Seldom Blues

Name: Seldom Blues
Address: 400 Renaissance Ctr., 48243, MI, 48243
Telephone: 313-567-7301

400 Renaissance Ctr., Detroit, MI 48243, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-12:00PM •Saturday: 5:00PM-12:00PM •Sunday: 11:30AM-4:00PM •

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

FIRE & ICE

Tempura of Wild Mushrooms

with cream sherry crème fraiche

Salmon Quesadillas

with fontina cheese and a dijon cream sauce

Rock Shrimp

rock shrimp fried crispy with blue-b-que and tangerine mayo dipping sauces

Lobster & Jumbo Lump Crab

truffle aioli

Dijon & Almond Chicken Tenderloin

clover honey and mustard sauce

Ahi Tuna Tar Tar

with truffled aioli, micro greens and sliced radishes

SEA of BLUES

Blues Greens

cucumber, tomatoes, olive, feta and spiced whole almonds, tossed in oregano vinaigrette

Spinach Salad

with toasted pine nuts, ricotta salada cheese, roasted onion, tomato and pancetta

Wedge Salad

with roasted red onion, applewood smoked bacon, hard boiled egg, tomato, croutons and roquefort bleu cheese dressing

Seldom Classic Cobb Salad

with your choice of..

Atwater Seafood Caesar

jumbo lump crabmeat, shrimp and herb roasted salad

Michigan Field Salad

watercress and bibb with sliced turkey tenderloin, dried cherries, candied walnuts, Granny Smith apples and spiced pumpkin seeds, maple yogurt cream dressing

Fruit Plate with Cottage Cheese

HOUSE SOUPS

Cream of Potato

with watercress, cracked black pepper and chive oil

Daily Soup Creation

SANDWICHES

Ambassador Burger*

8 oz. certified angus beef (CAB) burger served with your choice of cheese, lettuce, tomato and onion

Supper Club

smoked turkey, corned beef, bacon, sharp cheddar, Provolone, lettuce and tomato

Atlantic Salmon Burger*

with avocado tartar sauce, lettuce and tomato

Buffalo Chicken Sandwich

with Gorgonzola bleu cheese, lettuce, tomato and onion on a hard-crust hoagie bun

Grilled Vegetable Roll-Up

with field greens and a spinach lavash, olive oil and red wine vinegar

Sliced Turkey Breast Sandwich

with alfalfa sprouts, tomato, onion and green goddess dressing on rustic Italian bread

Albacore Tuna Melt

with Muenster cheese, roasted red onion, lettuce, tomato on dark rye bread

SELDOM BLUE ENTREES

Blue-B-Que Bass

on fresh thyme Vidalia onion hash

Sauteed Colossal Shrimp

with white truffle risotto, zucchini and yellow squash noodles

Broiled Salmon

kalamata olive, rice pilaf and fresh raspberry sauce

Ruby Red Trout

grilled, cajun broiled or pan fried with seasoned steak fries, bleu cheese slaw and Old Bay tarter

Petite Short Ribs

with buttermilk whipped potatoes, steamed broccolini and broiled tomato

Lobster & Jumbo Lump Crab

truffle aioli

Fish, Shrimp and Chips

lightly battered, hand dipped haddock and shrimp with fries, lime and crab tartar sauce

Beef Tips with Wild Mushrooms*

with buttermilk whipped potatoes, asparagus and baby carrots

Char-Grilled Petite Filet Mignon

duchesse potato, garden vegetables, broiled tomato and two mustard cream sauce

PASTA

Vegan Spinach Spaghetti

with tomato confit, kalamata olives, button mushrooms and artichokes in a white wine broth

Rock Shrimp Linguine

with wilted spinach and a roasted tomato cream sauce

Chicken and Wild Mushroom Fettuccine*

with an Asiago cream sauce

DINNER MENU

FIRE

Smoked Turkey & Chicken Flautas

iceburg lettuce, queso fresca and guacamole

Chef Jerry's Signature Jumbo Lump Crab & Lobster Cake

Prosciutto Wrapped Colossal Shrimp

with sliced melon & cantaloupe and a lemon ginger vinaigrette

Popsicle Lamb Chops

fresh thyme and mustard drizzle

Pomme Frites

accompanied by jalapeño ketchup and trufle aioli

ICE

Colossal Shrimp Cocktail

with a trio of cocktail sauces

Imported Cheese Plate with Black Grapes

Ahi Tuna Carpaccio

with tuna tartar, fried wontons and wasabi vinaigrette

Fresh Buffalo Mozzarella and Grape Tomato Brochettes

with basil pesto and balsamic syrup

Chilled Beef Tenderloin Martini

with hearts of palm, button mushrooms and radicchio tossed in a stone ground mustard vinaigrette

HOUSE SOUPS

Lobster Bisque

Daily Soup Creation

SEA of BLUES

Blues Greens

cucumber, tomatoes, olive, feta and spiced whole almonds, with an oregano vinaigrette

