Michael Mina brings his steakhouse concept to Detroit with BOURBON STEAK. Through his modern twist on a classic menu, lively, inviting bar and sophisticated, contemporary atmosphere, BOURBON STEAK plays host to guests looking for the perfect filet in a modern steakhouse setting.
BOURBON STEAK features a menu ripe with imaginative interpretations of classic steakhouse favorites. Mina’s innovative kitchen design includes wood-burning grills, where he finishes his slow-poached, all-natural Angus Beef, as well as prime ribs, short ribs, short beef and short pork. Other Mina classics on the menu include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese.
In addition to an impressive wine selection, BOURBON STEAK offers a menu of classic cocktails. The creative cocktail list, much like the menu, pays homage to the classics while highlighting a changing roster of fresh ingredients.
Bourbon Steak Menu
ICE-COLD SHELLFISH
SHELLFISH COCKTAILS
- MAINE LOBSTER
- SPICE-POACHED PRAWNS
- ALASKAN KING CRAB
- ICE COLD SHELLFISH PLATTER
ON THE HALF SHELL
- DAILY SELECTION OF OYSTERS
- LITTLENECK CLAMS
BOURBON CAVIARS
- FRENCH OSETRA
- GOLDEN OSETRA
APPETIZERS
CRUSTACEANS
- LOBSTER GRILLED CHEESE
heirloom tomato soup
- LETTUCE CUPS
avocado, red onion, spicy louie sauce
- LOBSTER CORN DOGS
whole grain mustard dipping sauce
TUNA
- SASHIMI
albacore, bigeye, bluefin toro
- RARE AHI
niçoise garnish
- TRIO OF TARTARE POPPERS
housemade ponzu
AMERICAN KOBE BEEF
- CARPACCIO
thai tomato salad, toasted peanuts
- TARTARE
classic garnish, grilled pocket bread
- SHABU SHABU
shiro dashi mushroom broth, scallion, red radish
GREENS
- BABY BEETS
burrata cheese, wild arugula, aged balsamic
- BIBB WEDGE
avocado, bacon, oregon smokey blue
- ROMAINE HEARTS
white anchovy, black olive caesar dressing
MODERN AMERICAN CLASSICS
- WHOLE-FRIED ORGANIC CHICKEN FOR TWO
truffled mac & cheese (or grilled for one)
- AMERICAN KOBE BURGER
duck fat fries, fennel slaw, watercress
RIBS
- ALL – NATURAL BEEF SHORT RIB
horseradish - potato purée, caramelized vegetables
- OLIVE-OIL POACHED COLORADO LAMB
olive & tomato tapenade, rosemary jus
- BARBECUE KUROBUTA PORK SHORTRIB
bacon-braised collard greens, white bean purée
FROM THE WOOD-BURNING GRILL
MEATS
ALL-NATURAL PIEDMONTESE BEEF
- DRY-AGED BONE-IN RIB EYE 18 OZ
- FILET MIGNON 10 OZ
- BONE-IN K.C. STRIP 16 OZ
- PORTERHOUSE 30 OZ
- TOP SIRLOIN 14 OZ
MASAMI FARMS AMERICAN KOBE
- FILET MIGNON 8 OZ
- EYE OF RIB EYE 8OZ
- STRIPLOIN 8OZ
JAPANESE “A5” KOBE
ACCOMPANIMENTS
- BUTTER-POACHED LOBSTER TAIL
- STEAMED KING CRAB
- GARLIC-CHARRED PRAWNS
- GRILLED FOIE GRAS
SEAFOOD
- AHI TUNA
- KING SALMON
- WALLEYE
- SWORDFISH
CLASSIC AMERICAN SIDE DISHES
- CLASSIC BAKED POTATO
- TOMATO-DUSTED RED ONION RINGS
- CARMELIZED ONION & GOAT CHEESE SCALLOPED POTATOES
- SOY-GLAZED SHIITAKE MUSHROOMS
- TRUFFLED MAC & CHEESE
- CURRIED CAULIFLOWER GRATIN
- ROASTED ASPARAGUS, LEMON, NIÇOISE OLIVE
- WHITE CHEDDAR HASH BROWNS, BACON, SCALLION CRÈME FRAÎCHE
- POTATO PURÉE TRIO – LOBSTER, SOUR CREAM & ONION, HORSERADISH
- HERBED DUCK FAT FRIES, ONION KETCHUP
- PEAS & CARROTS, CRISPY BACON
- BACON-CREAMED SPINACH
Cooked to order, Consumption of raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness especially if you have a medical condition. 20% gratuity will be added to all parties of 6 or more.
|
