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OYSTER ROCKEFELLER

creamed spinach, pernod, asiago, buttercrumb, bacon 3 (each)

TEMPURA SHRIMP

sweet chili glaze, brussels slaw, vanilla scented pistachio, orange aioli 11

FLASH FRIED CALAMARI

brown butter, mirepoix, thai bird chile, garlic aioli, arugula 11

CRAB CAKE

panko crusted, creamy crab, peperonota relish, grainy mustard, lemon, pea tendril 12

CLAM POUTINE

french fries, clam chowder, bacon, pecorino, little neck clam 8

P.E.I MUSSELS

milked corn, blistered tomato, jalapeño, cilantro, saffron 12

COLD ‘N’ SMOKED ARRAY

smoked salmon pate’, old bay smoked shrimp, oyster du jour, trout rillette 19

SALT LIFE SAMPLER

tempura shrimp, oysters rockefeller, spinach artichoke dip & panko crab cake 21

SPINACH ARTICHOKE DIP

chef’s blend of fresh spinach and cheese 9

WAYGU SIRLOIN TIPS

house made creole seasoned waygu sirloin over gorgonzola cream 14

SAKU TUNA

ponzu, wasabi roe, scallion, sesame seed, cucumber, grapefruit 14

wasabi roe, scallion, sesame seed, cucumber, grapefruit 14 318 S. Main St. Royal Oak, MI 48067

318 S. Main St. Royal Oak, MI 48067 • 248.541.1186 • www.tomsoysterbar.com

Oak, MI 48067 • 248.541.1186 • www.tomsoysterbar.com MAIN EVENT LAKE PERCH 18 / 23 TEMPURA FISH

MAIN EVENT

LAKE PERCH

18 / 23

TEMPURA FISH ‘N’ CHIPS

14 / 17

lightly breaded and pan fried fresh perch. Served with redskins, vegetable, and coleslaw.

 

battered fresh cod, malt vinegar fries, gribiche, brussels sprout slaw

 

YACHT CLUB MAC N CHEESE

12

SHRIMP AGLIO OLIO

18

cavatappi, mornay, buttercrumb topping. Add creole chicken Add butter poached lobster

 

sautéed shrimp, linguine, garlic,

 

4

e.v.o.o, pecorino, truffle butter

6

SEAFOOD PASTA AURORA

19

ALASKAN KING CRAB

32

shrimp, mussels, pasta and spinach in a creamy tomato sauce

 

one pound of Bering Sea Alaskan king crab, drawn butter, chef’s side

 

PAN SEARED SALMON

22

FISHERMAN’S STEW

25

fingerling potato, onion soubise, braised beet greens, turnips, scallion buerre blanc

 

shrimp, scallop, mussels, fish, tomato chutney, bouillabaisse broth, baguette

 

SEA SCALLOPS

26

LOBSTER TACOS

16/19

curried carrots, golden raisins, cauliflower, peas, lemon oil, cardamom spiced walnuts

 

corn tortilla, poblano creme, shaved brussels, pico de gallo, chef’s side

 

COLDWATER LOBSTER TAILS

35

BAJA FISH TACOS

14/18

broiled, fernet-shallot butter, sugar snaps, red pepper, corn pureé, caramelized fennel

 

corn tortilla, hand cut beer battered Atlantic cod, cabbage, fresh pico de gallo, san diego sauce, chef’s side

 

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

SOUP & SALAD

LOBSTER BISQUE

sherry crème fraiche and tarragon oil 8

NEW ENGLAND CLAM CHOWDER

clam, potato, corn, chive 6

CAESAR SALAD

baby romaine hearts, white anchovy, buttercrumb, egg, parmesan 9

HOUSE SALAD

confit tomato, cucumber, red onion marmalade, spring mix 7

SOUTHWESTERN COBB

creole chicken, corn, egg, tomatoes, avocado, red onion, spicy buttermilk 13

SANDWICHES SHRIMP PO’ BOY battered, spicy baja sauce, arugula, pickled red onion, hoagie 12 WHITE
SANDWICHES
SHRIMP PO’ BOY
battered, spicy baja sauce, arugula,
pickled red onion, hoagie 12
WHITE CHEDDAR BURGER
onion brulee, arugula, white cheddar,
brioche bun, house sauce 12
SMOKED SALMON SANDWICH
gribiche, onion, caper, lettuce,
marble rye 13
SANDWICH gribiche, onion, caper, lettuce, marble rye 13 SWEETS CHOCOLATE TART ganache, cacao nibs, caramel, sea

SWEETS

gribiche, onion, caper, lettuce, marble rye 13 SWEETS CHOCOLATE TART ganache, cacao nibs, caramel, sea salt

CHOCOLATE TART

ganache, cacao nibs, caramel, sea salt 8

GOAT CHEESE PANNA COTTA

honeycomb crumble, apricots, basil 6

KEY LIME PARFAIT

lime gel, graham cracker, whipped crème 7

OYSTER

KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND

MARTIN CÕDAX ALBARIÑO, RIOJA, SPAIN

PAIRING

$12/48 Brimming acidity balanced with Tropical Fruit aromas.

