PRIME RIB OF BEEF
Plated with roasted shallots, sautéed mushrooms, grilled asparagus spears and twice baked potato. Chef recommends medium rare.
CHARBROILED PORK CHOP
Twelve ounce double thick chop plated with dauphinoise potato and braised red cabbage.
CRAB CAKES O’MARA
Served with garlic scented mayo, dauphinoise potato and broccoli.
SALMON IN A BEGGAR’S WALLET
Center-cut fillet of salmon wrapped in thinly sliced potato and leek and topped with a jumbo prawn. Plated with horseradish orange marmalade, twice baked potato and asparagus spears.
Nine ounces of the choicest steer beef plated with wild mushroom scented demi glace and sided with twice baked potato and asparagus spears.
BROILED DOVER SOLE ALMONDINE
Topped with toasted almonds and sided with asparagus spears and dauphinoise potato.
A house speciality. Boneless chicken breast dredged in pecan bread crumbs, sautéed to golden brown, plated atop a medley of sautéed Portabella mushroom, pearl onions, sun-dried cherries and spinach. The sauce is port wine and dried cherries. Plated with dauphinoise potato and broccoli.
BAKED STUFFED SHRIMP
Grilled jumbo prawns stuffed with crabmeat dressing and plated with a broiled tomato and dauphinoise potato.
GRILLED DUCK BREAST & MOREL MUSHROOM CREPES
Julienne of duck breast with leek, apple and Morel mushrooms rolled in crepes and plated with apple-cider reduction, grilled asparagus and dauphinoise potato.
BROILED WHITEFISH ERIN
Topped with herbs, tomato fillet and shredded Parmesan cheese. Sided with broccoli and dauphinoise potato.
CHARBROILED LAMB CHOPS
Served with dauphinoise potato and asparagus spears.
For reservations call 248-399-6750 or go online at http://www.omaras.net/reservations.html