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The Caucus Club Restaurant
Caucus Club Detroit
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Dernières informations
Classic Steak and Seafood Dining
Évaluation
Avis
Photo
Menu
Asian ginger sauce
jumbo lump crab, fire-roasted red pepper sauce, chive oil
spinach, parsley, smoked bacon, Pernod, Parmigiano Reggiano
flash fried, peppers, caper beurre blanc
heirloom tomatoes, baby arugula, basil pesto, aged balsamic
with smoked paprika, fennel pollen, and poppy - baby arugula, lemon, pan roasted peppers, crostini
wild mushrooms, cipollini onions, demi glace
ground beef tenderloin and veal meatballs, tomato sauce, burrata, parsley
ahi layered with avocado, Asian slaw, and crispy wontons - wasabi cream and sesame ginger glaze
Quail egg, whole grain mustard aioli, crostini
baby arugula, lemon, extra virgin olive oil, shaved Parmigiano Reggiano, truffle oil
U-12 shrimp, lemon and cocktail sauce
today's selection of East or West Coast varieties, half dozen or dozen, mignonette or cocktail sauce
wood fired iceberg, heirloom tomatoes, pancetta, bleu cheese dressing, wood fired crostini
traditional preparation, minimum of two guests please
baby greens, strawberries, slivered almonds, spring onions, goat cheese, five herb Champagne vinaigrette
Amontillado Sherry
rusk, Swiss and aged Provolone
crème fraîche, croutons
G.F. Swift 1855 Prime - 8 ounce cut or 10 ounce center cut, zip sauce
Daily Selection
Prime Colorado rib chops, double cut - mint pesto and demi-glace
G.F. Swift 1855 Prime, fourteen ounce
Creekstone Farms, dry aged a minimum of eighteen days
Creekstone Farms, dry aged a minimum of eighteen days
Approximately 2+ lbs. Creekstone Farms, dry aged a minimum of 30 days, limited availability nightly, no split plate fee
Creekstone Farms, dry aged a minimum of thirty days
G.F. Swift 1855, dry aged a minimum of thirty days
Truffle, Garlic & Herb, Gorgonzola Bleu
LaBelle Farms, 2.5 ounces
Deep Sea Crab, asparagus spears, béarnaise
or if you'd like, a little of both
Zip, Béarnaise, Demi Glace or Au Poivre
U-8 Scallop, 6 ounce South African Lobster Tail or 3/4 lb. Alaskan King Crab Legs
braised, milanese risotto, citrus and pine nut gremolata
5 ounce petite cut filet mignon, zip sauce and house made French fries
with sweet-smokey barbecue sauce
ground tenderloin, veal and pancetta, thyme, house made pappardelle, Parmigiano Reggiano
organic chicken breast with spicy Italian breadcrumbs, arugula, sweet peppers, white balsamic, Parmigiano Reggiano
spring grains blend, wilted watercress, Greek yogurt and dill sauce
flour dusted and sautéed, spring grains blend, haricots verts, lemon and caper beurre blanc
haricots verts, fingerling potatoes, baby parsnips and carrots, beurre blanc
spring grains blend, wilted watercress, crispy San Danielle Prosciutto
South African 6 ounce tails, drawn butter, grilled lemon
20 ounces of split jumbo crab legs, drawn butter, grilled lemon
finished with aged cheddar
Fontina, Cheddar, Gruyere, fresh herbs
Parmigiano Reggiano, imported Gruyere
sautéed, fresh herbs, butter
sauce Béarnaise
enough to share
house made
fingerling potatoes, applewood smoked bacon, aged Balsamic
Decanter 94
James Suckling 94
James Suckling 95, Robert Parker (Wine Advocate) 93, Wine Spectator 93
James Suckling 91
Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 92, Wine Spectator 90
James Suckling 94
James Suckling 94, Wine Spectator 94
James Suckling 91
Robert Parker (Wine Advocate) 94, Wine Spectator 90
Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
Wine Spectator 94
Wine Spectator 92, Robert Parker (Wine Advocate) 91
Wine Spectator 96, James Suckling 96, Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 95, Wine Spectator 93
Robert Parker (Wine Advocate) 92
53% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, 10% Petit Verdot, 2% Malbec
James Suckling 91
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 100, James Suckling 99, Decanter 98
James Suckling 100
Robert Parker (Wine Advocate) 95
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 96
James Suckling 93
Robert Parker (Wine Advocate) 97, James Suckling 94
Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
84% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4%, Cabernet Franc, and 1% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Decanter 95
81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot, and 1% Malbec. James Suckling 95, Robert Parker (Wine Advocate) 95
77% Cabernet Sauvignon, 8% Merlot, 8% Petit Verdot, 5% Cabernet Franc, 2% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Wine Spectator 94
82% Cabernet Sauvignon, 7% Cabernet Franc, 4% Merlot, 4% Petit Verdot and 3% Malbec. Robert Parker (Wine Advocate) 98, James Suckling 98, Wine Spectator 93
88% Cabernet Sauvignon, 5% Petit Verdot, 3% Malbec and 1% Cabernet Franc. Robert Parker (Wine Advocate) 98, Wine Spectator 93, James Suckling 95
86% Cabernet Sauvignon, 7% Cabernet Franc and 7% Petit Verdot. James Suckling 98, Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 95
James Suckling 96, Robert Parker (Wine Advocate) 95
James Suckling 96
James Suckling 95, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 93, James Suckling 93
Asian ginger sauce
jumbo lump crab, fire-roasted red pepper sauce, chive oil
spinach, parsley, smoked bacon, Pernod, Parmigiano Reggiano
flash fried, peppers, caper beurre blanc
heirloom tomatoes, baby arugula, basil pesto, aged balsamic
with smoked paprika, fennel pollen, and poppy - baby arugula, lemon, pan roasted peppers, crostini
wild mushrooms, cipollini onions, demi glace
ground beef tenderloin and veal meatballs, tomato sauce, burrata, parsley
ahi layered with avocado, Asian slaw, and crispy wontons - wasabi cream and sesame ginger glaze
Quail egg, whole grain mustard aioli, crostini
baby arugula, lemon, extra virgin olive oil, shaved Parmigiano Reggiano, truffle oil
U-12 shrimp, lemon and cocktail sauce
today's selection of East or West Coast varieties, half dozen or dozen, mignonette or cocktail sauce
wood fired iceberg, heirloom tomatoes, pancetta, bleu cheese dressing, wood fired crostini
traditional preparation, minimum of two guests please
baby greens, strawberries, slivered almonds, spring onions, goat cheese, five herb Champagne vinaigrette
Amontillado Sherry
rusk, Swiss and aged Provolone
crème fraîche, croutons
G.F. Swift 1855 Prime - 8 ounce cut or 10 ounce center cut, zip sauce
Daily Selection
Prime Colorado rib chops, double cut - mint pesto and demi-glace
G.F. Swift 1855 Prime, fourteen ounce
Creekstone Farms, dry aged a minimum of eighteen days
Creekstone Farms, dry aged a minimum of eighteen days
Approximately 2+ lbs. Creekstone Farms, dry aged a minimum of 30 days, limited availability nightly, no split plate fee
Creekstone Farms, dry aged a minimum of thirty days
G.F. Swift 1855, dry aged a minimum of thirty days
Truffle, Garlic Herb, Gorgonzola Bleu
LaBelle Farms, 2.5 ounces
Deep Sea Crab, asparagus spears, béarnaise
or if you'd like, a little of both
Zip, Béarnaise, Demi Glace or Au Poivre
U-8 Scallop, 6 ounce South African Lobster Tail or 3/4 lb. Alaskan King Crab Legs
braised, milanese risotto, citrus and pine nut gremolata
5 ounce petite cut filet mignon, zip sauce and house made French fries
with sweet-smokey barbecue sauce
ground tenderloin, veal and pancetta, thyme, house made pappardelle, Parmigiano Reggiano
organic chicken breast with spicy Italian breadcrumbs, arugula, sweet peppers, white balsamic, Parmigiano Reggiano
spring grains blend, wilted watercress, Greek yogurt and dill sauce
flour dusted and sautéed, spring grains blend, haricots verts, lemon and caper beurre blanc
haricots verts, fingerling potatoes, baby parsnips and carrots, beurre blanc
spring grains blend, wilted watercress, crispy San Danielle Prosciutto
South African 6 ounce tails, drawn butter, grilled lemon
20 ounces of split jumbo crab legs, drawn butter, grilled lemon
finished with aged cheddar
Fontina, Cheddar, Gruyere, fresh herbs
Parmigiano Reggiano, imported Gruyere
sautéed, fresh herbs, butter
sauce Béarnaise
enough to share
house made
fingerling potatoes, applewood smoked bacon, aged Balsamic
Decanter 94
James Suckling 94
James Suckling 95, Robert Parker (Wine Advocate) 93, Wine Spectator 93
James Suckling 91
Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 92, Wine Spectator 90
James Suckling 94
James Suckling 94, Wine Spectator 94
James Suckling 91
Robert Parker (Wine Advocate) 94, Wine Spectator 90
Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
Wine Spectator 94
Wine Spectator 92, Robert Parker (Wine Advocate) 91
Wine Spectator 96, James Suckling 96, Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 95, Wine Spectator 93
Robert Parker (Wine Advocate) 92
53% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, 10% Petit Verdot, 2% Malbec
James Suckling 91
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 100, James Suckling 99, Decanter 98
James Suckling 100
Robert Parker (Wine Advocate) 95
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 96
James Suckling 93
Robert Parker (Wine Advocate) 97, James Suckling 94
Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
84% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4%, Cabernet Franc, and 1% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Decanter 95
81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot, and 1% Malbec. James Suckling 95, Robert Parker (Wine Advocate) 95
77% Cabernet Sauvignon, 8% Merlot, 8% Petit Verdot, 5% Cabernet Franc, 2% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Wine Spectator 94
82% Cabernet Sauvignon, 7% Cabernet Franc, 4% Merlot, 4% Petit Verdot and 3% Malbec. Robert Parker (Wine Advocate) 98, James Suckling 98, Wine Spectator 93
88% Cabernet Sauvignon, 5% Petit Verdot, 3% Malbec and 1% Cabernet Franc. Robert Parker (Wine Advocate) 98, Wine Spectator 93, James Suckling 95
86% Cabernet Sauvignon, 7% Cabernet Franc and 7% Petit Verdot. James Suckling 98, Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 95
James Suckling 96, Robert Parker (Wine Advocate) 95
James Suckling 96
James Suckling 95, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 93, James Suckling 93
Asian ginger sauce
jumbo lump crab, fire-roasted red pepper sauce, chive oil
spinach, parsley, smoked bacon, Pernod, Parmigiano Reggiano
flash fried, peppers, caper beurre blanc
heirloom tomatoes, baby arugula, basil pesto, aged balsamic
with smoked paprika, fennel pollen, and poppy - baby arugula, lemon, pan roasted peppers, crostini
wild mushrooms, cipollini onions, demi glace
ground beef tenderloin and veal meatballs, tomato sauce, burrata, parsley
ahi layered with avocado, Asian slaw, and crispy wontons - wasabi cream and sesame ginger glaze
Quail egg, whole grain mustard aioli, crostini
baby arugula, lemon, extra virgin olive oil, shaved Parmigiano Reggiano, truffle oil
U-12 shrimp, lemon and cocktail sauce
today's selection of East or West Coast varieties, half dozen or dozen, mignonette or cocktail sauce
wood fired iceberg, heirloom tomatoes, pancetta, bleu cheese dressing, wood fired crostini
traditional preparation, minimum of two guests please
baby greens, strawberries, slivered almonds, spring onions, goat cheese, five herb Champagne vinaigrette
Amontillado Sherry
rusk, Swiss and aged Provolone
crème fraîche, croutons
G.F. Swift 1855 Prime - 8 ounce cut or 10 ounce center cut, zip sauce
Daily Selection
Prime Colorado rib chops, double cut - mint pesto and demi-glace
G.F. Swift 1855 Prime, fourteen ounce
Creekstone Farms, dry aged a minimum of eighteen days
Creekstone Farms, dry aged a minimum of eighteen days
Approximately 2+ lbs. Creekstone Farms, dry aged a minimum of 30 days, limited availability nightly, no split plate fee
Creekstone Farms, dry aged a minimum of thirty days
G.F. Swift 1855, dry aged a minimum of thirty days
Truffle, Garlic & Herb, Gorgonzola Bleu
LaBelle Farms, 2.5 ounces
Deep Sea Crab, asparagus spears, béarnaise
or if you'd like, a little of both
Zip, Béarnaise, Demi Glace or Au Poivre
U-8 Scallop, 6 ounce South African Lobster Tail or 3/4 lb. Alaskan King Crab Legs
braised, milanese risotto, citrus and pine nut gremolata
5 ounce petite cut filet mignon, zip sauce and house made French fries
with sweet-smokey barbecue sauce
ground tenderloin, veal and pancetta, thyme, house made pappardelle, Parmigiano Reggiano
organic chicken breast with spicy Italian breadcrumbs, arugula, sweet peppers, white balsamic, Parmigiano Reggiano
spring grains blend, wilted watercress, Greek yogurt and dill sauce
flour dusted and sautéed, spring grains blend, haricots verts, lemon and caper beurre blanc
haricots verts, fingerling potatoes, baby parsnips and carrots, beurre blanc
spring grains blend, wilted watercress, crispy San Danielle Prosciutto
South African 6 ounce tails, drawn butter, grilled lemon
20 ounces of split jumbo crab legs, drawn butter, grilled lemon
finished with aged cheddar
Fontina, Cheddar, Gruyere, fresh herbs
Parmigiano Reggiano, imported Gruyere
sautéed, fresh herbs, butter
sauce Béarnaise
enough to share
house made
fingerling potatoes, applewood smoked bacon, aged Balsamic
Decanter 94
James Suckling 94
James Suckling 95, Robert Parker (Wine Advocate) 93, Wine Spectator 93
James Suckling 91
Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 92, Wine Spectator 90
James Suckling 94
James Suckling 94, Wine Spectator 94
James Suckling 91
Robert Parker (Wine Advocate) 94, Wine Spectator 90
Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
Wine Spectator 94
Wine Spectator 92, Robert Parker (Wine Advocate) 91
Wine Spectator 96, James Suckling 96, Robert Parker (Wine Advocate) 92
Robert Parker (Wine Advocate) 95, Wine Spectator 93
Robert Parker (Wine Advocate) 92
53% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, 10% Petit Verdot, 2% Malbec
James Suckling 91
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 100, James Suckling 99, Decanter 98
James Suckling 100
Robert Parker (Wine Advocate) 95
Robert Parker (Wine Advocate) 100
Robert Parker (Wine Advocate) 96
James Suckling 93
Robert Parker (Wine Advocate) 97, James Suckling 94
Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 95
84% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4%, Cabernet Franc, and 1% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Decanter 95
81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot, and 1% Malbec. James Suckling 95, Robert Parker (Wine Advocate) 95
77% Cabernet Sauvignon, 8% Merlot, 8% Petit Verdot, 5% Cabernet Franc, 2% Malbec. James Suckling 99, Robert Parker (Wine Advocate) 98, Wine Spectator 94
82% Cabernet Sauvignon, 7% Cabernet Franc, 4% Merlot, 4% Petit Verdot and 3% Malbec. Robert Parker (Wine Advocate) 98, James Suckling 98, Wine Spectator 93
88% Cabernet Sauvignon, 5% Petit Verdot, 3% Malbec and 1% Cabernet Franc. Robert Parker (Wine Advocate) 98, Wine Spectator 93, James Suckling 95
86% Cabernet Sauvignon, 7% Cabernet Franc and 7% Petit Verdot. James Suckling 98, Robert Parker (Wine Advocate) 97
James Suckling 97, Robert Parker (Wine Advocate) 95
James Suckling 96, Robert Parker (Wine Advocate) 95
James Suckling 96
James Suckling 95, Robert Parker (Wine Advocate) 94
Robert Parker (Wine Advocate) 93, James Suckling 93
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