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March 25, 1988 - Image 83

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-03-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

SEBASTIAN S

9

>4 1111

RESTAURANT/ R A W BAR

Would like to introduce its New Menu and Fine Dining
Entertainment with The Martin Scot Kosins Trio
Dancing on Friday and Saturday evenings.

FIRST COURSES

Fresh Bluepoint Oysters (5) $6.95
Jumbo Shrimp Cocktail $6.95
Sauteed Duck Liver with Papaya and Shallots $4.95
Smoked Pheasant Ravioli with Morel Cream $4.95
Fresh Mussels Steamed with Casino Butter $4.95
Grilled Sweetbreads with Artichokes and Chanterelle Mushroom Butter $6.95
Escargot in Phyllo with Herb Sauce $4.95

Sebastian's Oysters Rockefeller with Bearnaise Sauce $6.95

Blinis of Eggplant with Goat Cheese and Sundried Tomatoes $4.95
Sauteed Norwegian Salmon Cakes with Corn Sauce $6.95
Tasting Plate of Hot Appetizers $6.95
Tasting Plate of Cold Appetizers $7.95

SOUPS

White Bean Puree
New England Clam Chowder
French Onion en Croute

Cup

Bowl

$1.50
$2.00

$2.50
$3.50
$3.00

SALADS

Caesar Salad $4.95
Duck Salad with Warm Spinach, Chiffonade of Greens, Sweet Potatoes, Parsnips,
and Ginger Coriander Dressing $7.25
Wild Mushroom Salad with Wild Mushrooms, Greens and Garlic Croutons;
Walnut Viniagrette $6.95

FRESH CATCH

Broiled Lake Superior Whitefish
Pan Fried Lake Perch (Michigan)
Grilled Swordfish (Florida)

$15.95
$18.95
$14.95

Sauteed Grouper (Florida)
Grilled Yellow Fin Tuna (Hawaii)
Grilled Mahi Mahi (Hawaii)

$12.95
$15.95
$19.95

All Fresh Catches are available with Bearnaise, Herb Butter, or Sauce Vin Blanc.

MAIN COURSES

LOBSTER WELLINGTON

Maine lobster wrapped in phyllo with shrimp mousse and julienned vegetables; served with a cognac cream.

GRILLED LAMB LOIN

$24.95

With orange sections, fresh rosemary and demi-glace.

$19.95

Tempura fried shrimp with a pommery mustard sauce, assorted fruits and brandy.

$18.95

Roasted on a cedar plank; served with a sauce of fresh herbs and cream.

$18.95

Prime medallions served with Morel mushroom sauce.

$18.95

With wild mushrooms sauteed in garlic and herbs with vegetable brunoise; served over housemade pasta.

$18.95

SHRIMP WITH MUSTARD FRUITS

ROASTED NORWEGIAN SALMON

SAUTEED BEEF TENDERLOIN

SAUTEED PROVIMI VEAL

HAZELNUT CHICKEN

Sauteed with Frangelico, thyme and cream; served with fettucini.

$14.95

Carved from the bone with fresh raspberries, currants and duck essence.

$16.95

Sauteed finfish, scallops, shrimp and mussels tossed with pasta and a tomato basil cream.

$16.95

Prime tenderloin in puff pastry with a mushroom duxelle, liver pate and sauce vin rouge.

$19.95

ROASTED DUCKLING

MELANGE OF FRESH SEAFOOD

SEBASTIAN'S BEEF WELLINGTON

All entrees are served with a Medley of Vegetables, Dauphine Potatoes,
Michigan Theme Salad and Housebaked Breads & Rolls.

Andrew McGrath
Pastry Chef

Joseph Talentino
Talen
Maitre d'

Matthew Prentice
Executive Chef

/\

S Cthiw easi)

UNIQUE•

SEBASTIAN'S

of Oak Park

of West Sloomflekt

Unique Restaurant Corporation Restaurants

Appearing Nightly, Martin Scot Kosins At The Piano Fridays and Saturdays The Martin Scot Kosins Trio

2745 W. Big Beaver at Coolidge, Troy, in Somerset Mall

For reservations, call 649.6625

THE DETROIT JEW'

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