BLOOMFIELD HILLS MENU
Specialty Cocktails
Absolut Vanilla, Godiva white chocolate, cream with sugar rim replaces Clint.
Hendricks Gin, Green Chartreuse, Luxardo Maraschino liqueur, lime juice replaces Dolce Far Niente.
Montes Alban Mexcal, Don Julio Blanco, ginger, lemon replaces Besos Calientes.
Knob Creek bourbon, Grand Marnier, maple syrup, orange juice and lemon juice replaces At The Post.
Tito’s Handmade Vodka, fresh cucumber juice, thyme syrup, fresh lime. Served up with cucumber flourish.
Tito’s Handmade Vodka infused with lemongrass, house vanilla bean syrup and Dolin blanc. Served up
Effen raspberry vodka, St. Germain elderflower, white cranberry juice, fresh lemon, Orchid flower garnished with a twist of lemon.
Grey Goose La Poire vodka, Domaine de Canton, simple syrup, fresh lime juice.
Grey Goose Le Citron Vodka, muddled strawberries, basil, fresh lemon.
Campari, Belvedere Vodka, Club soda. Served tall with an orange slice.
Plymouth Gin, Aperol, Luxardo Maraschino, layered with fresh grapefruit, and finished with a Prosecco float. Served tall with memories of the shores of Italy.
Hendrick’s Gin shaken with fresh basil, cucumber and lime juice, topped with a float of ginger beer, served straight up.
Mt. Gay Eclipse Rum, muddled mint, and fresh lime juice, cane sugar, and soda. A classic, garnished with a mint sprig.
Corazon Anejo Tequila, fresh lime juice, Jalapeño nectar, garnished with a fresh slice of Jalapeño.
El Mayor Reposado Tequila, Cointreau, fresh lime, and red salt rim.
Don Julio Blanco Tequila, Luxardo Maraschino, Creme de Violette, fresh lime juice, and Habanero bitters.
Rittenhouse 100 proof rye, Luxardo Maraschino liqueur, Rabarbaro Zucca Amaro, Angostura bitters, orange peel
Basil Hayden Bourbon, fresh mint, a touch of sugar, egg white, shaken hard. Served in a Coupe with fresh mint garnish.
Templeton Rye, a touch of Amaretto, thyme syrup, orange bitters, fresh lemon juice. Served on the rocks with a thyme garnish.
Maker’s Mark Bourbon, Yellow Chartreuse, Luxardo Maraschino, fresh lemon juice. Served up in a Coupe.
Appetizers & Starters
MUER TRADITIONS
Blue Crab, Stone Ground Mustard Sauce
Served with a Lemon Butter Caper Sauce and Artichoke Hearts
Half Dozen Topped with Creamed Spinach, Bacon, Pernod and Gruyere Cheese
Colossal Baked Shrimp in Toasted Almond Casino Butter
Smoked and Cured Salmon, Toast Points and Field Greens
MODERN CLASSICS
#1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips
Dill Crème Fraiche, Chives, Red Onion, Caviar
Capers, Red Onion, Sauce Cipriani, House Made Breadstick, Pecorino Toscano
Prosciutto di Parma, Arugula and Red Pepper Marmalade
Soups & Salads
Potatoes, Root Vegetables, Bacon and Fresh Quahog Clams
Rich Broth with Butter Poached Lobster Infused with Sherry and Crème
Tri Color Baby Heirloom Beets, Goats Cheese, Field Greens, Citrus and Lemon Honey Vinaigrette
Red and White Endive, Candied Walnut, Field Greens, Cabernet Vinaigrette
Crisp Iceberg, Green Goddess Dressing, Roquefort, Tomatoes, Bacon, Hard Cooked Egg and Walnuts
Crisp Greens, Crumbled Roquefort, Sundried Cherries, Candied Walnuts, Red Onions, Raspberry Vinaigrette GF
Tossed in Classic Herbed Vinaigrette GF
Chalkboard Features
Lemon and Fennel Roasted Branzino, Red Pepper and Fennel Fricassee, Lemon Emulsion, Red Pepper Vinaigrette
Soba noddles, Kumba Confit, Yuza Dashi, crispy wonton, Bok Choy and Napa cabbage.
1/2 Pound Lobster Shanghai Style with Crispy Spinach.
Served with SesameOrange Spinach and Arugula, Pickled Onion
Chinese Five Spice, Braised Red Cabbage, Asparagus, Wild Mushrooms, Port Wine and Sherry Vinegar Reduction GF
Entrées
MUER TRADITIONS
Choice of either creamed spinach or stewed tomatoes.
