Cuisine

Name: Cuisine
Address: 670 Lothrop Rd., 48202, MI, 48202
Telephone: 313-872-5110

670 Lothrop Rd., Detroit, MI 48202, US

• Tuesday: 4:00PM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 4:00PM-10:00PM •Sunday: 4:00PM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

A LA CARTE MENU

Starters

White and green asparagus

with creamed morels.

Charcuterie plate of Cuisine smoked salmon, country pate, and rabbit-beef s

Salad I had in Lyon, France - Frisse greens

with tomato, hard eggs, bacon, Caesar dressing and brioche breaded goat cheese.

Blended lettuces of bibb, frisse and watercress

with Mandarin oranges, candied walnuts and strawberry juice.

Seared Sea scallop

with corn puree on green curry sauce.

Maine lobster creamed

with leeks and tapioca topped with osetra caviar.

Lobster ravioli

with morels and lobster sauce.

Lobster bisque

with milk froth.

Foie gras torchon

with Lamb riellttes, port wine braised figs and port wine strawberry jam.

Dinners

Filet of beef tenderloin

with a daikon potato cake and French green beans.

Loin, rack and leg of rabbit

with parmesan risotto cakes with oven dried tomatoes.

Roasted Duck breast and confit duck leg

with a fennel fingerling potato salad citrus and duck glazes.

Mix roast of Veal and Beef tenderloin

with a vegetable confetti and fingerling potato candied fennel salad.

Wild Sturgeon baked in 40% humidity over potato gnocchi, wilted spinach and

Almond crusted Soft Shell crabs

in a coconut citrus glaze with Anna potatoes.

Roasted Alaskan Halibut

with lobster water cooked red lentils with a fricassee of shiitakes and salsify and an apple glaze.

Mélange of Vegetables

A “virtual tour” of Chef’s vegetarian culinary creativity.

Desserts

Dessert or Cheese Course

German chocolate cake

with coconut ice cream | Or Fruit sorbet tasting | Or Hot Soufflés

PROGRESSION MENU 1

Seared Sea scallop

with corn puree on green curry sauce

Charcuterie plate of smoked salmon, country pate and rabbit- beef short rib

Mix roast of Veal and Beef tenderloin

with a vegetable confetti and a fingerling potato candied fennel salad

Choice of Soufflé

PROGRESSION MENU 2

White and green asparagus

with creamed morels

Maine lobster creamed

with leeks and tapioca topped with osetra caviar

Almond crusted Soft shell crabs in a coconut citrus glaze

Roasted Alaskan Halibut

with lobster water cooked red lentils with a fricassee of shiitakes and salsify and an apple glaze

Cuisine

Reviews 0

Deals & Coupons

Details

White and green asparagus

Charcuterie plate of Cuisine smoked salmon, country pate, and rabbit-beef s

Salad I had in Lyon, France - Frisse greens

Blended lettuces of bibb, frisse and watercress

Seared Sea scallop

Maine lobster creamed

Lobster ravioli

Lobster bisque

Foie gras torchon

Filet of beef tenderloin

Loin, rack and leg of rabbit

Roasted Duck breast and confit duck leg

Mix roast of Veal and Beef tenderloin

Wild Sturgeon baked in 40% humidity over potato gnocchi, wilted spinach and

Almond crusted Soft Shell crabs

Roasted Alaskan Halibut

Mélange of Vegetables

Dessert or Cheese Course

German chocolate cake

Seared Sea scallop

Charcuterie plate of smoked salmon, country pate and rabbit- beef short rib

Mix roast of Veal and Beef tenderloin

Choice of Soufflé

White and green asparagus

Maine lobster creamed

Almond crusted Soft shell crabs in a coconut citrus glaze

Roasted Alaskan Halibut

Wild Sturgeon baked in 40% humidity over potato gnocchi and lobster sauce

Strawberry charlotte