$10/40 Elegant and dry with flavors and aromas of Passion Fruit.

WHITES   REDS  

WHITES

WHITES   REDS  
 

REDS

 
   

ANZIANO PINOT GRIGIO, I.G.T. VENETO, ITALY $7/32

LEESE-FITCH PINOT NOIR, CALIFORNIA $7/28

Crisp and dry with Pear/Melon flavors and a fresh citrus nose. Suggested Pairing: Shrimp Aglio Olio

Exotic nose of Strawberry Jam with balanced acidity. Suggested Pairing: Bay Scallop Salad

CHATEAU CHANTAL PINOT GRIGIO,OLD MISSION PENINSULA, MICHIGAN $9/36

CHATEAU GRAND TRAVERSE GAMAY NOIR, OLD MISSION PENINSULA, MICHIGAN $10/40

Light and crisp with Mandarin Orange flavors and subtle minerality. Suggested Pairing: Lake Perch

Lighter bodied and aromatic with distinct tart Cherries. Suggested Pairing: Scottish Salmon

FENN VALLEY VINEYARDS SAUVIGNON BLANC, LAKE MICHIGAN SHORE, MICHIGAN $8/32

SHADY LANE CELLARS “COOP DE ROUGE”, LEELANAU PENINSULA, MICHIGAN $8/32

Pronounced Grapefruit flavors with an extended dry finish. Suggested Pairing: Peekeytoe Crab Bruschetta

Smooth, medium-bodied and fruit forward with a hint of oak. Suggested Pairing: Saku Tuna

KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND $12/48

Brimming acidity balanced with Tropical Fruit aromas. Suggested Pairing: Coldwater Lobster Tails

PARDUCCI MERLOT, MENDOCINO COUNTY, CALIFORNIA $7/28

MARTIN CÕDAX ALBARIÑO, RIOJA, SPAIN $10/40

Rich flavors of Black Cherries and Plums with a balanced spiciness. Suggested Pairing: Steak Feature

Elegant and dry with flavors and aromas of Passion Fruit. Suggested Pairing: Fresh Oysters

DON RODOLFO MALBEC, MENDOZA, ARGENTINA $8/32

Aromas of Cassis with deep flavors and smooth, round tannins. Suggested Pairing: Statler Chicken

CHATEAU GRAND TRAVERSE SEMI-DRY RIESLING, OLD MISSION PENINSULA, MICHIGAN $7/28

VINÃ EGUIA TEMPRANILLO, RIOJA, SPAIN $8/32

Delicious perfumed nose with Kiwi and a hint of Honey. Suggested Pairing: Tempura Shrimp

Mature Red Fruit with a full-bodied, elegant finish. Suggested Pairing: Foie Gras Steamed Clams

HAWTHORNE VINEYARDS GEWÜRZTRAMINER, OLD MISSION PENINSULA, MICHIGAN $9/36

CA’MOMI “ROSSO DI NAPA”, NAPA VALLEY, CALIFORNIA $8/32

Powerfully engaging and balanced blend of full-bodied flavors. Suggested Pairing: Fisherman’s Stew

Well balanced with a floral bouquet of Peaches. Suggested Pairing: Sea Scallops

LEELANAU CELLARS “TALL SHIP” MOSCATO, LEELANAU PENINSULA, MICHIGAN $7/28

WENTE “SOUTHERN HILLS” CABERNET SAUVIGNON, LIVERMORE VALLEY, CALIFORNIA $9/36

Sweet and crisp with notes of Apricot and Citrus. Suggested Pairing: Goat Cheese Panna Cotta

Dark Plum flavors with solid tannins and undertones of coffee. Suggested Pairing: Steak Feature

BOWERS HARBOR VINEYARDS “OTIS”, LAKE MICHIGAN SHORE, MICHIGAN $9/36

RODNEY STRONG CABERNET SAUVIGNON, SONOMA COUNTY, CALIFORNIA $11/44

Delightful semi-dry blend of Chardonnay and Riesling. Suggested Pairing: Cold ‘N Smoked

Bold dried fruit flavors with a touch of pepper and medium tannins. Suggested Pairing: Short Rib

SONOMA-CUTRER CHARDONNAY, SONOMA COAST, CA $12/48

PENFOLDS “KOONUNGA HILLS” SHIRAZ, AUSTRALIA $9/36

Elegant and balanced with Apples and a slight creaminess. Suggested Pairing: Loup de Mer

Rhubarb and Pomegranate palate with a slightly smokey finish. Suggested Pairing: Crispy Fresh Sardine

ALAIN BRUMONT ROSÉ, MADIRAN, FRANCE $7/28

HARASZTHY FAMILY CELLARS OLD VINE ZINFANDEL, LODI, CALIFORNIA $10/40

Light and vibrant with fresh Raspberries and Citrus. Suggested Pairing: Crab Boil

Beautifully balanced with Black Fruit aromas and a silky finish. Suggested Pairing: Chocolate Tart

Fruit aromas and a silky finish. Suggested Pairing: Chocolate Tart Please ask your server for additional

Please ask your server for additional featured wines

Fruit aromas and a silky finish. Suggested Pairing: Chocolate Tart Please ask your server for additional