DETROIT MENU
Cocktails
Tito’s Handemade Vodka, Aperol, fresh lemon and orange juice, agave nectar, Prosecco, Garnished with an orange wheel and lemon twist.
Tito’s Handmade Vodka, Campari, fresh grapefruit and lime juice, simple syrup. habanero bitters, soda, garnished with a lime wheel.
Effen Raspberry Vodka, St. Germain Elderflower, white cranberry, fresh lemon, Garnished with an orchid flower.
Effen Yuzu Citrus Vodka, muddled strawberries, basil, fresh lemon.
Fresh berries infused vodka, sage, lime juice, nectar and a float of Moscato d´Asti.
Zim’s 59 Ultra Premium Vodka, Cointreau, lime and cranberry juice. Stirred or shaken.
Hendrick’s Gin shaken with fresh basil, cucumber and lime juice, topped with a float of ginger beer.
Oxley dry gin, muddled mint, fresh lime juice. simple syrup, dash of Angostura bitters, garnished with a mint leaf. Served up in a coupe glass.
Bacardi aged Rum, muddled mint, fresh lime juice, cane sugar, and soda. Garnished with a mint sprig.
Zaya Grand Reserve rum, Luxardo Maraschino, fresh grapefruit and lime juice, simple syrup, lime wedge
Sauza Tres Generaciones Añejo Tequila, fresh lime juice, Jalepeno nectar. Garnished with a fresh slice of Jalapeño.
El Mayor Resposado Tequila, Cointreau, fresh lime juice, mango puree, red salt rim.
Casamigo Mezcal, Cynar, Green Chartreuse, fresh lemon juice, simple syrup, egg ehite, cinnamon shavings.
Knob Creek 100 proof Rye, Luxardo Maraschino, Zucca Rabarbaro, orange peel, Angostura bitters. Served on the rocks.
Toki Japanese Whiskey, honey syrup, High West Campfire Bourbon. Served in a coupe glass.
Basil Hayden bourbon, fresh grapefruit juice, lemon juice, house made honey syrup.
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.
Courvoisier VSOP cognac, pineapple juice, Marie Brizard orange curacao, Angostura bitters, flamed orange twist, grated nutmeg.
Vodka
Gin
Rum & Cachaça
Tequila
Cognac
Scotch
Whiskey
TENNESSEE WHISKEY
Bourbon & Rye
Cordials
Beer List
DRAFT
BOTTLE
Sake
Half Bottle Wine List
SPARKLING
WHITE WINES
RED WINES
DESSERT WINES
PORTS
GRAPPA
Reserve Wine List
NEW WORLD REDS
CHAMPAGNE
WHITE WINES
OLD WORLD ITALIAN
OLD WORLD FRANCE
LARGE FORMATS MAGNUMS
Appetizers & Starters
MUER TRADITIONS
Blue crab, stone ground mustard sauce
Served with a lemon butter caper sauce and artichoke hearts
Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese
Colossal baked shrimp in toasted almond casino butter
Served with miso-mustard dipping sauce
Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, carrot puree, Swiss Chard, Cabernet demi
MODERN CLASSICS
Served with Napa cabbage slaw and pommery hollandaise
#1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips
Butternut squash puree, root vegetable brunoise, grilled green onion, hon-shimeji mushrooms, pomegranate gastrique
Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette
Served with miso-mustard dipping sauce
Soups & Salads
Potatoes, root vegetables, bacon and fresh Quahog clams
Rich broth with butter poached lobster infused with sherry and crème
Made fresh daily
A Bonne Bouche of each of our three house prepared soups
Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg
Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF
Fresh arugula, shaved Manchego cheese, Marcona almonds, caramelized fennel, pepitas, gingerbread croutons, candy apple vinaigrette
Crisp greens, crumbled roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF
Chalkboard Features
Served with lobster and crab stuffing, haricot vert, honey carrots and black garlic
Creamy polenta, asparagus, morel mushroom, Swiss chard, garlic, seared Scallop 39
Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi
Roasted fennel, shaved garlic, potatoes duck confit, and Sambal Oelek butter GF
Spice rubbed, “Diablo” shrimp, Manchego cheese, poblano pepper quesadilla, avocado salsa and chipotle butter GF
#1 Hawaiian big eye tuna seared rare with fingerling potatoes, Nicoise olives, tomato caper relish and Chimichurri sauce GF
Entrées
MUER TRADITIONS
Choice of either creamed spinach or stewed tomatoes
Herbs de Provence, lemon, brown butter, filleted tableside
