Victors Restaurant & Bar - Ann Arbor, MI

grilled eggplant, roasted red peppers, caramelized red onion, tomato, baby spinach and fontinella cheese on grilled sunflower wheat bread.

layers of grilled eggplant, zucchini, summer squash, bell pepper, portabella, baby spinach, and roasted garlic polenta.

striped with pink peppercorn tangerine yogurt sauce. served with squash, zucchini and carrot spaghettini.

three miniature kobe beef burgers with a trio of toppings: new york cheddar cheese and caramelized onions, blue cheese, chipotle mayonnaise and roasted red pepper.

a traditional blend of aged sharp cheddar, provolone, smoked cheddar and gorgonzola.

cooked to order with fresh marinara sauce, homemade meatballs and reggiano parmesan.

tilapia filets rolled in seasoned flour, buttermilk and crushed potato chips. deep fried and served with cross-cut golden yukon fries.

brined with maple syrup and apple cider. served with a sweet potato and carrot puree, mashed yukon gold potatoes and vegetable du jour.

rosemary cured ham with smoked gouda cheese, caramelized onions and honeycup mustard, served on marble rye.

oven roasted turkey breast, coleslaw, aged swiss cheese and russian dressing on grilled rye bread.

stacked on luau bread with chipotle mayonnaise, grilled pineapple, sliced avocado and pickled red onion.

one half pound ground american kobe sirloin topped with caramelized red onions and aged vermont cheddar.

boneless chicken breast stuffed with domestic swiss and rosemary cured ham. rolled in fine bread crumbs and topped with a herb cream sauce.

tender medallions of chicken breast pan sauteed and deglazed with grapefruit juice, pink peppercorns and reduced cream.

braised in a mild organic thai barbecue sauce. served with cheddar mashed yukons.

prime angus sirloin char-grilled and served with roasted fingerling potatoes and vegetable du jour.

char-grilled tenderloin, porcini-cabernet demi glaze, cheddar mashed yukon gold and vegetable du jour.

layered filet mignon with herbed boursin and lump crab meat. sauced with truffled brown sauce.

poached or grilled with orange zest, white wine and a hint of soy. topped with sweet red bell peppers, orange slices, fresh ginger and chives. served on a bed of mixed greens.

pan sauteed and laid atop a creamy bed of lemon pepper risotto and shelled lobster meat.

pan seared with a touch of truffle oil and butter. served on a bed of udon noodles and julienne vegetables.

oven glazed with an aromatic honey and soy broth. served with chive potato cakes.

sauced with lobster claw meat and morel mushrooms sauteed in truffle butter and finished with fresh cream.

gently poached in butter bouillon. served with baby spinach and cream enriched orzo pasta.