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

47