Grainy mustard beurre blanc sauce
Broiled and served with fresh lemon GF
Filleted tableside, dressed with lemon butter
MODERN CLASSICS
Butternut squash risotto, melted leeks, grilled asparagus, Honeycrisp apple and dried fruit compote, Buerre Blanc
Shrimp, scallops, clams, sautéed with garlic, spinach, blistered sweet peppers, fresh herbs in a white clam sauce over artisan pasta
Served with house made tartar, haricot vests and whipped potatoes
Fresh basil, artichoke hearts, spinach, Nicoise olives, tomato caper relish, artisan linguine
Whipped potatoes with celery root, rutabaga, pearl onion, baby carrots, Swiss chard, Demi-glace
Prime Cut & Poultry
Signature zip sauce GF
Au Poivre-encrusted in Tellicherry pepper, served with grilled asparagus, cognac green peppercorn sauce and Hon shimeji mushrooms
Served with caramelized onions, sautéed mushrooms and signature zip sauce GF
All natural, semi boneless chicken with grilled seasonal vegetables and Jus Lie
Shellfish
Broiled or steamed, served with drawn butter GF
Half pound or full pound GF
Served with whipped potato, asparagus and drawn butter GF
Served with whipped potatoes, asparagus and drawn butter GF
Raw Bar
Poached in aromatic courte bouillon with fiery house sauce GF
Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF
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 krab and a spicy chili powder
King Crab, cucumbers and avocado topped with spicy krab and scallions
Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce
Side Dishes
With Béarnaise sauce GF
Shitake, Button, and Beech with sliced garlic and zip sauce GF
Herb vinaigrette GF
Caramelized onions and herbs GF
Caramelized onions, Nueske’s bacon, candied walnuts and balsamic reduction
With torched meringue
Zip, Béarnaise, Demi Glaze Au Poivre 3 each
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
Monday-Friday 4 p.m.–6 p.m. in the bar area. Enjoy specially priced drinks and our happy hour menu.
Happy Hour
Cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle crème. Choice of fish, chicken or beef.
Parmesan and white truffle crust with garlic aioli. GF
Pemaquid mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine served with toasted baguette.
Soy marinated served with slaw, sweet spicy butter sauce and a soy ginger reduction.
Lightly dusted and fried served with a lemon butter caper sauce and artichoke hearts.
Yellow-tail, ahi tuna, spicy mayonnaise, avocado, tobiko and masago.
King crab, avocado, pineapple, cream cheese, shrimp and spicy sauce.
Braised lamb shoulder, pickled vegetables, cilantro, sesame and dipping sauce.
Prime Beef, Blackened Salmon, Diablo Shrimp slider (sautéed shrimp in a spicy chili sauce topped with avocado salsa)
Avocado, papaya, seaweed salad and wonton chips.
Appetizers & Starters
MUER TRADITIONS
Blue crab, stone ground mustard sauce
Served with a lemon butter caper sauce and artichoke hearts
Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese
Colossal baked shrimp in toasted almond casino butter
Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, butternut squash puree, Swiss Chard, Cabernet demi
MODERN CLASSICS
Served with Napa cabbage slaw and pommery hollandaise
#1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips
Asparagus, Spring peas, shaved fennel, morel mushroom
Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette
Served with miso-mustard dipping sauce
Soups & Salads
Potatoes, root vegetables, bacon and fresh Quahog clams
Made fresh daily
A Bonne Bouche of each of our three house prepared soups
Rich broth with butter poached lobster infused with sherry and crème
Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg
Crisp greens, crumbled Roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF
Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF
Grilled and chilled asparagus, red onion, roasted peppers, marinated artichokes, goat cheese, shallot vinaigrette
Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked egg, Roquefort cheese, lemon herb vinaigrette GF
Add grilled chicken breast, Atlantic salmon fillet, or Gulf shrimp to any of the above salads.
