Prime Burger Half pound burger on challah bun, fried egg, applewood bacon, aged cheddar, barbecue aioli

Lobster Reuben Butter poached lobster meat, creamy coleslaw, thousand island dressing, Muenster cheese on marble rye

Blue Crab Melt Lump crab meat, herbed aioli, gruyere, cheddar and muenster cheeses, tomatoes and greens


Sides

Detroit Sausage Co. links, Thick cut applewood bacon, Herb roasted potatoes, Wolferman’s english muffins, Fresh berries, White cheddar grits


Beverages

Coffee, Tea, Cappuccino, Latte, Espresso, French Press, Fresh squeezed orange juice, Tomato juice
Pineapple juice, Fresh fruit smoothies, Fresh squeezed grapefruit juice

Wine

Wines by the Glass
001 Le Grand Courtâge Rosé, France
005 Ferrari Brut, Trentino
006 Canard-Duchene Brut, Reims
004 Stefano Farina Moscato d’Asti, Italy 2015
007 August Kesseler “R” Riesling Kabinett, Pfalz 2015
008 The Crossings Sauvignon Blanc, Marlborough 2016
010 Suavia (Garganega) Soave Classico, Veneto 2014
009 Broglia “La Meirana” Gavi (Cortese), Piedmont 2015
015 Chapoutier “Bila-Haut” Rosé, Pays D’Oc 2015
003 Bel Lago Pinot Grigio/Chardonnay, Leelanau Peninsula N/V
014 Pascal Renaud Mâcon-Villages, Burgundy 2015
016 The Calling “Dutton Ranch” Chardonnay, Russian River 2014
017 Celani Family Chardonnay, Napa 2014
021 Three Otters Pinot Noir, Willamette 2014
022 Martinelli “Bella Vigna” Pinot Noir, Russian River 2014
032 Ceretto “Rossana” Dolcetto d’Alba, Piedmont 2015
024 Ostatu Rioja Crianza, Rioja Alavesa 2013
025 Emmolo (by Caymus) Merlot, Napa 2014
026 Catena “La Consulta” Malbec, Mendoza 2014
031 Château Teyssier Grand Cru, Saint-Émilion 2013
023 Concha y Toro Gran Reserva Carmenere, Peumo 2014
020 Barossa Valley Estate Cabernet Sauvignon, Barossa Valley 2015
028 Ferrari-Carano Cabernet Sauvignon, Alexander Valley 2014
029 Crossbarn (by Paul Hobbs) Cabernet Sauvignon, Sonoma 2014
030 Celani “Tenacious” (Merlot, Cabernet Franc), Napa 2014

Sparkling Wine
040 Billecart-Salmon Brut Rosé, Epernay
057 Bollinger “Special Cuveé”, Aÿ
006 Canard-Duchene Brut, Reims
056 Lallier Blanc de Blancs Brut Grand Cru, Aÿ
043 Louis Roederer “Cristal” Brut, Reims 2009
058 Taittinger Blanc de Blancs “Comtes de Champagne, Reims 2006
048 Veuve Clicquot “Yellow Label” Brut, Reims
049 Biancavigna Prosecco Brut, Valdobbiadene N/V
055 Domaine Carneros by Taittinger, Carneros 2012
005 Ferrari Brut, Trentino
047 Ferrari “Perlé” Brut, Trentino 2009
051 L. Mawby “Grace” Brut Rosé, Leelanau Peninsula
004 Stefano Farina Moscato d’Asti, Italy 2016

Fruity, Fragrant Whites

007 August Kesseler “R” Riesling Kabinett, Pfalz 2015
062 Dr. Loosen “Wehlener Sonnenuhr” Riesling Spätlese, Mosel 2015
066 Strub “Niersteiner Paterberg” Riesling Spätlese, Rheinhessen 2015
067 Dr. Thanisch “Bernkasteler Badstube” Riesling Kabinett, Mosel 2010
060 J.J. Prum “Wehlener Sonnenuhr” Riesling Spätlese, Mosel 2014
061 Left Foot Charley “Missing Spire” Riesling, Michigan 2015
069 Sokol Blosser “Evolution” White, Willamette N/V

