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A matt prentice tradition made with michigan & minnesota morels
Lump crabmeat, double creme brie chives and croutons
Assorted greens, tomatoes, chick peas, cucumber, bermuda onion, ricotta & choice of dressing
Hearts of romaine, reggiano parmesan, housemade croutons & zesty garlic anchovy dressing
Iceberg lettuce, grape tomatoes, hard cooked egg, sundried tomato & bacon crisp
Maytag bleu cheese, pears, red onion and warm bacon vinaigrette
Candied shallots, roasted garlic & madeira veal essence
Fried sweet corn, baby greens & chardonnay sauce
No.VI whipped potatoes & lemon tabasco butter sauce
Prepared tableside for 2 or more
Fennel and arugula salad, horseradish gin sauce and challa crostinis
Wild mushroom risotto cake, duck prosciutto with garlic shallot emulsion & truffle honey beets
Applewood bacon wrapped filet, truffle and duck confit potato croquettes, chanterelles and carmelized onion demi glace
Flown in from both coasts
Seaweed salad, wasabi caviar & ponzu
Grilled fingerling potato salad, sherry vinaigrette and cilantro mint chimichurri sauce, crumbled chevre
Morel mushroom and asparagus tart, wild mushroom risotto, sauteed spinach, beets & roasted garlic cream
Scallopini of provimi veal, maine lobster, roasted asparagus & bearnaise
Garlic and herb stuffed, garlic whipped potatoes, oyster mushrooms, asparagus, baby carrots & sherry jus
The king of steaks
Combination of our two best. New york strip & filet mignon
Center cut bone-in, ribeye
14 ounce new york strip rubbed with cracked telicherry black pepper, pan roasted with martell cognac & porcini mushrooms
Prime tenderloin, wild mushroom duxelle & flaky puff pastry, cabernet demi & vegetable bouquetiere
7 ounce filet, yukon gold lyonnaise potato, andouille, swiss chard, 4 oz neuskies wrapped, sauteed lobster tail, roasted garlic and shallot emulsion & bearnaise
2, 2-1/2, 3 & 5 pounders. Steamed or broiled. Per lb
Jumbo prawns, chilled maine lobster, oyster on the half shell & oysters japanoise
Saute of purple potatoes, trumpet royal mushrooms, baby carrots, cipollini onions, spinach and tomato confit, beef reduction
Pan seared, citrus chili glaze, basmati rice, sauteed spinach, char-grilled corn and black beans in charred tomato vinaigrette and pickled red onion & micro greens salad
Choice of: two 4 oz. lobster tails, 3/4 lb. king crab legs or pancetta wrapped scallops
Eggplant and sun dried tomato pancake, sauteed arugula, macadamia nut crust, lemongrass beurre blanc, tomato confit and aged balsamic
1-1/2 lbs. drawn butter & lemon
Coarse yellow polenta cake, sauteed arugula, spicy tomato salsa, corn cream and cilantro oil
Two 4oz tails
Three 4oz tails
Menu for No. VI Chophouse provided by Allmenus.com
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