West End Grill
120 W. Liberty St.Ann Arbor, MI 48104
Greater Ann Arbor Area
(734) 747-6260
Hours: Tues.-Thurs. 5pm-9:30pm; Fri.-Sat. 5pm-10:30pm
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Appetizers
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Blue Cheese Tarts
puff pastry rounds layered with bleu cheese, cream cheese and sun-dried tomatoes topped with pesto, parmesan and chopped walnuts
14.00
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Brussels
sautéed with sweet potatoes, tossed with balsamic and garlic infused olive oil
15.00
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Burrata Ravioli
burrata filled ravioli with a sherry marinara sauce and topped with crispy pancetta
16.00
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Fried Artichoke
artichoke hearts, dredged in parmesan batter and fried served with mustard aioli sauce
14.00
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Roasted Cauliflower
roasted with olive oil, turmeric, salt and cracked pepper
12.00
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Calamari
panko battered and deep fried with lemon zest, served with chipotle aioli
16.00
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Honey Mustard Shrimp
wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces
16.00
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Lobster Turnovers
Lobster with herbs, spinach, and a creamy cheese blend, wrapped in a phyllo shell topped with herbed tomato cream sauce
18.00
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Crab Cakes
jumbo lump crab meat with onion, red & yellow peppers and parsley, topped with a tequila lime cream sauce
18.00
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Porkbelly
topped with sea salt, sugar and herbs then slow roasted bedded with a spiced mango and ginger chutney
16.00
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poke
fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado, and yuzu vinaigrette served with crispy wontons
16.00
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Veal Dumplings
a blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa
16.00
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Main Courses
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Lobster & Farfalle
lobster sautéed with wild mushrooms and asparagus, tossed in a parmesan cream sauce
38.00
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Sea Scallops
seared jumbo sea scallops marinated in olive oil and garlic, topped with morel cream sauce, served with coconut risotto and asparagus
42.00
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Potato-Encrusted Halibut
halibut dredged in a sherry cream, encrusted with crispy potatoes and herbs served over a bed of sautéed spinach
40.00
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Grilled Salmon
salmon grilled topped with a spicy dill crema
34.00
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Lobster Tail
cold water lobster tail, broiled and topped with a lemon beurre blanc sauce
47.00
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Sea Bass
tender sea bass, steamed in soy and ginger, and topped with julienned vegetables
46.00
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Chicken Marsala
free range chicken with a sauce of Marsala wine, sautéed garlic, onion, lemon, thyme, and shiitake mushrooms
32.00
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Hibachi-Style Delmonico Steak
grilled and topped with a house blend of teriyaki, sea salt, tellicherry black pepper, garlic, and parsley
58.00
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West End Burger
a blend of ground wagyu, short rib and ribeye topped with pimento cheese, avocado, fried egg and crispy onions served with our parmesan-truffle fries
28.00
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Beef Short Rib
braised in a red wine and fresh herbs stock reduction, topped with a demi-glace
39.00
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Filet Oscar
filet mignon stuffed with jumbo lump crab meat, grilled and served with béarnaise sauce
44.00
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Swordfish
north atlantic swordfish marinated in a basil infused olive oil, chargrilled and topped with a lemon, caper and balsamic reduction
36.00
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Petit Filet
grilled and topped with herbed butter, and topped with our parmesan-truffle fries
38.00
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Rack of Lamb
new zealand spring lamb, grilled and finished with an apricot marmalade, teriyaki, toasted sesame seeds, and a hint of cayenne
56.00
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