Sauvignon Blanc
077 Dagueneau “Silex” Pouilly-Fumé, Loire 2014
079 Domaine Fournier “Les Belles Vignes” Sancerre, Loire 2015
080 Joseph Mellot “La Chatellenie” Sancerre, Loire 2015
081 L’Esprit de Chevalier (Sauvignon, Semillon), Pessac-Léognan 2012
082 “R” de Rieussec (Sauvignon Blanc/Semillon), Bordeaux 2015
076 St. Michael-Eppan “Lahn” Sauvignon, Alto Adige 2015
088 “Y” de Château D’Yquem (Sauvignon Blanc/Semillon), Bordeaux 2015
083 Ferrari-Carano Fumé Blanc, Sonoma 2015
085 “Illumination” by Quintessa, Napa/Sonoma 2015
087 Laurentide Sauvignon Blanc, Lake Leelanau 2015
008 The Crossings Sauvignon Blanc, Marlborough 2016

Dry Rosé & Whites

112 Abbazia di Novacella Pinot Grigio, Alto Adige 2016
107 Badissa Pinot Grigio, Delle Venezie 2016
104 Bongiovanni Arneis, Langhe 2015
101 Branger “Le Fils Des Gras Mouton”, Muscadet Sèvre-et Maine 2015
009 Broglia “La Meirana” Gavi (Cortese), Piedmont 2015
015 By Ott Rosé, Provence 2016
109 Château du Trignon Roussanne, Côtes du Rhône Blanc 2015
111 Cuilleron Condrieu “La Petite Côte” 2016
106 Domaine du Vieux Lazaret Châteauneuf-du-Pape Blanc 2014
105 Domaine Tempier Rosé, Bandol 2016
100 Peter Zemmer Pinot Grigio, Alto Adige 2015
116 Sables d’Azur Rosé, Provence 2016
010 Suavia (Garganega) Soave Classico, Veneto 2014
003 Bel Lago Pinot Grigio/Chardonnay, Leelanau Peninsula N/V
103 St. Innocent “Vitae Springs” Pinot Gris, Willamette 2015

Chardonnay

1148 Albert Bichot , Chassagne-Montrachet 2014
137 Antonin Rodet, Puligny-Montrachet 2014
130 Château Vitallis Pouilly-Fuissé, Burgundy 2014
147 Domaine Laroche “1er Cru, Vaillons”, Chablis 2014
128 Girardin Vieilles Vignes, Meursault 2014
132 Louis Latour, Corton Charlemagne 2014
131 Louis Latour “1er Cru, Grande Roche”, Montagny 2015
014 Pascal Renaud Mâcon-Villages, Burgundy 2015
142 Simmonnet- Febvre , Chablis 2014
135 Black Star Farms Arcturos “Barrel Aged” Chardonnay, Michigan 2015
141 Cakebread Chardonnay, Napa 2015
017 Celani Family Chardonnay, Napa 2014
144 Chalone Chardonnay, Chalone 2014
136 Ferrari-Carano Chardonnay, Sonoma 2015
150 Frank Family Chardonnay, Carneros 2014
139 Grgich Hills Chardonnay, Napa 2014
143 Joseph Phelps “Freestone” Chardonnay, Napa 2013
151 Kistler Chardonnay, Sonoma Mountain 2015
134 Merryvale Chardonnay, Carneros 2014
140 Mount Eden Chardonnay, Santa Cruz Mountains 2013
133 Sonoma Cutrer “ Les Pierres” Chardonnay, Sonoma Coast 2014
145 Shafer “Red Shoulder Ranch” Chardonnay, Carneros 2015
016 The Calling “Dutton Ranch” Chardonnay, Russian River 2015
127 Trefethen Chardonnay, Oak Knoll 2015

