100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

January 19, 1996 - Image 122

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-19

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

9 • 9

Card #20

It's The Smart Way To
Go To Dinner.

PASTA

Lobster and Pasta

Pasta San Lorenzo

Pasta Pepperoncini

Lobster and asparagus tips simmered in a
delicate lemon cream sauce,
blended with fresh fettuccini.
S15.00

Tri colored rotini and fresh vegetables topped
with chargrilled breast of chicken in a mild
gorgonzola cheese sauce, Mediterranian nuts.
$14.00

Garlic, olive oil, hot peppers,
Italian sausage,Jettuccini.
S14.00

CREATE YOUR OWN SPECIAL PASTA
& Match
Mix

Linguini

♦ Angel Hair ♦

Spinach Cheese Ravioli

STEAK &



Meat Ravioli Bowties



Fettuccini



Gnocchi

SEAFOOD

100Z. Filet Mignon ( Angus Hand Cut)

Sauteed Scampi

Center cut tenderloin steak, chargrilled to order with sauce bordelaise.
522.00

Jumbo shrimp in garlic lemon, white wine sauce.
S24.00

14 oz. Angus New York Strip Steak Au Champignons

Holland Dover Sole

Topped with fluted mushrooms, maitre d'hutter.
S 23.00

Finished table side with almondine butter.
S29.00

Roast Prime Rib

Domestic Swordfish (heart smart approx. 11.4g fat)

Slow roasted, au jus.
S21.00

Chargrilled swordfish steak in a pool of two-tone pepper sauces.
Market Price

Tornados Grand Duke

Island Spiced Ahi Tuna (heart smart approx. 3.1g fat)

7ivin tenderloins with shrimp, asparagus tips, sauce bearnaise.
S 23.00

Jamaican jerk seasoned tuna (rare) withfreshfruit salsa.
$20.00

Lake Perch Delmonico

Roasted Corn Crusted Pickerel Rio

Cajun seasoned with fresh pica de gallo.
$20.00
Norwegian Salmon (heart smart approx. I0.8g fat)
Broiled or poached. Served with rice or potato du jour.
Cucumber dill sauce.
S24.00

Sauteed on a bed of steamed spinach. Peppered hollandaise sauce.
S23.00

LAMB

Fancy Fresh Cut Lamb Chops

Chargrilled center cut, served with fresh apple chutney and mint demi glace.
S27.00

VEAL

& FOWL

Chicken Picatta

Bombay Duck

Sauteed chicken breast in a mushroom
lemon white wine butter.
$15.00

Gin and juniper marinated barbarie duckling breast, chargrilled and
thinly sliced. Lingonberry and Williams sauce.
S20.00

Spa Boneless Breast of Chicken

Veal Boursin Duxelle

(heart smart approx. 5.7g fat)
Chargrilled with citrus bar-b-que sauce, fresh fruit garnish.
S17.00

A trio of veal medallions stuffed with boursin mushroom duxelle
in a wild berry port wine demiglace
$23.00

Veal Scallopini

Sauteed medallions of veal in a marsola wine mushroom sauce.
$21.00

ALL ENTREES SERVED WITH A MIXED GREENS SALAD, STARCH, VEGETABLE DU JOUR AND A BAKERY BASKET

SPECIAL OFFER

RESERVATIONS
(313) 873-3000

Notei St. Regis

VALID ANY EVENING

3071 West Grand Blvd., Detroit

Limit two persons per card
Excludes alcoholic beverages

(Just East of the Fisher Theatre)

Thru December 20, 1996

Sample menu subject to change

34 • CUISINE 1996

With our compliments
10% off total dinner bill

Back to Top

© 2020 Regents of the University of Michigan