DETROIT - Menus for the 18 establishments participating in Detroit Restaurant Week are now available at DetroitRestaurantWeek.com and feature flavors heavily influenced by the fall season.
An example of the fall season influence is evident in the menu created by Executive Chef Marc Djozlija of Wolfgang Puck Grille located inside the MGM Grand Hotel & Casino.
With three first-course options and four second-course options and a third-course full of fresh blueberries; Wolfgang Puck Grille has created several different combination options for guests to choose from including a warm Butternut Squash Soup with Apple Compote and Cranberry Coulis appetizer, and hearty entrées such as Grilled Rib Eye Steak with Maytag Blue Cheese Butter and Red Wine Sauce.
“Each chef has developed a new menu for fall that is completely different than the one they created for the spring promotion,” said Jason Huvaere, executive director of Detroit Restaurant Week. “These new menus are dominated by rich and savory fall flavors. It is a consistent theme across all 18 menus.”