Rhône styles

270 Brunier Télégramme Chateauneuf-du-Pape 2014
274 Durand “Les Coteaux” St. Joseph 2012
264 Guigal “Brune et Blonde” Côte-Rôtie 2012
272 Usseglio Raymond “Cuvée Impériale”, Châteauneuf-du-Pape 2013
300 Glaetzer “ Amon Ra” Shiraz, Barossa Valley 2014
271 Gramercy Lower East Syrah, Columbia Valley 2013
299 Mitolo “Jester” Shiraz, McLaren Vale 2014
260 Shafer “Relentless” (Syrah, Petit Sirah), Napa 2010

Pinot Noir & Gamay Glass

231 Lucien Muzard “Champs Claude”, Santenay 2014
223 Bichot Domaine du Clos Frantin “Les Murots”, Gevrey-Chambertin 2013
219 Maison l’Envogé “Vieilles Vignes” Morgon, Beaujolais 2013
221 Meo-Camuzet Bourgogne, Burgundy 2014
225 Domaine Drouhin Pinot Noir, Willamette 2014
240 Domaine Serene “Evanstad” Pinot Noir, Willamette 2013
234 Donum Pinot Noir, Russian River 2013
238 Emeritus “Hallberg Ranch” Pinot Noir, Russian River 2013
242 Flowers Pinot Noir, Sonoma Coast 2014
247 Ken Wright “Bonnie Jean” Pinot Noir, Yamhill-Carlton 2015
022 Martinelli “Bella Vigna” Pinot Noir Russian River 2014
233 Penner Ash Pinot Noir, Willamette 2014
244 Sandhi Pinot Noir, Santa Barbera County 2014
236 The Calling Pinot Noir, Russian River 2014
246 Thomas Fogarty Pinot Noir, Santa Cruz Mountains 2013
021 Three Otters Pinot Noir, Willamette 2014

Spain & Italy

286 Font de la Figuera (Garnacha, Carinena, Syrah, Cab), Priorat 2012
283 Juan Gil (Monastrell, Cabernet Sauvignon, Syrah), Jumilla 2014
296 Marques de Caceres Gran Reserva( Tempranillo, Garnacha, Carinena), Rioja 2009
024 Ostatu Rioja Crianza, Rioja Alavesa 2014
302 Antinori Tignanello, Tuscany 2014
032 Ceretto “Rossana” Dolcetto d’Alba, Piedmont 2015
303 Dominico Clerico “Pajana” Barolo, Piedmont 2010
289 Frescobaldi “Nippozano” Chianti Rúfina Riserva, Tuscany 2013
306 Guado al Tasso “Il Bruciato”(Cab, Merlot, Syrah), Bolgheri 2014
310 Il Roverone Amarone Classico, Veneto 2011
319 La Fornace Brunello di Montalcino 2007
309 La Spinetta “Il Nero di Casanova” Sangiovese, Tuscany 2012
315 Luigi Giordano “Cavanna” Barbaresco, Piedmont 2012
298 Pio Cesare Barolo, Piedmont 2012
304 San Giuliano Barbaresco, Piedmont 2012
317 Vietti Tre Vigne Barbera d’Asti, Piedmont 2015
320 Zenato Valpolicella Ripassa, Veneto 2012

Merlot, Malbec and Cabernet Franc

030 Celani “Tenacious” (Merlot, Cabernet Franc), Napa 2014
355 Duckhorn “3 Palms” Merlot, Napa 2013
334 Frog’s Leap Merlot, Rutherford 2014
025 Emmolo (by Caymus) Merlot, Napa 2014
333 Lapostolle “Apalta” Merlot, Colchagua 2012
350 Bramare Malbec by Paul Hobbs, Lujan de Cuyo, Argentina 2013
026 Catena “La Consulta” Malbec, Mendoza 2014
337 Seigneur de Grazette (Malbec), Cahors 2015
370 Ehlers Estate Cabernet Franc, St. Helena 2013
340 Ransom Cabernet Franc, Rogue Valley 2014

