{"id":40,"date":"2025-01-20T20:21:21","date_gmt":"2025-01-20T20:21:21","guid":{"rendered":"https:\/\/ostreadetroit.com\/?page_id=40"},"modified":"2026-10-23T20:49:14","modified_gmt":"2026-10-23T20:49:14","slug":"menu","status":"publish","type":"page","link":"https:\/\/ostreadetroit.com\/?page_id=40","title":{"rendered":"MENU"},"content":{"rendered":"

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\u2022 OYSTERS \u2022<\/strong><\/p>\n

DAILY SELECTION OF THE WORLD’S FINEST OYSTERS $16
\n<\/strong>Cucumber & Chardonnay mignonette and lemon
\nCocktail, horseradish and hot sauce available upon request<\/p>\n

COMPOSED OYSTERS WITH CAVIAR
\n<\/strong>Chef\u2019s daily recipe MKT<\/p>\n

GRILLED OYSTERS WITH COMPOUND BUTTER
\n<\/strong>Seasonal preparation MKT<\/p>\n<\/div><\/div><\/div>

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\u2022 FIRST IMPRESSIONS \u2022<\/strong><\/p>\n<\/div><\/div><\/div>

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AHI TUNA or SALMON TARTARE
\n<\/strong>Chili crisp aioli, ponzu, sea asparagus, wonton
\n$18<\/p>\n

BLUE HILL BAY MUSSELS
\n<\/strong>Chardonnay braised leeks, shellfish broth, sourdough
\n$17<\/p>\n

POACHED SHRIMP<\/strong>
\nServed cold, cocktail sauce, lemon, salsa verde
\n$20<\/p>\n

HAMACHI SASHIMI
\n<\/strong>Coconut, green apple & yuzu cream, Fresno chili, cucumber, apple<\/span>
\n$22<\/p>\n

ROASTED LAMB RIBS<\/strong>
\nPomegranate glaze, mint, smoked yogurt
\n$24<\/p>\n

BBQ SHRIMP<\/strong>
\nHomemade focaccia, Worcestershire reduction
\n$24<\/p>\n<\/div><\/div><\/div>

MIXED GREENS<\/strong>
\n<\/strong>Cabernet vinaigrette, puffed wild rice, tomato confit, cucumber, watermelon radish
\n$16<\/p>\n

BURATTA & BITTER GREENS
\n<\/strong>Citrus, red beet, Cabernet balsamic gastrique, pistachio, evoo
\n$20<\/p>\n

HEART OF PALM & SPINACH<\/strong>
\n<\/strong>Citrus vinaigrette, radicchio, shaved shallot, citrus supremes
\n$17<\/p>\n

SHELLFISH CHOWDER<\/strong>
\nBacon, buttered shellfish, fall vegetable, potato, ancho breadcrumb
\n$22<\/p>\n

POACHED MAINE LOBSTER<\/strong>
\nCold split Maine lobster, cocktail sauce, lemon, salsa verde
\n$75<\/p>\n<\/div><\/div><\/div>

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\u2022 MAINS \u2022<\/strong><\/p>\n<\/div><\/div><\/div>

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SEARED SCALLOPS<\/strong>
\nCaper velout\u00e9, asparagus, crispy potato
\n$40<\/p>\n

PAN ROASTED SALMON<\/strong>
\nBacon lardon, maple braised kale, orange cranberry butter, crispy shallot, spiced pecans<\/span>
\n$35<\/p>\n

CONNECTICUT LOBSTER ROLL<\/strong>
\nOld Bay buttered roll, knuckle & claw, celery leaf
\n$32<\/p>\n

HAWAIIAN AHI TUNA<\/strong>
\nUni butter, napa cabbage, radish, bottarga
\n$44<\/p>\n

BUTTER BRAISED CHICKEN THIGHS<\/strong>
\nBrowned butter sweet potato, roasted apple relish, apple cider syrup
\n$32<\/p>\n<\/div><\/div><\/div>

WILD MUSHROOM BUCCATINI<\/strong>
\nWild mushroom & miso cream, roasted broccolini, parmesan, scallion
\n$35<\/p>\n

BRAISED WAGYU BEEF FUSILLI<\/strong>
\nAged Manchego, red wine sauce, rosemary
\n$49<\/p>\n

POACHED LOBSTER RIGATONI<\/strong>
\nVodka sauce, pecorino romano, basil, creme fraiche, evoo
\n$44<\/p>\n

BAKED WHOLE FISH<\/strong>
\nChimichurri rojo, lemon
\nMKT<\/p>\n

CHILEAN SEA BASS<\/strong>
\nMiso glazed bay scallops & bok choy, chili lime ponzu
\n$46<\/p>\n<\/div><\/div><\/div>

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\u2022 STEAKS \u2022<\/strong><\/p>\n<\/div>

all steaks served with black garlic \u2018Diane\u2019 sauce and grilled asparagus<\/p>\n<\/div><\/div><\/div>

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8 OZ USDA PRIME FILET MIGNON <\/strong>$62<\/p>\n

8 OZ AUSTRALIAN WAGYU FLAT IRON <\/strong>$75<\/p>\n<\/div><\/div><\/div>

7 OZ DOMESTIC WAGYU MANHATTAN STRIP <\/strong>$75<\/p>\n

10 OZ USDA PRIME DRY AGE RIBEYE <\/strong>$80<\/p>\n<\/div><\/div><\/div>

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\u2022 CAVIAR \u2022<\/strong>
\nServed with traditional blini, homemade Cr\u00e8me Fraiche and chives<\/p>\n

OSETRA ROYALE<\/strong> $125\/ounce
\nBold, rich, nutty<\/p>\n

PLATINUM OSETRA<\/strong> $155\/ounce
\nRare, smooth, complex<\/p>\n<\/div><\/div><\/div>

\u2022 OSTREA CHILLED SEAFOOD PLATTERS \u2022<\/strong>
\nDaily selection of chilled shellfish & seafood with accompaniments<\/p>\n

POSEIDON PLATTER<\/strong>
\nServes four-six guests
\n$215<\/p>\n

COLOSSUS PLATTER<\/strong>
\nServes ten-twelve guests
\n$375<\/p>\n<\/div><\/div><\/div>

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\u2022 ACCOUTREMENTS \u2022<\/strong><\/p>\n<\/div><\/div><\/div>

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CRISPY BROCCOLINI<\/strong>
\nRed chili glaze
\n$12<\/p>\n

HOUSE FRIED RED POTATOES<\/strong>
\nRoasted garlic butter<\/span>
\n$12<\/p>\n

ROASTED AUTUMN SQUASH<\/strong>
\nCr\u00e8me fraiche, spiced pepita
\n$12<\/p>\n<\/div><\/div><\/div>

SAUTEED SCALLOPS<\/strong>
\nButter basted
\n(2ea)$18<\/p>\n

GRILLED U-12 SHRIMP<\/strong>
\nSea salt
\n(3ea)$18<\/p>\n

WILD SAUTEED MUSHROOMS<\/strong>
\nBlack garlic \u201cDiane\u201d sauce
\n$15<\/p>\n<\/div><\/div><\/div>

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BREAD SERVICE<\/strong>
\nRotating selection of house baked bread with compound butter and sea salt $3\/guest<\/p>\n<\/div>

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