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Discussion Starter #1
Im new to the forum. I have a few rides, but my main expertise is cooking. My restaurant is Bistrorenaissance.com Check Out My Menu
 

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Discussion Starter #3
Thanks! Here is my food!

Starters
Saffron Lobster Risotto with roasted tomatoes, herbs, Parmesan Reggiano and a Fried Parmesan crisp -

House-Made Roman Style Gnocchi made with white truffles, portobello mushrooms, and served with a roasted garlic cream sauce

Lobster Spring Rolls with mixed asian vegetables and a sweet and sour plum sauce

Polenta-Encrusted Sea Scallops on a bed of garlic greens and crispy pancetta with roasted tomato Confit

King Crab Cakes Pan-seared And served with a lemon garlic aioli

Hudson Valley Foie Gras cast iron-seared with caramelized onions, granny smith apples, and a Traverse City tart cherry compote -

Moules Marinieres - Prince Edward island mussels sautéed with shallots, garlic, pancetta and finished with a white wine butter sauce -

St James Scottish Smoked Salmon with fried capers, red onion, dill & served with crustinies -

Pan-Roasted Quail with black currant gastrique, mango chutney & fried leeks

Roasted Veal Marrow Bone garnished with orange gremolata on toasted French bread -

Escargot Burgundy French snails simmered in burgundy wine with garlic, shallots & layered with puff pastry

All Entrees Are Served With Your Choice Of The Following:

Chef's Fresh Soup Creation

House Salad of mixed greens, toasted pine nuts, sweet raisins and a citrus vinaigrette.

Grilled Pear And Gorgonzola over field greens with candied pecans and a balsamic reduction

Extra Sides:
pommes frites with garlic aioli
corn-polenta "fries"
foie gras -

Entrees
Steak Frites: 14 oz prime delmonico, cast iron-seared and served with a brandy demi-glace, accompanied with hand-cut pommes frites

8 oz Filet Mignon cast iron-seared with roasted cremini mushrooms and sauced with glace de veau

12 oz Angus Strip Steak brandy demi-glace & truffled whipped potatoes

Pan-Seared Frenched Veal Chop served with a pan reduction sauce of green peppercorns, shallots, veal demi-glace and finished with normandy butter

Braised Veal Osso Bucco slow cooked in jeu de veau with garlic whipped potatoes & garnished with lemon gremolata

Stuffed Pork Tenderloin Roulade with proscuitto, aged Provolone and asparagus, sauced with a white wine reduction infused with fresh sage and served with corn-polenta "fries"

Berkshire Pork Chop house-cured and pan-seared to order, finished with a maple Bourbon glaze

Half Rack of New Zealand Lamb rubbed with whole grain honey mustard, oven-roasted & sauced with a lamb reduction

Braised Lamb Shanks slow-cooked in jeu de veau with garlic roasted whipped potatoes & grilled asparagus

Line Caught Cobia pan-seared with roasted artichokes and cremini mushrooms, sauced with beurre blanc

Seared Diver Scallops served over white truffle pancetta risotto, finished with Parmesan and butter

Grilled Swordfish Marinated in e.v.o.o., basil with red pepper coulis & chive oil -
 

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Hello and welcome.

But damn, a bunch of us just drove through Dexter on Saturday. I was starving by the time we hit Dexter. I would have loved to stop by.
 

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I do alot of work up in Ann Arbor, I might have to stop by one day.
 

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Hudson Valley Foie Gras cast iron-seared with caramelized onions

Braised Veal Osso Bucco slow cooked in jeu de veau with garlic whipped potatoes & garnished with lemon gremolata
mmmm...sounds delectable w/ some really interesting flavor combinations....so hard to find a good, hearty osso bucco done right
 

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welcome to the four!!

whos down for another drive out to dexter! I cant wait to try your restaurant! i live in tecumseh and my wife and I like trying great restaurants pm me about your restaurant.
 

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OO, this sounds nice. Dexter is nearby, I don't see why not.
 

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ok ill round up the fellas! This time we will do a big rep and pics of all the food and drinks along with the empty plates afterwards!
 

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Discussion Starter #12
ok ill round up the fellas! This time we will do a big rep and pics of all the food and drinks along with the empty plates afterwards!
Wow, that would be awesome!!! Anybody who comes in from LP4 gets a bottle of wine on me!
 

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Discussion Starter #13
My Bistro is in a small very old building. Very nice atmosphere. We seat about 60 and reservations are required on weekends. FYi. You guys are super cool by the way!!!!
 

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Already made plans with friends to attend on my next trip to AnnArbor, I will contact you for reservations soon.
 

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Great Menu. I was going to say you need more vegetarian items but then I saw you are in Michigan so probably not. Lol.

Speaking of vegetarians...Have you ever been to Hudson Valley Foie Gras? It's an experience and a half.
 

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Discussion Starter #18
What Max Seating? Id Like To Fill It!
We seat about 60 full. We have an outside deck, but the weather is a little chilly. There are about 15 tables. Like i said, it doesn't take much to fill us up. That was kind of the point when i designed the layout and chose the spot. I wanted a nice intimate setting, not too big, and provide top notch quality and service with affordable prices. For the food I offer and the time for preparation, I think my prices are right on. Prices are on my website @ BistroRenaissance.com
 

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^ i look forward to this event as well, and will be tracking it over in the mid-west forum.

Welcome to L4P and I look forward to meeting you!
 

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Discussion Starter #20
I want people to know I am not hitting up this forum to create biz for my bistro. I share a common love of fine automobiles too. I love this place and want to contribute with pictures of my rides once I get them! Thanks everybody!
 
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