Bordeaux Blends and Cabernet Sauvignon

417 Château Chambert Marbuzet, St. Estèphe 2012
455 Château de Pez, St. Estèphe 2012
444 Château Fonbadet, Pauillac 2012
404 Châtau Haut-Bages Libéral, Pauillac 2010
443 Château Haut-Beausejour, St. Estèphe 2014
424 Château Mongravey, Margaux 2014
031 Château Teyssier Grand Cru, Saint-Émilion 2013
020 Barossa Valley Estate Cabernet Sauvignon, Barossa Valley 2015
442 BV George de Latour Cabernet Sauvignon, Napa 2005
458 Cade Cabernet Sauvignon, Howell Mountain 2014
454 Cakebread Cabernet Sauvignon, Napa 2014
448 Caymus Cabernet Sauvignon, Napa 2014
464 Cedar Knoll Cabernet Sauvignon, Napa 2014
430 Celani Cabernet Sauvignon, Napa 2014
432 Celani “Ardore”, Napa 2014
414 Chateau Montelena, Napa 2005
431 Clos Pegase Cabernet Sauvignon, Napa 2013
461 Col Solare ( Cab, Cab Franc, Merlot, Syrah), Red Mountain 2012
029 Crossbarn (by Paul Hobbs) Cabernet Sauvignon, Sonoma 2014
460 Edge Cabernet Sauvignon, Napa 2014
452 Elizabeth Spencer Cabenet Sauvignon, Napa 2014
028 Ferrari-Carano Cabernet Sauvignon, Alexander Valley 2014
440 Fisher “Unity” Cabernet Sauvignon, Napa/Sonoma 2014
451 Groth Cabernet Sauvignon, Oakville 2013
465 Hoopes Cabernet Sauvignon, Oakville 2013
466 Inglenook “1882” Cabernet Sauvignon, Rutherford 2013
433 Jordan Cabernet Sauvignon, Alexander Valley 2013
428 Joseph Phelps Cabernet Sauvignon, Napa 2013
437 Justin Cabernet Sauvignon, Paso Robles 2014
421 Peter Michael “Les Pavots” ( Cab, Merlot, Cab Franc, Petit Verdot), Knights Valley 2014
436 Peter Michael “Les Pavots” (Cab, Merlot, Cab Franc, Petit Verdot),
Knights Valley 2005
447 Regusci Cabernet Sauvignon, Stags Leap District 2014
471 Silver Oak Cabernet Sauvignon, Alexander Valley 2012
429 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa 2014
456 Trefethen Cabernet Sauvignon, Oak Knoll 2013

Interesting Reds

202 Gaston Hochar Château Musar, Bekaa Valley 2008
200 Ancient Peaks “Renegade” (Syrah, Malbec, Petit Verdot), Paso Robles 2014
216 Clos de los Siete (Malbec, Merlot, Cab, Syrah, Petit Verdot), Mendoza 2013
023 Concha y Toro Gran Reserva Carmenere, Peumo 2014
210 Edizone Pennino Zinfandel, Rutherford 2013
208 Ferrari-Carano “Siena” (Sangiovese, Syrah, Malbec, Cabernet), Sonoma 2014
207 Ridge “Geyserville” Zinfandel, Alexander Valley 2015
209 Santa Rita “Triple C” (Cab Franc, Cab. Carménère), Maipo 2013

*HALF BOTTLE AVAILABLE UPON REQUEST
*All vintages subject to change without notice

