Strolling Buffet Menu

Choose a Tier

Tier 1 Buffet, Choose 2 Entrées: $30 Luncheon, $35 Dinner

Salad, Bread Service and Three Accompaniments Included
  • Marsala Chicken Breast, Mushrooms
  • Baked Vegetable Ratatouille, Marinara
  • Ale Steam Mussels, Mustard, Thymet icon list text
  • Salmon Medallions, Herbed Cream
  • Beef Tips, Mushrooms & Red Wine Demi
  • Vegan Fried Rice, Veggies & Crisp Tofu
  • Beef & Cheese Raviolis, Marinara
  • Risotto Stuffed Bell Peppers
  • Baked Michigan Whitefish, Lemon Beurre Blanc

Tier 2 Buffet, Choose 2 Entrées: $40 Luncheon, $50 Dinner

Salad, Bread Service and Three Accompaniments Included
  • Grilled Strip Steak Chimichurri
  • Braised Lamb Osso Bucco
  • Grilled Pork Loin, Cherry Gastrique
  • "Drunken" Shitake & Tofu Stir Fry
  • Organic Irish Salmon, Dill Cream
  • Blackened Red Snapper (seasonal)
  • Crispy Chicken Ballantine with Cabbage
  • Saffron Scented Seafood Paella
  • Wild Mushroom Risotto
  • Grilled Swordfish, tomato caper ragout
  • Chicken Blanquette, with Wild Mushrooms & White Wine Voulete

Tier 3 Buffet, Choose 2 Chef Attended Carving Stations: $75

Salad, Bread Service and Three Accompaniments Included
  • Salt Crusted 21 Day Aged Prime New York Strip, Natural Jus, Horseradish Crema
  • Dark Spice Rubbed Filet of Beef, Roasted Tomato & Parsley Salad
  • Herb Rubbed & Roasted Turkey Breast, Cranberry Compote
  • Side of Organic Scottish Salmon, Dill Cream

Choose Three Accompaniments

  • "House Specialty" Mac & Cheese
  • Roasted Carrots, Fresh Herbs
  • 5 Spice Rice with Cashews
  • Rosemary Roasted Redskins
  • Pommes Gratin
  • Root Vegetable Puree (Seasonal)
  • Butter & Garlic Linguine
  • Seasonal Grilled Vegetables
  • Green Beans "Almondine"
  • Sweet Roasted Brussels Sprouts
  • Whipped Potatoes
  • Israeli Cous Cous, Mint, Feta & Pinenuts

Reservations

Make a Reservation

For Parties of 5 or more, call for reservations: 313.961.2543

Open Hours

Mon – Tue: CLOSED
Wed – Thur: 5 PM – 11 PM
Fri – Sat: 5 PM – 12 AM
Sun: 4 PM – 9 PM 

Newsletter

Sign up for our newsletter.