| Cuisine type | American | |
| Price range | $50 and over | |
| Neighborhood | Midtown/Cass Corridor |
| Cuisines | American, Steakhouse, Seafood |
| Dining style | Fine Dining |
| Phone number | +1 313 832 5700 |
| Website | www.thewhitney.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Culinary Director: Tim Patino |
| Location | 4421 Woodward Ave, Detroit, MI 48201 |
| The Whitney Colossal Shrimp | Fiery cocktail sauce |
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| Calamari | $14.00 | Flash fried, julienne tomato, shallot, cilantro, jalapeno, lemon thyme beurre blanc | ||
| Ribeye "Tips N' Toast" | $19.00 | Creekstone Farms beef, peppers, onions, gorgonzola | ||
| Lump Crab Cake | $18.00 | Horseradish and mustard aioli with an apple and fennel slaw | ||
| Eggplant Bruschetta | $13.00 | Roasted eggplant, heirloom tomato, roasted garlic, fresh basil, goat cheese, warm pepper coulis |
| Chef's Soup of the Day | $7.00 | |
| Blue Crab & Tomato Basil Bisque | $11.00 | |
| Classic Caesar Salad | $9.00 | Brioche croutons, parmesan crisp, classic Caesar dressing, anchovies by request |
| Organic Baby Wedge Salad | $12.00 | Diced tomato, bleu cheese, cucumber, red onion, crisp bacon, classic ranch dressing |
| Port Poached Pear Salad | $13.00 | Mixed greens, shaved fennel, Gorgonzola cheese and port balsamic dressing |
| Beef Wellington* | $44.00 | "Creekstone" beef tenderloin, duxelle of foie gras, caramelized garlic & shallots, mushroom and truffle oil, glazed baby carrots, cognac cream |
| Seafood Sauté* | $44.00 | Sauté of shrimp, diver scallops and Maine lobster, with fresh herbs, chardonnay, sweet butter, served over toasted orzo |
| 10 oz. "Creekstone" Filet Mignon* | $48.00 | Grilled asparagus, maître d' butter |
| 5 Oz. Petite Filet Mignon* | $39.00 | |
| Twin Lobster Tails | $46.00 | Two 4 oz. Tails with herbed rice, grilled asparagus, drawn butter |
| Muscovy Duck Breast* | $37.00 | 5 spice, dusted with lavender honey, soy glaze, heirloom baby carrots and snow peas, with parsnip puree |
| Wester Ross Salmon* | $38.00 | Sweet corn puree, sautéed spinach, spicy pickled vegetables |
| Grilled Cauliflower Steak | $26.00 | Marinated in lemon preserves, served atop spaghetti squash tossed with shishito pepper pesto |
| Berkshire Farms Tomahawk Pork Chop | $39.00 | Grilled 16 oz. Chop, Nueske's bacon, roasted cauliflower caramelized apple, cipollini onions, pistachio honey |
| 32 Oz. Usda Prime Bone-in Ribeye* | $99.00 | Dry aged 60 days in our Himalayan Rock Salt locker, Kona rubbed, redskin mashed potatoes, asparagus, roasted shallot butter, carved tableside on request |
| "Oscar" with King Crab & Béarnaise | $12.00 | |
| 4 oz. Lobster Tail | $15.00 | |
| Twin Colossal Shrimp Scampi | $13.00 |
| "Loaded" Mashed Redskin Potatoes | $11.00 | Sour cream, white cheddar, topped with bacon & chives |
| Honey Parmesan Roasted Cauliflower | $11.00 | |
| Sautéed Sherry-Butter Mushrooms | $10.00 | |
| Chef's Au Gratin Potatoes | $12.00 | Topped with crispy shallots |
| Jalapeno Creamed Corn With Bacon | $9.00 | |
| Grilled Asparagus | $9.00 |
| Crab & Tomato Bisque | ||
| Smoked Salmon Crostini | ||
| Granola, Yogurt & Berry Parfait | ||
| Soup of the Day | ||
| Strawberries in Double Cream | ||
| Classic Caesar Salad |
| Napa Valley King Crab Scramble | Farm fresh eggs, gently scrambled with King Crab, cream cheese and chives, chicken apple sausage, breakfast potato casserole | |
| Eggs Sir Whitney | Sliced tenderloin over garlic cheese baguette, with gently poached eggs, horseradish Hollandaise, served with breakfast potato casserole | |
| Chef Natasha's Shrimp & Grits | Cajun colossal shrimp with white cheddar grits | |
| Eggs Nantucket | Poached eggs atop jumbo lump crab cakes, dressed with fennel hollandaise sauce, served with breakfast potato casserole | |
| Spring Vegetable Quiche | Potato Crust, Dairy Free, Gluten Free | |
| French Toast Inspiration | Chef's creation du jour, served with Applewood bacon | |
| Prime Rib Hash | With gently poached eggs and horseradish Hollandaise | |
| Lake Superior Whitefish Sauté | With sun-dried Traverse City cherries, exotic mushrooms in white wine butter sauce | |
| Brick Chicken | Half chicken, de-boned, pressed served with butternut squash hash, thyme jus | |
| Maple Glazed Pork Belly & Eggs* | Seared rare and sliced, 3 Sunnyside-up eggs, crispy apple slaw, served with breakfast potatoes ($10 additional charge) |
| Duo of Miniature Pastries | ||
| Award Winning Carrot Cake | ||
| White Chocolate Strawberry Torte | ||
| Flourless Chocolate Ugli Cake |
| Fruit Cup | ||
| Tomato Soup |
| Breakfast Platter | Scrambled Eggs, Bacon, Breakfast Potatoes | |
| Lunch Platter | Chicken Fingers, French Fries, Mac & Cheese |
| Ice Cream | ||
| Miniature Pastries |
| Duet of Scones | Accompanied by Preserves and Chantilly Cream | |
| Soup and Salad of the Season | Prepared Daily |
| Selected Tea Sandwiches and Canapes | ||
| Miniature Pastries Designed by our Pastry Chef | ||
| Housemade Seasonal Truffles |
| Mimosa or Glass of Champagne |
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