Sweet Georgia Brown - Detroit - Detroit, MI

with cured meats and black grapes

stuffed with crab and served with avocado puree and a yellow tomato horseradish compote

with pico de gallo and red and yellow pepper coulis

with basil pesto, sliced tomatoes and a sweet balsamic syrup

with shrimp, scallops, lobster and lump crab tossed with tarragon, champagne vinegar and truffle oil

with cajun red remoulade

with queso fresco and an avocado aioli

with white sauce, sirachi chili sauce, micro greens and crostinis

with pico de gallo and avocado aioli

with fried okra and crawfish garnish

with petit croutons, white anchovies and pecarino romano cheese

with white cheddar, toasted hazelnuts, sliced apples and shredded carrots, served with a red wine and raspberry vinaigrette

with baby greens, toasted peanuts, red grapes, red onions, shredded chicken and multigrain croutons

with bacon, button mushrooms, hard boiled egg, croutons, red onions and a house made catalina dressing

with smoked gouda dauphinois potatoes, sauteed spinach in tomato. artichoke hearts and a mushroom bordelaise

with horseradish whipped potatoes, warm sweet slaw, steamed broccolini with fried leeks and a natural jus

with roasted yukon gold potatoes, stewed tomatoes with fresh corn and leeks, steamed asparagus, beer braised onions with a cracked black pepper and cognac mustard cream

with sweet potato fries, sauteed hare coverts, broiled tomato and a sweet bourbon barbeque sauce

with wild mushrooms and crab, buttermilk whipped potatoes, sauteed spinach in a tomato with baby carrots

with spinach, pine nuts and asiago cheese, steamed basmati rice with vermecelli, baby vegetables and a sherry supreme jus lie

with buttermilk whipped potatoes, stewed tomatoes with corn and leeks, steamed asparagus and a cajun red remoulade

with horseradish whipped potatoes, baby shrimp and corn sauteed, steamed broccolini and a tomato chive vin blanc

with yukon gold potato lynonaise, zucchini and yellow squash noodles, baby carrots and a garlic thyme brown butter sauce

with witted spinach and a roasted tomato cream sauce

over fuseli bucati with shitake mushrooms, roasted red pepper, broccolini and a chicken broth and extra virgin olive oil emulsion

with cous cous, mixed garden vegetables, sauteed spinach and a tomato coulis

with specialty peach ice cream