Sushi & Raw Bar

Sushi Bar

SPECIALTY ROLLS

  • Joe Muer Roll (Salmon, Shrimp, Avocado, Cucumber, Crab, Campyo, Tuna, Spicy Mayo, Tempura Crunch Flakes)
  • Detroit Roll (King Crab, Avocado, Pineapple, Cream Cheese, Shrimp and Spicy Sauce)
  • Michigan Roll (Tuna, Avocado, Cucumber, Crabmeat, Masago)
  • Renaissance Roll (Spicy Tuna, Tempura Shrimp, Unagi, Cucumber, White Tuna, Green Onion and Torched with Special Sauce)
  • Dragon Roll (Eel, Avocado, Shrimp Tempura and Cucumber)
  • Rainbow Roll (Tuna, Salmon, Snapper, Avocado on a California Roll)
  • Volcano Roll (Tuna, Salmon, Crab, Avocado, Campyo, Spicy Mayo, Masago, Cream Cheese and Torched)
  • Blue Lion Roll (Crab, Whitefish, Eel, Avocado, Spicy Mayo baked and drizzled with Sweet Soy Sauce and Crunch)
  • Dynamite Roll (Spicy Crab baked atop a Shrimp, Avocado, Cucumber Roll and topped with Spicy Chili Powder)
  • Red Wings Roll (Shrimp, Tempura, Avocado, Cucumber with Salmon and Chili Sauce)
  • King Roll (King Crab, Cucumbers and Avocado topped with Spicy Crab and Scallops)
  • Love Roll (White Tuna, Yellowtail, Salmon, Avocado, Spicy Mayo, topped with Red and Green Tobiko)
  • Money Roll (Ahi tuna, Salmon, Avocado,Cucumber, Cream Cheese, topped with baked spicy crab and special sauce)
  • Piston Yum Yum Roll ( Tempura Shrimp, Spicy Tuna and Asparagus, topped with Krab meat and a special sauce)
  • Tiger Roll (Yellowtail, Ahi Tuna, Spicy Mayo, Avocado, Tobiko and Masago)


APPETIZERS

  • Seaweed Salad, Octopus Salad, Salmon Carpaccio.
  • Tuna Tataki, Edamame, Yellow Tail Carpaccio
  • Yellow Fin Tuna Carpaccio


NIGIRI OR SASHIMI
Sweet Egg, Quail Egg, Crab, Inari (fried tofu), Yellowfin Tuna, Fatty Tuna, Salmon, Smoked Salmon, Salmon Roe, Scallop, Yellowtail, Red Snapper, Mackerel, Surf Clam, Uni, Octopus, Unagi (bbq eel), Smelt Roe, Wasabi Tobiko, Red Tobiko, Black Tobiko, Shrimp, Sweet Shrimp, King Crab, White Tuna


MAKIMONO ROLLS
6pc
Tuna Roll, Salmon Roll, Yellow Tail Roll, Scallop Roll


VEGETABLE ROLLS
6pc or 8pc
Tofu, Cucumber, Avocado, Pickled Radish, Mushroom roll, Asparagus, Bell Pepper Roll
Happy Garden (Avocado, Cucumber, Lettuce, Carrot, Pickled Radish, Gampyo, Asparagus)


MAKIMONO ROLLS
8pc

  • Alaskan Roll (King Crab, Cream Cheese, Cucumber)
  • Bamboo Roll (Salmon, Cucumber, Lettuce, Avocado)
  • California Roll (Crab, Avocado, Cucumber)
  • California King Roll (King Crab, Avocado, Cucumber)
  • Spicy Tuna Roll (Fresh Tuna, Spicy Mayo, Cucumber)
  • Spicy Salmon Roll (Fresh Salmon, Spicy Mayo, Cucumber)
  • Shrimp Tempura Roll (Tempura Fried Shrimp, Avocado, Mayo)
  • Spider Roll (Fried Soft Shell Crab, Avocado, Cucumber, Mayo)


COMBINATIONS

  • Sushi Nami (California or Spicy Tuna Roll & 7pc. Nigiri Chefs Choice)
  • Sushi Jo (King Crab California Roll 10 pc. Nigiri)
    Chirashi (Tuna, Salmon, Crab, Sweet Egg, Shrimp, Yellow Tail, Octopus, Red Snapper)
  • Sashimi Nami (Tuna, Salmon, Yellow Tail, Octopus, Snapper, Sweet Shrimp 2pc.
  • Sashimi Jo (3 Tuna, 3 Salmon, 2 Yellow Tail, 2 Octopus, 2 White Tuna , 1 Sweet Shrimp, 2 Snapper, 2 Mackerel)


RAW BAR

CHEF’S FRESH SELECTION ON EAST AND WEST COAST OYSTERS.

