COACH INSIGNIA

Welcome to Coach Insignia!

Coach Insignia is a tribute to Detroit and its foundation, the automobile. The “Coach” represents
the famous symbol of Fisher Auto Body. “Insignia” symbolizes a dedication to artisan craftsmanship on
bottles of Cabernet and Chardonnay from Fisher Vineyards, a wonderful California winery who has
graciously shared their name with us.
Throughout Coach, we pay tribute to the automobile and its history from 1900 through the present
day. Please feel free to walk both floors of the restaurant to see the dramatic views and the artistic tributes
to our heritage—the automobile.
The culinary team at Coach is always striving to bring you the best possible dining experience. We
believe that a strong focus on locally grown, sustainable and organic produce will enhance your meal
and boost Michigan’s economy. For a delicious twist on eating well, take a look at the “For Your Health”
selections on our menu and share your favorites.
Bon Appétit!
Antoinette Whaley
General Manager

APPETIZERS
Maine Lobster Corn Dogs House Smoked Salmon
Napa Cabbage Slaw, Cherry Wood Smoked
Whole Grain Mustard Hollandaise 16 Reggiano, Capers, Tomatoes, Onion,
Truffle Oil, Toasted Brioche 10
Organic Heirloom Tomatoes
Hydro Watercress, Shaved Onion,
Extra Virgin Olive Oil & Balsamic 10 Chilled Poached Shrimp
Louisiana Style, Creole & Remoulade Sauce
Grilled Lamb Loin 3 pieces - 10 5 pieces - 15
Olive Tapenade, Goat Cheese,
Roasted Tomatoes 12
Wild Mushroom Ravioli
Maryland Lump Crab Cakes Vegetable Consummé, Pea Tendrils,
Roasted Corn Purée, Cipollini Onion Tomato Concassé & Brunoise Carrot 9
& Oven Dried Tomato 14

SOUPS
New England Clam Chowder
Garlic Croutons & Cracked Pepper 8
Soup Du Jour 7
Maine Lobster Bisque
Sherry Crème Fraiche & Brioche 9

SALADS
Coach Caesar Chop - Chop
Reggiano Parmesan Crisp, Croutons Cucumber, Hearts of Palm, Tomato,
& Creamy Anchovy Garlic Dressing 6 Cooked Egg, Sunflower Seeds, Carrot,
Bacon & 1000 Island Dressing 7
Hydro Watercress & Arugula Salad Watermelon & Danish Blue Cheese
Scented Beets, Feta, Caramelized Shallots, Roasted Macadamia Nuts, Shaved Red
Cucumber, Pinenuts, Olives & Onion, Strawberry Balsamic Vinaigrette 10
Lemon Honey Vinaigrette 9
August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
 FROM THE SEA
Pan Seared Chilean Sea Bass
Herb Gnocchi, Chanterelles, Baby Carrots
& Watercress Emulsion
38
Grilled Canadian Salmon ∆
French Horn Mushrooms, Arugula, Baby Carrots,
Asparagus & Roasted Corn Sauce
34
Georges Bank Scallops ∆
Shiitake Mushrooms, Baby Bok Choy, Asparagus,
Green Onion & Carrot Lemongrass Consommé
36
Shrimp Scampi
Tiger Shrimp with Roasted Garlic, Chardonnay,
Beurre Monte and Sautéed Baby Spinach
28

FOR YOUR HEALTH

Pan Seared Alaskan Halibut
Swiss Chard, Heirloom Tomatoes,
Chanterelle Mushrooms & Soubise
28

Whole Wheat Angel Hair

Sweet Corn, Trumpet Mushrooms, Baby Spinach,
Shelled Peas, Choi Sum, Thai Curry Sauce & Spicy Peanuts
20

Axis Venison ∆
Black Trumpets, Roasted Parsnips,
Haricot Vert & Cipollini Jus
32

Organic Vegetable Risotto

Patty Pan Squash, Swiss Chard, Zucchini & Corn Risotto
Arugula, Chervil & Heirloom Tomato Salad with Basil Yogurt
21

Spinach Fettuccini
Oven Dried Tomatoes, Trumpet Mushrooms, Roasted Garlic,
Pulled Chicken, Goat Cheese & Chicken Velouté
20

SIDE DISHES
Broccoli Rabe with Roasted Garlic 5 Horseradish Whipped Potatoes 4
Asparagus & Hollandaise 8 Truffled Potato Puree 4
Sautéed Mushrooms 6 Coach’s Scalloped Potatoes 6
Onion Rings 4 Salt Crusted Baked Potato 4

August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
 THE COACH INSIGNIA
Filet Mignon & Broiled Live Maine Lobster ∆
Stuffed with Maryland Jumbo Lump Crab, Asparagus,
Truffle Potato Puree and Hollandaise
Market Price

STEAKS
All Steaks Served with Choice of: Béarnaise, Horseradish or Detroit Zip Sauces
Center Cut Filet Mignon ∆ 14 ounce New York Strip ∆
7 ounce 31 The King of Steaks
10 ounce 41 36

16 ounce Rib Eye ∆

34

OVER THE TOP

Alaskan King Crab & Béarnaise 10 Caramelized Onions 3
5 oz. Maine Lobster Tail 14 Sautéed Wild Mushrooms 4
Shrimp Scampi 8 Blue Cheese Glacage 6

Steak Temperatures :
Rare: Cool Red Center Medium Rare: Warm Red Center
Medium: Hot Pink Center Medium Well: Light Pink Center Well: Cooked Through

LAMB, POULTRY & MEAT

Kurobuta Pork Loin ∆
Dry Rubbed & Roasted,
Bacon Braised Brussels Sprouts, Rapini,
Garlic Potato Purée, Roasted Garlic Bourbon Sauce
32

Slow Roasted Chicken

Truffle Whipped Potatoes,
Asparagus, Cipollini Jus
26

Persillade Rack of Lamb ∆

Dijon & Herb Breadcrumb Crust, Glazed Beets & Carrots,
Goat Cheese Potato Gratin
45

Braised Beef Short Ribs

Horseradish Whipped Potatoes,
Glazed Root Vegetables & Natural Jus
28

August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.