Chalkboard Features
Roasted sweet peppers, spinach, beech mushrooms, and a spicy diablo sauce
Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi
Shaved garlic, roasted fennel, fingerling potatoes, duck confit and Sambal Oelek butter
Choice of pan sautéed, blackened or beer battered; served with whipped potatoes, haricot verts and tarter sauce
Seasoned fresh Mahi-Mahi, corn tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle cream GF
Sandwiches
Maine lobster meat with Louis dressing infused with brandy
28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites
Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli
Grilled tenderloin steak bites, roasted peppers, caramelized onions, cheese blend, chipotle aioli, romaine lettuce, sun-dried tomato wrap
Beer-battered perch, spicy remoulade, tomato, shredded lettuce on a griddled brioche bun. Served with crispy shoestring fries
Gochujang sauce, pickled cucumbers, Cole slaw, served on a Brioche bun
Entrées
MUER TRADITIONS
Add a Wedge or Martha’s salad to any entrée for $5
Choice of either creamed spinach or stewed tomatoes
Broiled and served with fresh lemon GF
Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries
MODERN CLASSICS
Add a Wedge or Martha’s salad to any entrée for $5
Risotto, spring peas, carrots, wilted leeks, hon-shimeji mushroom, herb salad, beurre blanc
Fresh basil, artichoke hearts, spinach, Nicoise olives, tomato caper relish, artisan linguine
Raw Bar
Poached in aromatic courte bouillon with fiery house sauce GF
Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF
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 krab and a spicy chili powder
King Crab, cucumbers and avocado topped with spicy krab and scallions
Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce
Side Dishes
With Béarnaise sauce GF
Shitake, Button, and Beech with sliced garlic and zip sauce GF
Herb vinaigrette GF
Caramelized onions and herbs GF
Caramelized onions, Nueske’s bacon, candied walnuts and balsamic reduction
With torched meringue
Zip, Béarnaise, Demi Glaze Au Poivre
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
Available Tuesday–Saturday
Specialty Rolls
Salmon, Shrimp, Avocado, Cucumber, Crab, Campyo, Tuna, Spicy Mayo, Tempura Crunch Flakes
King Crab, Avocado, Pineapple, Cream Cheese, Shrimp and Spicy Sauce
Spicy Tuna, Tempura Shrimp, Unagi, Cucumber, White Tuna, Green Onion and Torched with Special Sauce
Tuna, Salmon, Snapper, Avocadoon a California Roll
Tuna, Salmon, Crab, Avocado, Campyo, Spicy Mayo, Masago, Cream Cheese and Torched Top
Spicy Crab baked atop a Shrimp, Avocado, Cucumber Roll and topped with Spicy Chili Powder
King Crab, Cucumbers and Avocado topped with Spicy Crab and Scallops
White Tuna, Yellowtail, Salmon, Avocado, Spicy Mayo, topped with Red and Green Tobiko
Salmon, Avocado, Cucumber, Cream Cheese, topped with baked spicy crab and special sauce
Yellowtail, Ahi Tuna, Spicy Mayo, Avocado, Tobiko and Masago
Available Tuesday–Saturday
Appetizers
Available Tuesday–Saturday
Nigiri & Sashimi
Available Tuesday–Saturday
Makimono Rolls
6 PIECE
8 PIECE
King Crab, Cream Cheese, Cucumber
Salmon, Cucumber, Lettuce, Avocado
Krab, Avocado, Cucumber
King Crab, Avocado, Cucumber
Fresh Tuna, Spicy Mayo, Cucumber
Fresh Salmon, Spicy Mayo, Cucumber
Tempura Fried Shrimp, Avocado, Mayo
Fried Soft Shell Crab, Avocado, Cucumber, Mayo
Available Tuesday–Saturday
Vegetable Rolls
6 PIECE OR 8 PIECE
Avocado, Cucumber, Lettuce, Carrot, Pickled Radish, Gampyo, Asparagus
*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 food-borne illness
Available Tuesday–Saturday
Combinations
California or Spicy Tuna Roll & 7pc. Nigiri Chef ’s Choice.
King Crab California Roll &10 pc. Nigiri Chef’s Choice.
Tuna, Salmon, Crab, Sweet Egg, Shrimp, Yellow Tail, Octopus, Red Snapper.
Tuna, Salmon, Yellow Tail, Octopus, Snapper, Sweet Shrimp 2pc. Each.
3 Tuna, 3 Salmon, 2 Yellow Tail, 2 Octopus, 2 White Tuna , 1 Sweet Shrimp, 2 Snapper, 2 Mackerel
Available Tuesday–Saturday
Sake
Available Tuesday–Saturday
Raw Bar
Market Price Chef’s fresh selection of East and West coast oysters presented with Champagne migonnettem cocktail sauce, horseradish and lemon.
Available Tuesday–Saturday
Fresh Seafood
Poached in aromatic courte bouillon with fiery house sauce.
Market Price half pound of the sweetest Alaskan crab, chilled with lemon chive sauce.
Pemaquid mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine, served with toasted Baguette.
Selection of raw oysters on the half shell, shrimp cocktail, King Crab legs, split lobster tail, smoked Cape Bluefish.
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 & WHITES
Wines By The Bottle
CHARDONNAY
Wines By The Bottle
RHÔNE STYLES & INTERESTING REDS
Wines By The Bottle
PINOT NOIR
Wines By The Bottle
SPAIN AND ITALY
Wines By The Bottle
MERLOT, MALBEC AND CABERNET FRANC
Wines By The Bottle
BORDEAUX BLENDS AND CABERNET SAUVIGNON
*HALF BOTTLE AVAILABLE UPON REQUEST
Prices listed as glass/bottle, if glasses are available.
*All vintages subject to change without notice.
