Iridescence Prices in Detroit, MI 48201
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Osetra Caviar |
Smoked salmon, shallot, creme fraiche, brioche, egg
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| Chilled Seafood Platter |
Poached jumbo shrimp, west coast oysters, seasonal shellfish saduchi lime cocktail sauce, sparkling wine mignonette, green goddess dressing
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| Classic Shrimp Cocktail |
Green goddess dressing and saduchi lime cocktail sauce
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| Oysters on the Half Shell |
Sparkling wine mignonette
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| Sauteed Jumbo Lump Crab Cake |
Corn, leek, asparagus ragout, arugula herb salad, lemon vinaigrette, beet syrup
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| Oyster Rockefeller |
West coast oysters, spinach, bacon, pernod, boursin
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| Mother Sauce |
Hollandaise-white asparagus, preserved lemon, lemon powder Bearnaise-smoked salmon, fried capers, pickled red onion Choron-imperial kobe beef tataki, micro shiso
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| A Slider and a Loaded Potato |
Dry-aged prime beef, green apple, frisee, lobster bacon, house pickle, honey-garlic vinaigrette, bacon-infused potato, chive cream, cheese crisp, house-made pop
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| Hudson Valley Foie Gras |
Foie gras dijonnaise, fava beans, truffle toast, red wine vinegar thyme syrup, pastrami
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| Braised Short Rib Picatta-Style |
Risi bisi, fried capers, lemon powder, chicken glace, lemon verbena
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| Coquille St. Jacques |
Cremini, potato and gruyere ravioli, bay scallop, enoki, lobster creme
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| Grilled Baby Octopus |
Red pepper coulis, lentils, arugula, lemon, fennel, balsamic, smoked aioli
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| Yellow Fin Tuna Carpaccio |
Chili vinegar, mango coulis, sushi rice crunch, bean sprouts, cilantro, kaffir lime foam
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| Salads and Soup |
| Black Bean Soup |
Coriander, chihuahua-poblano beggar's purse, micro cilantro, cumin crema
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| Caesar Salad (Tableside) |
Baby hearts of romaine, parmigiano reggiano cheese, crouton, cucumber, caesar dressing baby hearts of romaine, parmigiano reggiano cheese, crouton, cucumber, caesar dressing
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| Fattoush Salad |
Mixed greens, purslane, pita chips, hummus, cucumber, tomato, parsley, lemon vinaigrette, sumac salt
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| Cyclical-Four Linked Salads |
Form-pesto pine nut butter, basil and parmesan panna cotta, crispy pasta. In a cup-basil oil, mozzarella soup, pumpernickel crouton, confit tomato. Caprese-fresh mozzarella, white balsamic foam, blis
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| Entrees |
| Filet of Beef-A Tribute to the Cheeseburger |
Sweet potato, brioche, tomato nage, sauce mornay
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| A Tale of Two Chickens |
Coq au vin-bacon, red wine, mushrooms, pearl onions fried chicken-foie gras gravy, watermelon, skillet cornbread
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| Tofu Under Pressure |
Garam masala, grilled naan, edamame, sriracha, ghee poached potato, coquitos, tandoori yogurt, crunchy oyster mushroom
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| Cioppino |
Thai style-scallop, nishiki risotto, shrimp, watercress, prince edward is
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| Roasted Clear Water Lobster Tails |
Maitake mushrooms, bread 'n butter corn, pickled ramp, butternut squash, english peas, corn cob cream, olive oil popcorn
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| Wild Striped Bass |
Clam tomato butter, black tuscan kale, dill, guanciale, fingerling potatoes, brussels sprouts
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| Yuzu Salmon |
Forbidden black rice, yuzu marmalade, poached salmon fresh roll, yuzu beurre blanc
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| Duo of Colorado Lamb |
Harissa and honey half rack -chick peas, eggplant caviar, apricot, lamb glace braised shank stew-couscous, raisins, almonds, green lentils, parsley, carrot
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| New York Strip |
14oz 21 day dry aged grilled prime strip steak, yukon gold potato puree, asparagus, french feta cheese, picholine olive, tomato
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| Ribeye |
24oz 28-day dry aged prime bone-in ribeye, marble potatoes, red onion ring, oyster mushroom and soy glace
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| Chateaubriand |
16oz grilled filet, chateau potato, glazed root vegetable, sauce bearnaise
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| Finishing Touch |
| Peanut Butter Bar |
Peanut butter mousse, banana pudding ice cream
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| Lemon Mascarpone Cheesecake |
Raspberry soup, lemon thyme ice
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| Apple Creme Fraiche Custard |
Pecan crunch, apple cider sorbet
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| Chocolates |
White chocolate pop, milk chocolate crumble, dark chocolate gelato
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| Four-Course Dessert Tasting |
First course-creme fraiche mousse, strawberry sorbet, pistachios. Second course-banana cream, katafi, brandied cherry ice cream. Third course-white chocolate pop, orange mostarda gelee. Fourth course
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| Cheese Plate |
Deice de bourgogne-crispy sushi rice cake, sparkling wine gelee, lumpfish caviar. midnight moon aged goat cheese-fig compote, mini grilled cheese. mimolette umpernickel toast, blue moon. okey blue-mi
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price