THREE VARIETIES:

  • Malpeque (Prince Edward Island)
  • Beau Soleil (New Brunswick)
  • Kumomoto (Washington)


FRESH SEAFOOD

  • Colossal Shrimp Cocktail (Poached in aromatic courte bouillon with fiery house sauce)
  • Jumbo Lump Crab Cocktail Louie Sauce
  • King Crab Legs (half pound of the sweetest Alaskan crab, chilled with lemon chive sauce)
  • Mixed Seafood Ceviche (Marinated with lime, cilantro and serrano pepper) gf Steamed Mussels
  • Pemaquid Mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine, served with toasted Baguette
  • Raw Bar Plateau Platter: Selection of raw oysters on the half shell, shrimp cocktail, King Crag legs, split lobster tail, smoked Cape Bluefish and fresh seafood ceviche gf

*ask your server about menu items that are cooked to order or served raw. Notice: consuming raw or undercooked meats poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Cocktail

The Elyx Cup
Absolut Elyx Vodka, fresh mint, cucumber, lime juice and simple syrup

Black Orchid
Effen Raspberry Vodka, St. Germain Elderflower, white cranberry, lemon, orchid flower

Detroit’s Skinny Cosmopolitan
Zim’s 59 (59 calories) Ultra Premium Polish Vodka, lime, cranberry, Cointreau

Strawberry Basil Lemonade
Ketel One Citroen Vodka, muddled strawberries, basil, lemon

Berry Sage Ripper
House infused berry Vodka, muddled sage, lime, agave, Moscato float

Asian Pear Martini
Grey Goose Pear Vodka, Domaine de Canton, pear, lime

Muer Mule
Grey Goose Vodka, rosemary syrup, grapefruit juice, lime juice, ginger beer, grapefruit wedge and rosemary sprig

Straight Up North
Zims’s Ultra Premium 81 Vodka, Velvet Falernum, cranberry juice, Toschi cherry juice

Basil Gimlet
Hendrick’s Gin, basil, lime, basil sprig

Tunnel Crossing
Valentine “Liberator”Gin, cucumber, mint leaf, lime, simple syrup

Muer’s The Word
Bombay Sapphire Gin, Yellow Chartreuse, lemon, Luxardo Marascino

Muer Mojito
Mt. Gay Eclipse Rum, muddled mint, lime, simple syrup, mint sprigs

Hemingway’s Daiquiri
Papa’s Pilar rum, fresh lime juice, Maraschino liqueur, fresh grapefruit juice, served over ice

Caipirnha
Leblon Cachaҫa, lime juice, raw sugar

Joe’s Margarita
El Mayor Reposado Tequila, Cointreau, lime, simple syrup, salt rim

Jalapeño Cocktail
Blue Nector Añejo, lime, jalapeño nectar, jalapeño slice

Besos Calientes
Don Julio Silver Tequila, housemade grapefruit cordial, fresh lime juice, habañero bitters, over ice

Whiskey Smash
Buffalo Trace Bourbon, lime, simple syrup, Angostura bitters, mint

“Back in the day” Whiskey Sour
Canadian Club Reserve, simple syrup, egg whites, lemon

The Dark Side
Knob Creek Rye, Bonal Gentiane-Quina, lime, simple syrup, orange bitters, mint sprig

Re-Fashioned on the Rocks
Rittenhouse 100 proof Rye, Luxardo Marashino, Zucca Rabarbaro Amaro, orange peel, Angostura bitters

Champagne Cocktail
Champagne, sugar cube, Angostura bitters, lemon twist

Kir Blanc
Champagne, St. Germain Elderflower

Sangria
White wine, brandy, triple sec, fresh fruit