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Bourbon Steak

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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

  • NY STRIP 6 OZ

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.

 
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