Chilled Jumbo Shrimp 15
house cocktail sauce

Pastrami Smoked Salmon 13
cornichons, minced red onion, riced eggs, fried capers and water
crackers, fresh tarragon mustard aioli

Grilled Chicken, Pepperoni and
Fontina Cheese Quesadilla 8

Ricotta Stuffed Fried Artichokes 10
on roasted garlic marinara, drizzled with virgin olive oil

Snow Crab Legs, Steamed or Chilled 14

Mixed Seafood “Martini” 14
shrimp, scallops, lobster and lump crab tossed with pickled tarragon,
champagne vinegar and truffle oil

Carpaccio of Beef Tenderloin 12

Truffled Yukon Gold Potato Bisque 6
truffle oil drizzle

Soup of the Day 6

SGB House Salad 8
crisp salad greens, fried spinach, asparagus, candied pecans,
roasted peppers and sweet potato hay with our
house champagne vinaigrette

Strawberry and Spinach Salad 10
toasted cashew halves, shaved manchego cheese and
slab bacon croutons, fresh strawberry vinaigrette

Artichoke Pasta Salad 10
fusili, artichokes, roma tomato, gorgonzola, shaved red onion
and torn fresh basil tossed in balsamic vinaigrette

All the Greens 10
iceberg, spinach, mesclun, romaine and watercress with
tomatoes, cucumbers and hard cooked egg, watercress and
cucumber ranch dressing and our housemade croutons

Caesar 8
stuffed Caesar

Praline Baked Sweet Potato 6

Fresh Asparagus 6

Sweet Potato Fries 6

Broccolini 6

Grilled Fresh Kernel Corn 6

Exotic Mushroom Saute 6

Savory Cornbread and Boursin
Stuffed Broiled Tomato 6

SGB Trio 55
Detroit’s original fried lobster, Chef Jerry’s signature
crab cake and a petite filet

Crispy Pressed Chicken Breast 19
topped with fresh melting mozzarella on linguine,
tossed in roasted garlic marinara

Scampi Trio 28
sea scallops, shrimp and lobster on creamy parmesan
and spinach orzo

Veal Loin Scallopini 30
artichokes and fried capers, mixed mushroom cabernet demi
on creamy parmesan and spinach orzo

Bone-In Kansas City Strip Steak 33
savory cornbread and boursin stuffed broiled tomato

Detroit’s Original Fried Lobster 37
twin lobster tails flash fried, served with creole dirty rice
and broccolini, woodford spicy bourbon
mustard sauce

Filet Mignon 32
mixed mushroom-cabernet demi

Lobster and Lump Crabmeat Stuffed Shrimp
with Dijon and Vermouth Cream 34

Sea Scallop & Shrimp Penne 32
grape tomatoes, asparagus and roasted fennel,
tossed in dijon vermouth cream

Butter and Herb Roasted Half Chicken 24
on sweet potato hash with broccolini, mixed mushrooms
and cabernet demi

The Show Stopper Surf and Turf market price
a full one pound Alaskan king crab legs and pan seared
twin beef medallions, one topped with exotic mushroom ragout,
the other with port wine cream

Chef Jerry’s Signature Crab Cakes 28
our jumbo lump crabmeat and shrimp cakes with woodford
spicy bourbon mustard sauce and fresh asparagus

Bronzed Barbequed Salmon 25
on grilled corn and crabmeat hash, served with broccolini

Cornmeal Crusted Sea Bass 30
on sweet potato hash, dijon and vermouth cream

Roast Rack of Lamb 38
half rack of lamb brushed with dijon mustard and
herb crust in caramelized shallot demi

Sweet Potato Torte 8

Pound Cake 8

“Big Mama’s” Chocolate Cake 9

Bananas Fosters over Ice Cream 9

Cheesecake 8

Lemon Meringue Tart 8

Georgia Peach Cobbler with Specialty
Peach Ice Cream 9

Jerry Nottage - Concept Executive Chef     Frank A. Taylor, CFBE, President/Managing Partner

1045 Brush Street, Detroit MI 48226, Phone 313-965-1245