Seldom Caesar

with dark rye croutons and white anchovies

Spinach Salad

with toasted pine nuts, ricotta salada cheese, roasted onion, tomato and pancetta with a warm aged sherry brown butter vinaigrette

Chopped Salad

hearts of palm, artichoke, roma tomatoes, asparagus, grated zucchini, yellow squash, carrots and gorgonzola in a caramelized garlic cream dressing

Spinach Salad

with toasted pine nuts, ricotta salada cheese, roasted onion, tomato and pancetta with a warm aged shery brown butter vinaigrette

Michigan Field Salad

watercress and bibb with sliced turkey, dried cherries, candied walnuts, granny smith apples and spiced pumpkin seeds, maple yogurt cream dressing

PASTA

Lobster and Bay Scallop Linguine

with wilted spinach and roasted tomato cream sauce

Chicken and Artichoke Fettuccini

with sun-dried tomatoes, fresh basil and a lemon cream sauce

Spinach Tagliatella Pasta

homemade chorizo sausage with caramelized vidalia onions, roma tomatoes, micro cilantro and a light garlic broth

ENTREES

Az's Bronzed Salmon

served on an Asian vegetable slaw, shiitake mushrooms and a spicy teriyaki glaze

Blue-B-Que Bass

on fresh thyme vidalia onion hash

Grilled Ahi Tuna

served with sticky rice, Asian vegetable slaw, crispy oyster mushrooms and a wasabi vinaigrette

Dover Sole Murat

with artichoke hearts, button mushrooms, roma tomatoes, broccolini and allumette potatoes

Braised, One-Bone Short Rib

with lyonnaise potatoes, baby carrots and a broiled tomato

Filet Mignon (grilled or sautéed tournedos)

with truffled delmonico potatoes, steamed broccolini, roasted vidalia onions, broiled tomato and a roasted garlic jus lie

Frank's Lobster Pontchartrain

a duet of lobster tails lightly dusted and baked, finished with a shrimp, jumbo lump crabmeat, mushroom, and champagne butter sauce

Twin Veal Tenderloin Medallions

with tomato garlic risotto, artichoke hearts, asparagus, and prosciutto cream sauce

Butterflied Pork Chop

with buttermilk whipped potatoes, red and green cabbage slaw with fresh apples and a natural jus lie

Chef's Duo

lamb chops with a lobster tail fried, Pontchartrain or broiled

Burgundy Infused Rack of Lamb

with buttermilk whipped potatoes, asparagus, fried heirloom tomato and a mint jus lie

Seldom Blues

Reviews 0

Deals & Coupons

Details

Tempura of Wild Mushrooms

Salmon Quesadillas

Rock Shrimp

Lobster & Jumbo Lump Crab

Dijon & Almond Chicken Tenderloin

Ahi Tuna Tar Tar

Blues Greens

Spinach Salad

Wedge Salad

Seldom Classic Cobb Salad

Atwater Seafood Caesar

Michigan Field Salad

Fruit Plate with Cottage Cheese

Cream of Potato

Daily Soup Creation

Ambassador Burger*

Supper Club

Atlantic Salmon Burger*

Buffalo Chicken Sandwich

Grilled Vegetable Roll-Up

Sliced Turkey Breast Sandwich

Albacore Tuna Melt

Blue-B-Que Bass

Sauteed Colossal Shrimp

Broiled Salmon

Ruby Red Trout

Petite Short Ribs

Lobster & Jumbo Lump Crab

Fish, Shrimp and Chips

Beef Tips with Wild Mushrooms*

Char-Grilled Petite Filet Mignon

Vegan Spinach Spaghetti

Rock Shrimp Linguine

Chicken and Wild Mushroom Fettuccine*

Smoked Turkey & Chicken Flautas

Chef Jerry's Signature Jumbo Lump Crab & Lobster Cake

Prosciutto Wrapped Colossal Shrimp

Popsicle Lamb Chops

Pomme Frites

Colossal Shrimp Cocktail

Imported Cheese Plate with Black Grapes

Ahi Tuna Carpaccio

Fresh Buffalo Mozzarella and Grape Tomato Brochettes

Chilled Beef Tenderloin Martini

Lobster Bisque

Daily Soup Creation

Blues Greens

Seldom Caesar

Spinach Salad

Chopped Salad

Spinach Salad

Michigan Field Salad

Lobster and Bay Scallop Linguine

Chicken and Artichoke Fettuccini

Spinach Tagliatella Pasta

Az's Bronzed Salmon

Blue-B-Que Bass

Grilled Ahi Tuna

Dover Sole Murat

Braised, One-Bone Short Rib

Filet Mignon (grilled or sautéed tournedos)

Frank's Lobster Pontchartrain

Twin Veal Tenderloin Medallions

Butterflied Pork Chop

Chef's Duo

Burgundy Infused Rack of Lamb

Standing Rib Roast for Two

Buttermilk Whipped Potatoes

Sautéd Sweet Corn with Bell Peppers

Creamed Spinach

Grilled Aspargus

Delmonico Potatoes

Pomme Frites with Truffle Aioli and Jalepeño Ketchup