Fiddleheads

Name: Fiddleheads
Address: 4313 W. 13 Mile Rd., 48073, MI, 48073
Telephone: 248-288-3744

4313 W. 13 Mile Rd., Royal Oak, MI 48073, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Brunch Menu - Winter 2007

Variations on Eggs

Fiddleheads Eggs Benedict

with Shrimp, Proscuitto and Hollandaise

Forest Omelet

with Wild Mushrooms, Asparagus and Caramelized Onions

Three Cheese Omelet

with Gruyere, Parmesan and Cheddar

Tomato-Herb Omelet

with Roasted Red Peppers, Onion and Garlic

House-Cured Corned Beef or Vegetarian Beet Hash

with Eggs Any Style

Two Eggs Any Style, Housemade Potato Hash and Sausage or Apple-Smoked Bacon

Something Other Than Eggs

Ricotta Stuffed Crepes

with Housemade Orange Marmalade

Vanilla and Cinnamon French Toast

with Apple Cranberry Compote

“Breakfast Risotto” – Steel Cut Oatmeal

with Vanilla and Brown Sugar

Potato Pancakes

with Smoked Salmon, Sour Cream and Capers

Curried Cauliflower and Pea Samosa

with Tomato Eggplant Jam and Potato Turnip Salad

Salads and Sandwiches

The Obligatory Caesar Salad

with Housemade Grilled Crouton

Seared Rare Tuna Salad

with Nicoise Olives, Potatoes, Green Beans and Egg

Monte Cristo

Warm Ham and Cheese Sandwich on Savory French Toast

Roasted Lamb Sandwich

with Garlic Aioli and Shoestrings

Pot Roast Sandwich

with Horseradish Sour Cream, Roasted Red Peppers, Shoestrings

Lunch Menu - Winter 2007

Soups and Salads

Pureed Autumn Vegetable Soup

the Obligatory Caesar Salad

with House-Made Grilled Crouton

Field Greens

with Chevre Crostini and Sherry Shallot Vinaigrette

Seared Rare Tuna Salad

with Green Beans, Niçoise Olives, Egg and Red Wine Vinaigrette

Grilled Steak Salad

with Couscous, Raisins, Pistachios and Tomato

This and That

Crispy Calamari

with Roasted Peppers and Spicy Tomato Coulis

Sesame Catfish

with Fried Rice, Wilted Spinach and Sweet Soy Drizzle

Curried Cauliflower Samosa

with Tomato-Eggplant Jam and Potato Turnip Salad

Spaghetti and Veal Meatballs

with Oven Dried Tomatoes and Balsamic Vinegar

Between Bread

Roasted Lamb Sandwich

with Garlic Aioli and Sweet Potato Bacon Hash

Spicy Chicken Salad on Toasted Sourdough

with Housemade Potato Chips

Tilapia Sandwich

with Pepperjack, Grilled Salsa and Potato Salad

With Shoestring Potatoes:

Dinner Menu - Winter 2007

Appetizers

Pureed White Bean Soup

with Smoked Salmon Salad, Toasted Pecans and Cranberries

Field Greens

with Chevre Crostini and Sherry Shallot Vinaigrette

The Obligatory Caesar Salad

with House-Made Grilled Crouton

Seared Rare Tuna Salad, Green Beans Niçoise Olives, Egg and Red Wine Vinai

Crispy Calamari

with Roasted Peppers and Spicy Tomato Coulis

Steamed Mussels

in Thai Red Curry Broth

Fiddleheads Charcuterie

Daily Selection of Pâté, Terrine, Sausage and Cured Meats

Wild Mushroom Tart in Herb Crust

with Lemon-Gorgonzola Vinaigrette

Pasta and Such

Curried Cauliflower Samosa

with Tomato-Eggplant Jam and Potato Turnip Salad

Risotto

with Butternut Squash, Roasted Portobellas and Fresh Mozzarella

Herb Crusted Tofu

with Broccoli, Carrots, and Lime Vinaigrette

Ricotta Gnocchi

with Shrimp, Proscuitto, Peas and Parmesan Cream

Spaghetti and Veal Meatball

with Oven Dried Tomatoes and Balsamic Vinegar

Meat, Fish and Fowl

Oven Roasted Salmon Rockefeller

with Crispy Potato Cake

Wild Arctic Turbot Fillet

Seared with Gingered Tomato Sauce and served with a Vegetable Spring Roll

Pan Seared Sea Scallops

with Purple Yam Puree, Chinese Sausage and Citrus-Peppercorn Sauce

Lemon-Herb Roasted Chicken

with Whipped Potatoes and Baby Vegetables

Braised Lamb Shank

with Parsnip Puree, Fingerling Potatoes, Baby Arugula and Grape Tomatoes

New York Strip

with Artichoke Fritter, Toasted Orzo, Sweet Peppers and Pea Tendrils