Join us for I Introducing Morels New Spring Menu
APPETIZERS
PRINCIPAL PLATES
Mother's Day
Brunch
and the
"Best of Michigan'
FRIED ROCK SHRIMP
MAPLE ROASTED ATLANTIC SALMON 23
10
Fingerling potatoes I Organic spinach I Traverse
cherries I Maytag bleu cheese
Michigan black beans I Chive sauce
SALMON CAKES
10
GRIDDLED DUCK CONFIT
Arugula salad with Granny Smith apples
creamed corn
F
SEA SCALLOPS
Spring blueberry sauce
12
LAKE SUPERIOR WHITEFISH
Corn and leek fondue
WILD MUSHROOM STRUDEL
7
MUSHROOM TASTING FOR TWO
14
SPRING ROASTED CHICKEN
Roasted Portabella on brioche crostini
with shallot jam I Grilled Shiitakes
Lox, Bagels and
Accompaniments
Vast Array of
Breakfast Specialties
Fresh Fruit& Berries
Breakfast Breads
Peel
a Eat Shrimp
And much more
Seating's start at
10:00 to 2:00
Reservations a mu
mushroom strudel I Morel bisque shooters
ROADHOUSE PERCH
HANGER STEAK FRITES
MOREL MUSHROOM BISQUE
8
Exotic mushrooms
CREAM OF ASPARAGUS
6
Fine herbs I Lemon zest
CHEF'S SOUP OF THE DAY
6
MICHIGAN THEME SALAD
8
5 and under
are our guests
21
Sauteed exotic mushrooms I Carmelized onion
Bleu cheese I House made fries
Vine ripened tomato jam I Demi-glace
Do not order rare or well done
CITRUS SEA SCALLOPS
26
Farro & wild rice pilaf I Stir fried
16 OZ RIB EYE
Organic baby greens I Hearts of romaine
Apples I Carmelized pears I Traverse cherries
Blueberries I Red onions I Cider basil vinaigrette
36
Whipped potatoes I Spring asparagus
Leek and Cabernet jus
MATT PRENTICE'S CAESER SALAD
EGGPLANT TOWER
7
Parmesan Reggiano I Croutons
Creamy garlic dressing
ORGANIC SPINACH SALAD
18
Garden ratatouille I Fresh mozzarella
Reggiano cheese sauce I Asparagus
Fresh corn I Local beets
8
ANGUS FILET MIGNON
Carmelized pears I Michigan cranberries
Bleu cheese I Candied pecans
Local maple mustard dressing
34
Veal essence I Asparagus I Spring peas
Roasted fingerling potatoes
ROASTED BEET SALAD
WILD MUSHROOM RISOTTO
8
21
Spring morels & chanterelles I Wild ramps
Asaparagus I Parmesan cheese
Arugula I Black olive croutons I Greenbush
Farms goat cheese fritters I Toasted Walnuts
Carmelized pears I Walnut vinaigrette
RACK OF LAMB
BBQ SALMON AND BRUSSELS SALAD
34
Lamb essence I Whipped potatoes
Vegetable medley
13
Cherry glazed salmon filet I Brussels sprout petals
Radish I Apple cider dried fruit I Spiced pecans
Roasted shallot vinaigrette
SIDE PLATES
Add sautéed chicken to any salad
3
Add grilled salmon to any salad
6
SAUTEED WILD MUSHROOMS
& CARMELIZED ONIONS
SPRING ASPARAGUS
HOUSE MADE FRIES
LOBSTER MAC & CHEESE
248-254-3840
Children
$16.00
24
Whipped potatoes I Spring vegtables
Pancho sauce
°11
Adults
$36.00
18
Whipped potatoes I Seasonal vegetables
Natural reduction
SOUPS AND SALADS
Made to Order
Omelet station
21
Sauteed exotic mushrooms I Asparagus
Grape tomatoes I White wine butter sauce
Fingerling potatoes
Braised red cabbage I Walnut sauce
Carving Station
with Prime Rib
24
Quinoa pilaf I Asparagus I Fresh corn
5
7
3
12
I Y 1 4 1 RELS
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32729 Northwestern Hwy., Farmington Hills, MI 48335
248.254.3840
mattprenticeculinaryexperience.corn
1834020
May 2 • 2013
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