The Motown Bistro - Detroit, MI

Chef's blend of spinach, garlic, bacon, and Parmesan cheese.

Chef's blend of garlic, bread crumbs, and Parmesan cheese.

Tender strips, flash-fried and tossed in capers, tri-color peppers, and citrus segments.

Hand-cut fish, lightly tossed in flour and cornmeal fried and served with Cajun aioli sauce.

Chefs favorite. Crispy Spanish onions and sauteed mushrooms, with chef's zip sauce.

Grilled choice New York strip topped with lump crab meat garlic compound butter, herbed whipped potatoes and vegetable du jour.

Char-grilled salmon, hand-whipped potatoes, vegetable du jour, and topped with lemon butter sauce.

18 oz. ribeye grilled with crispy onion straws, herb whipped potatoes, and vegetable du jour.

8 oz. filet topped with melted sizzling blue cheese and crispy Spanish red onions, served with roasted redskin potatoes, and vegetable du jour.

Lobster infused spinach a la creme, pan-seared salmon, vegetable du jour, and garlic whipped potatoes.

14 oz. Grilled 14 oz strip steak, served with roasted red skin potatoes and topped with zip sauce.

South African lobster tail & filet mignon, roasted red skin potatoes with vegetable du jour.

2 South African lobster tails served with choice of potatoes and vegetable.

New York strip or petite filet, 1/2 lobster thermidor stuffed with crab, and vegetable du jour and choice of potato.

Choice of chicken or shrimp, broccoli fettuccine noodles, and all tossed together in a Cajun Alfredo sauce and served with garlic bread.