Herbs de Provence and Brown Butter
Lemon Caper Sauce GF
Grained Mustard Buerre Blanc
Joe’s Tartar Sauce
MODERN CLASSICS
Citrus Fennel Salad with Red Bell Peppers, Radish, Jalapeño, Citrus over Parsnip Puree
Roasted Cauliflower, Capers, Almonds and Golden Raisin GF
Langoustines, King Crab and Scallop over Pappardelle Pasta, Creamy Uni Sauce
Zucchini, Asparagus, Butternut Squash and Capers
Prime Cuts, Poultry & Shellfish
Fingerling Potato, Grilled Asparagus and Drawn Butter
Half or Full Pound
Broiled or Steamed
Dijon and Herb Persillade Crust, Creamy Rissole Potatoes and Red Wine Demiglace
Haricot Vert Almandine, Arancini with Smoked Mozzarella, Natural Reduction
Sunchokes, Bacon Lardons, Chanterelle Mushrooms, Mornay and Jus Lie Sauces
Prime Steaks
TOPPERS
SAUCES
Raw Bar
Poached in Aromatic Courte Bouillon with Fiery House Sauce, Platter of 10/45 GF
East Coast 18 West Coast 24 GF
Half Pound, Lemon Chive Creme GF
Avocado, Tomato Concasse, Crisp Potato Hay and “Louis” Dressing
Sushi
The full sushi bar menu is available in the main dining room upon request.
Salmon, Shrimp, Avocado, Cucumber, Krab, Campyo, Tuna, Spicy Mayo, Tempura Crunch Flakes
Shrimp, Avocado, Cucumber Roll Topped with Baked Spicy Crab and Spiced Chili Powder
Tuna, Salmon, Crab, Avocado, Campyo, Spicy Mayo, Masago, Cream Cheese and Torched
Side Dishes
With Lemon Garlic Aioli
With House Made Marshmallow
Ask your server about menu items that are cooked to order or served raw. 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. No separate checks of parties of 8 or more.
GF=Gluten Free
Happy Hour
Mahi-Mahi, chimichurri, avocado salsa, caramelized onions, saffron rice pilaf
cajun spiced beef tenderloin tips, fire roasted bell peppers, caramelized onions, white cheddar, chipotle, flour tortillas
parmesan and white truffle crust with garlic aioli
pemaquid mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine. Served with toasted baguettes
famous joe muer crab balls, stone ground mustard aioli, toasted brioche bun, watercress slaw
yellow tail, ahi tuna, spicy mayonnaise, avocado, tobiko and masago
tuna, salmon, crab, avocado, campyo, spicy mayo, masago, cream cheese and torched
prime beef patties, caramelized onions, olive oil roasted tomatoes, garlic aioli, toasted brioche roll
red hot “chickaronnes,” celery and blue cheese slaw, toasted brioche bun
lightly dusted and fried artichoke hearts, capers and buerre blanc
Specialty Rolls
King Crab, Avocado, Cucumber
Crab, Avocado, Cucumber
King Crab, Avocado, Pineapple, Cream Cheese, Shrimp and Spicy Sauce
Spicy Crab baked atop a Shrimp, Avocado, Cucumber Roll and topped with Spicy Chili Powder
Salmon, Shrimp, Avocado, Cucumber, Crab, Campyo, Tuna, Spicy Mayo, Tempura Crunch Flakes
King Crab, Cucumbers and Avocado topped with Spicy Crab and Scallops
Salmon, Avocado, Cucumber, Cream Cheese, topped with baked spicy crab and special sauce
Tempura Fried Shrimp, Avocado, Mayo
Fresh Tuna, Spicy Mayo, Cucumber
Yellowtail, Ahi Tuna, Spicy Mayo, Avocado, Tobiko and Masago
Tuna, Salmon, Crab, Avocado, Campyo, Spicy Mayo, Masago, Cream Cheese and Torched
Avocado, Cucumber, Lettuce, Carrot, Pickled Radish, Gampyo, Asparagus
Nigiri & Sashimi
Wines By The Glass
Wines By The Bottle
SPARKLING WINE
Wines By The Bottle
FRUITY, FRAGRANT WHITES
Wines By The Bottle
SAUVIGNON BLANC
Wines By The Bottle
DRY ROSÉ AND WHITES
Wines By The Bottle
CHARDONNAY
Wines By The Bottle
RHÔNE STYLES AND INTERESTING REDS
Wines By The Bottle
PINOT NOIR
Wines By The Bottle
SPAIN AND ITALY
Wines By The Bottle
BORDEAUX BLENDS AND CABERNET SAUVIGNON
*HALF BOTTLE AVAILABLE UPON REQUEST
*All vintages subject to change without notice
Wines By The Bottle
NEW WORLD REDS BIN
Wines By The Bottle
RESERVE WHITE WINES BIN