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HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino Romano / Scallion Fruit Dressings Cured Egg Yolk / Black Pepper Celery FARM Apples Ranch Bacon Strawberries Blue Cheese chopped kale v 13 Egg Blueberries Caesar Dried Apricots / Red Onion / Almonds / Tahini Dressing tenderloin / CHICKEN / salmon / Shrimp / tofu Thai salad Vt 13 13 6 13 9 5 Purple & Green Cabbage / Carrots / Cucumber / Scallion / Cilantro / Bean Sprout / Fuji Apple / Gyoza Crisps / Thai Chili Vinaigrette Burgers build your own burger 17 AWARD WINNING Townhouse Burger 20 Pick a burger Pick a bun Dairy ($1 each) Proprietary Blend Of 28 Day Dry Aged Steak Cuts, Beef; 28 Day Dry Aged Brioche Aged White Cheddar Chicken Burger Multigrain American Prepared Daily & Hand Pattied To Order On Our Authentic Veggie; Housemade Topless Swiss Plugra Butter Brioche Bun, Topped With Bourbon Glazed Black Bean & Naked Blue Brown Rice Onions & Aged White Cheddar, Served With Townhouse Fries Goat Pantry Feta Garden Dijon Mustard Boston Lettuce Rosemary Garlic Aioli Favorites ($1 each) Arugula guest favorite Sriracha Aioli Bourbon Glazed Onions Tomatoes Pickled Chillies Townhouse veggie burger VT 15 Avocado Sides McClure’s Pickles Our Original Recipe Of Perfectly Cooked & Hand Pattied Jalapeño Townhouse Fries $3 Roasted Wild Mushrooms Black Beans, Brown Rice, Mirepoix, Topped With Sriracha Aioli, Red Onion Truffle Fries $5 Bibb Lettuce, Tomato, Avocado On A Fresh Baked House Salad $3 Farm Multigrain Bun, Served With Townhouse Fries Fried Egg $2 House Bacon $4 DETROIT MI · 2018 sushi *Brown Rice $1 perfect tuna nigiri (2) GF 13 Avocado / Serrano / Black Salt / Honey Garlic Soy / Cilantro / Rice build your own sushi 14 8 Piece Roll / Nori or Soy Wrap YELLOWTAIL nigiri (2) GF 12 Jalapeño / Plum Sauce / Ponzu / Wasabi Tobiko Protein veggies extras Kani (Crabstick) $1 Carrot Masago Torched Salmon Nigiri (2) GF 12 Shrimp $1 Cucumber Black Tobiko Mirin Soy / Citrus Sea Salt / Lemon / Charred Scallion Aioli / Shrimp Tempura $2 Jalapeño Wasabi Tobiko Black Tobiko Spicy Tuna $2 Mango Cream Cheese Unagi (Eel) $2 Asparagus Smoked Salmon $3 Avocado toppings spicy tuna roll 15 Salmon $3 Avocado / Cucumber / Tempura Flakes / Spicy Mayo Sesame Yellowtail (Hamachi) $4 Sauce Shichimi Togarashi Bigeye Tuna $5 Spicy Mayo Negi (Green Onion) RAINBOW POKE TACOS 18 Honey Garlic Soy Tempura Flakes Tuna / Yellowtail / Salmon / Crispy Gyoza Shell / Guacamole / Ponzu Cucumber / Romaine / Chive Crema Mirin Soy Poke Sauce town roll 16 Eel Sauce Shrimp Tempura / Spicy Tuna / Avocado / Cream Cheese / Spicy Mayo / Togarashi Battera Dynamite 16 Shrimp Tempura / Scallion / Shichimi Togarashi / Masago Mayo / Soy Paper / Sesame / Eel Sauce / Rice Large plates Trout amandine gf 27 Spicy torchio pasta vt 20 Fjord Trout / Fingerling Potatoes / Haricot Vert / Marcona Almonds / Vodka Sauce / Jalapeño / Pecorino Romano / Crispy Black Kale Brown Butter / Caper / Charred Lemon veal parmesan 39 heritage berkshire pork chop gf 37 Tomato Sugo / Mozzarella / Arugula Salad 14 oz. Bone-In Pork Chop / Sweet Potato, Carrot, and Corn Succotash / Swiss Chard / Creole Jus Brick chicken 29 Warm Cannellini Bean Salad / Asparagus / Petit Squash / Salmon vs. everything gf 26 Vadouvan Pickled Tomatoes / Semolina Toast Everything Crusted Salmon / Red Pearl Onions / Seasonal Mushrooms / Sorrel / Crème Fraîche Potatoes bibimbap gf 23 Power Grains / Kimchi / Scallion / Carrot / Cucumber / Filet mignon “frites” gf 42 Pickled Shiitake Mushrooms / Fried Egg / Sesame / Mushroom Dashi 8 oz. Filet / Roasted Garlic Herb Butter / Townhouse Truffle Fries / Arugula Salad tenderloin / CHICKEN / salmon / Shrimp / tofu 13 6 13 9 5 dessert Key Lime PIE (Serves 3) vt 16 Carrot cake vt 10 Key Lime / Graham Cracker Crust / Raspberry Dust / Sweet Milk Whip Pineapple Cream Cheese Frosting / Ginger Candied Walnuts mini Flourless chocolate brownie skillet gf, vt 10 Apple pie egg roll vt 9 Warm Brownie / Ray’s Vanilla Bean Ice Cream / Fresh Strawberries Powdered Sugar / Crème Anglaise cake, cake, cake vt 12 Ice Cream or seasonal Sorbet gf, vt 6 Vanilla Cake / Vanilla Buttercream Frosting / Confetti Crumble Pastry Chef’s Choice GF - Gluten Free V - Vegan vt - vegetarian follow us on social media and visit us online at eatattownhouse.com *Gluten-free, Vegan & Vegetarian options available, please ask your server! *Ask your server about menu items that are cooked to order or served raw. Consuming raw or under cooked meats, seafood, shellfish or eggs may increase your risk of food borne illness..
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  • The History of Steak Tartare - a Knol by Richard Wottrich 4/6/12 9:08 AM

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  • Filet Mignon Wi H Blue Cheese Mousse

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    WWW.GOURMIA.COM YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS Fo he filet mignon Fo he sherried MousseCoo�ing 4 PORTIONS OF FILET MIGNON mushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL SOUS2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �heVIDE b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo he bue cheese suce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender.