West End Grill > West End Grill MenuAnn Arbor Main Menu
fresh hawaiian ahi tuna coated in black & white sesame seeds; seared rare and served with sesame seaweed salad, wasabi, and soy sauce.
puff pastry rounds layered with a mixture of bleu cheese, cream cheese and sun-dried tomatoes, topped with pesto, parmesan and chopped walnuts.
a mixture of louisiana lump crab, roasted corn and a blend of seasonings, seared and topped with a tequila lime jalapeno cream sauce.
a portobello mushroom marinated in balsamic vinegar, grilled and served over a bed of polenta and goat cheese.
a mixture of scallops, shrimp, & lobster meat baked in fillo pastry with a creamy bechamel sauce with fresh herbs.
five tiger shrimp wrapped in applewood-smoked bacon and marinated in honey mustard; grilled & served with a spicy mustard dipping sauce
a blend of ground veal, roasted corn, fresh spinach and chinese chili sauce wrapped in wonton skins, pan fried and served with a southwest salsa.
two crispy risotto cakes topped with seared sea scallops; finished with a white wine gravy made with applewood smoked bacon, little neck clams, shallots, & andouille
saffron risotto mixed with an assortment of roasted garden vegetables & fresh herbs; served in a crispy parmesan cheese basket
halibut pieces lightly coated in flour, pan-seared and served in a soft flour tortilla with cilantro, tomatoes, and a baja cream; served with roasted tomatillo salsa
a whole artichoke, steamed with white wine & herbs; brushed with olive oil, grilled and served with a mustard aioli
three giant prawns, marinated in garlic & ginger, served over a bed of sauteed udon noodles with a chili-lime sauce
a 10 oz. filet-cut strip steak coated with espresso and fresh herbs; grilled and topped with flash-fried tobacco onions
a half-chicken rubbed with olive oil, lemon juice, garlic, rosemary & thyme; seared to perfection
an 8 oz. filet mignon stuffed with lobster meat, grilled and served with our bearnaise sauce
an 8 oz. halibut filet encrusted in a coating of crispy potatoes & herbs; baked and served on a bed of garlic-sauteed spinach with a sherry cream
an 8 oz. filet mignon stuffed with maytag bleu cheese and toasted pine nuts; grilled and finished with a red zinfandel & red-currant reduction
new zealand spring lamb rack rubbed with dijon and coated with rosemary & thyme; grilled and finished with a demi-glace sauce
a 14 oz. delmonico steak simply grilled and served with one edge encrusted in a mixture of sea salt, cracked black pepper, garlic, & toasted sesame seeds
a fresh tuna steak marinated in a soy dressing, seared and served with pickled ginger and topped with a szechuan peppercorn cream sauce
five giant prawns stuffed with a spicy crab mixture; baked and served with a curry-coconut cream sauce
jumbo sea scallops marinated in olive oil and garlic, seared and served on a bed of sauvignon blanc & lobster herb sauce
atlantic swordfish steak marinated with extra virgin olive oil & basil; grilled and topped with a white wine sauce made with black & green olives and roasted tomatoes
a 6 oz. beef tenderloin simply grilled and served with a maitre d butter; finished with a handful of parmesan-truffle french fries
a 12oz. veal chop simply grilled and drizzled with a white wine, olive oil, and lemon- caper sauce; finished with crispy pancetta
black grouper fillets, lightly dusted in flour and seasonings, pan fried, and served with a lemon-caper sauce with a hint of white wine
a tender chilean sea bass fillet steamed in soy and ginger, and topped with stir-fried julienned vegetables
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